If you’re craving a dessert that’s bursting with warm autumn flavors and wonderfully moist texture, this Vegan Pumpkin Coffee Cake Recipe is an absolute must-try. Imagine sinking your fork into a tender, spiced cake layered with luscious pumpkin butter and topped with a crunchy crumble and a sweet glaze. This recipe beautifully combines simple, wholesome ingredients to create a treat that feels both cozy and indulgent, perfect for sharing with friends or savoring with your morning coffee.
Ingredients You’ll Need
The magic of this Vegan Pumpkin Coffee Cake Recipe lies in its straightforward yet carefully chosen ingredients. Each component plays a crucial role in delivering the perfect balance of flavor, moisture, and texture—making the baking process feel simple and rewarding.
- Vegan pumpkin butter (â…” batch): Adds a rich, spiced sweetness that makes this cake uniquely delightful.
- All-purpose flour: Two measures (60g and 300g) provide structure without weighing down the cake.
- Light brown sugar (40g and 75g): Brings deep caramel notes for warmth and color.
- Pumpkin spice mix (1 tsp and 3 tsp): Infuses the cake with those classic cozy fall spices like cinnamon, nutmeg, and cloves.
- Vegan butter (40g, softened): Ensures a tender crumb and adds richness.
- Baking powder (2 ½ tsp) and baking soda (½ tsp): Work together to give the cake its light and fluffy lift.
- Sea salt (¼ tsp): Enhances all the flavors while balancing sweetness.
- Pumpkin puree (300g): Provides moistness and that unmistakable pumpkin flavor.
- Granulated sugar (100g): Adds sweetness and helps create a tender crumb.
- Olive oil (120 ml): Keeps the cake moist and adds subtle richness.
- Vegan buttermilk (half batch): A tangy moisture component made from soy milk and vinegar that activates the leavening.
- Vegan Greek-style yogurt (80g): Gives creaminess and a slight tang, supporting the cake’s texture.
- Vanilla extract (1 tbsp): Lifts all the flavors with its warm aromatic notes.
- Powdered sugar (90g) and vegan Greek-style yogurt (2 tsp) for glaze: Create a luscious topping that finishes the cake beautifully.
How to Make Vegan Pumpkin Coffee Cake Recipe
Step 1: Prepare Your Pan and Pumpkin Butter
Start by making your pumpkin butter ahead of time – at least two hours before baking or preferably up to two days. This step is key for deep flavor infusion. Meanwhile, line your 7.5 or 8-inch springform pan with parchment paper, covering both the base and sides for easy cake removal. Preheat your oven to 160°C fan-forced or 180°C conventional for optimal baking results.
Step 2: Create the Crumb Topping
Combine all crumble ingredients in a bowl and gently rub them with your fingertips until you get a sandy texture. This topping will add a delightful crunch that contrasts perfectly with the moist cake.
Step 3: Mix the Dry Ingredients
Sifting together the flour, pumpkin spice, baking powder, baking soda, and sea salt ensures even distribution and prevents clumps. This simple step is crucial for a smooth batter and consistent texture.
Step 4: Combine the Wet Ingredients
Whisk the pumpkin puree with granulated sugar, brown sugar, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until everything is harmoniously blended. This wet mix is where the moistness and flavor foundation of the cake comes to life.
Step 5: Make the Batter
Add your dry ingredients to the wet in two batches, gently folding each time to keep the batter light and airy. Overmixing can make the cake dense, so handle with care for that tender crumb everyone will love.
Step 6: Assemble the Layers
Spread half of the batter into your prepared pan, then carefully spoon the pumpkin butter over it, smoothing it gently—try not to press it into the batter. Add the remaining batter on top and level the surface. Finish by sprinkling the crumble evenly over the top, setting the stage for a perfect bake.
Step 7: Bake the Cake
Bake your cake for 60 to 70 minutes. A skewer test will help you nail the timing—it should come out mostly clean with a few moist crumbs, never wet batter. If needed, add extra baking time in small increments to ensure it’s baked through without drying out.
Step 8: Cool and Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Meanwhile, whisk your powdered sugar, vegan Greek-style yogurt, and reserved pumpkin butter into a smooth glaze. Drizzle this over the cooled cake for a luscious finishing touch that highlights every bite.
How to Serve Vegan Pumpkin Coffee Cake Recipe
Garnishes
Elevate your presentation by sprinkling toasted pecans or walnuts on top for added crunch and nutty flavor. A dusting of cinnamon or extra pumpkin spice mix also enhances the autumn vibe wonderfully.
Side Dishes
This cake pairs splendidly with a steaming cup of black coffee or a creamy chai latte. For a brunch spread, serve alongside fresh fruit or a bowl of dairy-free yogurt to balance sweetness.
Creative Ways to Present
Try layering slices with a smear of vegan cream cheese or vegan mascarpone between them for an elegant twist. For parties, cut into bite-sized squares and serve on a platter garnished with edible flowers or cinnamon sticks for a festive touch.
Make Ahead and Storage
Storing Leftovers
Store your Vegan Pumpkin Coffee Cake Recipe leftovers in an airtight container at room temperature for up to two days, or refrigerate to keep it fresh for around four days. This helps preserve moisture and flavor without drying out the crumb.
Freezing
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Frozen cake can last up to three months and is a wonderful way to enjoy your pumpkin coffee cake whenever a cozy treat calls.
Reheating
To enjoy the cake warm, thaw frozen slices overnight in the fridge and then heat gently in a microwave or toaster oven. A quick warm-up revitalizes its softness and brings out the wonderful pumpkin aroma.
FAQs
Can I use canned pumpkin puree in this recipe?
Absolutely! Just make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can alter the taste and texture.
What can I substitute for vegan Greek-style yogurt?
You can use any thick vegan yogurt, like coconut or almond-based, but Greek-style provides extra creaminess and tang that complement the cake beautifully.
Is olive oil the best choice for this cake?
Olive oil works well for moisture and subtle richness here, but if you prefer a milder flavor, light vegetable oil or melted coconut oil also work perfectly.
How do I make vegan buttermilk at home?
Mix 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of soy milk and let it sit for 5-10 minutes until it curdles slightly. This acidic mixture mimics buttermilk’s tang and helps activate the baking soda.
Can I make this cake gluten-free?
With some adjustments, yes! Substitute the all-purpose flour for a trusted gluten-free blend that includes xanthan gum. Keep an eye on texture and moisture—it might need a little tweaking to get just right.
Final Thoughts
Making this Vegan Pumpkin Coffee Cake Recipe is more than just baking; it’s creating a little moment of joy filled with comforting spices and satisfying textures. Whether you’re serving it for a cozy morning or a sweet afternoon pick-me-up, it’s bound to become a favorite in your recipe collection. Dive into the process and enjoy every delicious bite!
Print
Vegan Pumpkin Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Pumpkin Coffee Cake is a moist, spiced treat perfect for fall and any time you want a cozy dessert. Featuring layers of pumpkin batter and homemade vegan pumpkin butter, topped with a crumbly spiced topping and a smooth vegan glaze, this cake is both decadent and dairy-free.
Ingredients
Crumb Topping
- 60 g all-purpose flour
- 40 g light brown sugar
- 1 teaspoon pumpkin spice mix
- 40 g vegan butter, softened
Dry Ingredients
- 300 g all-purpose flour
- 3 teaspoons pumpkin spice mix
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 300 g pumpkin puree (not pumpkin pie filling)
- 100 g granulated sugar
- 75 g light brown sugar
- 120 ml olive oil
- Half batch vegan buttermilk (made from soy milk + vinegar)
- 80 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
Vegan Pumpkin Butter
- â…” batch vegan pumpkin butter (make at least 2 hours ahead or up to 2 days ahead)
Glaze
- 1 tablespoon vegan pumpkin butter (reserved from above)
- 90 g powdered sugar
- 2 teaspoons vegan Greek-style yogurt
Instructions
- Preparation: Make the vegan pumpkin butter at least 2 hours in advance or up to 2 days ahead. Line the base and sides of a 7.5- or 8-inch springform pan with parchment paper. Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional.
- Crumb Topping: In a mixing bowl, combine flour, brown sugar, pumpkin spice mix, and softened vegan butter. Use your fingertips to rub the mixture until it forms a sandy, crumb-like texture. Set aside.
- Mix Dry Ingredients: Sift the flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. Stir well to combine and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until smooth and well combined.
- Make the Batter: Add the dry ingredients to the wet mixture in two additions, gently folding after each until just combined. Be careful to not overmix to keep the batter light.
- Assemble: Spread half of the batter into the prepared pan. Gently layer the pumpkin butter evenly over the batter, reserving 1 tablespoon for the glaze, and avoid pressing it into the batter. Add the remaining batter on top, smooth the surface, then finish with an even layer of the prepared crumble topping.
- Bake: Bake the cake for 60-70 minutes. Check doneness by inserting a skewer into the center; it should come out mostly clean with a few crumbs. If wet batter is on the skewer, bake for an additional 5 minutes and recheck as needed.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then carefully remove the springform and transfer the cake to a wire rack to cool completely before applying the glaze.
- Make the Glaze: Whisk together the reserved 1 tablespoon pumpkin butter, powdered sugar, and vegan Greek-style yogurt in a medium bowl until smooth. Cover and set aside until the cake is fully cooled. Drizzle the glaze evenly over the cooled cake before serving.
Notes
- The vegan pumpkin butter can be made ahead and stored in the refrigerator for up to 2 days, which helps develop deeper flavor.
- Use pumpkin spice mix that includes cinnamon, nutmeg, ginger, cloves, and allspice for authentic flavor.
- The vegan buttermilk is made by adding vinegar to soy milk; let it curdle before using.
- Ensure the cake cools completely before glazing to prevent the glaze from melting into the cake.
- You can substitute vegan Greek-style yogurt with any thick plant-based yogurt for similar texture.
