When autumn rolls in, I can’t resist the warm aroma of pumpkin and cinnamon filling my kitchen. This Vegan Pumpkin Coffee Cake is one of those recipes that instantly makes me feel cozy. I remember the first time I baked it—it was a crisp morning, and the smell alone made my whole home feel like fall. Every bite of this cake reminds me why I love baking: it’s simple, heartwarming, and brings joy to everyone around the table.
What makes this pumpkin coffee cake truly special is how it perfectly balances flavors and textures. The soft, moist crumb pairs beautifully with the crunchy, cinnamon-sugar streusel on top. It’s one of those recipes that can easily become a weekend favorite. Whether I’m serving it at breakfast or as an afternoon treat with coffee, it always disappears fast.
Why You’ll Love This Recipe
You’ll love this pumpkin coffee cake because it’s incredibly moist and flavorful without being too sweet. The pumpkin adds a rich, natural sweetness, while the blend of spices brings warmth in every bite. Moreover, it’s completely vegan, yet no one will ever guess—it’s that soft and satisfying.
Another reason this recipe stands out is the streusel topping. It adds a delightful crunch that contrasts perfectly with the fluffy interior. Each layer, from the soft pumpkin base to the crisp topping, comes together to create a dessert that’s both comforting and impressive.
Versatile
This cake is more than just a dessert. It works wonderfully as a breakfast treat, brunch centerpiece, or after-dinner dessert. You can serve it plain, drizzle it with a light glaze, or pair it with fruit for a lighter touch. It’s even great for gatherings because it stays moist for days and can be easily packed or frozen.
Budget-Friendly
One of my favorite things about this recipe is how affordable it is to make. The ingredients are simple and easy to find—flour, sugar, pumpkin puree, oil, and a few spices. There’s no need for fancy equipment or expensive ingredients. Just mix, bake, and enjoy.
Ingredients for the Recipe
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3 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1½ tablespoons pumpkin pie spice
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1 cup granulated sugar
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1 cup pumpkin puree
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½ cup neutral-flavored oil (such as avocado oil)
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1 cup unsweetened soy milk
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2 teaspoons pure vanilla extract
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½ cup vegan butter, melted
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½ cup all-purpose flour
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1½ cups packed brown sugar
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1 tablespoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1 cup powdered sugar
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2 tablespoons unsweetened soy milk
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½ teaspoon pure vanilla extract
How to Make This Recipe
Whenever I make this Vegan Pumpkin Coffee Cake, I find the process almost therapeutic. The smell of pumpkin and cinnamon fills the air long before the cake is even out of the oven. Let’s go through each step so you can recreate this delicious, cozy treat right in your own kitchen.
Step-by-Step Instructions for Making
Step 1: Prepare the Oven and Pan
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper. This ensures your cake won’t stick and will come out beautifully golden.Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 cups of flour, 1 tablespoon baking powder, ½ teaspoon salt, 1½ tablespoons pumpkin pie spice, and 1 cup of granulated sugar. Mixing the dry ingredients first ensures that the baking powder and spices distribute evenly. This step might seem small, but it makes a big difference in the final texture.Step 3: Combine the Wet Ingredients
In another medium bowl, whisk together 1 cup pumpkin puree, ½ cup oil, 1 cup unsweetened soy milk, and 2 teaspoons pure vanilla extract. The mixture should be smooth and creamy. Using unsweetened soy milk helps balance the sweetness and keeps the cake light yet moist.Step 4: Bring Wet and Dry Ingredients Together
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir with a large spoon until just combined. It’s important not to overmix; otherwise, the cake may turn dense. Stop stirring as soon as no dry spots of flour remain.Step 5: Pour and Set Aside
Pour the smooth pumpkin batter into the prepared pan, spreading it evenly. Set it aside while you prepare the streusel topping.Step 6: Make the Streusel Topping
In a medium bowl, combine ½ cup melted vegan butter, ½ cup flour, 1½ cups packed brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon pumpkin pie spice. Mix everything with a fork until it looks crumbly. If needed, use your hands to break larger clumps. The goal is to achieve a texture similar to coarse sand mixed with sugar clusters.Step 7: Add the Streusel Layer
Sprinkle the crumbly streusel topping evenly over the cake batter. Don’t press it down; simply let it rest on top. During baking, it will form a crunchy, golden crust that contrasts beautifully with the soft cake beneath.Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 40–45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs. Allow the cake to cool slightly before adding the glaze.Step 9: Prepare the Optional Glaze
If you’d like to add a sweet finish, mix 1 cup powdered sugar, 2 tablespoons unsweetened soy milk, and ½ teaspoon vanilla extract in a small bowl. Stir until smooth and glossy. Drizzle the glaze over the cooled cake for a beautiful presentation.Step 10: Serve and Store
Once the cake has cooled, cut it into squares and serve with coffee or tea. This cake tastes amazing when warm, but it’s also great the next day as the flavors develop. You can store it at room temperature for up to two days or refrigerate for five. For longer storage, wrap slices and freeze them—just reheat when needed.Quick and Easy
This recipe requires only a few bowls and no electric mixer, making it simple enough even for beginner bakers. From mixing to baking, you’ll spend less than an hour in total. Plus, the batter comes together quickly with minimal cleanup.
Customizable
What I love about this recipe is how flexible it is. You can easily swap soy milk for almond or oat milk. If you want a nutty twist, sprinkle chopped pecans or walnuts into the streusel. For a less sweet version, reduce the brown sugar slightly or skip the glaze altogether.
Crowd-Pleasing
Whenever I bake this cake, it becomes the centerpiece of any brunch table. Friends and family always ask for seconds. The rich pumpkin flavor, balanced sweetness, and soft texture make it a hit among both vegans and non-vegans. It’s the perfect treat for potlucks, family gatherings, or cozy mornings at home.
FAQs
Can I make this Pumpkin Coffee Cake gluten-free?
Yes, absolutely. You can replace the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it already contains xanthan gum for structure. The texture will still be soft and moist, though slightly more delicate.What can I use instead of soy milk?
You can easily use almond milk, oat milk, or coconut milk instead of soy milk. Any unsweetened, plant-based milk works well. However, I recommend avoiding flavored versions since they may alter the taste.Can I make this cake ahead of time?
Yes, this cake stores beautifully. You can bake it a day before serving. Once cooled, cover it tightly and keep it at room temperature. Before serving, warm it slightly in the oven for that just-baked aroma.What if I don’t have pumpkin pie spice?
No worries. You can mix your own blend by combining 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. It delivers the same cozy, spiced flavor.Can I freeze this coffee cake?
Definitely. Slice the cake into portions, wrap each piece in plastic wrap, and store them in a freezer-safe container. When ready to eat, thaw at room temperature or reheat gently in the oven.Why did my cake turn dense?
Overmixing the batter can lead to a dense texture. Always stir gently until just combined. Using fresh baking powder also ensures the perfect rise and softness.Can I skip the glaze?
Yes, the glaze is optional. The cake is flavorful enough on its own, but the glaze adds a touch of extra sweetness and a beautiful finish.What can I serve with this cake?
It pairs perfectly with hot coffee, chai, or herbal tea. You can also serve it with a dollop of vegan whipped cream for an indulgent touch.Can I reduce the sugar?
Yes, you can cut the sugar slightly without affecting the texture too much. Try using ¾ cup of granulated sugar in the batter and 1 cup brown sugar in the streusel. The cake will still taste delicious and balanced.
Pumpkin Coffee Cake
This Vegan Pumpkin Coffee Cake captures the essence of fall in every bite. It’s moist, warmly spiced, and topped with a sweet, crunchy streusel that makes it irresistible. Perfect for breakfast, dessert, or a cozy afternoon snack, it pairs wonderfully with a hot cup of coffee or tea.
- Total Time: 60 minutes
- Yield: 16 servings 1x
Ingredients
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3 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1½ tablespoons pumpkin pie spice
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1 cup granulated sugar
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1 cup pumpkin puree
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½ cup neutral-flavored oil (such as avocado oil)
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1 cup unsweetened soy milk
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2 teaspoons pure vanilla extract
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½ cup vegan butter, melted
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½ cup all-purpose flour
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1½ cups packed brown sugar
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1 tablespoon ground cinnamon
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1 teaspoon pumpkin pie spice
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1 cup powdered sugar
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2 tablespoons unsweetened soy milk
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½ teaspoon pure vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch pan.
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In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar until well combined.
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In another bowl, whisk pumpkin puree, oil, soy milk, and vanilla until smooth.
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Pour wet mixture into dry ingredients and stir gently until just combined. Avoid overmixing.
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Pour the batter into the prepared pan and spread evenly.
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For the streusel: mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until crumbly.
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Sprinkle the streusel evenly over the batter.
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Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
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For the glaze (optional): mix powdered sugar, soy milk, and vanilla extract until smooth. Drizzle over cooled cake.
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Slice and serve with coffee or tea.
Notes
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Avoid overmixing for a light, fluffy texture.
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The glaze is optional but adds a lovely finishing touch.
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Store leftovers covered at room temperature for up to 2 days or refrigerate for 5 days.
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To freeze, wrap individual slices and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes