St. Justin Orthodox Church

Pumpkin Coffee Cake

A spiced pumpkin coffee cake under a cinnamon streusel, made without dairy or eggs for the fasting table.

Serves Makes one 9x13-inch cake Prep 20 min Cook 45 min Total 65 min
Fasting Recipes Desserts Wine and Oil

Ingredients

For the dry ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tbsp pumpkin pie spice
  • 1 cup granulated sugar

For the wet ingredients

  • 1 cup pumpkin puree
  • 1/2 cup neutral-flavored oil
  • 1 cup unsweetened soy milk
  • 2 tsp pure vanilla extract

For the streusel topping

  • 1/2 cup vegan butter, melted
  • 1/2 cup all-purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice

A tender, spiced cake for the wine-and-oil days of the Fast, crowned with a crumbly cinnamon streusel. It bakes in one pan and is happy on the table for coffee hour or a quiet morning.

Method

  1. Preheat the oven to 350 degrees F and lightly grease a 9x13-inch cake pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until well combined.
  3. In a medium bowl, whisk together the pumpkin puree, oil, soy milk, and vanilla until well combined.
  4. Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.
  5. Pour the cake batter into the prepared pan. Set aside while you make the streusel.
  6. In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.
  7. Sprinkle the streusel topping all over the cake batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean in the middle.