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HomeFood1-Bowl Pumpkin Espresso Cake (Vegan + GF)

1-Bowl Pumpkin Espresso Cake (Vegan + GF)

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Stack of sliced of pumpkin coffee cake pieces

When the leaves begin turning, you realize it’s formally baking season! Introducing the perfect deal with in your autumn baking adventures: PUMPKIN espresso cake. This tender, fluffy, pumpkin-spiced deal with is vegan, gluten-free, and SO scrumptious! Bonus? It’s made with simply 10 components in 1 bowl for simple cleanup.

You, this cake, and your favourite cup of espresso or tea…it’s taking place! Begin your kettle and let’s bake, associates!

Pumpkin pie spice, baking powder, salt, vanilla, pumpkin purée, brown sugar, almond flour, cane sugar, gluten-free flour, and vegan butter

This 1-bowl PUMPKIN espresso cake begins with utilizing an electrical mixer to mix the cane sugar and vegan butter, making certain a mild and fluffy end result (a tough activity with pumpkin-based treats!). Subsequent, we add pumpkin purée and vanilla, giving it fall taste and shade.

Using an electric mixer to beat cane sugar, vegan butter, pumpkin purée, and vanilla extract

The combination begins resembling a cake-like batter with the addition of all-purpose flour (we used our 1:1 gluten-free mix) and almond flour (for a young crumb texture). Baking powder gives the leavening, pumpkin pie spice is a should for pumpkin-y treats, and sea salt enhances all of it!

Fluffy pumpkin coffee cake batter in a bowl

The batter goes right into a baking dish in two layers separated by a brown sugar + pumpkin pie spice combination to create a candy, subtly spiced, cinnamon-y swirl within the last end result!

Sprinkling a brown sugar and pumpkin pie spice mixture over pumpkin cake batter

The ultimate espresso cake contact is a traditional streusel topping with pumpkin pie spice as a substitute of cinnamon. Pumpkin pie spice in each layer? It’s begging to be made this fall!

P.S. In case you’re ready for the espresso IN the cake, there may be none! You possibly can be taught concerning the origin of espresso cake and the way it bought its title right here.

Slice of pumpkin streusel coffee cake on a plate

We hope you LOVE this pumpkin espresso cake! It’s:

Fluffy
Tender
Pumpkin-spiced
Irresistible
Vegan + gluten-free
& Good for fall!

It’s the perfect deal with for weekend baking, sharing with family and friends, and celebrating pumpkin season! Pair along with your favourite cup of espresso or tea and revel in!

Extra Pumpkin Treats for Fall

Should you do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Close up shot of a slice of pumpkin coffee cake with a bite removed

Prep Time 15 minutes

Cook dinner Time 40 minutes

Whole Time 55 minutes

Servings 16 (Slices)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 2-3 Days

Stop your display screen from going darkish

CAKE

  • 3/4 cup cane sugar* (guarantee natural if vegan)
  • 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
  • 1 cup pumpkin purée
  • 2 tsp vanilla extract
  • 1 ½ cups MB 1:1 GF Mix (or DIY GF Flour Mix* // or all-purpose flour if not gluten-free)
  • 3/4 cup almond flour (we like Wellbee’s)
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 3/4 tsp sea salt

SWIRL

  • 1 ½ Tbsp brown sugar (guarantee natural if vegan // or sub coconut sugar)
  • 1 ½ tsp pumpkin pie spice

TOPPING

  • 1/2 cup MB 1:1 GF Mix (or DIY GF Flour Mix* // or all-purpose flour if not gluten-free)
  • 1/4 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
  • 1/4 cup packed brown sugar (guarantee natural if vegan // or sub coconut sugar)
  • 2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • Preheat your oven to 350 levels F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Put aside.
  • CAKE: To a medium mixing bowl, add the cane sugar and softened vegan butter. Utilizing an electrical mixer, beat on medium/excessive velocity till mild and fluffy. Subsequent, add the pumpkin purée and vanilla extract and beat till pale orange and fluffy.
  • Add the gluten-free (or all-purpose) flour, almond flour, baking powder, pumpkin pie spice, and sea salt and blend till absolutely included. The batter might be very thick — someplace between cake batter and cookie dough. Unfold half the batter on the underside of your parchment-lined baking pan and sprinkle the highest with brown sugar and pumpkin pie spice (to make the SWIRL). Unfold the remaining batter on prime of the pumpkin pie spice and sugar, scraping the bowl clear.

  • TOPPING: To the identical (now empty) mixing bowl, add the gluten-free (or all-purpose) flour mix, vegan butter, brown sugar, pumpkin pie spice, and salt and blend on low velocity till absolutely mixed. It ought to look crumbly.

  • Sprinkle the crumble topping evenly excessive of the espresso cake. Bake for 38-42 minutes, till a toothpick inserted comes out clear // with just a few crumbs remaining. Let cool within the pan for quarter-hour earlier than eradicating and cooling on a cooling rack for one more quarter-hour. Take pleasure in heat or at room temperature.

  • Retailer leftover espresso cake in an hermetic container at room temperature for as much as 2-3 days. To freeze, place cake slices in an hermetic container and freeze for as much as 1 month. Permit to come back to room temperature earlier than having fun with.

*Cane sugar is vital for construction within the cake portion of this recipe. Coconut sugar makes it very dense.
*We most well-liked our MB 1:1 GF Flour Mix on this recipe for a fluffier, lighter end result, however our DIY GF Flour Mix additionally works. Outcomes will differ with store-bought blends.
*Vitamin data is a tough estimate.

Serving: 1 slice Energy: 232 Carbohydrates: 33.2 g Protein: 2.2 g Fats: 10.6 g Saturated Fats: 6.3 g Polyunsaturated Fats: 0.8 g Monounsaturated Fats: 1.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 260 mg Potassium: 131 mg Fiber: 1.9 g Sugar: 15 g Vitamin A: 396 IU Vitamin C: 0.3 mg Calcium: 62 mg Iron: 0.7 mg



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