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If you are searching for a cozy treat that sings with the flavors of fall, this Vegan Pumpkin Coffee Cake Recipe will become your new favorite baking companion. It’s a divine, tender cake packed with warm pumpkin spice, layered with luscious pumpkin butter, and crowned with a crumbly topping that creates the perfect balance of textures. Whether you’re sipping your morning coffee or serving it up for an afternoon gathering, this cake is an absolute showstopper that brings a rustic, comforting charm to the table.
Ingredients You’ll Need
This Vegan Pumpkin Coffee Cake Recipe uses simple, pantry-friendly staples that come together to create a moist, flavorful cake. Each ingredient plays a crucial role—from the pumpkin puree adding rich moisture and earthy sweetness, to the pumpkin spice mix infusing that unmistakable autumn aroma. Plus, the vegan Greek-style yogurt and vegan buttermilk bring tenderness and a subtle tang that elevates every bite.
- â…” batch vegan pumpkin butter: Adds a concentrated burst of pumpkin flavor and creaminess to the layers.
- 60 g all-purpose flour: Used in the crumble for a delicate, sandy topping texture.
- 40 g light brown sugar: Brings a deep caramel sweetness to the crumble topping.
- 1 teaspoon pumpkin spice mix: Adds warm, aromatic notes to the crumble.
- 40 g vegan butter (softened): Helps bind the crumble and enrich its flavor.
- 300 g all-purpose flour: The base of the cake’s structure for tender crumb.
- 3 teaspoons pumpkin spice mix: Delivers those signature spicy, cozy notes throughout the cake.
- 2 ½ teaspoons baking powder: Ensures the cake rises beautifully and feels light.
- ½ teaspoon baking soda: Works with the buttermilk to create a tender crumb.
- ¼ teaspoon sea salt: Balances sweetness and boosts all the flavors.
- 300 g pumpkin puree (not pumpkin pie filling): Provides natural moisture and pumpkin richness.
- 100 g granulated sugar: Sweetens the cake batter for balanced flavor.
- 75 g light brown sugar: Adds depth and subtle molasses notes to the batter.
- 120 ml olive oil: Keeps the cake moist while adding a gentle fruity undertone.
- Half batch vegan buttermilk: (soy milk + vinegar) Adds tang and reacts with leaveners for fluffiness.
- 80 g vegan Greek-style yogurt: Enhances creaminess and moisture in the batter and glaze.
- 1 tablespoon vanilla extract: Brings warmth and rounds out the pumpkin spice.
- 1 tablespoon vegan pumpkin butter: Reserved for the flavorful swirl inside the cake and glaze.
- 90 g powdered sugar: For a smooth, sweet glaze topping.
- 2 teaspoons vegan Greek-style yogurt: Added to glaze for perfect drizzle consistency.
How to Make Vegan Pumpkin Coffee Cake Recipe
Step 1: Prepare your pumpkin butter and pan
Start by making the vegan pumpkin butter at least two hours ahead, or up to two days in advance if you want to plan ahead. This makes layering easier and intensifies the pumpkin flavor. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper for easy cake removal. Preheat the oven to 160°C fan-forced or 180°C conventional to ensure even baking.
Step 2: Create the crumb topping
Mix the flour, light brown sugar, pumpkin spice mix, and vegan butter in a bowl. Use your fingertips to rub them together until you achieve a sandy, crumbly texture. This topping will bake into a crisp, lightly spiced contrast to the soft cake, making every bite memorable.
Step 3: Combine dry ingredients
Sift the cake flour, pumpkin spice mix, baking powder, baking soda, and sea salt in a separate bowl. This step ensures even distribution of the leaveners and spices, which helps the cake rise uniformly and carry that celebratory pumpkin flavor throughout.
Step 4: Whisk the 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 you have a smooth, glossy batter. This base is rich, silky, and full of warm flavors that promise a moist final cake.
Step 5: Make the batter
Gently fold the dry ingredients into the wet in two additions. Take care not to overmix here to keep the crumb tender and airy. You want to preserve the lightness, so fold just until combined after each addition.
Step 6: Assemble the layers
Spread half of the batter evenly into your prepared pan. Gently spoon and smooth the vegan pumpkin butter on top—but don’t press it into the batter, to keep that luscious swirl effect. Add the remaining batter on top, smooth the surface, then sprinkle the crumble evenly over the cake for that irresistible crunch.
Step 7: Bake and cool
Bake for 60 to 70 minutes. Use a skewer to check doneness—it should come out with a few dry crumbs but no wet batter sticking. If needed, bake for a few more minutes. Once done, cool the cake in the pan for 15 minutes, then gently release it and transfer onto a wire rack to cool completely before glazing.
Step 8: Make and add the glaze
Mix powdered sugar, vegan Greek-style yogurt, and the reserved tablespoon of pumpkin butter until smooth. Once the cake is fully cooled, drizzle this glaze generously over the top for a shiny, sweet finish that adds an extra layer of indulgence.
How to Serve Vegan Pumpkin Coffee Cake Recipe
Garnishes
Feel free to sprinkle toasted pumpkin seeds or a light dusting of cinnamon on top of the glaze for an elegant touch. These garnishes add a bit of texture and enhance the autumnal appeal of the cake.
Side Dishes
This cake pairs wonderfully with a steaming cup of black coffee, a chai latte, or even a dollop of coconut whipped cream for a truly indulgent experience. For brunch, consider serving it alongside fresh fruit or a green salad to balance the richness.
Creative Ways to Present
For a cozy gathering, slice the cake into wedges and place them on rustic wooden boards adorned with autumn leaves or pumpkin decorations. You could also serve single portions in pretty teacups, layering crumbs and glaze on top for an elegant coffee break presentation.
Make Ahead and Storage
Storing Leftovers
After baking, store any leftover cake in an airtight container at room temperature or in the refrigerator for up to 3-4 days. Keeping it covered helps maintain the cake’s moisture and prevent it from drying out.
Freezing
You can freeze the Vegan Pumpkin Coffee Cake Recipe for up to 2 months. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil before freezing. Thaw overnight in the fridge before serving to enjoy that fresh-baked taste.
Reheating
To revive the cake’s warmth and softness, gently warm slices in a low oven at 150°C (300°F) for 10-15 minutes or microwave for 20-30 seconds. This elevates its comforting aroma and texture just like fresh out of the oven.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Just make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that could alter the taste and texture of the cake.
What can I substitute for vegan Greek-style yogurt?
You can replace it with any thick, plain vegan yogurt such as coconut or almond-based varieties. The key is to maintain the creamy texture and slight tang to balance the sweetness.
Is olive oil the best choice for this cake?
Olive oil lends a subtle fruity note while keeping the cake moist, but you can substitute it with a neutral oil like canola or sunflower if preferred. Just avoid strong-flavored oils that might overpower the pumpkin spices.
How spicy is the pumpkin spice mix in this cake?
The pumpkin spice provides gentle warmth from cinnamon, nutmeg, and cloves without being overpowering. You can adjust the amount slightly to suit your preferred spice level.
Can I make the pumpkin butter from scratch?
Yes! Making your own vegan pumpkin butter adds wonderful freshness and control over sweetness and spices. Plus, it makes the cake taste even more homemade and comforting.
Final Thoughts
This Vegan Pumpkin Coffee Cake Recipe is a heartfelt celebration of autumn’s best flavors wrapped in a tender, crumbly package that anyone can enjoy. Whether shared with friends over coffee or saved as a delicious personal treat, it’s one of those recipes that brings warmth and joy to every occasion. I can’t wait for you to try making it — your kitchen will smell amazing, and your taste buds will thank you endlessly.
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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: American
- Diet: Vegan
Description
This Vegan Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn. It features layers of pumpkin butter swirled within a tender pumpkin-flavored batter, topped with a crunchy cinnamon-spiced crumble and finished with a smooth vegan yogurt glaze. This cake is free from animal products and offers a comforting, flavorful dessert or coffee accompaniment, baked to golden perfection using wholesome ingredients.
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 (soy milk + vinegar)
- 80 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
Other
- â…” batch vegan pumpkin butter
- 1 tablespoon vegan pumpkin butter (reserved for icing)
- 90 g powdered sugar (for glaze)
- 2 teaspoons vegan Greek-style yogurt (for glaze)
Instructions
- Preparation: Make the vegan pumpkin butter at least 2 hours ahead or up to 2 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 the flour, light brown sugar, pumpkin spice mix, and softened vegan butter in a bowl. Use your fingertips to rub the mixture together until it resembles a sandy, crumb-like texture. Set aside.
- Mix Dry Ingredients: Sift together the all-purpose flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until smooth and well blended.
- Make the Batter: Add the dry ingredients to the wet ingredients in two additions, gently folding after each until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Spread half of the batter evenly into the prepared springform pan. Gently layer the vegan pumpkin butter over this batter, smoothing it out without pressing. Add the remaining batter on top and smooth it out. Finish with an even layer of the prepared crumb topping.
- Bake: Bake the cake for 60-70 minutes. Check doneness by inserting a skewer in the center; it should come out mostly clean with a few crumbs. If wet batter is present, bake for an additional 5 minutes and recheck as needed.
- Cool: Let the cake cool in the pan for 15 minutes, then carefully remove the springform and transfer the cake to a wire rack to cool completely before glazing.
- Make the Glaze and Finish: Whisk together the powdered sugar, 2 teaspoons vegan Greek-style yogurt, and 1 tablespoon vegan pumpkin butter reserved earlier until smooth. Once the cake is fully cool, drizzle the glaze over the top evenly to finish.
Notes
- Prepare vegan pumpkin butter at least 2 hours before or up to 2 days in advance for best flavor.
- Use a 7.5 or 8-inch springform pan for ideal cake height; a 7.5-inch pan yields a slightly taller cake.
- Vegan buttermilk can be made by mixing soy milk with a tablespoon of vinegar and letting it sit for 5-10 minutes.
- Be careful not to overmix the batter to maintain a tender crumb.
- Ensure the cake is completely cool before adding the glaze for proper setting.
