It’s pumpkin season!! I’m trying to squeeze in as many delicious pumpkin recipes before winter hits and we all start getting cravings for peppermint and gingerbread. So here we are with a healthy vegan cozy snack for your afternoon tea. Pumpkin spice coffee cake is a great addition to any fall day!
This cake makes a yummy afternoon snack on cozy fall afternoons when you have a sweet tooth. It’s also a great lighter dessert, or sweet breakfast! If you’re like me everyday around 2pm you need a little somethin’. This cake has been my work snack and it satisfies just that craving!
The CAKE!
The recipe is inspired by Feasting on Fruit’s Vegan Coffee Cake. I never ended up making it but I saw a picture on Pinterest and was inspired. Then I decided to make it pumpkin spice because you know ’tis the season, plus I had extra pumpkin puree from making my Pumpkin Spice Granola! Have you tried it? Because you definitely should!
Notes:
This recipe can be made with applesauce instead of coconut oil if you are avoiding oil. However a very little amount of coconut oil is used. Almond flour is used in the crumble and can be made by grinding almonds in a food processor or store bought. It can be found online or in bulk food stores. I usually buy mine so I always have some on hand to make cookies, crisps and now pumpkin cake!
Don’t forget to send your pics to @PlentyFullVegan!
- 2 Tbsp Ground Flax + 3 Tbsp Water
- 1 ¾ Cups Oat Flour (equal amount of oats in the blender)
- 1 tsp Baking soda
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Ginger
- ¼ tsp Ground Cloves
- 1 Cup Pumpkin Puree
- ½ Cup Maple Syrup
- 1 tsp Vanilla
- ⅓ Cup plant milk (or water)
- ¼ Cup Melted Coconut oil (Or Applesauce)
- Pecan Crumble
- ½ Cup Chopped Pecans
- ½ Cup Almond Flour*
- 1½ Tbsp Maple Syrup
- 1½ Tbsp Melted Coconut Oil
- A pinch of all pumpkin pie spices above
- Preheat oven to 325 F.
- In a small bowl, mix flax and water and let it sit for about 5-10 minutes or until you have mixed the rest of the ingredients.
- If you are making your own oat flour, add the oats to a high speed blender or food processor until a fine flour is formed. The better ground the oats are the better the texture of the cake will be. If you do not have a high powered blender such as a vitamix I recommend using a food processor.
- Stir with the rest of the dry ingredients. Then add the wet ingredients (including flax) into the same bowl and stir. Easy enough!
- Spread evenly in a baking dish lined with parchment paper. It is ok if it is a bit thick and glumpy.
- To make the pecan crumble mix all ingredients in a small bowl. Spread evenly on top of the cake.
- Bake for 55-60 minutes. If the crumble needs more roasting after this amount of time, turn the oven to broil for a couple minutes.
** I have tried this recipe with both coconut oil and applesauce and both taste great!
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