THIS PUMPKIN PECAN COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• flavorful
• so delicious
• topped with a sweet glaze
• easy to make
• perfect autumn dessert

WHAT YOU NEED TO MAKE PUMPKIN PECAN COFFEE CAKE

You need the following ingredients to make this coffee cake (the exact measurements are in the recipe card below):

• Brown sugar – You can also use coconut sugar.
• Pecans – Chop the pecans into small chunks. You can substitute them for walnuts.
• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Salt – balances the sweetness.
• Granulated sugar – keeps the cake lighter in color.
• Sunflower oil – improves the texture and makes the cake moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – makes the cake super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Vegan sour cream – adds moisture to the batter and makes the cake moist. Make sure it is at room temperature. You can substitute it for coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• 2 medium-size bowl
• Large bowl
• Fork
• Whisk
• Sifter
• Silicon spatula
• Cooling rack

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is super easy. All you need to do is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST VEGAN PUMPKIN PECAN COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Make Pumpkin Spice Sugar Swirl

Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

3. Step: Make pecan streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

5. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

6. Step: Layer the cake

Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

7. Step: Bake the cake

Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

8. Step: Drizzle with glaze and serve

For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN COFFEE CAKE?

Store the pumpkin coffee cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN PUMPKIN PECAN COFFEE CAKE LAST?

Pumpkin coffee cake will last for about 3-4 days at room temperature or for up to a week in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN COFFEE CAKE?

To freeze the coffee cake, place it in an airtight container or plastic zip-lock bag and store it in the freezer for up to 3 months. To defrost, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Pumpkin Bread
• Pumpkin Cupcakes
• Apple Cinnamon Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN PUMPKIN PECAN COFFEE CAKE

This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 squares

Calories 337kcal

Author Plantiful Bakery

Ingredients

Pumpkin Spice Sugar Swirl:

• 3 tbsp brown sugar
• ½ tbsp all-purpose flour
• 1 tsp pumpkin spice

Pecan Streusel Topping:

• ⅓ cup (45g) all-purpose flour
• ¼ cup (50g) brown sugar
• ½ cup (60g) chopped pecans
• 1 tsp pumpkin spice
• pinch salt
• 2 tbsp (28g) vegan butter, cold

Pumpkin Cake:

• 200 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin spice
• pinch salt
• 100 g granulated sugar
• 50 g (1/4 cup) sunflower oil
• 120 g (1/2 cup) pumpkin puree, room temperature
• 100 g vegan sour cream, room temperature or coconut yogurt
• 3 tbsp unsweetened almond milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice

Glaze:

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk or any plant-based milk

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside

Make Pumpkin Spice Sugar Swirl

• Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

Make pecan streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

Combine dry ingredients

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Layer the cake

• Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

Bake the cake

• Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Drizzle with glaze and serve

• For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.
• Serve and enjoy!

Notes

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 337kcal

Nutrition Facts

Serving: 1 square / Calories: 337kcal / Total Fat: 14,6g / Saturated Fat: 3,8g / Cholesterol: 0mg / Total Carbohydrate: 49,8g / Fiber: 1,9g / Sugar: 26,4g / Protein: 3,7g / Sodium: 237mg / Iron: 1,7mg

Příspěvek VEGAN PUMPKIN PECAN COFFEE CAKE se objevil jako první na Plantiful Bakery.

THESE APPLE PIE CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• healthy
• no-bake
• creamy
• smooth
• indulgent
• rich
• spicy
• flavorful
• easy to make
• simple
• so delicious
• perfect autumn dessert

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

You need the following ingredients to make these cheesecake cups (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestives, but you can use any vegan cookies, such as Lotus Biscoff biscuits.
• Coconut oil – You can also use vegan butter.
• Cashews – soak them in water for at least 2 hours.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Maple syrup
• Lemon juice
• Vanilla extract
• Cinnamon and nutmeg – add warm depth of flavor.
• Apples – peeled and chopped the apples into cubes.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender
• Small saucepan or pan
• Silicon spatula or wooden spoon

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Make the apple pie topping

Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.

4. Step: Assemble and serve

Once refrigerated, top each glass with apple pie topping and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

The apple pie cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Crumble Cheesecake Bars
• Baked Cheesecake with Raspberry Sauce
• Pumpkin Cupcakes with Maple Pumpkin Frosting
• Pumpkin Bread
• No-Bake Oreo Lasagna

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Check out this recipe

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

Print

NO-BAKE APPLE PIE CHEESECAKE CUPS

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, spicy, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings 3 servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g vegan digestive cookies, finely crushed (or any vegan cookies)
• 1 ½ tbsp coconut oil melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• pinch ground nutmeg

Apple Pie Topping:

• 1 cup apples peeled and chopped into cubes
• 1 tbsp maple syrup
• 1-2 tbsp water
• ½ tbsp lemon juice
• ½ tsp ground cinnamon

Instructions

• To make the crust: Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.
• To make the cheesecake filling: To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.
• To make the topping: Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.
• Once refrigerated, top each glass with apple pie topping and serve!

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1bowl | Calories: 558kcal

Nutrition Facts

Serving: 1 / Calories: 558kcal / Total Fat: 38,4g / Saturated Fat: 25,6g / Cholesterol: 0mg / Total Carbohydrate: 48,7g / Fiber: 1,8g / Sugar: 32,4g / Protein: 6,0g / Sodium: 106mg / Potassium: 269mg / Iron: 1,8mg

Příspěvek NO-BAKE APPLE PIE CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

THESE PUMPKIN CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• rich
• so delicious
• easy to make
• topped with vegan maple pumpkin frosting
• perfect autumn treat

WHAT YOU NEED TO MAKE PUMPKIN CUPCAKES

You need the following ingredients to make these cupcakes (the exact measurements are in the recipe card below):

• Unsweetened oat milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Pumpkin spices – cinnamon, nutmeg, ginger, all-spice, and cloves. You can also use store-bought pumpkin spice mix.
• Salt – balances the sweetness.
• Sugar – Use coconut or organic cane sugar. It gives the cupcakes caramel flavor.
• Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – adds moisture to a batter and makes the cupcakes super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Maple syrup
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• Medium size bowl
• Two large bowls
• Whisk
• Sifter
• Silicon spatula
• Cooling rack
• Hand mixer (or stand mixer) – to make the frosting
• Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PUMPKIN CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make maple pumpkin frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

7. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE PUMPKIN CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE PUMPKIN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PUMPKIN CUPCAKES LAST?

Pumpkin cupcakes will last for about 4-5 days in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blackberry Chocolate Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Pumpkin Bread

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN PUMPKIN CUPCAKES

These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 429kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

• 250 ml (1 cup) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon*
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• pinch ground all-spice
• pinch ground cloves
• pinch sea salt
• 120 g (⅔ cup) coconut sugar (or organic cane sugar)
• 72 g (⅓ cup) sunflower oil (or canola oil)
• 120 g (½ cup) pumpkin puree, room temperature

Maple Pumpkin Frosting:

• 300 g unsalted vegan butter, softened **
• 180 g powdered sugar
• 120 g (½ cup) pumpkin puree, room temperature
• 6 tbsp maple syrup
• 2 tbsp unsweetened oat milk, room temperature (or any plant-based milk)
• ¼ tsp ground vanilla or 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

Combine dry ingredients

• In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

Make cupcake batter

• To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

Bake the cupcakes

• Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
• Transfer to a cooling rack and allow to cool completely before frosting.

Make maple pumpkin frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
• Serve immediately or store in the fridge in an airtight container.

Notes

* Spices: You can use 2 tsp pumpkin spice instead.

** Vegan butter: Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 429kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 429kcal / Total Fat: 25,2g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 49,5g / Fiber: 1,6g / Sugar: 31,6g / Protein: 2,4g / Sodium: 182mg / Iron: 1,3mg

Příspěvek VEGAN PUMPKIN CUPCAKES se objevil jako první na Plantiful Bakery.

THESE APPLE CINNAMON STREUSEL MUFFINS ARE

• vegan
• dairy-free
• egg-free
• refined sugar-free
• moist
• soft
• fluffy
• spicy
• indulgent
• topped with oatmeal crumble topping
• easy to make
• so delicious
• freezer friendly
• bakery-style muffins
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS

You need the following ingredients to make these Cinnamon Muffins (the exact measurements are in the recipe card below):

• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – You can also use lemon juice.
• All-purpose flour – You can also use spelt flour or wholewheat flour. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda
• Cinnamon – adds spicy and warm flavor. I recommend using freshly ground Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
• Sugar – Use organic cane sugar (unrefined) or coconut sugar.
• Sunflower oil – You can also use canola oil.
• Applesauce – Adds moisture to the muffins. Make sure it is at room temperature. You can substitute it for vegan yogurt.
• Fresh apples – Pell and cut the apples into small cubes.
• Oats – I recommend using rolled oats (old-fashioned oats) for this recipe.
• Coconut oil – for the crumble topping. You can also use vegan butter or any nut butter.

Equipment you need:

• 2 medium-size bowls
• Large bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins.
• 12 muffin liners
• Cooling rack

HOW TO MAKE VEGAN APPLE CINNAMON STREUSEL MUFFINS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

3. Step: Make crumble topping

In a bowl, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.

5. Step: Mix wet ingredients

To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.

6. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.

7. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create bakery-style muffin top), then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

8. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE APPLE CINNAMON MUFFINS?

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it will change the texture.

HOW LONG DO APPLE CINNAMON STREUSEL MUFFINS LAST?

The apple cinnamon muffins will last for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN YOU FREEZE APPLE CINNAMON MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blueberry Streusel Muffins
• Chocolate Chip Muffins
• Chocolate Zucchini Muffins
• Pumpkin Bread
• Cinnamon Streusel Coffee Cake

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

Print

VEGAN APPLE CINNAMON STREUSEL MUFFINS

These Vegan Apple Cinnamon Streusel Muffins are moist, fluffy, soft and full of warm Ceylon cinnamon flavor. They are topped with oatmeal crumble. Perfect as a snack or breakfast. Dairy-free, egg-free.

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 243kcal

Author Plantiful Bakery

Ingredients

Muffins:

• 1 cup (250ml) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 300 g all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
• pinch sea salt
• 135 g organic cane sugar or coconut sugar
• 55 g (1/4 cup) sunflower oil (or canola oil)
• 3 tbsp (50g) applesauce, unsweetened, room temperature
• 1 cup fresh apples, peeled and cut into small cubes
• ¼ cup (32g) rolled oats

Crumble Topping:

• 4 tbsp (35g) all-purpose flour
• 3 tbsp (25g) organic cane sugar or coconut sugar
• 2 tbsp (12g) rolled oats
• ½ tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
• 2 tbsp (27g) coconut oil, room temperature

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
• To make crumble topping, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
• To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
• To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
• Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
• Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for up to 3 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1muffin | Calories: 243kcal

Nutrition Facts

Serving: 1 muffin / Calories: 243kcal / Total Fat: 7,5g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 41,1g / Fiber: 1,9g / Sugar: 15,8g / Protein: 3,6g / Sodium: 249mg / Iron: 1,6mg

Příspěvek VEGAN APPLE CINNAMON STREUSEL MUFFINS se objevil jako první na Plantiful Bakery.

THESE PECAN PIE BARS ARE:

• vegan
• egg-free
• dairy-free
• crunchy
• gooey
• buttery
• delicate
• made with maple syrup
• made with a sugar cookie crust
• so delicious

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

You need the following ingredients to make these Pecan Pie Bars (the exact measurements are in the recipe card below):

• Vegan butter – Use butter that has around 75-80% fat (such as Naturli Vegan Block). For the sugar cookie crust, let the butter soften at room temperature before using. For the filling, it can be cold or soft.
• Brown sugar – Adds nice caramel flavor. If you don’t have brown sugar, you can use coconut sugar or white cane sugar instead.
• Unsweetened almond milk – Use any plant-based milk of your choice such as oat, soy, or cashew milk.
• Sea salt – Brings all those flavors and balances the sweetness.
• All-purpose flour – Used in the sugar cookie crust. You can also use white spelt flour.
• Cornstarch – to make cornstarch slurry, which will thicken the maple filling.
• Maple syrup – a much tastier and healthier alternative to corn syrup.
• Rum or bourbon – adds a slight kick to the filling. If you don’t want to use alcohol, add more almond milk instead.
• Pecans – Use high-quality pecans. If you don’t have or like pecans, feel free to use any nuts of your choice.

Equipment you need:

• Square baking pan – 23×23 cm / 9×9 in
• Parchment paper
• Mixing bowl – for cookie dough crust.
• Hand mixer or a stand mixer
• Small bowl or glass – to mix the cornstarch slurry.
• Medium-size saucepan – to make the filling in.
• Whisk

HOW TO MAKE HOMEMADE VEGAN PECAN PIE BARS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.

Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.

Place it into the fridge to chill while making the filling.

3. Step: Make the pecan maple syrup filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.

To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum or bourbon, a pinch of sea salt, and cornstarch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.

Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

4. Step: Bake the pecan bars

Bake the pecan bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

5. Step: Let the pecan pie bars chill in the fridge before cutting

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours to allow them cool. The filling will harden a bit, so it will be easier to cut it into even bars.

Cut the bars with a sharp knife into 8 even bars or 16 smaller squares. I usually cut the edges first to make them all the same, plus the edges can be harder.

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

No, you don’t need to refrigerate them. After baking the pecan pie bars, you can just let them cool completely, cut, and serve. However, it may be difficult to cut them evenly. Therefore, I recommend chilling them in the fridge for about 2 hours before cutting them into bars.

HOW TO STORE VEGAN PECAN PIE BARS?

Store the pecan pie bars in an airtight container in a cool, dry place or in the fridge.

HOW LONG DO PECAN PIE BARS LAST?

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

CAN I FREEZE PECAN PIE BARS?

Yes, you can freeze them up to 2-3 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles
• Walnut Crescent Cookies
• Homemade Nutella

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN PECAN PIE BARS WITH MAPLE SYRUP

These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

• 100 g (7 tbsp) vegan butter, soft (around 75-80% fat) + extra for greasing
• 50 g (1/4 cup) brown sugar
• 30 g (2 tbsp) unsweetened almond milk
• pinch sea salt
• 150 g all-purpose flour

For the pecan pie filling:

• 90 g (6 tbsp) unsweetened almond milk
• 15 g (2 tbsp) cornstarch
• 60 g (1/4 cup) vegan butter
• 75 g brown sugar
• 60 g (4 tbsp) maple syrup
• 45 g (3 tbsp) rum or bourbon
• pinch sea salt
• 200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

• To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
• Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
• Place it into the fridge to chill while making the filling.

Make the filling

• First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
• To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
• Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

• Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

• After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
• Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal

Příspěvek VEGAN PECAN PIE BARS se objevil jako první na Plantiful Bakery.

EASY VEGAN PUMPKIN BREAD:

I love baking with pumpkin. It always adds moisture, softness, pumpkin flavor, and beautiful yellow color to the baked good.

This quick pumpkin bread, packed with pumpkin spice flavors, is a simple fall recipe. It may seem basic but it’s so delicious, and I’m here for it. It’s the best pumpkin bread I’ve ever had. I always enjoy a slice with a cup of coffee while watching the autumn rain run down the window.

It is one of those recipes you shouldn’t miss to make in Fall!

THIS BANANA BREAD IS:

• dairy-free
• egg-free
• soy-free
• vegan
• moist
• fluffy
• soft
• sweet
• delicious
• easy to make
• done without mixer
• loaded with autumn spiced flavors
• perfect fall recipe

WHAT YOU NEED TO MAKE THE BEST VEGAN PUMPKIN BREAD:

You need the following ingredients to make this Vegan Pumpkin Bread:

• Flax egg – For egg substitutes, we are using flax-egg by combining ground flaxseeds with water. Make sure to let it sit for at least 5 minutes to thicken.
• Vegan buttermilk – Make super easy vegan buttermilk by combining almond milk with apple cider vinegar (or lemon juice). Use any plant milk you have. Just keep in mind, some plant milk (such as soy milk) can thicken, so you may need to add more of it.
• Light brown sugar – Adds a bit of caramel flavor.
• Pumpkin puree – I’m using homemade pumpkin puree (from boiled Hokkaido pumpkin). You can substitute for canned pumpkin, but it can differ in consistency (moisture), so you may need to add a bit of milk if too thick or more flour if too wet.
• Sunflower oil – Oil adds moisture to the bread. You can use any vegetable oil, neutral in flavor, instead.
• All-purpose flour – Makes the bread super soft. You can use whole wheat flour instead, but it will change the taste and the texture of the pumpkin bread. You can also use half all-purpose flour and half whole wheat flour for better results.
• Baking powder and baking soda – Leavening agents that help the bread rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those natural flavors.
• Pumpkin spice mix – It wouldn’t be pumpkin bread without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can substitute for a more pumpkin spice mix.

Equipment you need:

• loaf pan – I used a 25cm loaf pan (about 10 inches)
• parchment paper
• 2 small bowls – for flax-egg and vegan buttermilk
• a large bowl
• hand whisk
• spatula
• sifter (optional) – for sifting the flour to make the pumpkin bread fluffier

OPTIONAL ADD-INS:

This pumpkin bread is delicious as it is, but if you feel a little extra, you can add:

• chocolate chips/chunks
• roasted pecans or any nuts
• cranberries
• pumpkin seeds

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE VEGAN PUMPKIN BREAD:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Pumpkin Bread is easy and comes with 6 simple steps:

1. Step: Preheat oven and prepare the pan

Preheat the oven to 180°C. Lightly grease a loaf pan (I use a 25cm/10in loaf pan) with a little bit of oil. You can use sunflower oil; however, I think coconut oil or vegan butter works the best. Then line the pan with a strip of parchment paper on the longer side (you can secure the parchment paper on the sides of the loaf pan with binder paper clips). It will prevent pumpkin bread from sticking to the pan.

2. Step: Make a flax egg

Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Make sure to let it sit for at least 5 minutes to thicken.

3. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

4. Step: Make the batter

Make sure to accurately measure all of the ingredients to avoid your bread to be different than mine.

In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, add all-purpose flour (to avoid lumps, sift the flour through a sifter), baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.

Pour the batter into the prepared pan (make sure to put all the batter) and evenly spread it to the side with a spatula.

5. Step: Bake the pumpkin bread

Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 – 10 minutes longer because all ovens vary.

6. Step: Cool completely

Make sure to let your pumpkin bread cool completely before serving. If your loaf is still warm, it may be harder to cut.

WHAT TO EAT WITH PUMPKIN BREAD?

• nut butter or peanut butter (PB is always my favorite!)
• vegan butter
• vegan Nutella
• jam
• vegan cream cheese
• date caramel sauce

HOW TO STORE PUMPKIN BREAD:

Store your pumpkin loaf in a covered container (it will help to keep the moisture) at room temperature.

HOW TO FREEZE PUMPKIN BREAD:

Place sliced pumpkin loaf in a container or zip-lock plastic bag and store it in the freezer. Then just let the bread thaw before eating.

HOW LONG DOES PUMPKIN BREAD LAST?

The pumpkin bread will last up to 4 days at room temperature and up to 3 months in the freezer.

If you want to enjoy your pumpkin bread during the whole week, store it in the fridge.

MORE PUMPKIN RECIPES:

• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup
• Healthy Pumpkin Spiced Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN PUMPKIN BREAD RECIPE (EASY)

This Pumpkin Bread is a perfect fall treat. It’s moist, soft, spicy, and super easy to make. You’ll love this delicious classic dessert in the vegan version.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 14 slices

Calories 126kcal

Author Plantiful Bakery

Ingredients

• 1 tablespoon ground flaxseed (=6 g)
• 2 tablespoons water (=30 ml)
• 3 tablespoons unsweetened almond milk (=40 ml)
• 1 tablespoon apple cider vinegar* (=15 ml)
• 120 grams light brown sugar
• 200 grams pumpkin puree
• 3 tablespoons sunflower oil (=40 g) + extra for greasing
• 220 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch sea salt
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon

Instructions

• Preheat the oven to 180°C. Lightly grease a loaf pan** with a little bit of oil (or vegan butter). Then line the pan with a strip of parchment paper on the longer side. Set aside.
• Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Let it sit for at least 5 minutes to thicken.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, sift all-purpose flour, baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and evenly spread it to the side with a spatula.
• Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 - 10 minutes longer.
• Make sure to let your pumpkin bread cool completely before serving.

Notes

* Lemon juice works as well.

** I used a 25cm loaf pan.

Nutrition Facts

Serving: 1 slice / Calories: 126kcal / Total Fat: 3,4g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 7mg / Total Carbohydrate: 22,2g / Fiber: 1,1g / Sugar: 8,8g / Protein: 1,9g / Calcium: 50mg / Iron: 1mg / Potassium: 137mg

Nutrition

Calories: 126kcal

Příspěvek VEGAN PUMPKIN BREAD RECIPE (EASY) se objevil jako první na Plantiful Bakery.

VEGAN CINNAMON COFFEE CAKE WITH STREUSEL CRUMB TOPPING

This soft cinnamon breakfast cake is the winner when it comes to breakfast opinions. It is my go-to comfort dessert. Especially in the autumn, when I make a variety of cinnamon recipes. It is an easy sheet cake, that is fluffy and moist, with cinnamon sugar swirl in the middle of the cake. And it has buttery streusel crumb topping, which is the best part, am I right? Oh, and it’s vegan!

I don’t usually eat cakes for breakfast, but this coffee cake is definitely the exception for me.

WHY IS IT CALLED COFFEE CAKE?

Don’t be confused. It doesn’t contain any coffee. The cake is meant to be enjoyed with a hot cup of coffee.

Still, you can add ground coffee to the cake if you like. Also, feel free to add nuts for extra crunch.

THIS VEGAN CINNAMON STREUSEL COFFEE CAKE IS:

• egg-free
• dairy-free
• soy-free
• moist
• soft
• fluffy
• easy to make
• so delicious
• the best breakfast or brunch cake

WHAT YOU NEED TO MAKE VEGAN CINNAMON STREUSEL COFFEE CAKE:

You need the following ingredients to make this Vegan Cinnamon Streusel Coffee Cake:

• Brown cane sugar – Which adds caramel flavor to the crumb topping and cinnamon sugar swirl.
• Ground cinnamon – Cinnamon create that cozy flavor.
• All-purpose flour – Which makes the cake extra soft and fluffy. If you want to use whole wheat flour, keep in mind, it will change the flavor and texture of the cake.
• Sea salt
• Vegan butter – We use cold vegan butter for the topping. Use vegan butter that has about 80% fat. You can substitute it with cold coconut oil. You will also need extra for greasing the pan.
• White cane sugar – White sugar will make the coffee cake light in color. Make sure your sugar is vegan – which is usually an organic one.
• Sunflower oil – You can use any other vegetable oil; however, make sure it has a neutral flavor.
• Coconut sour cream (or unsweetened coconut yogurt) – This will make the coffee cake moist and soft. I used coconut sour cream that has 15% fat, but you can also use thick unsweetened coconut yogurt, which works great as well.
• Maple syrup – This will add a nice flavor.
• Apple cider vinegar – Vinegar activates the baking soda.
• Unsweetened almond milk – Use any other plant-based milk of your choice.
• Vanilla extract – Use high-quality pure vanilla extract.
• Baking soda – Baking soda activates with apple cider vinegar and makes the cake super fluffy.
• Baking powder – It helps the cake rise.
• Powder sugar – For dusting the cake on the top after baking. This step is optional, but it makes the cake prettier when serving.

Equipment you need:

• Square cake pan – 23x23cm or 9x9in
• Parchment paper
• Small bowl
• 2x Medium-size bowls
• Fork
• Larger bowl
• Hand mixer or whisk
• Spatula or wooden spoon
• Sifter

HOW TO MAKE THE BEST VEGAN CINNAMON STREUSEL COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Cinnamon Streusel Coffee Cake is easy and comes with 7 steps:

1. Step: Prepare your baking pan

Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or coconut oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Prepare cinnamon sugar swirl

Prepare cinnamon sugar swirl by combining brown sugar, cinnamon, and flour in a small bowl by using a small whisk or fork. Set aside.

3. Step: Prepare the streusel topping

For the crumble topping, mix brown cane sugar, ground cinnamon, all-purpose flour, and sea salt in a bowl. Cut cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine everything the ingredients until it starts to clump. You can use your hands for better combining. But you will have to work quickly to avoid melting the butter.

4. Step: Make the cake batter

Make sure you accurately measure all of the ingredients.

In a large bowl, beat together with a hand mixer or whisk white cane sugar, sunflower oil, and coconut sour cream (or unsweetened coconut yogurt) for about 1 minute. Add maple syrup, apple cider vinegar, unsweetened almond milk, and vanilla extract and mix again until combined.

In a separate bowl, combine all-purpose flour, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or wooden spoon to mix the batter until just combined. Don’t overmix the batter.

5. Step: Layer the cake

Pour about 300 grams of the batter into the prepared pan and spread to the sides.

Next, sprinkle the cinnamon-sugar mixture over the first layer. Make sure to cover all the batter in the pan.

Pour the remaining batter into the pan and carefully spread it to the sides with an icing spatula (or silicone spatula).

Sprinkle the crumb all over the top of the cake.

6. Step: Bake in the oven

Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.

7. Step: Cool the cake completely

Make sure to let the cake cool completely before serving. If your cake is still warm, it will be harder to cut.

Dust the top of the cake with powder sugar just before eating.

HOW TO STORE VEGAN CINNAMON STREUSEL COFFEE CAKE?

Store your Cinnamon Coffee Cake covered at room temperature. It will stay soft for up to 4 days. Or store in a covered container in the fridge for up to 7 days.

You can also freeze the coffee cake. Store it in a plastic bag or covered container. It will last for up to 2 – 3 months in the freezer. Then just let it thaw before eating.

More breakfast ideas:

• Carrot Cake Overnight Oats
• The Best Chocolate Chip Banana Bread
• Tofu Scramble (Vegan Scrambled Eggs)

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN CINNAMON STREUSEL COFFEE CAKE

Are you looking for a perfect breakfast or brunch? Then you should try this delicious Vegan Cinnamon Coffee Cake with streusel crumb topping. It will satisfy all your cravings. This cake is moist, but still soft and fluffy, with melting cinnamon sugar swirl in the middle, and delicate buttery crumble on the top.

Course Breakfast, Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 servings

Calories 294kcal

Author Plantiful Bakery

Ingredients

For the cinnamon sugar swirl

• 25 grams brown cane sugar
• 1 teaspoon ground cinnamon
• 1/2 tablespoon (=5g) all-purpose flour

For the crumble topping

• 55 grams brown cane sugar
• 1 teaspoon ground cinnamon
• 70 grams all-purpose flour
• pinch sea salt
• 50 grams vegan butter cold

For the cinnamon coffee cake

• 95 grams white cane sugar (organic)
• 30 grams sunflower oil (or any vegetable oil)
• 200 grams coconut sour cream* (15% fat)
• 2 tablespoons (=30ml) maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons (=30ml) unsweetened almond milk (or any plant-based milk)
• 1 teaspoon pure vanilla extract
• 180 grams all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• powder sugar (for dusting) optional

Instructions

• Preheat the oven to 180°C. Lightly grease a 23cm x 23cm/9x9in square pan with a little bit of vegan butter, then line with a strip of parchment paper. Set aside.
• First, prepare cinnamon sugar swirl by combining 25 g brown cane sugar, 1 tsp ground cinnamon, and 5 g all-purpose flour in a small bowl. Set aside.
• For the crumble, mix 55 g brown cane sugar, 1 tsp ground cinnamon, 70 g all-purpose flour, and a pinch of salt in a medium-size bowl. Cut 50 g cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine the ingredients until it starts to clump **.
• In a large bowl, beat together with a hand mixer or whisk 95 g white cane sugar, 30g sunflower oil, and 200 g coconut sour cream (or coconut yogurt) for about 1 minute. Add 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp unsweetened almond milk, and 1 tsp vanilla extract and mix again until combined.
• In a separate bowl, combine 180 g all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour about 300 g of the batter into the prepared pan and spread to the sides.
• Next, sprinkle the cinnamon-sugar mixture over the first layer.
• Pour the remaining batter into the pan and carefully spread it to the sides.
• Sprinkle the crumb all over the top of the cake.
• Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.
• Cool completely before serving. Dust the top of the cake with powder sugar.

Notes

* unsweetened coconut yogurt works as well

** you can use your hands for better combining

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 11,4g / Saturated Fat: 5,7g / Cholesterol: 0mg / Sodium: 27,3mg / Total Carbohydrate: 45,7g / Fiber: 1,2g / Sugar: 22,3g / Protein: 3,2g / Vitamin D: 1IU / Calcium: 19mg / Iron: 1,4mg / Potassium: 54mg

Nutrition

Calories: 294kcal

Příspěvek VEGAN CINNAMON STREUSEL COFFEE CAKE se objevil jako první na Plantiful Bakery.