Vegan Pumpkin Coffee Cake

There’s nothing quite like the smell of a vegan pumpkin coffee cake baking in the oven, filling the house with warm, spicy aromas that scream fall. I remember the first time I tried to make a vegan version of this classic—let’s just say my early attempts were more like pumpkin bricks than cakes! After years of tweaking (and a few hilarious kitchen fails), I’ve landed on this recipe that’s become a staple in my autumn baking rotation. It’s soft, moist, perfectly spiced, and layered with homemade pumpkin butter for that extra cozy touch. The crunchy streusel topping? Pure magic. Whether you’re vegan or not, this cake is a crowd-pleaser that’ll have everyone asking for seconds.

Jump To

Recipe Information

Timing	Details
Prep Time	20 minutes
Cook Time	35-40 minutes
Total Time	About 1 hour
Servings	9-12 squares
Estimated Calories	~250 kcal per square (based on 12 servings)

Essential Ingredients for Perfect Vegan Pumpkin Coffee Cake

Let’s talk ingredients—because with a cake this good, quality matters. Over the years, I’ve learned that the right ingredients can make or break your vegan pumpkin coffee cake. Here’s what you’ll need and why each one shines in this recipe.

• Pumpkin Puree (1 cup): This is the heart of the cake, giving it that moist texture and rich fall flavor. I always use canned pumpkin puree (not pumpkin pie filling!) for consistency, but homemade works too if you’ve got the time. Pro tip: make sure it’s not too watery—drain excess liquid if needed.
• All-Purpose Flour (1 ¾ cups): The backbone of the cake. I’ve tested this with gluten-free 1:1 flour blends, and they work beautifully if you need a GF option.
• Brown Sugar (¾ cup): Adds a subtle caramel note that pairs perfectly with pumpkin. I prefer light brown sugar, but dark brown works for a deeper flavor.
• Plant-Based Milk (½ cup): I love oat milk for its creaminess, but almond or soy milk are great too. It helps keep the batter smooth and moist.
• Vegan Butter (⅓ cup for cake, ¼ cup for streusel): This gives the cake its tender crumb and the streusel its irresistible crunch. I’ve found brands like Earth Balance work best, but coconut oil can sub in a pinch (solid, not melted, for the streusel).
• Pumpkin Pie Spice (2 tsp for cake, 1 tsp for streusel): The warm blend of cinnamon, nutmeg, ginger, and cloves is non-negotiable for that fall vibe. I make my own blend, but store-bought is just fine.
• Homemade Pumpkin Butter (½ cup): This is the secret weapon—a layer of sweet, spiced pumpkin butter in the middle elevates the cake to next-level deliciousness. You can make it by simmering pumpkin puree with brown sugar, maple syrup, and spices until thick (about 15 minutes). Store-bought works too, but homemade is worth the effort.
• Baking Powder & Soda (1 tsp each): These give the cake its perfect rise and fluffy texture. Don’t skip the soda—it reacts with the pumpkin’s acidity for extra lift.
• Vanilla Extract (1 tsp): A splash of vanilla rounds out the flavors. I’ve tried skipping it before, and trust me, you’ll notice the difference.

Substitutions? You can swap brown sugar for coconut sugar if you want a less refined option, but it’ll slightly alter the flavor. For the pumpkin butter, applesauce can work in a pinch, but it’s not quite as rich.

Step-by-Step Vegan Pumpkin Coffee Cake Recipe

This recipe is straightforward, but it’s the little details that make it special. I’ll walk you through it like we’re baking together in my kitchen, anticipating any hiccups along the way. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Let’s get started!

1. Make the Streusel Topping: In a medium bowl, combine ½ cup flour, ¼ cup brown sugar, 1 tsp pumpkin pie spice, and a pinch of salt. Cut in ¼ cup cold vegan butter using a fork or your fingers until the mixture forms coarse crumbs. (I’ve learned the hard way—don’t overmix, or you’ll lose that crumbly texture!) Pop this in the fridge while you prep the cake.
2. Mix the Dry Ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, and ½ tsp salt. I like to give it a good whisk to ensure the spices are evenly distributed—nobody wants a spice clump in their cake!
3. Combine the Wet Ingredients: In another bowl, mix 1 cup pumpkin puree, ¾ cup brown sugar, ⅓ cup melted vegan butter, ½ cup plant-based milk, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar (it helps with the rise). Stir until smooth. I’ve found that mixing the wet ingredients separately keeps the batter from getting overworked.
4. Form the Batter: Gently fold the wet ingredients into the dry, stirring until just combined. The batter will be thick—that’s normal! Don’t be tempted to overmix; a few lumps are okay. Overmixing was my rookie mistake, and it led to a denser cake.
5. Assemble the Cake: Spread half the batter into the prepared pan, smoothing it out with a spatula. It’s a bit sticky, so take your time. Spread ½ cup pumpkin butter evenly over this layer—don’t skimp, but don’t go overboard, or it’ll make the cake soggy. Top with the remaining batter, spreading carefully to cover the pumpkin butter. Sprinkle the chilled streusel evenly over the top.
6. Bake: Pop the pan in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The streusel should be golden and crisp. Your kitchen will smell like a fall dream—trust me, it’s hard to wait! Let the cake cool in the pan for 15 minutes before cutting.
7. Serve: Slice into 9-12 squares, depending on how generous you’re feeling. I like to serve it warm with a cup of coffee or chai for maximum cozy vibes.

Pro Tips for Vegan Pumpkin Coffee Cake Success

After years of baking this cake for friends, family, and even a few local café orders, I’ve picked up some tricks to make it foolproof:

• Chill the Streusel: Keeping the streusel cold until baking ensures it stays crumbly, not greasy. I learned this after a batch turned into a flat, sad topping.
• Check Your Pumpkin Puree: If it’s too watery, your cake will be dense. Blot it with a paper towel if needed.
• Don’t Rush the Cooling: Cutting too soon can make the cake crumble. Give it at least 15 minutes to set.
• Taste Your Pumpkin Butter: If it’s too sweet, cut back slightly on the sugar in the batter to balance things out.
• Use a Light Hand with Spices: Too much pumpkin pie spice can overpower the cake. Stick to the measurements, or you’ll end up with a spice bomb (been there!).

Variations and Customizations for Vegan Pumpkin Coffee Cake

This recipe is versatile, and I love playing with it depending on the occasion. Here are a few ideas to make it your own:

• Nutty Crunch: Add ¼ cup chopped pecans or walnuts to the streusel for extra texture. I do this for Thanksgiving gatherings, and it’s always a hit.
• Chocolate Twist: Fold in ½ cup vegan chocolate chips into the batter for a decadent treat. My kids beg for this version!
• Gluten-Free Option: Swap the flour for a 1:1 gluten-free baking blend. I’ve tested Bob’s Red Mill with great results.
• Spice it Up: Add a pinch of cardamom or allspice to the batter for a unique twist. It’s subtle but adds a special warmth.

---

Storing and Serving Your Vegan Pumpkin Coffee Cake

This cake stays delicious for days—if it lasts that long! Store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. I’ve found that the pumpkin butter layer keeps it moist, but don’t let it sit out too long, or the streusel can soften.

To freeze, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds. I love serving this cake slightly warm, maybe with a dollop of vegan whipped cream or a dusting of powdered sugar for extra flair. It’s perfect for breakfast, dessert, or a cozy afternoon snack.

---

FAQ

Can I make this vegan pumpkin coffee cake gluten-free? Yes! Use a 1:1 gluten-free flour blend. I’ve had success with Bob’s Red Mill or King Arthur’s blends. Just make sure to measure carefully, as GF flours can be finicky.

What if I don’t have pumpkin butter? No worries! You can make a quick version by simmering ½ cup pumpkin puree with 2 tbsp brown sugar, 1 tbsp maple syrup, and ½ tsp pumpkin pie spice for 15 minutes. Or, use applesauce or even a layer of vegan cream cheese for a different vibe.

Can I double the recipe? Absolutely. Use a 9×13-inch pan and increase the baking time to 40-45 minutes. Check with a toothpick to be sure it’s done.

Why is my cake dense? This usually happens if the pumpkin puree is too wet or the batter is overmixed. Blot the puree if it’s watery, and mix just until combined. Also, check that your baking powder and soda are fresh!

Can I make this ahead? Yes, it’s great for prepping ahead. Bake, cool, and store in the fridge for up to 5 days. Reheat slices gently in the oven at 300°F for 10 minutes to refresh the streusel.

Conclusion

This vegan pumpkin coffee cake is more than just a recipe—it’s a warm hug from fall itself. The soft, spiced cake, luscious pumpkin butter layer, and crunchy streusel topping make every bite a delight. I love making this for cozy weekend mornings or as a showstopper for fall gatherings. It’s one of those recipes that feels like home, no matter where you are. So grab your mixing bowls, channel your inner baker, and give this a try. I’d love to hear how it turns out for you—drop a comment or tag me on X with your creations! Happy baking!