Vegan Pumpkin Spice Coffee Cake

Pumpkin Spice Season has begun and we had to hop on the train! Cake and ice cream = the perfect combo. We created a fun vegan pumpkin spice cake recipe to get you into the fall spirit.

 

 

Time: 60 min

Serves: 12 

Created by Abbey Neufeld, edited by Samantha Bedard 

What you need:

• 1 pint of Cranberry Sorbet (GF, V) or Spice Girl (GF) (or your favourite Four All Fall Flavour)

Cake Filling:

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup brown sugar
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla extract
• 2 tsp white vinegar
• 1/2 cup vegetable oil
• 1 1/2 cup almond milk
• 1/3 cup pure pumpkin 

Pumpkin spice swirl layer:

• 2/3 cup brown sugar
• 1 tbsp pumpkin spice

Crumble topping:

• 6tbsp vegan butter (melted)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup flour 

Glaze:

• 1/4 cup powdered sugar
• 1-2 tbsp maple syrup (can use water)

To make it glute-free, sub the flour for an all purpose gluten-free flour. To keep the entire treat vegan we recommend our Cranberry Sorbet or any of our Four All vegan flavours!

 

 

What to do:

1. Preheat oven to 350 degrees Celsius.
2. Prepare a 9x13 pan with parchment paper.
3. In a small bowl, prepare the pumpkin spice swirl mixture (brown sugar and pumpkin spice).
4. In another bowl, combine ingredients for the streusel topping and set aside.
5. In a large bowl, or the bowl of a stand mixer, combine the wet ingredients until just combined.
6. In another bowl, whisk the dry ingredients before adding to the bowl of wet ingredients, mix until just combined.
7. Spread half the cake batter evenly in the prepared 9x13 pan. Sprinkle the pumpkin spice mixture evenly across the base layer before adding the remainder of the cake batter.
8. Crumble the streusel topping over the top of the cake pressing into the batter slightly.
9. Bake in preheated oven for 45-55 minutes or until a toothpick can be inserted and come out clean. *Oven temps vary so keep an eye on the oven when approaching the 45 minute mark.*
10. Allow cake to cool for at least 10-15 minutes before serving.
11. For an even more scrumptious treat, top cake with a scoop of any of Four All’s fall ice cream flavours!