If you're a pumpkin lover, you must try our pumpkin coffee cake! Super moist, with a sweet, crunchy tahini oat topping that is to die for. Do you prefer traditional streusel? We give you that option as well!
If you have been following us for a while, you know that we're totally obsessed with tahini. We try to incorporate it in our recipes as much as we can. We even named our cookbook Tahini & Turmeric !
In this case, since the streusel topping of any coffee cake is our favorite part, we decided to make even crunchier, more decadent and a little unique. Hearty oats, sweet maple syrup and nutty tahini make this topping a must-try!
Simple Steps to Make our Pumpkin Coffee Cake
- Three bowls, one small, one medium and one large, is all you need to mix this deliciously moist batter
- Bowl 1 - Mix your flax "eggs" (if you prefer to use real eggs we give you that option as well)
- Bowl 2 - Mix your wet ingredients
- Bowl 3 - Mix your dry ingredients
- Pour the dry ingredients over the wet
- Make your topping by combining old fashioned oats, maple syrup, tahini and confectioners sugar.
- Top the batter with the topping and bake
Variations on Our Pumpkin Coffee Cake
- Add walnuts or pecans to the batter for additional crunch
- Want a stronger tahini flavor? Try drizzling our halva sauce on top like a glaze
- Other glaze options include Silan (date syrup) or melted chocolate
- Do you prefer a traditional streusel topping? Try this one
- Do you want to make it gluten-free? Use gluten free 1 to 1 baking flour and gluten free oats
- Not vegan? You can use 2 whole eggs instead of the flax eggs, and honey instead of the maple or agave ( remember honey will add flavor to the batter though)
Check Out Some of Our Other Vegan Cake Recipes
Other Thanksgiving Desserts We Recommend
- Vegan Pumpkin Mousse
- Cranberry Pear Pie
- Pumpkin Cinnamon Rolls
- Candied Pecans
- Pumpkin Coffee Cake
- Ginger Snap Pumpkin Pie
- Pumpkin Mousse Cashew Cheesecake
- Vegan Pumpkin Pie Ice cream
- Bourbon Pecan Pie
- Lemon Infused Almond Milk Custard
Did you like this Vegan Pumpkin Coffee Cake recipe?
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Pumpkin Coffee Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
If you're a pumpkin lover, you must try our pumpkin coffee cake! Super moist, with a sweet, crunchy tahini oat topping that is to die for. Do you prefer traditional streusel? We give you that option as well!
Ingredients
- 2 flax "eggs" (2 tbsp ground flax + ⅓ cup water or plant milk) or 2 eggs
- 1 cup canned pumpkin puree
- 3 tbsp agave nectar or maple syrup
- ⅓ cup coconut oil, melted or neutral flavor oil (such as grape seed, sunflower or avocado)
- 1 tsp natural vanilla extract
- 1 ½ cups all purpose flour
- 2 tsp baking powder
- ⅔ cup brown sugar
- 1 ½ tsp pumpkin pie spice (or to taste)
- ½ teaspoon salt
- Topping
- ⅓ cup tahini
- 2 tbsp confectioners sugar
- 1 tbsp maple syrup or agave
- 2 tbsp plant milk (see note)
- 1 cup rolled oats
Instructions
- Preheat oven to 350°F. Lightly grease the bottom and sides of a 9 inch round cake pan and line it with parchment paper
- Combine water or almond milk and ground flax (if using flax eggs). in a small bowl. Set aside
- In a large bowl, whisk together pumpkin puree, agave or maple, oil and vanilla extract. Add almond milk/flax mixture (or eggs) and mix well
- In a separate bowl, combine flour, baking powder, brown sugar, pumpkin pie spice and salt and Slowly add to the pumpkin mixture, whisking gently until just incorporated (do not over mix!). Set aside
- To prepare the topping, whisk together the tahini, confectioners sugar and maple syrup. Is the mixture is too thick, and hard to whisk, add the plant milk (see note). Add the oats and mix well, until they're well coated. Using your hands, sprinkle the oat mixture on top of the cake batter
- Bake at 350F for 40 minutes, or until a toothpick inserted into the center comes out clean
Notes
Depending on the brand of tahini you use, it will be thicker, or more liquid. If your tahini is very thick, use the milk to loosen it.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 17.9
- Sodium: 105.2
- Fat: 9.6
- Saturated Fat: 5.2
- Unsaturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 37.6
- Fiber: 2.3
- Protein: 4.1
- Cholesterol: 0
Elaine
Greetings! Looking forward to trying this recipe. Did you include the streusel option? Do I just leave out the oats and tahini? Thank you!
Vicky & Ruth
Hi Elaine, yes, the option is under topping on the recipe