This Vegan Pumpkin Snack Cake is the perfect fall treat and so easy! It's tender, sweet, and loaded with cozy pumpkin spice flavor. Enjoy it with the simple streusel topping and a drizzle of icing, or pair it with your favorite frosting. No special equipment needed and only 10 minutes of hands-on prep time!
This simple little pumpkin snack cake turned out even better than I'd hoped! There's just something about the moist and tender crumb created by pumpkin puree and the blend of spices.
The recipe includes a vegan gluten-free streusel topping PLUS a quick 3-ingredient icing. I highly recommend serving it with both because it's the contrast that really takes this cake over the top!
Or if you'd rather decorate it with frosting, that's delicious, too! Basically, this vegan pumpkin cake is super versatile and easy. And you can easily scale it up to feed a crowd!
Related recipes:
Outside of pumpkin season, you'll love these banana coffee cake muffins. And if you're a fan of easy snack cakes like this one, be sure to give my matcha cake a try.
How to Make Vegan Pumpkin Snack 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.
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Variations & Substitutions
Here are a few ways to customize your snack cake:
- gluten-free - Since the streusel topping is already gluten-free, all you need to do is replace the flour in the cake. I've tested it with King Arthur's Gluten Free Measure for Measure with great results.
- oil-free - 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 just replace 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! We raelly love the added crunch.
- scale it up - Serving a crowd? Double the ingredients and bake it in a 13x9 metal baking pan. Bake time is the same.
Another option is to use two 9-inch round cake pans and pair it with frosting, such as:- healthy vegan frosting without butter
- the spiced buttercream in my vegan apple cake recipe
- or the classic dairy-free vanilla frosting in this vegan birthday cake recipe
Can I freeze pumpkin cake?
Absolutely! Like most cakes, this pumpkin cake freezes well. For the best flavor, protect it from freezer burn by wrapping very well and placing in an airtight container. Freeze for up to 2 months.
Helpful Tips
- Don't have pumpkin spice on hand? Find details on how to make your own blend in the recipe notes.
- Use room temperature ingredients for the fluffiest crumb.
- Let the cake cool completely before slicing so it doesn't become gummy.
- You can also bake it in a 9-inch round pan or muffin pan (adjust bake time).
- The flavor of the spices improve as it sits. Bake the cake several hours to 1 day in advance if you can. Skip the streusel, and wrap the cake well to hold in moisture. Before serving add frosting or a simple drizzle of icing.
I hope you enjoy this easy pumpkin cake! If you try the recipe be sure to comment below and let us know.
Recipe
Vegan Pumpkin Snack Cake
Equipment
- 8x8 baking pan - or 9-inch round cake pan
Ingredients
For the cake:
- 1¾ cups all purpose flour - regular or gluten-free
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin spice blend - see Note 1 for alternative
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup canned pumpkin puree - 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
- 1½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
For the vegan gluten-free streusel:
- 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 (180°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 just until there's no visible dry flour. The batter will be thick and fluffy. Transfer to the prepared pan and smooth the surface. 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 when the center lightly bounces back when pressed.
- Let the cake cool in the pan for 15 minutes, then lift out and place on 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 over individual slices of pumpkin cake just before serving.
Notes
- healthy vegan frosting without butter
- the spiced buttercream in my vegan apple cake recipe
- or the dairy-free vanilla frosting in this vegan birthday cake
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
cecy says
Hello Lori.
I made this recipe last night and cut it and took it to work to share with my co-workers (they like trying out my new recipes). This is unbelievable. Without fat and egg it is delicious. I am going to keep making it. I made it with whole wheat flour and it was so good. Thank you !! I already saw others to try for Thanksgiving too. I don't see where to share a pictures. But totally recommended, it so moist!
thank you for all the great recipes!
Maggie says
Is it possible to make this into muffins instead? I'm thinking of your Banana Coffee Cake Muffins, with the same streusel and icing. Love them. Would like muffins if it is option. I assume less baking time. Yes?
Lori Rasmussen says
Hi Maggie, yes you can definitely make muffins. Bake time will be similar to the others. Although, this batter is a little more dense, so it wouldn't hurt to check them earlier, around 18 minutes just to be on the safe side.
Edamommy4life says
Although I didn't follow the recipe exactly, I still want to leave a review because I loved this cake! I modified it to make it higher protein and lower calorie. I used 'fit flour', which is a high protein flour--I used the vegan version. I also subbed all the sugar for Swerve substitutes. I added a tablespoon of cinnamon protein powder to the glaze. I used half canola oil and half applesauce. I also had to add more soy milk (total of 1/2 cup) due to the fit flour. I cut the cake into 9 pieces. Each piece was 164 calories, 12.5g protein, 17.9g net carbs and 6.4g fat.
M says
So delicious, and I love that there aren't any unusual ingredients, thanks!
Annette Farrow says
The recipe for the pumpkin coffee cake does not mention the coffee, or am I having a senior moment?
Lori Rasmussen says
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 says
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 says
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 says
Awesome! Thank you! I’ll definitely be on the lookout!
Jan Warren says
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 says
Hi Lori, I’m going to make this pumpkin 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 says
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 says
Many thanks for the reply and tips!
Jan Tardif says
Lori,
Thank you for another amazing recipe. The pumpkin coffee cake is easy to make and delicious to eat.
Jan
Jennifer A Griffin says
What can you substitute for the almond flour? I am nut free.
Lori says
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 says
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 says
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 says
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 says
Thanks so much, Mandy. Your comment made my day!