Topped with a buttery, pecan streusel and a simple maple glaze, this vegan pumpkin coffee cake is bound to be a fall favorite! It's moist, easy to make, and perfect when paired with a cup of coffee for breakfast, or a scoop of vanilla ice cream for dessert!
When fall starts, my mind immediately shifts to comfort food, whether it's this pumpkin coffee cake or a hearty bowl of chili. I mean come on, is there really anything better?
This pumpkin coffee cake is made without eggs or sour cream, is vegan, dairy-free, and can easily be made nut & gluten-free. But, have no fear, not a single person will be able to tell, it tastes just like a classic coffee cake!
- Flour: I used all purpose flour for this recipe but 1-to-1 gluten free flour would work perfectly!
- Leavening Agents: in order to get that classic cake-like texture, we'll be using both baking powder and baking soda.
- Pumpkin Pie Spice: to give this coffee cake all the fall vibes!! A blend of cinnamon, nutmeg, ground ginger, ground cloves, and all spice is used to create homemade pumpkin pie spice. If you don't have all of those spices or don't want to buy them (spices are expensive, I get it!), feel free to simply use store bought pumpkin pie spice.
- Sugars: in order to sweeten up the cake and a light caramel flavor, this recipe calls for both light brown sugar and granulated white sugar.
- Pumpkin Puree: it wouldn't be pumpkin coffee cake without it! Make sure you're NOT using pumpkin pie filling, as it will give. you a totally different result.
- Melted Coconut Oil: this keeps the cake nice and moist, without making it too dense.
- Vegan Buttermilk: because this coffee cake is made without sour cream, we'll be using vegan buttermilk in it's place to achieve that classic tangy flavor. Aside from flavor, the buttermilk will enhance the texture and help make the cake rise.
- Egg Replacer: for binding and moisture. I prefer the replacement egg powders over flax eggs because they help the cake to rise a bit better but both will work!
- Streusel: the streusel might just be my favorite part of any crumb or coffee cake. This streusel is the perfect crumbly topping made of brown sugar, flour, melted butter, and chopped pecans.
- Maple Glaze: made of maple syrup, confectioner's sugar, non-dairy milk, and vanilla extract.
Start by preheating your oven to 350 degrees F and lining an 8x8" pan with parchment paper or greasing it well with butter, oil, or cooking spray. Prepare your replacement eggs by combining egg replacer powder or flaxseed meal and water, and vegan buttermilk by combining non-dairy milk and apple cider vinegar, and let both rest for at least 5 minutes.
While the replacement eggs and buttermilk are resting, prepare the streusel by mixing the flour, brown sugar, chopped pecans, and melted butter together. You can use your hands to mix them or a pastry cutter. The streusel should be crumbly.
Next, prepare the coffee cake. In a large bowl mix together flour, baking powder, baking soda, salt, and spices. In a smaller bowl, mix together brown sugar, granulated sugar, replacement eggs, pumpkin purée, melted coconut, and vegan buttermilk.
Add the wet ingredients to the dry ingredients and mix until just combined. You can use a hand mixer, a stand mixer, or your basic whisk!
Pour half of the pumpkin coffee cake batter into the prepared baking sheet, top with half of the streusel, pour the remaining batter over top, then sprinkle with the remaining streusel. Bake for 35 minutes, or until a toothpick comes out clean. If you notice the streusel getting very dark, feel free to tent the coffee cake with aluminum foil. Remove from the oven and allow to cool for at least 15 minutes.
While the coffee cake is cooling, make the maple glaze by whisking together confectioners' sugar, maple syrup, non-dairy milk, and vanilla.
Slice the coffee cake into 9 pieces, drizzle the maple glaze over top, and serve immediately.
Variations & Substitutions
I love this recipe so much as is, but there are definitely a few tweaks that can be successfully if neeed/desired:
Make this gluten-free pumpkin coffee cake by using 1-to-1 gluten-free flour. Depending on the gluten-free flour you use, it can suck up a bit more liquid so if your batter seems dry, add the entire can of pumpkin purée.
Instead of buttermilk use vegan sour cream or vegan yogurt. Either of these options will add the moisture and slight tang that is essential in coffee cakes.
Make this recipe nut-free by simply leaving the pecans out of the streusel.
Use melted vegan butter, canola oil, or vegetable oil instead of melted coconut oil.
Replace all of the spices with store-bought pumpkin pie spice. It definitely makes it a bit easier and is nicer on your wallet.
- For the most uniform bake, using a metal baking dish. If you're using a glass or ceramic baking dish, add at least an additional 5 minutes to the baking time.
- Do not overmix! I say it in practically every dessert recipe, but it is so important. Over mixing will lead to a tough and dense cake. Stop mixing the second there are no more streaks of flour.
- Make sure the ingredients are room temperature. If your wet ingredients (the buttermilk, pumpkin puree, and egg replacer) are cold, it will cause the melted coconut oil to harden back up. If that happens, you can put your wet ingredients in the microwave and heat for 10 second increments until the coconut oil has melted again.
- Measure the coconut oil after melting and the pecans after chopping to ensure your have the most accurate measurement. The coconut oil is more than the pecans, as you need the moisture for your cake!
Yes, of course! If you double this recipe, use a 9x13" metal baking dish and increase the baking time by 5-10 minutes, or until a toothpick comes out clean.
In America, coffee cakes typically do not have coffee in them BUT are typically enjoyed with coffee or tea at breakfast, hence the name.
Yes! Divide the batter across your lined muffin tin, filling each about ⅔ full, then topping with streusel. Bake at 350 degrees F for 18-22 minutes.
Yes, a bundt pan will work but it will take a bit longer! Start with the original bake time of 35 minutes, then test it with a toothpick, then bake for another 5 minutes, and repeat until the toothpick comes out clean!
Honestly, just the amount of streusel. Crumb cake has much more!
Leftovers can be wrapped and stored at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.