Name: Vegan Pumpkin Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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; 3/4 cup Vegan Sour Cream; 1 Flax Egg; 2 teaspoons vanilla extract; 2/3 cup Brown Sugar; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1 teaspoon cloves; 1 teaspoon allspice; 1 cup pumpkin puree

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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
Ingredient Notes
Instructions
Substitutions
Variations
Equipment
Storage
Top tips
Vegan Pumpkin Coffee Cake
Food safety

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

Flour, sugar, vegan butter, pumpkin pie spice, baking powder, salt, vegan buttermilk, flax egg, brown sugar, organic pumpkin — Vegan Pumpkin Coffee Cake Ingredients

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.