Vegan Pumpkin Coffee Cake is the perfect fall treat! It's soft, moist, and loaded with spiced pumpkin goodness. The unique, almond flour streusel topping and drizzle of sweet glaze really make it irresistible! Enjoy a slice with a cup of coffee for breakfast, brunch, snacks, and dessert! Make it gluten-free with one swap.
Why You'll Love It
- Pumpkin puree and pumpkin spice are natural additions to the classic cinnamon and vanilla flavors of coffee cake.
- The topping isn't your typical flour-and-butter streusel! By combining almond flour with brown sugar and cinnamon we get an irresistibly crisp topping that makes it easy to adapt this recipe for gluten-free diets.
- But of course, you can use a classic streusel topping to make it nut-free!
- All you need are 13 common ingredients and about 10 minutes of hands-on time to make it.
- This is a beginner-friendly baking recipe perfect for fall brunches, parties, and Thanksgiving or Christmas spent with family.
- And though it contains no milk, eggs or butter, this vegan coffee cake is every bit as delicious as classic coffee cake made with dairy and eggs!
By the way, if you're a fan of easy snack cakes like coffee cake, be sure to give this matcha cake a try.
What is coffee cake?
First, a little clarification since the term "coffee cake" can be confusing. It may refer to a cake that actually contains coffee, or in this case, a simple, snack cake that's meant to be enjoyed with coffee for breakfast, brunch, or as a snack.
This American treat has evolved over time and is thought to have origins in the popular Austrian cake gugelhupf (or kugelhopf).
Coffee cake is is often served at social gatherings and shared with friends and family. It's a versatile, quick bread-type of cake and sometimes includes sour cream or seasonal ingredients like berries, apple, or in this case, pumpkin.
Related :
Outside of pumpkin season, be sure to try these banana coffee cake muffins!
Jump to:
Ingredients
For the cake:
- flour - We've tested the cake with regular all-purpose and King Arthur Measure for Measure gluten-free flour.
- sugar - To make sure your sugar is vegan and not processed with bone char, look for organic cane sugar or a product labeled as vegan, likes this granulated sugar from Whole Foods.
- pumpkin - I used organic canned pumpkin. If you plan use home-cooked pumpkin, make sure it is fairly thick in consistency and not runny.
- maple syrup - Lends wonderful flavor and moisture to the batter.
- milk - Any non-dairy milk you like is fine here. I used unsweetened soy.
- spices - If you don't have pumpkin spice on hand, make your own blend with the following ground spices:
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
Streusel topping:
- almond flour - It crisps up in the oven and creates a fantastic streusel-like topping without the need for vegan butter.
- light brown sugar - As with the regular sugar in the batter, look for organic sugar to make sure it's vegan (or a brand specifically labeled as vegan).
- cinnamon
For the glaze/icing:
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- powdered sugar - Though the glaze is optional, it really adds an extra bit of decadence and enjoyment to the cake! Plus, it only takes about 2 minutes to stir together.
See the recipe card below for amounts and full instructions.
Related Recipe:
Looking for more ways to use canned pumpkin? Make this 30-minute pumpkin pasta for dinner tonight!
How to Make Pumpkin Coffee Cake
In a mixing bowl whisk together the dry ingredients. In a separate, smaller bowl combine the wet ingredients. And in another bowl, prep the cinnamon streusel topping.
Pour the pumpkin mixture into the dry ingredients and stir just until there's no dry flour.
Spoon the batter into a parchment-lined, 8-inch square baking pan.
Sprinkle the streusel mixture on top, and bake the cake for about 42 minutes or until a toothpick inserted in the center comes out clean.
Let the cake to cool in the pan for 15 minutes then lift out onto a cooling rack.
Variations
Here are a few fun ways to switch things up:
- gluten-free pumpkin coffee cake - Since the streusel topping is already gluten-free, all you need to do is replace the flour in the cake batter. I've tested it with King Arthur's Gluten Free Measure for Measure with great results.
- oil-free coffee cake - Thanks to the crispiness of almond flour, the streusel is already oil-free (no vegan butter). And pumpkin makes the cake nice and moist. So all you need to do is substitute the ¼ cup oil in the batter with applesauce. Another option is to use a combination of plain non-dairy yogurt and applesauce.
- with nuts - Fold chopped pecans or walnuts into the batter, and sprinkle more on top!
- double batch - Serving a crowd? Double the ingredients and bake it in a 13x9 metal baking pan. Bake time is the same.
Equipment
You'll need a few bowls and an 8-inch square baking pan for this recipe. A cooling rack is also helpful.
Recipe FAQs
American coffee cake is a sweet cake meant to be enjoyed with coffee, similar to the concept of tea cake. This type of coffee cake rarely contains coffee, although you certainly can incorporate coffee if desired. Coffee cake recipes are often creative and embrace different additions and flavors.
Store pumpkin coffee cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Absolutely! Like most cakes, this coffee cake freezes well. For the best flavor, protect it from freezer burn by wrapping well and placing in an airtight container. Freeze for up to 2 months.
More Vegan Fall Desserts
I hope you enjoy this vegan pumpkin coffee cake! If you try the recipe be sure to comment below and let us know.
Recipe
Vegan Pumpkin Coffee Cake
Equipment
Ingredients
For the cake:
- 1 ¾ cups all purpose flour - regular or gluten-free
- 2 teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice - see Note 1 for alternative
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup canned pumpkin - for homemade see Note 2
- ½ cup sugar
- ⅓ cup maple syrup
- ¼ cup neutral oil - or applesauce for oil-free
- ¼ cup non-dairy milk - I used plain unsweetened soy milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
For streusel topping:
- ⅓ cup almond flour
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- 1 Tablespoon water
For the icing:
- ½ cup powdered sugar
- 1 Tablespoon non-dairy milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 360°F (182°C) and line an 8-inch square metal baking pan with parchment paper.
- In a large mixing bowl whisk together the dry cake ingredients (flour, spices, baking powder and soda, salt). In a separate bowl, combine the wet ingredients (pumpkin, sugar, maple syrup, oil, milk, vanilla, and vinegar). Don't combine dry and wet just yet.
- To make the streusel topping, in a small bowl stir together the almond flour, brown sugar, and cinnamon. Add the tablespoon of water and stir with a fork until the mixture looks clumpy and is uniformly moist.
- To make the batter, pour wet ingredients into dry, and stir until there is no visible dry flour. Transfer the batter to the prepared pan and smooth the top. Sprinkle the streusel mixture on top, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or if the center lightly bounces back when pressed.
- Let the coffee cake cool in the pan for 15 minutes, then lift out onto a metal rack to cool completely. To make the icing, stir the ingredients together in a bowl, adding another teaspoon of milk if needed. Drizzle on individual slices of coffee cake just before serving.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
M
So delicious, and I love that there aren't any unusual ingredients, thanks!
Annette Farrow
The recipe for the pumpkin coffee cake does not mention the coffee, or am I having a senior moment?
Lori Rasmussen
Hi Annette - I know it can be confusing, but as described above, the way the term "coffee cake" is used here refers to an American snack cake that is often served with coffee, hence the name. It doesn't actually contain coffee.
Ray O
Hi- Thank you for such a great vegan and gluten free recipe! I’m wondering if you happen to have a non pumpkin version?
Thanks!
Lori Rasmussen
Hi Ray - No, sorry I don't have a regular vegan coffee cake recipe just yet. But I do plan to work on one. I'll make sure it's gluten-free, as well. Thanks for asking!
Ray
Awesome! Thank you! I’ll definitely be on the lookout!
Jan Warren
I enjoyed this special treat! It WAS tender and moist as you described. The streusel topping took it to another level, I did not use the icing as I am watching sugar intake. Instead, I used a caramel nice cream (dates) and it rocked! A pleasant beginning to holiday feasts!
Lisa
Hi Lori, I’m going to make this coffee cake today! I only have a glass 8” square pan, though. I notice you specified metal. Do you think this cake won’t bake up well in a glass pan? Thanks.
Lori Rasmussen
Hi Lisa - Yes, your glass pan will be fine. Since it doesn't conduct heat as quickly as metal, you'll probably need to add about 10 minutes to the bake time. I would also drop the temp to 350 degrees. Glass holds onto heat longer, though, so to prevent the cake from over-cooking be sure not to leave it in the dish for an extended period once it's done. Hope you enjoy it!
Lisa
Many thanks for the reply and tips!
Jan Tardif
Lori,
Thank you for another amazing recipe. The pumpkin coffee cake is easy to make and delicious to eat.
Jan
Jennifer A Griffin
What can you substitute for the almond flour? I am nut free.
Lori
Hi - You can make a more classic streusel with regular flour or a gluten-free flour blend, assuming you're not looking for oil-free. To do it you would replace the almond flour with 1/2 cup flour, omit the water, and add 4 Tbsp vegan butter.
Kristin Neubauer
This was an amazing coffee cake - I loved the topping. Mine did not bake all the way through, but that's a problem on my end. I can't get any quick breads or cakes to bake all the way through - ever. This cake was outstanding - fall is in the air with this coffee cake. Fantastic fall recipe!
Lori
Yay! So glad you enjoyed it, Kristin. Although now I would love to figure out why you have trouble getting quick breads to bake through. Do you live at elevation? Or do you think it might be the type of pan or that your oven temp is off? Anyway, glad it was still enjoyable!
Mandy
MAKE THIS CAKE NOW.
It is freaking fantastic.
I doubled it for 9x13 pan.
We are gluten free and oil free so used the swaps Bobs 1:1 flour and applesauce for oil.
And I just used the whole 15oz can pumpkin for the 2 cups and it was fine.
This is a keeper thank you so much for this recipe !!!!
I’ve always been a fan and usually I do not double recipes the first time I make them just in case but I’ve made so many of yours I knew it as going to be great. And it is !
I do plan to cut it up and freeze the rest for future tasty snacks.
Lori
Thanks so much, Mandy. Your comment made my day!