Pumpkin Coffee Cake Vegan

In a small bowl whisk together the powdered sugar milk and vanilla or maple until you have a smooth thick glaze.

Pumpkin coffee cake vegan. With a fork mix together flour brown sugar vegan butter and pumpkin pie spice. In a stand-up mixer cream together vegan butter and sugar. Prep Time 10 mins.

Add all wet ingredients into a large bowl and whisk together until well incorporated. Combine the brown sugar flour and pumpkin spice in a small mixing bowl. Make the pumpkin cake.

Pour the wet ingredients into the bowl of dry. Meanwhile sift together all dry ingredients in a separate medium sized bowl. Preheat your oven to 325oF and oil an 11x7-inch or 9x9-inch baking dish.

Meanwhile make a Maple glaze by mixing about 12 cup of Granulated Sugar with 2 Tablespoon of Almond Milk and 1 Tablespoon of Maple Syrup. Mine combines more brown sugar with vegan butter cinnamon and nuts. Here is the skinny on this fabulous vegan pumpkin coffee cake you start with this super fluffy light pumpkin spiced cake batter.

Gently mix until the batter starts to come together. Use a whisk to mix it all up until you get a thin glaze ready to be drizzled. In a large bowl mix the melted vegan buttery spread the brown sugar and the organic cane sugar.

Combine flour pumpkin pie spice baking soda salt and baking powder in medium bowl. The mixture should be chunky and crumbly. Add in the flour baking powder salt cinnamon and pumpkin pie spice.