Dairy Free Pumpkin Coffee Cake
This Pumpkin Coffee Cake is easy, delicious, and the perfect fall treat. Dairy free with a vegan option and still just as tasty as a regular version.
Prep Time15 minutes mins
Cook Time50 minutes mins
Course: Breakfast, Dessert
CAKE INGREDIENTS
- 1/2 cup coconut oil room temperature
- 2 cups sugar
- 1 15 oz can pumpkin
- 2 eggs or flax eggs
- 2 teaspoons vanilla
- 2 1/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup cashew milk
CRUMB TOPPING INGREDIENTS
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1 cup flour
- 1/2 teaspoon cinnamon
GLAZE INGREDIENTS
- 2/3 cup powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons cashew milk
CAKE DIRECTIONS
Preheat oven to 350° F and line a 13x9 cake pan with parchment paper.
In a large bowl, combine coconut oil and sugar until well mixed.
Add in the eggs (or flax eggs), pumpkin, and vanilla. Stir well.
Add in the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just mixed.
Add the cashew milk and mix until smooth.
Pour into prepared pan.
CRUMB TOPPING DIRECTIONS
In a small bowl, combine coconut oil, brown sugar, flour, and cinnamon.
Mix until well combined and crumbly.
Evenly sprinkle over the cake mixture.
Bake cake for 45-50 minutes.
Let cool before glazing.
GLAZE DIRECTIONS
Mix powdered sugar, maple syrup, and Cashew Milk together in a small bowl until smooth.
Drizzle over cooled cake.