Vegan Pumpkin Coffee Cake

This vegan pumpkin coffee cake is soft, pumpkin cake, topped with a crumbly spiced streusel. With pumpkin and warm spices in every bite, it's the perfect treat to enjoy with a cup of coffee on a crisp autumn morning. Totally vegan with a gluten-free option.

This is a spiced pumpkin version of my classic vegan cinnamon streusel coffee cake. It's loaded with cinnamon, ginger, nutmeg, allspice, and cloves, for an explosion of fall flavor in your mouth!

Coffee cake normally has cinnamon, so it lends itself naturally into being transformed into a fall pumpkin version. The fall spices create this warm, inviting cake - but it doesn't go overboard. This pumpkin coffee cake is still mild enough to pair perfectly with a hot cup of coffee.

It makes me want to sit on the porch on a crisp autumn day, listen to the leaves crunch, sip my coffee, and of course, dig my fork into this tasty cake!

Jump to:

• Why You'll Love This Vegan Pumpkin Coffee Cake
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• FAQ & Expert Tips
• Recipe Prayer
• Related Recipes
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

Why You'll Love This Vegan Pumpkin Coffee Cake

• Soft & Tender - Moist crumb with the perfect cake texture
• Streusel Topping - Buttery streusel adds crunch and sweetness to the top
• Vegan but you wouldn't know it - no dairy, butter, or eggs, but this cake is sweet and incredibly flavorful!
• Fall Favorite - Pumpkin and warm spices make this coffee cake perfect for the autumn season.

Ingredient Notes & Substitutions

Cake Ingredients

• All Purpose Flour: you can easily make this gluten-free by subbing gluten-free all purpose flour
• White Sugar: This recipe calls for Organic White Sugar because non-organic sugar is not vegan. For color, most sugar is processed with bone char. So, to keep the recipe fully vegan, use organic sugar.
• Baking Soda
• Salt
• Spices: this cake is a more fall spiced version of my classic coffee cake. That cake already includes some cinnamon and nutmeg but I stepped it up a notch, doubling those spices, and adding ginger, allspice, and cloves for all the fall flavors!
• Soy Milk: I like baking with soy milk because it adds protein, like a regular dairy milk would. Feel free to use other non-dairy milks
• Pumpkin Puree: while most of the flavor comes from the spices, this cake wouldn't be pumpkin coffee cake without the pumpkin! I love how pumpkin makes the cake lighter and fluffier. Make sure to use pumpkin puree, not pumpkin pie filling.
• Vegan Butter: I use Earth Balance buttery sticks. I highly recommend this brand for cakes, and the stick version, as it is intended for baking.
• Vanilla Extract: you can also use vanilla bean paste
• Apple Cider Vinegar: this works with the baking soda to help give the cake rise. You can sub with white vinegar if necessary

Streusel Ingredients

• All Purpose Flour: same note as above - you can use gluten-free all purpose if needed
• Light Brown Sugar: I make my own vegan brown sugar since it is cheaper than buying organic brown sugar
• Cinnamon
• Salt: most vegan butter is salted, if your butter is salted add an extra ⅛ teaspoon of salt
• Vegan Butter

Glaze Ingredients

• Powdered Sugar + Non-Dairy Milk: this is a simple powdered sugar glaze. If you want something more decadent feel free to make my cream cheese frosting

Step-By-Step Instructions

Step 1. Prep. Preheat oven to 350°F. Line the bottom of an 8" or 9" cake pan with parchment paper.

Step 2. Make the streusel. In a medium bowl whisk together the flour, brown sugar, cinnamon, and salt. Pour on the butter and use a fork to mix until clumps form - just stir, do not press the streusel together. Set aside.

Step 3. Make the cake. In a large bowl whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Add the milk, butter, vanilla, and apple cider vinegar. Whisk until smooth.

Step 4. Layer the cake. Pour the batter into the prepared pan, then use your hands to sprinkle the streusel mixture evenly over the batter.

Step 5. Bake. Bake for 45-50 minutes, until a toothpick comes out clean. Let cool completely on a wire rack before slicing.

Step 6. Make the glaze. If making the glaze, whisk together the powdered sugar and non dairy milk in a small bowl until smooth. Drizzle over the cake.

FAQ & Expert Tips

Recipe Prayer

Jesus, thank you for the gifts of delicious desserts. Grant us the time to enjoy this cake with our friends and loved ones. Amen.

Related Recipes

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