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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

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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Find it online: https://mealsbylana.com/vegan-pumpkin-coffee-cake-recipe/