Just when you think Vegan Coffee Cake can’t get any better, pumpkin is added to the mix! This super moist and perfectly spiced Pumpkin Coffee Cake is the ultimate fall dessert or breakfast. It’s delicious, easy to make, and the perfect treat to enjoy with a cup of hot coffee. There are 3 parts to this vegan pumpkin coffee cake:
Coffee cakePumpkin pie spiced streuselA sweet vanilla glaze
My favorite is the streusel topping. So sweet and moist, it’s an easy mix of vegan butter, pumpkin pie spice, brown sugar, and flour. Other than the vanilla glaze, it’s the perfect topping! Serve this warming pumpkin spice coffee cake on holiday mornings along with Pumpkin Cinnamon Rolls hot from the oven.
Does coffee cake have coffee in it?
Nope! This spiced cake is meant to be eaten while you sip on your coffee and tea instead of pouring it right into the batter.
How to make pumpkin coffee cake
Whisk the dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients together. Slowly combine the wet into the dry to finish the cake batter. Pour it into the cake pan. To make the pumpkin pie streusel, use a fork to mix the butter, flour, sugar, cinnamon, and pumpkin pie spice together in a bowl. It should be crumbly when it’s done. Sprinkle the streusel topping all over the cake batter, then bake until a toothpick inserted in the middle comes out clean. Make the vanilla glaze while the cake cools. All you need to do is whisk the glaze ingredients together in a bowl and drizzle it over the cooled cake. Cut yourself a slice and enjoy with a hot cup of coffee!
Can I use a different pan?
I used a 9×13 inch cake pan for this one layer cake but you can try making it in a bundt pan. I haven’t tested this, but it should work fine. It will take a bit longer in the oven though. Or cut the recipe in half and use a square 8×8 inch pan, baking for only about 30 minutes.
Can this recipe be made into muffins?
Transform this recipe into pumpkin coffee cake muffins by pouring the batter ⅔ of the way full into a lined muffin tin. Top each one with streusel. Bake at 350ºF for about 18-22 minutes.
Tips and substitutions
Gluten free – Try using an all purpose gluten free mix instead of all purpose flour.Don’t overmix – Gently fold the wet mix into the dry when making the batter until everything is just combined. If you mix too much, the cake will be dense.Add ins or toppings – You can add crushed pecans, almonds, or walnuts, shredded coconut, or chocolate chips to the batter and finish the cake with a drizzle of maple syrup or caramel sauce instead of the glaze.To store – Keep the sliced cake in an airtight container in the fridge for up to 5 days. To freeze – Wrap the baked cake in plastic or foil and freeze for up to 3 months.
Craving more vegan pumpkin sweets?
Pumpkin CupcakesDouble Layer Pumpkin CheesecakeVegan Pumpkin PieIced Pumpkin Cookies
title: “Pumpkin Coffee Cake” ShowToc: true date: “2024-11-09” author: “Robert Arvesen”
5 21 Published Aug 31, 2022, Updated Sep 15, 2023 Today, I’m super excited to be sharing this new pumpkin coffee cake recipe with you! It’s soft, moist and made with healthier ingredients like whole wheat flour, Greek yogurt, coconut sugar and pumpkin puree. And don’t even get me started on the cinnamon streusel topping… it’s definitely what takes this coffee cake to the next level! Paired with a warm cup of coffee and you’ve got a match made in heaven.
Why You’ll Love This Recipe
It’s the perfect festive recipe to make for fall! It’s healthy enough to enjoy for breakfast, but also makes for a great dessert option! The cinnamon streusel topping is chef’s kiss! The pumpkin and Greek yogurt not only add extra nutrition to this cake but also extra moisture, so less oil is needed.
Ingredients Needed
whole wheat pastry flour – a whole grain, nutrient-dense flour that results in a light and fluffy cake. My go-to brand is Bob’s Red Mill whole wheat pastry flour. Cake flour and all-purpose flour will also work. baking powder & baking soda – to help the cake rise. pumpkin pie spice – a must for this pumpkin coffee cake! Make your own pumpkin pie spice at home or use a store-bought blend. salt – to bring all the flavors together. pumpkin puree – you can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars. eggs – binds the ingredients together and provides structure for the cake. coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar. White sugar or brown sugar also works in a pinch! Greek yogurt – Greek yogurt keeps this cake moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results. If you need this recipe to be dairy-free, a vegan yogurt should work just fine! coconut oil – you want the oil to be in a liquid state so warm it a bit if necessary before measuring. Melted butter, ghee or another oil like avocado oil will work as well. vanilla extract – a much needed flavor enhancer. A little goes a long way! crumb topping – you can’t have coffee cake without a crumb topping! We’re combining whole wheat pastry flour, coconut sugar, cinnamon and coconut oil to make this topping. icing – optional, but highly recommended! Just whisk together powdered sugar, vanilla extract and almond milk and you’ll have a sweet icing to drizzle over your warm coffee cake.
Whole Wheat Pastry Flour vs Whole Wheat Flour
You’ll often see whole wheat pastry flour used here on EBF when I’m making lightened-up baked goods! The reason I like using whole wheat pastry flour is that it is a whole grain flour, which means more fiber + nutrients than regular all-purpose flour. And it’s more finely ground than regular whole wheat flour so it produces lighter, softer baked items. It also has less gluten than regular whole wheat flour. If you don’t have whole wheat pastry flour, all-purpose flour or a blend of all-purpose and regular whole wheat flour will work as a substitute.
How to Make
Prep: Begin by preheating the oven to 350°F and grease a 9×9-inch baking pan or line with parchment paper. Make topping: Add all the topping ingredients to a small bowl and mix with a fork until crumbly. Mix dry ingredients: Add flour, baking powder, baking soda, salt, and pumpkin pie spice to a medium bowl and mix together until all ingredients are incorporated. Whisk wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, coconut sugar, greek yogurt, coconut oil, and vanilla extract. Combine: Add the dry ingredients to the wet ingredients and stir until just combined. Bake: Pour the cake batter into the baking dish and sprinkle on the crumb topping. Bake for 30-35 minutes, or until a toothpick placed in the center comes out clean. Make icing: While the cake is cooling, prepare the vanilla glaze by whisking together powdered sugar, vanilla extract, and almond milk in a small bowl. Serve: Cut the cake into squares, drizzle on the icing, serve, and enjoy!
Substitutions & Notes
Flour: You can substitute whole wheat pastry flour for all-purpose flour or a mix of all-purpose and regular whole wheat flour. I haven’t tried this cake with a gluten-free alternative, but I bet a 1:1 gluten-free all-purpose flour would work. Eggs: I haven’t tested this cake with an egg substitute, but I bet flax eggs or chia seed eggs would work. Let me know if you try it in the comments below! Greek yogurt: You could swap out Greek yogurt with regular yogurt or sour cream by using a 1:1 ratio. For vegan options you could use a dairy-free yogurt. I would just recommend using plain yogurt to not add any extra flavors or sweeteners to the cake. Coconut sugar: If you don’t have coconut sugar on hand white granulated sugar or cane sugar will work just fine. Coconut oil: Melted butter or another oil like olive oil or avocado oil will work as a substitute. If you’re looking to cut back on the oil, you could use more yogurt or even applesauce as a substitute. Pumpkin: Pumpkin is the star ingredient in this cake and I love the flavor of this cake, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like. Icing: The icing is delicious, but feel free to skip it if you want. Coconut butter drizzled on top would also be yummy!
What to Serve with Coffee Cake
I am already dreaming up a fall brunch spread to pair with this pumpkin coffee cake. Here’s what I’m thinking:
Coffee – Definitely have to serve coffee cake with some sort of coffee to sip on and this warm pumpkin spice latte or pumpkin cream cold brew would be delicious! Fruit – Have to have fruit on the table for brunch and this simple fruit salad would be perfect. Salad – I always love having a green salad at brunch and this roasted butternut squash salad would be festive and delicious. Egg dish – I love having a savory and sweet option at brunch. This sweet potato kale frittata, baked egg muffins or spinach quiche would all be great options for an egg dish. Mimosas – If I were serving cocktails at my brunch my first choice would be these apple cider mimosas. I also have a regular mimosa recipe if that’s more your thing!
How to Store Leftovers
Leftover pumpkin coffee cake will stay fresh for 2-3 days stored at room temperature. For longer storage, store in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. If storing in the freezer, I recommend cutting the cake into individual servings before freezing. Then you can pull out one piece at a time as needed. Let the cake thaw overnight in the fridge or for a few hours at room temperature.
More Pumpkin Recipes to Try
Healthy Pumpkin Muffins Healthy Low Sugar Pumpkin Bread Pumpkin Brownies Flourless Pumpkin Muffins Oatmeal Pumpkin Cookies Soft Pumpkin Cookies Vegan Pumpkin Protein Bars Healthy Pumpkin Bars Pumpkin Spice Donuts Healthy Pumpkin Cake Pumpkin Oatmeal Bars
More Tasty Baked Goods to Try
Vegan Coffee Cake Fluffy Cinnamon Rolls Healthy Banana Bread Vegan Cinnamon Rolls Healthy Carrot Cake Bars Healthy Zucchini Bread Yogurt Muffins (4 Ways) Easy Strawberry Cake Almond Flour Cupcakes Healthy Chocolate Cupcakes Old-Fashioned Oatmeal Cake Apple Cake Easy Berry Cake Sweet Potato Cupcakes Pavlova Oatmeal Carrot Cake
Be sure to check out all of the pumpkin recipes as well as the full collection of breakfast recipes on EBF!
