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.
Very delicious! I halved the recipe and made this gluten-free, so it was a little thinner than the cake in the photos but still really tasty. Loved the spiced flavour!
Hi Mary. I’m so glad the coffee cake turned out delicious for you! Thank you for sharing your review and comments!
Wow I just made these into 8 huge muffins. This recipe is amazing! Next time I can do without the pumpkin pie spice and just use cinnamon. Baked 350° for 28ish minutes because they were huge. Sooooo good!
Good to know they turn out well as muffins! Thanks for sharing your great review and comments! I’m glad you love the coffee cake!
Hi Nora! I’m so eager to make this! I’m new to vegan baking, can you please recommend what vegan butter to use for this recipe?
Hi there! I use a variety, from Earth Balance, Melt, Country Crock and Miyokos. They all work perfectly!
So delicious!! Made it in pumpkin shaped muffin pan, so perfect for fall! Will definitely try as a loaf as well. Every one of your recipes have been perfect!??☕️?
Thank you for you kind words, Evelyn! I’m so glad you are loving my recipes! I appreciate you taking your time to share your wonderful review and comments! I love the visual of a pumpkin shaped muffin pan! Happy cooking!
This was my first time making and eating coffee cake, and I LOVED it. The cake was so moist and nicely spiced, and the streusel really made every bite something special. It’s a sweet cake but really nice next to a cup of coffee or chai.
I’m glad you loved the coffee cake, Jackie! Thank you for taking time to share your wonderful review and comments! What a great pair on a fall day – coffee cake and chai! Ahhhh!
Can i use almond milk or oat mild or perhaps cashew milk?
Sure, any of those is fine here.
Turned our delicious! Followed exact recipe and my Streusel was a pretty wet and not very crumbly but still turned out amazing. Thank you for your recipes, always so good.
I’m glad the coffee cake turned out delicious for you! Thank you for sharing your wonderful review and comments!
Just wondering if this recipe should have apple cider vinegar in it?
No, it does not have vinegar in it.
Came out beautifully and my whole house will smell amazing for the rest of the day!
Hi Cat! I agree, the smell is wonderful! Thank you for sharing your great review and comments!
Yup best of the best right here. Came out perfect!
Thank you! I’m glad it came out perfect for you! I appreciate you sharing your wonderful review and comments!
Made this to day. Added pecans to the streusel topping. Was delicious! Thanks Nora!!
It sounds delicious with pecans! Thank you for sharing your comments! Glad you loved the cake!
I would love to try this, but I don’t have vegan butter on hand. Is there something I could use instead?
Coconut oil should work quite well!
I was blown away! I made it as muffins the first time to give away and was crossing my fingers it would taste good. Nora never disappoints! This was Starbucks quality. Making a second batch now as I still had half a can of pumpkin left. This is a family favourite already
I’m so thrilled that you love the coffee cake recipe! Thank you so much for taking your time to share your wonderful review and comments! Happy cooking!
Super delicious. Perfect for chilly fall evening dessert with some tea.
I love your description…so perfect! Thanks for sharing your wonderful review and comments!
Fantastic! Adding some rolled oats and nuts to the streusel was a hit. The recipe as-is is a terrific dessert for company, and I’ll make an extra-hearty round for breakfasts with less sugar and more pumpkin. Thanks Nora!
This was delicious! I made it today for us to have with afternoon tea – it went perfect and I’m glad it’s almost Fall. I didn’t change anything here, but I did make my own pumpkin pie spice instead of buying it, which I found worked well.
I’m so glad you loved the pumpkin coffee cake! Thanks so much for sharing your wonderful review and comments!
Hi Nora, I am making half the recipe in a 8×8 inch pan. What is the reccomended bake time?
About 30 minutes. Enjoy!
Hi Nora, I re-read your recipe and found the bake tme of 30 minutes for an 8×8 pan.
I think I over baked my coffee cake so I’m going to try it again.
The flavor was delicious and balanced. Very yummy!
Lovely recipe!! Halved it as only had an 8×8 tin, but worked perfectly. Added 1.5 tbsp instant coffee to make it a pumpkin spice latte cake, and sprinkled some pumpkin seeds on top of the streusel.
Super delicious!
Already seemed very sweet so omitted the glaze. Will definitely make again!
Another delicious dessert. It’s plenty sweet without the glaze.
SO GOOD
AMAZING!!! Everyone in the family loves this!
Yahoo! I’m so glad the pumpkin coffee cake was a hit! Thanks so much for sharing your wonderful review!
This was a huge success with my vegan, vegetarian, and omnivore family! My very carnivorous brother asked for the recipe! I highly recommend making this ASAP!
I’m thrilled the coffee cake was a hit with your family! Thank you for sharing your wonderful review and fun comments!
We just made this delicious Pumpkin Coffee Cake. It’s sooo good. We did substitute applesauce for the oil. It turned out wonderfully! Thank you for sharing such tasty recipes.
I made this yesterday……..my family loved it. A real nice, easy, tasty cake to make. I found that it didn’t rise much, considering it had 1 T of bkg pwdr, it should of risen more. I’m going to try to find a way to get more of a rise using maybe vinegar and baking soda.
What do you think the bake time would be for muffins?
18-22 minutes.
Do you think you could substitute applesauce for the oil?
You might be able to, but I haven’t tried it so I’m not sure how it will turn out.