Description
This Vegan Pumpkin Coffee Cake is a moist, spiced treat perfect for fall mornings or any cozy occasion. Featuring layers of pumpkin butter, a tender pumpkin-spiced batter, and a crumbly top, this recipe is dairy-free and packed with warm autumn flavors. Topped with a smooth vegan yogurt glaze, it makes a delightful gluten-free alternative that is easy to prepare and sure to impress.
Ingredients
Scale
Vegan Pumpkin Butter (â…” batch, plus 1 tablespoon reserved for icing)
- Vegan pumpkin butter, â…” batch (refer to note 1)
- Additional 1 tablespoon vegan pumpkin butter (for glaze)
Crumb Topping
- 60 g all-purpose flour
- 40 g light brown sugar
- 1 teaspoon pumpkin spice mix
- 40 g vegan butter, softened
Dry Ingredients for Batter
- 300 g all-purpose flour
- 3 teaspoons pumpkin spice mix
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients for Batter
- 300 g pumpkin puree (not pumpkin pie filling)
- 100 g granulated sugar
- 75 g light brown sugar
- 120 ml olive oil
- Half batch vegan buttermilk (made from soy milk and vinegar)
- 80 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
Glaze
- 90 g powdered sugar
- 2 teaspoons vegan Greek-style yogurt
- 1 tablespoon vegan pumpkin butter (reserved)
Instructions
- Preparation: Make the pumpkin butter at least 2 hours or up to 2 days in advance. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional.
- Crumb Topping: Combine all crumb topping ingredients in a mixing bowl. Use fingertips to rub the mixture together until a sandy, crumb-like texture forms. Set aside.
- Mix Dry Ingredients: Sift the flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, light brown sugar, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until smooth and well incorporated.
- Make the Batter: Add the dry ingredients to the wet ingredients in two additions, gently folding each time until just combined. Avoid overmixing to keep the batter tender.
- Assemble the Cake: Spread half the batter evenly into the prepared pan. Gently spoon the pumpkin butter over the batter and smooth without pressing down. Add the remaining batter on top, smooth the surface, then evenly sprinkle the crumb topping over everything.
- Bake: Bake for 60-70 minutes. Insert a skewer into the center; if it comes out mostly clean with only a few crumbs, it’s done. If wet batter remains, bake an additional 5 minutes and recheck as needed.
- Cool: Let the cake cool in the pan for 15 minutes. Carefully remove the pan sides and transfer the cake to a wire rack. Cool completely before glazing.
- Make the Glaze and Finish: Whisk together powdered sugar, vegan Greek-style yogurt, and reserved pumpkin butter until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top.
Notes
- Make the vegan pumpkin butter ahead to allow flavors to develop fully.
- Pumpkin spice mix can be made by combining cinnamon, nutmeg, ginger, cloves, and allspice.
- Olive oil provides moistness and a subtle flavor but can be substituted with another neutral oil if preferred.
- Vegan Greek-style yogurt adds creaminess and helps with the texture; ensure it’s unsweetened and plain.
- Use parchment paper to prevent sticking and ensure easy removal from the pan.
