Vegan Pumpkin Coffee Cake Recipe

ByLana Polati
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Introduction

This vegan pumpkin coffee cake is tender, flavorful, and perfect for cozy mornings or afternoon treats. With a spiced pumpkin base and crunchy crumb topping, it offers the best combination of soft and crunchy textures.

The image shows a round, two-layer pumpkin cake on a white plate with ridged edges. The bottom and top cake layers are bright orange with a dark brown filling layer in the middle. The top is covered with crumbly streusel that looks crunchy and is unevenly spread, with a light beige glaze drizzled over it in thin lines. Two slices have been cut from the cake and are positioned slightly apart, showing the inside texture, which is moist and dense. Around the plate are small pumpkins, three cinnamon sticks, a nutmeg pod, star anise, a white container with a wooden lid, and two maple leaf-shaped red and orange dishes, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup (50g) pecans or walnuts, chopped (or an extra 2 tablespoons / 15g of flour to make nut-free)
  • 1/2 cup (65g) all-purpose plain flour
  • 1/4 cup (55g) vegan butter or coconut oil, softened
  • 3 tablespoons (40g) packed light brown sugar or coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50g) packed light brown sugar (for cinnamon sugar layer; dark brown sugar or coconut sugar works too)
  • 1 tablespoon ground cinnamon (for cinnamon sugar layer)
  • 1 cup (200g) pumpkin puree, canned or homemade (not pumpkin pie filling)
  • 3/4 cup (190g) dairy-free milk
  • 1/3 cup (85g) neutral flavored oil
  • 1/3 cup (65g) packed light brown sugar
  • 1/3 cup (65g) granulated sugar or more light brown sugar
  • 1 tablespoon apple cider vinegar (or white vinegar or lemon juice, optional)
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (250g) all-purpose plain flour (spooned and leveled)
  • 3 teaspoons pumpkin pie spice (see note below for homemade blend)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt (optional)

Instructions

  1. Step 1: Preheat the oven to 355°F (180°C). Line an 8-inch (20 cm) round springform pan or loose-bottom cake pan with parchment paper.
  2. Step 2: Prepare the crumb topping by combining the pecans, 1/2 cup (65g) flour, 1/4 cup (55g) vegan butter, 3 tablespoons (40g) light brown sugar, and 1 teaspoon cinnamon in a small bowl. Mix with a spoon or your fingertips until fully combined and no pockets of butter or flour remain. Set aside.
  3. Step 3: In another small bowl, mix 1/4 cup (50g) packed light brown sugar with 1 tablespoon ground cinnamon to create the cinnamon sugar layer. Set aside.
  4. Step 4: In a large bowl, whisk together the pumpkin puree, dairy-free milk, oil, 1/3 cup (65g) packed light brown sugar, 1/3 cup (65g) granulated sugar, apple cider vinegar, and vanilla extract until smooth.
  5. Step 5: Add the remaining 2 cups (250g) flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined; it’s okay if the batter is a bit lumpy but avoid dry flour pockets.
  6. Step 6: Pour or scoop half of the batter into the prepared pan. Smooth the surface gently with a spoon or spatula.
  7. Step 7: Sprinkle the cinnamon sugar layer evenly over the batter.
  8. Step 8: Pour the remaining batter on top and smooth the surface carefully. The batter will resist sticking to the cinnamon sugar layer—try to smooth it gently without lifting the spatula too much.
  9. Step 9: Sprinkle the crumble topping generously over the cake.
  10. Step 10: Bake the cake for 52-57 minutes. At 30 minutes, if the crumble topping is browning too fast, tent the pan with foil. The cake is done when a toothpick inserted in the center comes out clean.
  11. Step 11: Let the cake rest in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  12. Step 12: Optional: dust with powdered sugar or drizzle a simple maple glaze before serving.

Tips & Variations

  • For a nut-free version, replace the pecans with an extra 2 tablespoons of flour in the crumble topping.
  • Make your own pumpkin pie spice blend using cinnamon, nutmeg, ginger, and cloves if you don’t have a pre-made mix.
  • Try adding chopped vegan chocolate or dried cranberries to the batter for extra flavor.
  • If you like a stronger cinnamon flavor, increase the cinnamon in the cinnamon sugar layer or the crumble topping.

Storage

Store the cake at room temperature for up to 2 days in an airtight container. For longer freshness, keep it refrigerated for up to 5 days. You can also freeze individual slices for up to 1 month; thaw at room temperature before enjoying. Note that the crumb topping will soften over time but remains delicious.

How to Serve

The image shows a round pumpkin crumb cake on a white plate with fine lines around the edge, placed on a white marbled surface. The cake has two layers of moist orange cake with a darker brown crumb layer in the middle and a thick crumb topping covered with a light beige icing drizzle. Two slices have been cut out but left close to the cake, showing the inside clearly. Around the plate are small decorative pumpkins, cinnamon sticks, a nutmeg seed, and star anise, adding an autumn feel, along with a glass jar with a wooden top and red-orange leaf-shaped bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin to use in this recipe. Make sure it is smooth and drained of excess moisture for best results.

Is it necessary to use apple cider vinegar?

Apple cider vinegar helps activate the baking soda and improves the cake’s rise and texture, but it is optional. You can substitute white vinegar or lemon juice if preferred, or omit it entirely.

Print
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Vegan Pumpkin Coffee Cake Recipe

★★★★★

4.5 from 113 reviews
  • Author: Lana
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Vegan Pumpkin Coffee Cake is a moist, flavorful autumn-inspired treat perfect for breakfast or dessert. Featuring a tender pumpkin-spiced crumb with a cinnamon sugar swirl and a crunchy pecan crumble topping, it’s entirely plant-based and free from dairy and eggs. The cake balances richness and spice beautifully and can be easily customized with nut-free options or a maple glaze for extra indulgence.

Ingredients

Scale

Crumb Topping

  • 1/2 cup (50g) pecans (or walnuts, chopped; or use an extra 2 tablespoons / 15g flour to make nut-free)
  • 1/2 cup (65g) all-purpose plain flour
  • 1/4 cup (55g) vegan butter (or coconut oil, softened)
  • 3 tablespoons (40g) packed light brown sugar (or coconut sugar)
  • 1 teaspoon ground cinnamon

Cinnamon Sugar Layer

  • 1/4 cup (50g) packed light brown sugar (dark brown sugar or coconut sugar)
  • 1 tablespoon ground cinnamon

Cake Batter

  • 1 cup (200g) pumpkin puree (canned or homemade; not pumpkin pie filling)
  • 3/4 cup (190g) dairy-free milk
  • 1/3 cup (85g) neutral flavored oil
  • 1/3 cup (65g) packed light brown sugar
  • 1/3 cup (65g) granulated sugar (or more light brown sugar)
  • 1 tablespoon apple cider vinegar (white vinegar or lemon juice; optional)
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (250g) all-purpose plain flour (spooned and leveled)
  • 3 teaspoons pumpkin pie spice (see note for homemade blend)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 355°F (180°C). Line an 8-inch (20 cm) round springform pan or loose-bottom cake pan with parchment paper to ensure easy removal of the cake after baking.
  2. Make the Crumb Topping: In a small bowl, combine the pecans, flour, vegan butter, brown sugar, and cinnamon. Mix using a spoon or your fingertips until the mixture is well combined with no pockets of butter or flour. Set aside for later.
  3. Prepare the Cinnamon Sugar Layer: In a separate bowl, mix the light brown sugar and ground cinnamon thoroughly and set aside. This layer provides a sweet, spicy swirl inside the cake.
  4. Whisk Wet Ingredients: In a large mixing bowl, add pumpkin puree, dairy-free milk, neutral oil, both sugars, apple cider vinegar, and vanilla extract if using. Whisk these ingredients together until evenly combined.
  5. Add Dry Ingredients: To the wet mixture, add the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Gently mix until just combined. It’s fine if the batter still has a few lumps as long as there are no pockets of dry flour.
  6. Assemble the Cake Layers: Pour about half of the batter into the prepared cake pan and smooth the surface evenly with a spatula or spoon. Sprinkle the prepared cinnamon sugar layer evenly on top of this batter layer. Then pour the remaining batter over the cinnamon sugar and gently smooth the surface, being careful not to disrupt the cinnamon sugar layer underneath.
  7. Add the Crumb Topping: Generously sprinkle the crumb topping over the top of the assembled batter. This topping will form a crunchy, flavorful crust.
  8. Bake the Cake: Place the cake in the oven and bake for 52-57 minutes. At around the 30-minute mark, check the crumb topping; if it’s browning too quickly, tent the cake with foil to prevent burning. The cake is done when a toothpick inserted in the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and let it rest in the pan for 15 minutes. Then transfer it to a wire rack to cool completely to room temperature before serving.
  10. Serve and Store: Serve the cake dusted with powdered sugar or drizzled with a maple glaze if desired. The cake keeps well at room temperature for 2 days or in an airtight container in the refrigerator up to 5 days. It can also be frozen for up to 1 month; slicing before freezing is recommended for easy serving. Note that the crumb topping may soften when stored.

Notes

  • Note 1: Use spoon-and-level method when measuring flour to avoid packing and ensure accuracy.
  • Note 2: Pumpkin pie spice can be made at home by mixing ground cinnamon, nutmeg, ground ginger, ground cloves, and ground allspice.
  • Note 3: For a simple maple glaze, whisk together powdered sugar and maple syrup to desired consistency and drizzle over cooled cake.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan pumpkin cake, pumpkin coffee cake, vegan dessert, fall recipes, pumpkin spice cake

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