Pumpkin Butter Vegan Coffee Cake
The BEST coffee cake, with all the pumpkin butter.
Servings: 12
Calories: 346kcal
Ingredients
The Cake Batter
- 1/2 Cup Vegan butter, room temperature
- 1/2 Cup Organic cane sugar
- 1/4 Cup Brown sugar
- 1/4 Cup Pumpkin butter, vegan*
- 1 teaspoon Vanilla
- 2 Cups All purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
The Middle Layer
- 2 Tablespoons Vegan butter, room temperature
- 1 Tablespoon Pumpkin butter
- 1/2 Cup All purpose flour
- 1/2 Cup Brown sugar
- Pinch of Salt
The Crumble Topping
- 3 Tablespoons Vegan butter, room temperature
- 2 Tablespoons Pumpkin butter
- 3/4 Cup All purpose flour
- 1/2 Cup Brown sugar
- 1 Tablespoon Cinnamon
- Pinch of Nutmeg
The Icing
- 1/2 Cup Powdered sugar
- 1 Tablespoon Non-dairy milk
- 1 Tablespoon Pumpkin butter
- 1/4 teaspoon Cinnamon
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, using a hand mixer or a stand mixer. Beat together the vegan butter, cane sugar and brown sugar for a minute until fully combined.
- Then add the pumpkin butter and vanilla. Continue to beat until fully combined.
- In a separate mixing bowl, sift together the flour, baking powder, salt and cinnamon.
- Begin adding the dry ingredients to the wet, alternating with the non-dairy milk, until everything is fully combined.
- Pour 1/2 the batter into a square 9x9 inch baking pan or 9 inch round pan, lined with parchment paper, and smooth it out evenly. Set the remaining half of the batter aside.
- Now, make the middle layer. In a large mixing bowl, add all the ingredients. Then using your hands or a fork, start to work the butter into the dry ingredients. Pinch and press until everything is evenly distributed and crumbly.
- Pour the crumble on top of the batter. Then top with the remaining cake batter, smoothing out to evenly cover the crumble as best you can.
- Now, make the topping. Add all the topping ingredients to a mixing bowl and do the same thing you did with the crumble. Pinch and press the butter into the dry ingredients until you have a nice crumble.
- Spread the crumble topping on top of the cake evenly.
- Bake for 50-60 minutes or until the you can stick a toothpick in the center and it comes out clean.
- While the cake bakes, make the icing. Whisk together all the ingredients.
- Once the cake is done, let cool, then drizzle the top with the icing.
Notes
*You can use store bought or homemade pumpkin butter, I used Trader Joe's. This would also be delicious with apple butter.
Nutrition
Calories: 346kcal | Carbohydrates: 65g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 211mg | Potassium: 169mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1145IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg