This Vegan Pumpkin Coffee Cake is easy and delicious to make. Topped with a delicious crumble, you won't want to miss out! This coffee cake is a healthier take on the traditional Fall treat!
Now that Fall is finally here, I am putting pumpkin in anything that I can. I love the flavors and the feeling of Fall, I love all the spices and the sweets. This Vegan Pumpkin Coffee Cake has all of the amazing flavors of Fall and is perfect to eat for breakfast or just as a treat! The soft, pillowy cake is topped with a sweetly spiced crumble, this was gone in our house in one day!
For more delicious Fall desserts, check out these Easy Vegan Pumpkin Brownies or these Vegan Pumpkin Cinnamon Rolls!
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What Makes This Recipe So Great
- Dairy-Free and Vegan- This Pumpkin Coffee Cake and vegan but you wouldn't know it! It is perfect for those with allergies that still want a delicious dessert!
- Perfect Fall Dessert- This is the perfect Fall dessert because it is full of delicious flavors of the season!
- Perfect Shareable Dessert- This is the perfect shareable dessert to bring to any event! Just slice it up and serve it and everyone can enjoy it!
Ingredient Notes
- All-Purpose Flour- The base of this recipe is flour. If you are gluten-free you can swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Butter Sticks- This coffee cake is fluffy and buttery, the key is using vegan butter sticks. I love using the Earth Balance Brand, however, feel free to use whatever vegan butter you have on hand.
- Vegan Sour Cream- The vegan sour cream helps to make this cake super moist. Pound cake is known to be a dense cake, it is important to keep it moist.
- Flax Egg-The flax egg will replace the egg in the recipe and act as the binder. Without it, your cake will fall apart.
- Pumpkin Puree- It wouldn't be pumpkin coffee cake without pumpkin puree! Make sure to use straight pumpkin and not a pumpkin pie filling. I love using canned organic pumpkin that I get at my local Sprouts.
Please see the recipe card for quantities.
Instructions
- Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
- Make the flax egg by adding 2 tablespoons of water to 1 tablespoon of flax seed.
- Whisk the flour, white sugar, and salt together in a large mixing bowl until combined.
- Cut in the vegan butter into very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs.
- Place 1 cup of the butter/flour mixture in the refrigerator until you are ready to top the cake with the crumble.
- Mix the baking powder and baking soda into the remaining flour mixture.
- Add the sour cream, flax egg, pumpkin and, vanilla and beat on medium speed until smooth. The batter will be very thick. Pour the batter into the baking pan.
- Take the flour mixture out of the refrigerator. Add the brown sugar, cinnamon, allspice, nutmeg and cloves to the reserved flour mixture. Mix with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
- Bake the vegan pumpkin coffee cake until the center is firm and a toothpick inserted in the center comes out clean, about 45 minutes.
Hint: Cool the coffee cake for 10 minutes before removing the sides of the 8x8 inch pan. For neat slices and the best flavor, cool the coffee cake completely at room temperature before serving.
Substitutions
- Vegan Sour Cream- You can swap the vegan sour cream for vegan buttermilk if you would prefer.
- Gluten-Free- Make this coffee cake gluten-free by swapping the all-purpose flour for gluten-free flour
- Sugar-Free-Swap the brown and white sugars for your favorite sugar substitute if you are sugar-free.
Variations
- Less Crumb - If you aren't a huge fan of the crumb on the top of the coffee cake, just cut the crumb portion in half and sprinkle it lightly
- Icing - If icing is your thing, combine 2 tablespoons of milk with 3 tablespoons of powdered sugar and drizzle the glaze over the top of this cake.
- Jumbo - If you are bringing this recipe to a potluck or serving a crowd, feel free to double the recipe, just be mindful you might have to cook it for longer.
Check out this other delicious Fall dessert!
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- 8x8 inch glass pan
- Glass Mixing Bowl
- Spatula
- Whisk
- Parchment Paper
Storage
This Vegan Pumpkin Coffee Cake tastes best on day 1 or day 2. This coffee cake may be made up to one day in advance. Store covered at room temperature for up to 1 week.
This coffee cake can be frozen for up to 2 months. To serve, thaw overnight in the refrigerator.
Top tips
- Make sure to always do the knife check before you remove the cake from the oven. You don't want to end up with undercooked coffee cake! Just stick a knife in the middle and once it comes out clean, your coffee cake is ready!
- Instead of nutmeg, cloves, and ginger, use 1 teaspoon pumpkin pie spice in addition to the cinnamon.
- To get the perfect slices, let the pan of coffee cake cool completely before slicing.
Vegan Pumpkin Coffee Cake
This Vegan Pumpkin Coffee Cake is easy and delicious to make. Topped with a delicious crumble, you won't want to miss out! This coffee cake is a healthier take on the traditional Fall treat!
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Cane Sugar
- 1 teaspoon Kosher Salt
- 10 tablespoons Vegan Butter
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ cup Vegan Sour Cream
- 1 Flax Egg
- 2 teaspoons vanilla extract
- ⅔ cup Brown Sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper.
- Make the flax egg by combining 2 tablespoons of water to 1 tablespoon ground flaxseed.
- Whisk the flour, white sugar, and salt together in a large mixing bowl until combined. Cut in the vegan butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs.
- Place 1 cup of the butter/flour mixture in the refrigerator until you are ready to top the cake with the crumble.
- Mix the baking powder and baking soda into the remaining flour mixture. Add the vegan sour cream, flax egg, pumpkin and, vanilla and beat on medium speed until smooth. The batter will be very thick. Pour the batter into the baking pan.
- Take the flour mixture out of the refrigerator. Add the brown sugar, cinnamon, allspice, nutmeg and cloves to the reserved flour mixture. Mix with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
- Bake the vegan pumpkin coffee cake until the center is firm and a toothpick inserted in the center comes out clean, about 45 minutes.
Notes
- Make sure to always do the knife check before you remove the cake from the oven. You don't want to end up with undercooked coffee cake! Just stick a knife in the middle and once it comes out clean, your coffee cake is ready!
- Instead of nutmeg, cloves, and ginger, use 1 teaspoon pumpkin pie spice in addition to the cinnamon.
- To get the perfect slices, let the pan of coffee cake cool completely before slicing.
Nutrition
Serving: 1sliceCalories: 370kcalCarbohydrates: 58.6gProtein: 4gFat: 14.1gSaturated Fat: 8.6gSodium: 247mgFiber: 2.1gSugar: 34.7g
Tried this recipe?Let us know how it was!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Anaiah says
I think I have found my new favorite coffee cake! Loving all the pumpkin flavors in this. It's the perfect treat in the morning.
Natalia says
I made this, was delish. Defo going to make it again. It was soft, moist and not overly sweet, as I like coffee cakes. Thanks for sharing!
Chris says
I love pumpkin season! I tried pumpkin pancakes, pumpkin donuts, but never a pumpkin coffee cake... And oh my gosh, how good is this simple coffee cake?! Just wow! Thank you for this delicious recipe!
kaydimaggio says
I am so glad that you liked it!
Holyl says
Easy and delicious! I added a little lemon juice to unsweetened almond milk as a sub for vegan buttermilk.
kaydimaggio says
That's perfect! I am glad you enjoyed it!
Emily says
This vegan pumpkin coffee cake is perfect for fall; we loved the warm spices in the crumble topping and the texture of the cake!
Telma Igwe says
Can't wait to try out this recipe, it looks so divine!
kaydimaggio says
I hope you enjoy!
Maureen says
I have to save this recipe for when I visit my vegan friends. I have never seen vegan buttermilk in stores. Is this something you made?
kaydimaggio says
Yes! I have found it in a few stores but it can easily be made by combining the plant milk with 1 tablespoon white vinegar and let it sit for about 5 minutes.
Pastor Natalie says
Another yummy recipe. I really love this one. I am going to try to make this soon. I always love that you include for dietary restrictions too. Thank you for sharing. 😊
Pastor Natalie
Letstakeamoment.com
Andrea White says
Need to make this ASAP!
Tavo says
I love this idea, pumpkin + coffee, I am in! I am in for trying something new this coming holiday!
Laura says
Yum! Great for an afternoon tea with friends.
Debra says
Yum....such and easy recipe and everyone loved it.
Sue says
This is my new favorite treat to have with my morning coffee! Delish!
Aya says
I love the use of pumpkin spice with this coffee cake! It looks and sounds delicious.
Liz says
I'll be making these over and over!
kaydimaggio says
Yay!
Pam Greer says
My vegan daughter is going to love this!
kaydimaggio says
Awesome!
Joshua says
I know the weather is getting cooler but I love this with a big scoop of ice cream. It’s so good!
Agnieszka says
Wonderful cake! Thanks for the recipe!
Emily Flint says
Delicious, easy and perfect with coffee!
Linda says
Tried this recipe and I'm in love with this coffee cake. It's so good and quite possibly my favorite vegan dessert!
Toni says
This is such an amazing fall treat! My husband really loved it!
Jen Vinuya says
I really love the blend of flavors in this delicious fall treat! A must-make for all coffee lovers like me!
kaydimaggio says
So glad you enjoyed it!