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–+ servings

Vegan Pumpkin Coffee Cake with Pecan Streusel

Lauren Casolaro
Topped with a buttery, pecan streusel and a simple maple vanilla 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!  
5 from 19 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 Squares
Calories 285 kcal

Equipment

Ingredients
 

Pecan Streusel:

  • ½ cup (100 g) light brown sugar packed
  • ¼ cup (30 g) all-purpose flour
  • ½ cup (55 g) pecans, chopped
  • 1 teaspoon pumpkin spice
  • 3 tablespoons (40 g) 40g vegan butter melted

Cinnamon Sugar:

  • 3 tablespoons (60 g) dark brown sugar packed
  • 1 tablespoon (8 g) cinnamon

Pumpkin Cake:

  • 2 cups (240 g) all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon all spice
  • ½ cup (100 g) light brown sugar packed
  • ½ cup (100 g) granulated sugar
  • 1 cup (230 g) pumpkin puree
  • ½ cup (100 g) coconut oil melted
  • ½ cup (100 g) vegan buttermilk (½ cup (95g) non-dairy milk & 1 ½ teaspoons apple cider vinegar)
  • 2 flax eggs (2 tablespoons flax seed meal & 6 tablespoons water)

Maple Glaze:

  • 1 cup (125 g) powdered sugar sifted
  • 1 tablespoon non-dairy milk
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla

Instructions

  • Start by preheating your oven to 350 degrees F and lining an 8x8" baking pan with parchment paper or greasing it well with butter, oil, or cooking spray.
  • Prepare the flax eggs by whisking together the flaxseed meal and water in a small bowl. Prepare the vegan buttermilk by combining non-dairy milk and apple cider vinegar in a measuring cup. Let both rest for at least 5 minutes.
    ½ cup vegan buttermilk, 2 flax eggs
  • While the replacement eggs and buttermilk are resting, prepare the streusel by mixing together the flour, brown sugar, chopped pecans, pumpkin spice and melted vegan butter using your hands, a fork or pastry cutter. Set aside. 
    ½ cup light brown sugar, ¼ cup all-purpose flour, ½ cup pecans, chopped, 1 teaspoon pumpkin spice, 3 tablespoons 40g vegan butter
  • For the cinnamon sugar layer, in a small bowl whisk together the cinnamon and dark brown sugar. Set aside. 
    3 tablespoons dark brown sugar, 1 tablespoon cinnamon
  • In a medium bowl whisk together the flour, baking powder, baking soda, salt, and spices.
    2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon all spice
  • In a large bowl, whisk together the light brown sugar, granulated sugar, flax eggs, pumpkin purée, melted coconut oil, and vegan buttermilk.
    ½ cup light brown sugar, ½ cup granulated sugar, 1 cup pumpkin puree, ½ cup coconut oil, 2 flax eggs, ½ cup vegan buttermilk
  • Pour the dry ingredients into the wet ingredients and fold to mix until just combined/you don't see any streaks of flour.
  • Pour half of the pumpkin cake batter into the prepared baking dish and top with the cinnamon sugar. Gently pour and spread the remaining batter over top. Spread the pecan streusel over top.
  • Bake for 40 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.
  • OPTIONAL: While the coffee cake is cooling, make the maple vanilla glaze by whisking together confectioners' sugar, maple syrup, non-dairy milk, and vanilla.
    1 cup powdered sugar, 1 tablespoon non-dairy milk, 1 tablespoon maple syrup, ½ teaspoon vanilla
  • Drizzle the maple vanilla glaze over the cake then slice into 9 pieces and serve immediately. Enjoy alone, with coffee or tea, or ice cream! 

Notes

Turn this pumpkin coffee cake into muffins by dividing the batter across a muffin tin and baking for 18-22 minutes.
Nutritional values are estimates only. See our full disclosure here.

Nutrition

Serving: 1SquareCalories: 285kcalCarbohydrates: 34.4gProtein: 4.8gFat: 14.4gSaturated Fat: 10.8gCholesterol: 1mgSodium: 219mgFiber: 3.1gSugar: 10.7g

Disclaimer: Although apinchofparsley.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. Apinchofparsley.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.

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