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Fall in love with tender, moist, flavorful vegan pumpkin coffee cake – loaded with pumpkin puree & warm fall spices, and optional cinnamon streusel crumb (and glaze!)

completed Pumpkin Coffee Cake [+ Optional Streusel] on a white surface

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Why You’ll Love This Recipe

Pumpkin coffee cake is a must-make during the fall season! It’s soft, moist, dense, and bursting with pumpkin purée and cozy fall spices. Plus, there’s an optional, but totally irresistible cinnamon streusel crumb topping to add a sweet ‘buttery crunch’. If you feel extra indulgent, you could even drizzle it with vegan vanilla glaze or vegan cream cheese icing… yes, please.

Even better, this pumpkin spice coffee cake is easy to make from scratch with basic, inexpensive pantry staples. Plus, it’s free from eggs (you don’t need them when pumpkin binds and adds moisture!) and dairy. Enjoy a slice for breakfast or brunch on crisp fall mornings or as a tasty dessert – just be warned, it’ll vanish fast!

You might also enjoy brekkie-approved vegan pumpkin scones and easy vegan pumpkin pancakes – all with a warm mug of this vegan pumpkin spice latte.

The Ingredients

Refer to the recipe card for the full list of ingredients, quantities, and substitutes.

ingredients for Pumpkin Coffee Cake [+ Optional Streusel] measured out on a white surface

Pumpkin Coffee Cake Recipe Variations

  • Vegan streusel topping: This is technically optional but highly recommended. Make a batch of the cinnamon crumb from my vegan apple crumble and sprinkle it over before baking.
  • Nuts: Like chopped walnuts or pecans sprinkled over the vegan cake/streusel for crunch.
  • Vegan chocolate chips: ⅓ cup of semi-sweet or bitter-sweet chips for extra decadence.
  • Icing: Make pumpkin streusel coffee cake extra decadent with a drizzle of vegan vanilla glaze, cinnamon or pumpkin spice glaze, or vegan maple cream cheese icing.
  • Spice layer: Mix brown sugar, cinnamon (or pumpkin spice), and melted vegan butter to create a tasty ribbon through the cake batter – like I do for my regular vegan coffee cake.
  • Apple: Add a cup of finely diced apple or pear.

How to Make Easy Pumpkin Coffee Cake

process shot showing mixing ingredients in a bowl
process shot showing mixing ingredients in a bowl

Step 1: First, preheat the oven to 350F/180C and line an 8-inch square baking pan with parchment paper. Leave overhang on 2 sides for easier removal. In a large bowl, whisk the plant-based milk and apple cider vinegar until it thickens, then add the oil, pumpkin puree, vanilla, and brown sugar. Whisk until fully combined.

Step 2: In a separate medium bowl, mix the flour, baking soda, baking powder, pumpkin spice, and salt.

Be careful not to over-mix the batter to avoid dense/tough cake. Only mix until just combined.

process shot showing mixing ingredients in a bowl
completed Pumpkin Coffee Cake [+ Optional Streusel] in a white baking dish

Step 3: Then add them to the wet ingredients and mix until combined.

Step 4: Pour the batter into the prepared baking pan and use a spatula to spread it evenly. Bake the pumpkin coffee cake for 30-35 minutes. Finally, remove the vegan pumpkin coffee cake from the oven and let it cool in the pan for 20 minutes before removing it to finish cooling on a wire rack. Slice and enjoy!

If you want to add a vegan vanilla glaze or other icing, wait until the cake has cooled (unless you plan to enjoy it immediately and don’t mind it melty).

Pumpkin Streusel Coffee Cake

Make a batch of my vegean apple crumble cinnamon crumb topping and sprinkle it over the batter at the end of step 4 before baking.

FAQs

Can I use a 9-inch square cake pan?

Yes, the cake will just be thinner, so it will require a little less baking time. A round 9-inch cake pan would also work well.

Can I make gluten-free pumpkin coffee cake?

I haven’t tried, but it will likely work. I recommend replacing the flour 1:1 with an all-purpose gluten-free flour blend, like Bob’s Red Mill or King Arthur’s. It may be a little drier.

Where is the coffee in this cake?

There isn’t any! Coffee cake actually gets its name as it’s supposed to be served WITH coffee rather than have any in it.

Pro Recipe Tips

  • Measure the flour correctly: Don’t ever scoop the measuring cup into the flour, or you risk using too much and ending up with a dense cake. Instead, fluff it up in its bag using a fork, spoon it into the measuring cup, then use the back of a knife to level the top.
  • Use real pumpkin: Make sure it’s plain pumpkin puree and not pumpkin pie filling (which is pre-spiced & sweetened). I recommend high-quality canned pumpkin, like Libby’s.
  • Avoid over-mixing the batter: Otherwise, you’ll end up with a dense, rubbery pumpkin coffee cake. Mix it until only ‘just’ combined.
  • Leave it to cool: It will be fragile directly from the oven. Also, if you want to add vegan icing, it’s best to do so when it’s cooled so it doesn’t just melt into it.
completed Pumpkin Coffee Cake [+ Optional Streusel] in a white baking dish

Serving Suggestions

Enjoy a slice of this cozy pumpkin spiced coffee cake, warm or at room temperature with:

Storage Instructions

Store: In an airtight container at room temperature for 1-2 days or in the fridge up to a week.

Freeze: Whole or sliced, wrapped in plastic wrap, for up to 3 months. Then, thaw in the refrigerator overnight or at room temperature for several hours.

Reheat: If you want to enjoy a slice warm, microwave it for 20-30 seconds.

completed Pumpkin Coffee Cake [+ Optional Streusel] in a storage container

Pumpkin Coffee Cake [+ Optional Streusel]

5 from 1 vote
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6 – 12
completed Pumpkin Coffee Cake [+ Optional Streusel] on a white surface
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Fall in love with tender, moist, flavorful vegan pumpkin coffee cake – loaded with pumpkin puree & warm fall spices, and optional cinnamon streusel crumb (and glaze!)

Equipment

Ingredients 

  • ⅓ cup of plant-bsaed milk
  • 1 teaspoon of apple cider vinegar
  • ⅓ cup of packed brown sugar
  • ⅓ cup of neutral oil
  • 1 cup of pumpkin puree
  • 1 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 2 teaspoons of pumpkin spice
  • ½ teaspoon of salt

Instructions 

  • Preheat the oven to 350 degrees F. and line an 8×8 baking pan with parchment paper. Set aside.
  • In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until the mixture begins to thicken. Add the brown sugar, oil, pumpkin puree, and vanilla extract. Whisk until all of the ingredients are fully combined. Set aside.
  • Combine the flour, baking soda, baking powder, pumpkin spice, and salt in a medium bowl. Add the mixture to the bowl with the wet ingredients. Mix well, but do not overmix.
  • Pour the batter into the prepared baking pan and evenly spread it with a spatula.
  • Bake for 30 to 35 minutes or until a knife comes out clean when inserted.
  • Remove it from the oven and allow it to cool in the pan for 20 minutes before removing it and transferring it to a cooling rack.
  • Enjoy warm or at room temperature.

Notes

  • Use real pumpkin: Make sure it’s plain pumpkin puree and not pumpkin pie filling (which is pre-spiced & sweetened). I recommend high-quality canned pumpkin, like Libby’s.
  • Avoid over-mixing the batter: Otherwise, you’ll end up with a dense, rubbery pumpkin coffee cake. Mix it until only ‘just’ combined.
  • Leave it to cool: It will be fragile directly from the oven. Also, if you want to add vegan icing, it’s best to do so when it’s cooled so it doesn’t just melt into it.

Nutrition

Calories: 332kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 425mgPotassium: 170mgFiber: 2gSugar: 14gVitamin A: 6408IUVitamin C: 3mgCalcium: 70mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 1 vote

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