Hi, I’m Anna Isam. I’m 30 years old and based here in the United States, and for as long as I can remember, food has been my way of connecting with people I care about. I didn’t come from a family of professional chefs, but I did grow up surrounded by the magic of home cooking. My love for cozy, seasonal recipes like vegan pumpkin coffee cake comes from watching my mom and grandmother cook with heart and patience. Now, I share simple, nourishing meals that bring comfort and warmth to everyday life—perfect for anyone who loves fall flavors and wholesome baking.
Why You’ll Love This Recipe
This vegan pumpkin coffee cake is the ultimate fall treat — simple, cozy, and brimming with warm flavor. It has all the richness of a traditional coffee cake without any dairy or eggs, and the texture is beautifully soft thanks to real pumpkin puree.
You’ll love how easy it is to make in one bowl with no mixer needed. The thick cinnamon swirl adds sweetness in every slice, and the nutty crumble gives that irresistible crunch on top. Whether you enjoy it as a sweet breakfast, a mid-morning snack, or an after-dinner dessert, it always feels special.
Ingredients (Detailed & Humanized)
Pecan Crumble
- ½ cup pecans, chopped — adds rich, toasty crunch.
- ½ cup all-purpose flour — gives the crumble structure.
- ¼ cup vegan butter or coconut oil, softened — helps everything bind together.
- 3 tbsp light brown sugar — adds caramel sweetness.
- 1 tsp ground cinnamon — warm spice that makes the topping irresistible.
Cinnamon Sugar Layer
- ¼ cup light brown sugar — melts into a gooey ribbon through the center.
- 1 tbsp ground cinnamon — classic fall flavor that pairs beautifully with pumpkin.
Pumpkin Cake
- 1 cup pumpkin puree — moistens and flavors the cake with earthy sweetness.
- ¾ cup dairy-free milk — keeps the batter smooth and tender.
- ⅓ cup neutral oil — adds moisture without heaviness.
- ⅓ cup light brown sugar — deepens the flavor.
- ⅓ cup granulated sugar — balances sweetness and texture.
- 1 tbsp apple cider vinegar — helps the cake rise and stay fluffy.
- 1 tsp vanilla extract — rounds out the flavor with warmth.
- 2 cups all-purpose flour — provides the perfect crumb.
- 3 tsp pumpkin pie spice — that signature fall blend of cinnamon, nutmeg, and clove.
- 2 ½ tsp baking powder and ½ tsp baking soda — ensure a light, airy texture.
- A pinch of salt — enhances every flavor note.
Directions (Step-by-Step Cooking Guide)
- Preheat and prepare your pan. Warm your oven to 355°F and line an 8-inch round or square cake pan with parchment paper. You’ll thank yourself later when the cake lifts out beautifully.
- Make the crumble topping. In a small bowl, mix the pecans, flour, softened vegan butter, brown sugar, and cinnamon. Rub together with your fingers until it forms a sandy, crumbly texture — no dry spots or butter chunks should remain. Set aside.
- Mix the cinnamon sugar layer. Combine brown sugar and cinnamon in a separate small bowl. It’ll look simple but makes a huge flavor impact.
- Whisk the wet ingredients. In a large bowl, mix pumpkin puree, milk, oil, both sugars, vinegar, and vanilla until smooth and glossy.
- Add the dry ingredients. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix gently until just combined. The batter will be thick — that’s perfect.
- Layer the cake. Pour half the batter into the pan and smooth it gently. Sprinkle the cinnamon sugar evenly on top for that sweet swirl. Pour the remaining batter over it and smooth again, being gentle so the layers don’t mix.
- Top with crumble. Sprinkle the pecan crumble generously over the top — it may seem like too much, but trust the process!
- Bake and cool. Bake for 50–55 minutes, checking at the 30-minute mark. If the topping browns too fast, cover loosely with foil. The cake is ready when a toothpick comes out clean. Let it rest for 15 minutes before transferring to a rack to cool completely.
Cultural or Technique Note
Coffee cake is a beloved American tradition — a tender, spiced cake meant to be enjoyed with coffee, not flavored with it. This vegan version celebrates that same comforting ritual but swaps the butter and eggs for plant-based alternatives that are just as rich and satisfying. The pumpkin twist adds a seasonal touch, making it a modern classic for fall and Thanksgiving gatherings.
Serving Suggestions
- With a warm mug of coffee or chai tea
- As a cozy breakfast on chilly mornings
- Topped with maple or vanilla glaze for dessert
- Paired with dairy-free whipped cream or vanilla ice cream
Pro Tips for Success
- Spoon and level your flour — packed flour makes the cake dense.
- Don’t overmix the batter; a few lumps are okay.
- If your crumble starts browning early, tent with foil.
- For deeper spice, add extra pumpkin pie spice or a dash of nutmeg.
- Let the cake cool before slicing so it holds its shape.
- Add maple icing for a glossy, bakery-style finish.
Common Mistakes to Avoid
Overmixing the batter: This is the most common issue! Overmixing develops too much gluten, which makes the cake dense instead of soft and tender. Gently fold the ingredients until just combined — a few small lumps are perfectly fine.
Using melted butter in the crumble: Melted butter will make the topping greasy and heavy instead of crisp and crumbly. Always use softened butter or coconut oil so the crumble stays light and textured.
Skipping the foil tent while baking: Because of the sugar and nuts in the topping, the crumble can brown faster than the center cooks. If you notice early browning, tent the cake loosely with foil at the 30-minute mark to ensure even baking.
Using pumpkin pie filling instead of puree: Pumpkin pie filling already contains sugar and spices, which will throw off the recipe’s flavor and texture balance. Always use pure pumpkin puree for best results.
Cutting the cake while it’s still hot: The swirl layer and crumb topping need time to set as the cake cools. Cutting too soon can cause the layers to fall apart. Let it rest at least 15–20 minutes before slicing.
Not leveling your flour: Scooping flour directly from the bag packs it too tightly, making the cake dense. Always spoon and level your flour or use a kitchen scale for accuracy.
Forgetting to cool before glazing: If you add the maple or vanilla glaze while the cake is hot, it will melt right off. Wait until the cake is completely cool for that picture-perfect drizzle.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Keeps well for up to 2 months.
Reheat: Warm gently in the oven or microwave with a splash of plant milk to restore moisture.
Frequently Asked Questions (FAQ)
Q1: Can I make this vegan pumpkin coffee cake gluten-free?
A1: Yes! You can easily make it gluten-free by using a high-quality 1:1 gluten-free flour blend such as King Arthur’s Measure-for-Measure or Bob’s Red Mill. These blends mimic the texture of all-purpose flour beautifully, keeping the cake tender and moist.
Q2: Can I replace pumpkin puree with sweet potato?
A2: You can, but expect a slightly denser texture since sweet potato is starchier. The flavor will still be warm and comforting, just a little less earthy than pumpkin.
Q3: What if I don’t have pecans for the crumble topping?
A3: No problem! Walnuts are a perfect substitute and add a lovely nutty flavor. If you need a nut-free version, simply skip the nuts and mix in an extra tablespoon or two of flour for balance.
Q4: Does this vegan pumpkin coffee cake actually taste like coffee?
A4: Not at all! The term “coffee cake” refers to a sweet, crumbly cake traditionally enjoyed with coffee — not one that contains it. The flavor here is all about pumpkin, cinnamon, and fall spices.
Q5: Can I bake this cake in a different type of pan?
A5: Absolutely. An 8-inch square or a 9-inch round pan works great. Just keep in mind that thinner cakes may bake a little faster, so start checking for doneness around the 40-minute mark.
Closing Paragraph
This vegan pumpkin coffee cake is everything we love about fall — cozy, spiced, and full of homemade goodness. Every bite brings together the tender pumpkin crumb, the sweet cinnamon ribbon, and that buttery nut topping. It’s simple enough for weekday baking yet beautiful enough for a holiday table. Serve it warm, share it with friends, and let it bring a little seasonal joy to your day.
Final Thoughts
When I make this cake, my kitchen smells like cinnamon and comfort — like everything good about autumn in one pan. It’s the kind of recipe that invites you to slow down, brew a cup of coffee, and savor a quiet moment. I hope it brings warmth to your home just like it does to mine.
Vegan Pumpkin Coffee Cake
Equipment
- 8-inch Cake Pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Pecan Crumble
- 1/2 cup pecans chopped
- 1/2 cup all-purpose flour
- 1/4 cup vegan butter or coconut oil softened
- 3 tbsp light brown sugar
- 1 tsp ground cinnamon
Cinnamon Sugar Layer
- 1/4 cup light brown sugar
- 1 tbsp ground cinnamon
Pumpkin Cake
- 1 cup pumpkin puree
- 3/4 cup dairy-free milk
- 1/3 cup neutral oil
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp pumpkin pie spice
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- salt a pinch
Instructions
- Preheat oven to 355°F. Line an 8-inch round or square cake pan with parchment paper.
- Make the crumble: Mix chopped pecans, flour, softened butter, brown sugar, and cinnamon. Rub until crumbly and set aside.
- Make the cinnamon sugar: Mix brown sugar and cinnamon in a bowl and set aside.
- Whisk pumpkin, dairy-free milk, oil, sugars, vinegar, and vanilla in a large bowl until smooth.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir gently until just combined.
- Layer half the batter into pan. Sprinkle cinnamon sugar, then top with remaining batter. Smooth gently.
- Top with pecan crumble. Bake 50–55 min. Tent with foil if browning too quickly.
- Cool in pan 15 min. Then transfer to a rack and cool completely before slicing.