Pumpkin Coffee Cake Vegan

Not too sweet and lightly spicedmelts in your mouthfluffy and moistvegan (egg and dairy free)easy to. Tender, moist and utterly delicious! Combine water or almond milk and ground flax (if using flax eggs).

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Pumpkin coffee cake vegan. Mix in oil, sugar, milk, vinegar, and puree, stirring together just until well combined. It’s deliciously spiced in the same way that a carrot cake usually is, with the cinnamon and the nutmeg and it’s also sweetened with brown sugar. Nondairy milk (we prefer soy or oat) apple cider vinegar.

Mix together the almond milk and apple cider vinegar to make vegan butter milk and set aside. This cake is the perfect accompaninent to your morning or afternoon coffee. Perfectly spiced, perfectly nice (tasting).

Add in the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Cut in the cold butter using a pastry blender or a fork. Bake this cake low and slow for the softest, most moist vegan spiced pumpkin cake.

Vegan pumpkin spice cake directions. Then i decided to make it pumpkin spice because you know ’tis the season, plus i had extra pumpkin puree from making my pumpkin spice granola! This dairy free coffee cake will be a breakfast or snack that you can feel good about!

Makes 1 9 by 9 or 8 by 8 inch brownie pan Preheat the oven to 350°. Combine vinegar and nondairy milk in the blender and let sit.

😉 how to serve pumpkin coffee cake. Low and slow baking is when you lower the oven temperature and slow down the baking time. Leave the parchment paper overhanging the sides of the pan so you can easily remove the cake after baking.