Vegan Pumpkin Coffee Cake
This vegan pumpkin coffee cake is the ultimate fall treat — soft, spiced, and topped with a pecan crumble. Made without dairy or eggs, it's cozy, wholesome, and simple enough for weekday baking but special enough for holidays.
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.
Notes
Let cake cool completely before adding glaze or slicing for best texture. Store in an airtight container at room temperature for up to 3–4 days or freeze for longer storage.