Vegan Pumpkin Coffee Cake

I am definitely part of the basic-girl-pumpkin-fanatics club and I am not ashamed. I love pumpkin baked goods in the Fall, especially with a warm cup of coffee when it's chilly outside. I was craving coffee cake last week, so I decided to make one with pumpkin because I knew the flavor would be great, but also because pumpkin is nutrient-dense -- it's a good source of beta-carotene (which our bodies can convert to vitamin A) and high in fiber (which is good for stabilizing blood sugars, increasing satiety and helps our GI tract).

I happened to make this recipe vegan because of the items I had in my pantry and fridge, but you can definitely substitute the nut milk for regular milk and the coconut oil for grass-fed butter if you prefer. Either way, enjoy this fall deliciousness in the morning with your coffee or after dinner for a sweet treat!

Recipe

Makes 9 or 12 servings | Prep time: 5 mins | Cook time: 30 mins

COFFEE CAKE:

{dry ingredients}

2 cups white whole wheat flour (or all-purpose flour)

3/4 cup coconut sugar (or granulated sugar)

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

{wet ingredients}

1 cup canned pumpkin puree

1/4 cup coconut oil

1 teaspoon vanilla extract

1/2 cup unsweetened cashew milk (or almond milk)

STREUSEL:

1/4 cup coconut oil, melted

1/4 cup white whole wheat flour (or all-purpose flour)

1/2 cup coconut sugar (or brown sugar)

1 tablespoon cinnamon

pinch of salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Grease an 8x8 pan with nonstick spray (I like Trader Joe's coconut oil spray for baked goods) and set aside.

2. In a large bowl, mix dry ingredients with a whisk. Then stir in wet ingredients with spoon until combined. Pour into prepared baking pan.

3. In a small bowl, mix streusel ingredients with a fork until it's a crumble. Spread on top of the coffee cake layer.

4. Bake for 30-35 minutes or until inserted toothpick comes out clean.

5. Enjoy fresh and warm with a cup of joe, or store in airtight container on the counter for up to 2 days and then refrigerate or freeze.

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