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
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 (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.
