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If you’ve been searching for that perfect cozy dessert to celebrate the flavors of autumn, this Vegan Pumpkin Coffee Cake Recipe is exactly what you need. Bursting with warm pumpkin spice and tender crumb, it’s moist, lightly sweetened, and topped with a delicate pumpkin butter swirl and crumbly topping that takes every bite to the next level. Whether you’re vegan or just pumpkin-curious, this cake will fill your kitchen with inviting aromas and leave your friends asking for seconds.
Ingredients You’ll Need
The magic behind this Vegan Pumpkin Coffee Cake Recipe lies in its simple yet thoughtfully selected ingredients. Each component plays a crucial role in delivering the perfect texture, rich flavor, and vibrant color that make this dessert unforgettable.
- â…” batch vegan pumpkin butter: This luscious spread adds a rich, spiced dimension and moist swirl throughout the cake.
- 60 g all-purpose flour: Used for the crumble topping to create that irresistible sandy texture.
- 40 g light brown sugar: Provides caramel notes and balances the pumpkin’s earthiness in the crumble.
- 1 teaspoon pumpkin spice mix: Warm and fragrant seasoning essential for capturing pumpkin flavor.
- 40 g vegan butter (softened): Helps bind the crumble topping while contributing buttery richness.
- 300 g all-purpose flour: Forms the sturdy yet tender base of the cake batter.
- 3 teaspoons pumpkin spice mix: Infuses the cake batter with warming fall flavors in abundance.
- 2 ½ teaspoons baking powder: Leavens the cake ensuring a light, fluffy texture.
- ½ teaspoon baking soda: Works together with baking powder for optimal rise and browning.
- ¼ teaspoon sea salt: Balances sweetness and enhances all flavors.
- 300 g pumpkin puree (not pumpkin pie filling): The moist, natural pumpkin base that keeps the cake tender and vibrant.
- 100 g granulated sugar: Sweetens the main batter evenly without overpowering.
- 75 g light brown sugar: Adds subtle molasses depth to the batter’s sweetness.
- 120 ml olive oil: Replaces traditional butter, adding moisture and a mild fruity note.
- Half batch vegan buttermilk: Provides acidity to react with baking soda for perfect rise.
- 80 g vegan Greek-style yogurt: Adds creaminess and tender crumb structure.
- 1 tablespoon vanilla extract: Lends a sweet, aromatic balance to the spices and pumpkin.
- 1 tablespoon vegan pumpkin butter: Reserved for the delicate finishing glaze to boost flavor.
- 90 g powdered sugar: Combines with yogurt for the smooth, sweet glaze.
- 2 teaspoons vegan Greek-style yogurt: Helps create the glazing drizzle with a tangy note.
How to Make Vegan Pumpkin Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by making your vegan pumpkin butter at least two hours before baking, or even up to two days ahead to build those flavors. Line the base and sides of a 7.5- or 8-inch springform pan with parchment paper—this helps your cake release perfectly after baking and keeps the shape tall and beautiful. Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional so it’s ready to go when your batter is mixed.
Step 2: Make the Crumb Topping
In a mixing bowl, combine flour, brown sugar, pumpkin spice mix, and softened vegan butter. Use your fingertips to rub the mixture together until it forms coarse crumbs with a sandy texture. Setting this aside allows you to prepare your batter without rushing, and the crumble topping will stay perfectly ready to add a crunchy contrast on top.
Step 3: Combine Dry Ingredients
Sift the flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. This step ensures your leavening agents are evenly dispersed and the batter stays light and tender. Mix gently to combine and set the dry mix aside while you prepare the wet ingredients.
Step 4: Mix Wet Ingredients
In a large bowl, whisk together pumpkin puree, granulated and brown sugars, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until the mixture is smooth and creamy. This careful blending makes the batter silky and evenly flavored, the foundation of your light and moist Vegan Pumpkin Coffee Cake Recipe.
Step 5: Create the Batter
Add the dry ingredients to the wet ingredients in two additions, folding gently after each until just combined. Avoid overmixing to keep the cake airy and tender instead of dense. This careful handling is what makes the crumb so wonderfully delicate.
Step 6: Assemble Your Cake
Spread half of the cake batter evenly into your prepared springform pan. Then gently layer the reserved vegan pumpkin butter over this first layer—carefully smoothing it across the surface without pressing it in. Add the remaining batter on top, smoothing again before finishing with an even layer of your crumb topping. This assembly creates the signature swirl and crunchy topping everyone loves.
Step 7: Bake to Perfection
Bake your cake for 60 to 70 minutes, but keep an eye on it after the first hour. Test for doneness by inserting a skewer into the center; it should come out mostly clean with a few crumbs clinging to it. If you see wet batter, bake for another 5 minutes and check again. Patience here rewards you with a cake that’s fully cooked but still tender.
Step 8: Cool and Glaze
Let the cake cool in its pan for about 15 minutes before carefully removing the springform ring and transferring the cake to a wire rack to cool completely. Once chilled, whisk together powdered sugar, vegan Greek-style yogurt, and the reserved tablespoon of vegan pumpkin butter to create a smooth glaze. Drizzle it generously over the top, adding a final touch of sweetness and pumpkin flavor that makes each slice irresistible.
How to Serve Vegan Pumpkin Coffee Cake Recipe
Garnishes
Elevate your slices by adding nutty toppings like toasted pecans or walnuts, which add crunch and complement the spices perfectly. A light dusting of cinnamon or a sprinkle of cinnamon sugar can bring extra warmth and a beautiful presentation. Whipped coconut cream on the side also adds a creamy contrast that pairs beautifully with the cake’s spices.
Side Dishes
This Vegan Pumpkin Coffee Cake Recipe pairs wonderfully with a hot cup of coffee or chai latte for a cozy afternoon treat. For brunch, serve alongside fresh seasonal fruit or a salad of crisp greens with a hint of acidity to balance the cake’s sweetness. Vegan vanilla ice cream is another delightful companion for a decadent dessert option.
Creative Ways to Present
Try slicing the cake into small squares for a party platter, adding little dollops of pumpkin butter on top for an eye-catching presentation. You can also layer it in a trifle dish with coconut whipped cream and spiced apple compote for a stunning layered dessert. If you’re feeling festive, sprinkle edible gold dust or pumpkin seeds on the glaze to add a fun, autumnal touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Pumpkin Coffee Cake Recipe in an airtight container at room temperature for up to 3-4 days. Keeping it covered helps maintain moisture and prevents the crumb from drying out, so it tastes just as fresh as the day you baked it.
Freezing
You can freeze slices of the cake wrapped tightly in plastic wrap and stored in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before enjoying. This is a fantastic option for making the cake ahead of time to enjoy later or to share special treats with friends and family.
Reheating
If you prefer your pumpkin coffee cake warm, gently reheat individual slices in a microwave for 15-20 seconds, or warm in a low oven for about 10 minutes. Avoid overheating to keep the texture tender and moist. A quick reheat brings back that freshly baked comforting feel instantly.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the filling contains added sugars and spices that could affect the cake’s balance and texture.
Do I have to make my own vegan pumpkin butter?
Homemade vegan pumpkin butter adds incredible flavor and freshness, but if you’re short on time, you can substitute with a good quality store-bought vegan pumpkin spread or even a spiced apple butter.
What is vegan buttermilk and how do I make it?
Vegan buttermilk is simply a plant-based milk with a little vinegar or lemon juice added to create acidity. This acidity helps the cake rise and keeps it tender.
Can I substitute olive oil with another oil?
Yes! Light vegetable oil or melted coconut oil are great alternatives that won’t overpower the pumpkin flavor or alter the cake’s texture.
Is this cake gluten-free?
This particular Vegan Pumpkin Coffee Cake Recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend but be aware the texture may vary slightly.
Final Thoughts
I can’t recommend this Vegan Pumpkin Coffee Cake Recipe enough—it’s one of those soul-warming desserts that feels like a hug in cake form. Whether you’re making it for breakfast, snack time, or a cozy gathering, it’s guaranteed to become a staple when fall rolls around. So grab your mixing bowl and pumpkin butter, and dive into a baking experience full of rich flavor, wonderful aromas, and irresistible texture. Happy baking!
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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: Dessert
- Method: Baking
- Cuisine: Vegan American
- Diet: Vegan
Description
This Vegan Pumpkin Coffee Cake is a moist, warmly spiced autumn dessert featuring layers of pumpkin butter and a crumbly topping, perfect for a cozy breakfast or an indulgent snack. It is made entirely plant-based using vegan butter, yogurt, and buttermilk, delivering rich flavor and a tender crumb with a sweet, tangy glaze on top.
Ingredients
Crumb Topping
- â…” batch vegan pumpkin butter
- 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 (soy milk + vinegar)
- 80 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 1 tablespoon vegan pumpkin butter (reserved for icing)
Glaze
- 90 g powdered sugar
- 2 teaspoons vegan Greek-style yogurt
Instructions
- Preparation: Make the vegan pumpkin butter at least two hours ahead or up to two days in advance. 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.
- Make Crumb Topping: Combine all crumb topping ingredients—pumpkin butter, flour, brown sugar, pumpkin spice mix, and softened vegan butter—in a mixing bowl. Rub them together with your fingertips until the mixture resembles sandy crumbs. Set aside.
- Mix Dry Ingredients: Sift the flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. Stir to evenly combine and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until the mixture is smooth and fully blended.
- Make the Batter: Add the dry ingredients to the wet mixture in two additions, gently folding after each until just combined. Avoid overmixing to maintain a tender crumb.
- Assemble: Spread half of the batter into the prepared springform pan. Smooth an even layer of the pumpkin butter on top (reserve 1 tablespoon for the glaze). Add the remaining batter and smooth the surface. Top with the prepared crumb mixture evenly.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a skewer into the center; it should come out mostly clean with a few crumbs. If wet batter adheres, bake 5 minutes more and recheck.
- Cool: Let the cake cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack to cool completely before glazing.
- Make the Glaze and Finish: Whisk together powdered sugar, vegan Greek-style yogurt, and the reserved 1 tablespoon pumpkin butter until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top and serve.
Notes
- Make the vegan pumpkin butter ahead to save prep time and allow flavors to develop.
- Use pumpkin puree, not pumpkin pie filling, to keep the cake’s texture just right.
- Vegan buttermilk is made by adding vinegar to soy milk and letting it curdle; this helps activate the leavening agents.
- Ensure the cake is completely cool before glazing to prevent melting the glaze.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
