NotMilk™ Pumpkin Coffee Cake

By Kelton Mattingly, NotChef

  • Vegan
  • Coffee Cake
  • Cake
  • Baking
  • NotMilk™
Find NotMilk™

A delicious Pumpkin Coffee Cake featuring our NotMilk™ Whole

3.0 153 reviews


For the Cake

  • 2 cups all-purpose flour

  • 1 cup canned pumpkin puree

  • 1/3 cup Not Milk

  • 1/4 cup apple sauce

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1/4 cup coconut oil, melted

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp pumpkin spice

  • 1/4 tsp salt

  • 1 tsp vanilla extract

For the Streusel Topping

  • 1/2 cup brown sugar

  • 1/2 cup all-purpose flour

  • 1/4 cup chopped nuts or oats

  • 1/4 cup coconut oil, melted

  • 1 tsp ground cinnamon


  1. Preheat your oven to 350°F and grease an 8x8 inch baking dish.

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin spice and salt.

  3. In another mixing bowl, combine the pumpkin puree, Not Milk, applesauce, granulated sugar, brown sugar, melted coconut oil, and vanilla extract. Mix until well combined.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

  5. In a separate bowl, prepare the streusel topping by mixing brown sugar, flour, oats, melted coconut oil, and cinnamon until it forms a crumbly mixture.

  6. Pour half of the cake batter into the prepared baking dish, then sprinkle half of the streusel topping over it. Add the remaining cake batter and top with the rest of the streusel.

  7. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

  8. Once the coffee cake is done, remove it from the oven and let it cool for a few minutes.

  9. Slice, serve, and enjoy!

Nutritional Guidelines (per serving)

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