Vegan Pumpkin Coffee Cake Recipe | Samsung Food App
Vegan pumpkin coffee cake - this delicious American style coffee cake consists of a moist, spiced pumpkin cake with a crisp pecan streusel topping and a layer of cinnamon sugar running through the...
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Cooking tools:
- Oven
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Springform pan
- Cake pan
- Baking pan
- Parchment paper
- Cooling rack
- Wooden spoon
- Chef's knife
- Cutting board
- Fork
- Sifter
- Cake tester
- Kitchen timer
Ingredients
- 75 g (½ cup + 2 Tablespoons) plain (all-purpose) flour
- 45 g (3 ½ Tablespoons) light brown soft sugar
- 1 teaspoon pumpkin spice
- 60 g (¼ cup) vegan block butter (cold and diced)
- 50 g (1 ¾ oz) pecans (roughly chopped)
- 40 g (3 Tablespoons) light brown soft sugar
- 2 teaspoons cinnamon
- 1 teaspoon cocoa powder
- 260 g (1 cup + 4 teaspoons) pumpkin puree
- 85 g (100ml (⅓ cup + 4 teaspoons)) neutral oil
- 120 ml (½ cup) unsweetened non-dairy milk
- 80 g (6 Tablespoons) light brown soft sugar
- 80 g (6 ½ Tablespoons) caster or granulated sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- 250 g (2 cups) plain (all-purpose) flour
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