Dessert, Breakfast, Vegan Archives

This pumpkin coffee cake is the perfect fall treat! Fluffy cake is topped with a sweet crumble topping and optional cream cheese glaze, all of which is vegan friendly and also includes gluten free/refined sugar free options.

It’s the first day of fall! And you know what that means…bring on alllllll the pumpkin things! I’ve been very patient this year and have been waiting to share fall flavors since I know some people get upset when the fall lovers act like it’s fall while it’s still technically summer. 🙄

One recipe I somehow have yet to share, is a pumpkin coffee cake! It’s moist and fluffy cake topped with a sugary pecan crumble. And while you can leave it at that and it still be delicious, I take it one step further and drizzle on a maple cream cheese glaze! Cream cheese and pumpkin go so well together, don’t you think?

I like to bake mine in an 8″ springform pan, because it bakes up nice and tall, plus I like the ability to take it out of the pan to serve, but you can make it in a square pan or a regular round cake pan, as long as the sides are taller. The bake time will vary based upon the type/size pan you use and your oven.

Many ovens run hotter or cooler than the listed temperature, which will make your baked items take less or more time. Begin checking on it around the 30–35 minute mark and go from there. If the center is still very jiggly, it will probably take an extra 10–15 minutes.

The cake is done when the center is set and a toothpick inserted comes out mostly clean or with only a few crumbs.

This simple treat can be whipped up and ready to eat in about an hour! Perfect alongside a cup of coffee or tea, for breakfast or dessert! I hope you give it a try and enjoy it as much as we did!

Pumpkin Coffee Cake with Cream Cheese Glaze

Author: Joscelyn Abreu
Total Time: 55 mins
Yield: 10 servings 1x

Print Recipe

Description

This pumpkin coffee cake is the perfect fall treat! Fluffy cake is topped with a sweet crumble topping, which is vegan friendly and also includes gluten free/refined sugar free options.

Ingredients

Scale

Topping:

1/3 cup unbleached all-purpose flour or gluten-free flour blend
1/4 cup coconut sugar, brown sugar, or cane sugar
1/4 cup chopped pecans or other nut, optional
1/2 teaspoon ground cinnamon
2 1/2 tablespoons solid Coconut Oil or softened butter

Pumpkin Coffee Cake: (Gluten-Free Version Below)

2 cups all-purpose flour
1 cup coconut sugar, brown sugar, or granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
1 cup pumpkin puree
1/2 cup almond milk or other milk of choice
1/3 cup avocado/vegetable oil or melted coconut oil

Gluten-Free Pumpkin Coffee Cake:

1 1/4 cup for cup gluten-free all-purpose baking flour blend – I used King Arthur Measure for Measure Flour Gluten-Free Flour
3/4 cup Almond Flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
1 cup coconut sugar, brown sugar, or granulated sugar
1 cup pumpkin puree
1/3 cup almond milk or other milk of choice
1/4 cup avocado/vegetable oil or melted coconut oil

Cream Cheese Glaze: (optional)

2 oz. regular or dairy free cream cheese, softened
1–1 1/2 tablespoon maple syrup or sweetener of choice (can use more if you want it sweeter)
1–2 tablespoons milk of choice

Instructions

Preheat oven to 350ºF. Grease an 8″ or 9″ springform pan or square baking pan. I also like to line the bottom with parchment paper, but that’s an optional step.
In a small bowl, combine dry ingredients for crumb topping—flour, sugar, pecans, and cinnamon. Mix in the butter or coconut oil until mixture is crumbly. Set aside.
In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, salt, and spice(s). Add pumpkin puree, milk, and oil, mixing together until batter is smooth. Pour into prepared pan and top with crumb topping.
Bake for 30-50 minutes, just until a toothpick inserted near the center comes out with just a few crumbs. Bake time will vary and depend on what pan you use. My 8″ pan took almost 45 minutes.
Let cool before removing from pan.
To make cream cheese glaze, beat cream cheese with maple syrup and milk. Add additional milk, if needed until you get desired consistency. Drizzle over cooled cake and serve.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert, Breakfast, Vegan

This easy berry puff pastry tart only has a few ingredients and can be made quickly, for dessert, breakfast, or brunch! Vegan friendly and refined sugar free too!

If you keep a box of puff pastry in the freezer, you’ll always have a plethora of easy and impressive meals and desserts you can make in a matter of minutes! This tart is all of five ingredients and takes less than a half an hour in the oven. It’s great for a simple dessert or perfect for a sweet addition to breakfast or brunch. It’s a giant fruit pastry that’s lightly sweetened and can easily be made dairy-free and vegan friendly.

I topped this pastry with mixed berries, but really any fruit would do—peaches, plums, cherries, etc.

This simple tart will be a delicious addition to our Easter brunch this weekend! With all the other food to make and things going on, it’ll be nice to have something so delicious, yet quick and easy to make! Enjoy!