This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced, full of pumpkin flavor and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.
Just when you think Vegan Coffee Cake can’t get any better, pumpkin is added to the mix! This super moist and perfectly spiced Pumpkin Coffee Cake is the ultimate fall dessert or breakfast. It’s delicious, easy to make, and the perfect treat to enjoy with a cup of hot coffee.
There are 3 parts to this vegan pumpkin coffee cake:
- Coffee cake
- Pumpkin pie spiced streusel
- A sweet vanilla glaze
My favorite is the streusel topping. So sweet and moist, it’s an easy mix of vegan butter, pumpkin pie spice, brown sugar, and flour. Other than the vanilla glaze, it’s the perfect topping!
Serve this warming pumpkin spice coffee cake on holiday mornings along with Pumpkin Cinnamon Rolls hot from the oven.
Does coffee cake have coffee in it?
Nope! This spiced cake is meant to be eaten while you sip on your coffee and tea instead of pouring it right into the batter.
How to make pumpkin coffee cake
Whisk the dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients together. Slowly combine the wet into the dry to finish the cake batter. Pour it into the cake pan.
To make the pumpkin pie streusel, use a fork to mix the butter, flour, sugar, cinnamon, and pumpkin pie spice together in a bowl. It should be crumbly when it’s done.
Sprinkle the streusel topping all over the cake batter, then bake until a toothpick inserted in the middle comes out clean.
Make the vanilla glaze while the cake cools. All you need to do is whisk the glaze ingredients together in a bowl and drizzle it over the cooled cake. Cut yourself a slice and enjoy with a hot cup of coffee!
Can I use a different pan?
I used a 9×13 inch cake pan for this one layer cake but you can try making it in a bundt pan. I haven’t tested this, but it should work fine. It will take a bit longer in the oven though. Or cut the recipe in half and use a square 8×8 inch pan, baking for only about 30 minutes.
Can this recipe be made into muffins?
Transform this recipe into pumpkin coffee cake muffins by pouring the batter ⅔ of the way full into a lined muffin tin. Top each one with streusel. Bake at 350ºF for about 18-22 minutes.
Tips and substitutions
- Gluten free – Try using an all purpose gluten free mix instead of all purpose flour.
- Don’t overmix – Gently fold the wet mix into the dry when making the batter until everything is just combined. If you mix too much, the cake will be dense.
- Add ins or toppings – You can add crushed pecans, almonds, or walnuts, shredded coconut, or chocolate chips to the batter and finish the cake with a drizzle of maple syrup or caramel sauce instead of the glaze.
- To store – Keep the sliced cake in an airtight container in the fridge for up to 5 days.
- To freeze – Wrap the baked cake in plastic or foil and freeze for up to 3 months.
Craving more vegan pumpkin sweets?
Pumpkin Coffee Cake
Ingredients
Dry ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
Wet ingredients
- 1 cup pumpkin pureé
- 1/2 cup neutral flavored oil *I used avocado oil
- 1 cup unsweetened soy milk
- 2 teaspoons pure vanilla extract
Streusel topping
- 1/2 cup vegan butter, melted
- 1/2 cup all purpose flour
- 1 1/2 cups brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon pumkin pie spice
Optional glaze
- 1 cup powdered sugar
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13 inch cake pan.
- Dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and sugar until well combined.
- Wet ingredients: In a medium bowl, whisk together the pumpkin puree, oil, milk and vanilla until well combined.
- Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.
- Pour the cake batter into the prepared pan. Set aside while you make the streusel.
- Streusel: In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.
- Sprinkle the streusel topping all over the cake batter, place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean in the middle.
- If using optional glaze: Stir all ingredients together in a small bowl, and drizzle glaze over cooled coffee cake. Serve with a cup of coffee and enjoy.
- Storage: The coffee cake can be store at room temperature, covered well, for about 2 days. Keep it in the refrigerator for up to 5 days. It can also be frozen if needed, but it's best served the same day.
Notes
- Gluten free – Substitute a quality all purpose gluten free flour, such as King Arthur or Bob’s Red Mill brand.
- May substitute another milk for the soy milk, if desired.
Can you bake it in mini loaf pans? Well I’m sure you can what I’m asking is how long do you suggest to bake it till toothpick comes out clean! By the way, I love your recipes
I’m going to guess that mini loaves will take 20 minutes or so, but I would check with a toothpick after 15 minutes. When it’s comes out clean, they are done. Thanks for loving my recipes!
What is the best way to thaw/prepare the frozen cake if you’re making it ahead of time?
To defrost you can just let it sit at room temperature for a few hours until it’s no longer frozen. Enjoy!
Excited to give this a try today! I love your regular coffee cake recipe. In the regular coffee cake recipe, you have us split the streusel so put down half cake batter, half streusel, final half cake batter and then rest of streusel. Have you tried that with this recipe? Do you think it’ll work?
Hi Kate. I have not tried splitting the streusel for this coffee cake, however, I think it would work! Sounds delicious! I recommend making extra streusel so the top will get nice and crunchy! Happy baking!
I made this today, exactly per the recipe, and it came out phenomenal. Really easy to follow and a great outcome. Thanks for sharing this!
You’re so welcome, Jennifer! Thanks for your wonderful feedback and review!
Everything tastes great but I ran across the problem of the cheese not melting on top.
I made this recipe for a church potluck. Several members have food allergies as well as being vegan. I substituted a stevia blend for granulated sugar, coconut sugar for the brown sugar, and I used an all purpose gluten free flour. I had nothing left! The only thing I would recommend doing different is using less coconut sugar, my strudel topping was a little to wet.
I’m thrilled it was a hit, Elisabeth! Thank you for sharing the changes you made and for your review!
Am I being really stupid, but why is it called coffee cake? I can’t see any coffee in the ingredients? Thanks
That’s a common misconception, Teresa! It’s only called “coffee cake” because the warm spices help it pair very well with a cup of coffee or tea.
So good!! I used monk fruit for the actual cake and it came out perfect, thanks Nora!
You are welcome, Ingrid! Thank you for sharing your fabulous review and feedback!
Can I make cupcakes from this recipe?
I haven’t tried it, but I’m sure you could! Bake them for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
Hi Nora!
Would I be able to sub coconut sugar for the other sugars listed?
Thanks!
(Love all your recipes I’ve tried! ☺️)
Yes, you can use coconut sugar. It will come out a bit different, but it will work. Thanks for loving my recipes!