Vegan Pumpkin Coffee Cake Recipe

If you are looking for a comforting treat that combines the cozy flavors of autumn with a delightful texture, this Vegan Pumpkin Coffee Cake Recipe is an absolute game-changer. It features layers of moist pumpkin-spiced batter, a luscious pumpkin butter swirl, and a crumbly topping that takes every bite to a new level of deliciousness. Perfectly balanced with spices and sweetness, this cake is a fantastic way to welcome pumpkin season or simply enjoy a slice of vegan goodness any time you crave something special.

Ingredients You’ll Need

The ingredients for this Vegan Pumpkin Coffee Cake Recipe are beautifully straightforward yet vital to achieving that perfect harmony of flavor, moisture, and texture. Each one plays a role, from the warming pumpkin spices to the creamy vegan yogurt that keeps the cake wonderfully tender.

• Vegan pumpkin butter: Adds a rich, spiced swirl that gives this cake its signature flavor layer.
• All-purpose flour: Provides structure to create a tender crumb that holds together beautifully.
• Light brown sugar: Infuses a subtle molasses depth that complements the pumpkin spice.
• Pumpkin spice mix: Brings the warm cinnamon, nutmeg, and cloves that awaken festive taste buds.
• Vegan butter: Softened to incorporate air and richness into crumb topping and batter.
• Baking powder and baking soda: Essential leavening agents to ensure your cake is fluffy and light.
• Sea salt: Enhances all the sweet and spicy flavors without overpowering.
• Pumpkin puree: Keeps the cake moist and packed with authentic pumpkin flavor (not pie filling!).
• Granulated sugar: Sweetens the cake batter with a clean finish.
• Olive oil: Adds moisture and a subtle fruity note without weighing down the cake.
• Vegan buttermilk: Made from soy milk and vinegar, it tenderizes the crumb and reacts with baking soda.
• Vegan Greek-style yogurt: Boosts creaminess and helps bind everything deliciously.
• Vanilla extract: Rounds out the flavors with warm, floral sweetness.
• Powdered sugar: For the glaze, providing a sweet, smooth finish with the yogurt.

How to Make Vegan Pumpkin Coffee Cake Recipe

Step 1: Prepare Your Workspace and Pumpkin Butter

First, make your vegan pumpkin butter at least two hours before or up to two days ahead to let those spices meld beautifully. Next, line a 7.5 or 8-inch springform pan with parchment paper to prevent sticking and help you remove the cake neatly after baking. Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional to ensure it’s ready for baking.

Step 2: Create the Crumb Topping

Combine the crumble ingredients in a bowl, then use your fingertips to gently rub the mixture into a sandy crumb texture. This simple process results in a delightfully crunchy topping that contrasts the tender cake beneath, adding irresistible texture.

Step 3: Mix the Dry Ingredients

Sift together the flour, pumpkin spice mix, baking powder, baking soda, and sea salt in a clean bowl. Stir well to distribute all the rising agents and spices evenly, which guarantees each bite has that perfect hint of warmth and fluffiness.

Step 4: Whisk Together the Wet Ingredients

In a larger bowl, whisk the pumpkin purée, both sugars, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until the mixture is silky smooth. These wet ingredients form the moist, flavorful base of the Vegan Pumpkin Coffee Cake Recipe.

Step 5: Combine Wet and Dry to Make the Batter

Add the dry mix into the wet in two parts, folding gently after each addition. Be sure to fold just until combined to avoid over-mixing, which would yield a denser cake. The batter should be thick and fluffy.

Step 6: Assemble the Cake Layers

Spread half of the batter into your prepared pan. Carefully dollop and gently smooth the pumpkin butter on top, saving one tablespoon for later icing. Avoid pressing it down so the swirl maintains its distinct appearance. Layer the remaining batter over the pumpkin butter, smooth the surface, then sprinkle the crumb topping evenly across the top.

Step 7: Bake Until Golden and Set

Bake for 60 to 70 minutes. To check doneness, insert a skewer in the center; it should come out mostly clean with minimal crumbs. If wet batter clings, bake five more minutes and re-test. This ensures the cake is cooked through but remains moist.

Step 8: Cool the Cake Properly

Let the cake cool in its pan for 15 minutes before removing the springform side and transferring it to a wire rack. It’s crucial to allow the cake to cool completely before glazing, preventing the glaze from melting or sliding off.

Step 9: Glaze and Finish

Mix the powdered sugar, vegan Greek-style yogurt, and your reserved tablespoon of pumpkin butter until smooth. Drizzle this luscious glaze over the cooled cake, adding a final irresistible touch to your Vegan Pumpkin Coffee Cake Recipe.

How to Serve Vegan Pumpkin Coffee Cake Recipe

Garnishes

For extra flair, sprinkle chopped pecans or walnuts atop the glaze to add crunch and a nutty aroma. Dusting with a little cinnamon or pumpkin spice can also brighten the presentation and intensify the autumnal vibe.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of spiced chai tea or a frothy vegan latte. For brunch, serve alongside fresh fruit or a light vegan cream cheese spread to balance the cake’s sweetness.

Creative Ways to Present

Try serving individual slices with a dollop of coconut whipped cream and a drizzle of maple syrup for a decadent treat. You can also layer slices in a trifle with vegan vanilla pudding for a visually stunning and tasty dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Pumpkin Coffee Cake Recipe in an airtight container at room temperature for up to three days. If your kitchen is warm, storing it in the fridge is better and will keep the cake fresh for five days.

Freezing

This cake freezes beautifully! Wrap slices individually in plastic wrap and place them in a freezer bag for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating

Reheat slices gently in a microwave for 20-30 seconds or warm them in a low oven (about 150°C or 300°F) wrapped in foil for 10 minutes. This restores the cake’s moistness and brings back that fresh-baked charm.

FAQs

Can I make this cake gluten-free?

Absolutely! Replacing the all-purpose flour with a gluten-free baking flour blend should work well, but make sure it includes xanthan gum or a similar binder to maintain texture.

Is there a substitute for pumpkin butter?

You can use a thick spiced pumpkin jam or even a homemade pumpkin and spice spread, but pumpkin butter lends a unique depth that’s hard to perfectly mimic.

What is vegan buttermilk?

Vegan buttermilk is made by combining plant-based milk, like soy or almond milk, with an acid such as vinegar or lemon juice. It adds tang and reacts with baking soda for rise and tenderness.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It is best to stick with plain pumpkin puree because pie filling contains additional sugars and spices, which can alter the taste and texture of the cake.

How do I know when the cake is fully baked?

The best test is to insert a skewer into the center; it should come out mostly clean, with a few moist crumbs but no wet batter. Baking times can vary slightly depending on your oven.

Final Thoughts

You truly cannot go wrong with this Vegan Pumpkin Coffee Cake Recipe. It’s a heartwarming, tasty way to celebrate pumpkin season or brighten any day with a slice of spiced goodness. I can’t wait for you to try it and share the joy it brings to your table!

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