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
Scale
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.
