Vegan Pumpkin Snickerdoodle Coffee Cake
There is something really wonderful about coffee cake. I love when it’s cold outside and you can cozy up with a hot cup of tea or coffee and enjoy a sweet treat. That morning ritual is so soothing and relaxing. Unfortunately for us here in Malaysia, the calendar may say December, but it’s as hot as usual out. Thank goodness for air conditioning! With the A.C. on, I can cuddle up in a blanket with a Chai tea and a piece of coffee cake and pretend to be back home.
This delightful recipe was passed along to me by my wonderful sister-in-law via the BakeaholicMama. The original recipe comes from the amazing Joy the Baker. Joy’s original recipe makes two loaves of quick bread (yeast-free bread). I tweaked things just a bit and made a coffee cake! I’m particularly in love the crumb topping which Joy made extra special by including a bit of salt. Even the tiniest amount of salt can have such an impact in a recipe…and in this case, complements the sweetness of the cake beautifully.
2 cups all-purpose flour
1 3/4 cups whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 rounded tablespoons cinnamon
1 15 oz can puréed pumpkin (not pumpkin pie mix)
1 cup vegetable oil OR applesauce
1/3 cup liquid sweetener (agave or maple syrup)
2/3 cup water
1/2 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons cinnamon
2 tablespoons vegetable oil
Preheat oven to 350° F and lightly grease a 9×13 inch rectangular cake pan.
In a large mixing bowl combine both flours, brown sugar, baking soda, baking powder, salt, and cinnamon.
In a separate mixing bowl combine pumpkin, oil, agave or maple syrup, and water together until well incorporated.
Pour the liquid mixture in with the dry ingredients and mix well. Batter will be thick. Pour into the prepared cake pan and set aside.
In a small bowl, prepare the topping. Combine flour, sugar, salt, cinnamon and vegetable oil. You can use a fork or your fingers to mix until everything starts to clump together like crumbs. Sprinkle the topping evenly over the cake.
Bake for 35-40 minutes or until a fork inserted into the center comes out clean. Let cool for at least 20 minutes before serving. Enjoy!