If you are searching for an irresistible autumn treat that feels like a warm hug in every bite, this Vegan Pumpkin Coffee Cake Recipe is your new best friend. It perfectly balances the rich, cozy flavors of pumpkin and pumpkin pie spice with a delectably crumbly streusel topping, making it an ideal dessert or even a special breakfast cake. Moist, tender, and bursting with seasonal charm, it’s a dish that’s easy to make but feels delightfully indulgent—guaranteed to bring smiles around the table.
Ingredients You’ll Need
Gathering your ingredients for this Vegan Pumpkin Coffee Cake Recipe is straightforward, yet each component plays a crucial part in achieving that perfect texture and flavor. From the pumpkin puree that lends moisture and earthiness, to the pumpkin pie spice adding warmth and sweetness, these simple ingredients come together for pure magic.
- All-purpose flour (3 cups): The foundation of your cake, providing structure and tenderness.
- Granulated sugar (1 cup): Adds sweetness and helps with browning for that inviting crust.
- Pumpkin puree (1 cup): Moistens the batter and infuses that beloved seasonal flavor.
- Neutral oil like avocado (1/2 cup): Keeps the cake moist without overpowering other flavors.
- Unsweetened soy milk (1 cup): The plant-based liquid component that balances wet and dry ingredients perfectly.
- Baking powder (1 tablespoon): Ensures a light, fluffy rise to the cake.
- Salt (1/2 teaspoon): Enhances all the subtle sweetness and spices.
- Pumpkin pie spice (1 1/2 tablespoons): The star seasoning that brings warmth, cinnamon, nutmeg, and cloves to the mix.
- Vegan butter (1/2 cup for streusel): Creates that melt-in-your-mouth crumb topping.
- Brown sugar (1 1/2 cups for streusel): Adds rich sweetness to the streusel’s texture.
- Ground cinnamon (for streusel): Offers a fragrant spice punch to complement the pumpkin.
How to Make Vegan Pumpkin Coffee Cake Recipe
Step 1: Preheat and Prep Your Pan
First, set your oven to 350°F (175°C) so it’s ready to bake your creation evenly. Grease a 9×13 inch cake pan to prevent sticking—this simple step makes sure your gorgeous cake comes out effortlessly clean and intact.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice until everything is evenly combined. This blend is the backbone that ensures each bite has balanced flavor and perfect texture.
Step 3: Combine Wet Ingredients
In a separate bowl, mix together the pumpkin puree, neutral oil, soy milk, and a splash of vanilla extract until smooth and well blended. This wet mix will add moisture and richness, creating that tender crumb you love.
Step 4: Bring Wet and Dry Together
Add the wet ingredients to the bowl with your dry ingredients. Stir them gently until just combined—be careful not to overmix, as that can make the cake dense instead of light and fluffy.
Step 5: Pour Batter Into Pan
Pour your batter into the prepared pan, spreading it gently to fill all corners. Set it aside for a moment while you prepare the irresistible streusel topping.
Step 6: Make the Streusel
In a small bowl, combine the melted vegan butter with all-purpose flour, brown sugar, cinnamon, and a pinch of pumpkin pie spice. Use your fingers or a fork to mix everything until it forms crumbly clumps—a texture that’s key to that crumbly topping you’ll adore.
Step 7: Add Streusel and Bake
Sprinkle the streusel evenly over the batter. Bake in your preheated oven for 40 to 45 minutes, checking doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. Let this beauty cool slightly to set before slicing.
How to Serve Vegan Pumpkin Coffee Cake Recipe
Garnishes
Add a light dusting of powdered sugar or a drizzle of vegan cream cheese glaze for a touch of elegance. Toasted pecans or walnuts on top make a lovely, crunchy contrast that pairs wonderfully with the cake’s softness.
Side Dishes
Serve alongside a cozy cup of freshly brewed coffee, chai tea, or a creamy plant-based latte to elevate your morning or afternoon treat. A dollop of coconut whipped cream on the side also adds extra indulgence without weighing you down.
Creative Ways to Present
Cut the cake into cute squares and serve on rustic wooden boards for warm, inviting style. Or layer crumbled pieces with coconut yogurt and pumpkin pie spice in mini jars for a delightful parfait twist that’s great for entertaining guests.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious stored in an airtight container at room temperature for up to three days. For longer freshness, keeping it in the fridge helps maintain the texture—it will soften slightly upon warming.
Freezing
You can freeze leftover slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When you’re ready to enjoy it again, thaw overnight in the fridge and warm gently for a just-baked feel.
Reheating
Reheat individual slices in the microwave for about 20 seconds or in a warm oven set at 300°F (150°C) for 10 minutes. This softens the cake and re-crisps the streusel topping, making it taste freshly baked all over again.
FAQs
Can I use a different type of plant milk?
Absolutely! Almond, oat, or cashew milk all work wonderfully in this Vegan Pumpkin Coffee Cake Recipe, adding subtle flavor differences that personalize the cake to your taste.
Do I have to use pumpkin pie spice?
While pumpkin pie spice is the ideal warming blend for this recipe, you can make your own mix with cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand. It really helps capture that seasonal vibe.
Is it okay to substitute the oil?
Yes, you can swap the neutral oil for melted coconut oil or another mild-flavored oil you prefer. Just keep the quantity the same to maintain the cake’s moist texture.
Can I make this cake gluten-free?
To make a gluten-free version, try using a gluten-free all-purpose flour blend that includes xanthan gum or similar binding agents. It works well but might need a bit of extra moisture or baking time.
How long will this cake keep fresh?
When stored properly in an airtight container in the fridge, it should stay fresh for up to 5 days. Always check for moisture loss and reheat gently to revive its softness.
Final Thoughts
This Vegan Pumpkin Coffee Cake Recipe is a wonderful way to welcome the flavors of fall into your home with ease and delight. Every bite brings a comforting balance of spice, sweetness, and crumbly goodness that’s perfect for any occasion. I hope you enjoy baking and sharing this delicious cake as much as I do—it truly feels like a seasonal celebration in each slice.
Print
Vegan Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Pumpkin Coffee Cake is a moist, spiced cake perfect for autumn mornings or cozy gatherings. Made with pumpkin puree, warm pumpkin pie spices, and a crumbly vegan streusel topping, this cake is dairy-free, egg-free, and deliciously flavorful. It’s an easy-to-make treat that pairs wonderfully with your morning coffee or tea.
Ingredients
Main Batter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup neutral oil (such as avocado oil)
- 1 cup unsweetened soy milk
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup vegan butter, melted
- 1/2 cup all-purpose flour
- 1 1/2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan thoroughly to prevent sticking.
- Mix dry batter ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice until combined evenly.
- Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, neutral oil, unsweetened soy milk, and vanilla extract until the mixture is smooth and well integrated.
- Combine wet and dry mixtures: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour batter into pan: Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Set aside while preparing the streusel topping.
- Prepare streusel topping: In another bowl, mix the melted vegan butter, all-purpose flour, brown sugar, ground cinnamon, and pumpkin pie spice until a crumbly texture forms.
- Add streusel topping and bake: Sprinkle the streusel mixture evenly over the batter in the pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan before cutting into 12 squares and serving.
Notes
- Use canned pumpkin puree for convenience and consistent texture.
- You can substitute the soy milk with any other unsweetened plant-based milk of your choice.
- Make sure not to overmix the batter to ensure a fluffy cake.
- The streusel topping can be made less sweet by reducing the brown sugar if preferred.
- This cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
