Vegan Pumpkin Coffee Cake with Pecan Crumb
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Vegan Richa · by Vegan Richa★ 5.0 (35)

Vegan Pumpkin Coffee Cake with Pecan Crumb

NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 13%
CARBS 35G53% OF CAL
14G FIBER0G ADDED0G INTRINSIC6G OTHER15G TOTAL SUGAR
FAT 17G57% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced pumpkin cake with a pecan crumb topping, made vegan in one bowl. Soft, aromatic, and ready in under an hour.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 1 1/2 cups flour ((I generally use a mix of Spelt/Wheat and unbleached all purpose))
  • ½ cup powdered vegan sugar ((Use 2 tbsp more for sweeter))
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ teaspoon salt
  • 2 to 4 tsp pumpkin pie spice (( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves))
  • 3 to 4 tbsp chopped walnuts or pecans
  • 1 cup pureed pumpkin (,not pumpkin pie mix)
  • ½ cup non dairy milk ( (almond or soy or lite coconut))
  • 3 to 4 Tbsp oil
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 6 tablespoons flour
  • 1/3 cup coconut sugar
  • 1 tbsp granulated sugar (, optional)
  • 1/2 cup chopped pecans
  • 1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
  • 1/3 tsp salt
  • 2.5 tbsp refined coconut oil
PREP
10M
SODIUM
240MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.