Description
This Vegan Pumpkin Coffee Cake is a moist, spiced treat perfect for fall or any pumpkin lover. Featuring layers of pumpkin puree and vegan pumpkin butter with a crumbly topping, it’s topped off with a smooth vegan yogurt glaze. Baked to perfection for a tender crumb and rich autumn flavors, it’s a delightful dairy-free and egg-free coffee cake that serves 12.
Ingredients
Crumb Topping
- 60 g all-purpose flour
- 40 g light brown sugar
- 1 teaspoon pumpkin spice mix
- 40 g vegan butter (softened)
Cake Batter
- 300 g all-purpose flour
- 3 teaspoons pumpkin spice mix
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 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 (soy milk + vinegar)
- 80 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- ⅔ batch vegan pumpkin butter (see note 1)
Glaze
- 1 tablespoon vegan pumpkin butter
- 90 g powdered sugar
- 2 teaspoons vegan Greek-style yogurt
Instructions
- Preparation: Make the vegan pumpkin butter at least 2 hours ahead or up to 2 days before baking. 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: In a mixing bowl, combine flour, brown sugar, pumpkin spice mix, and softened vegan butter. Use your fingertips to rub the mixture together until it resembles sandy crumbs. Set aside the crumb topping for later.
- Mix Dry Ingredients: Sift together the flour, pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. Stir gently to combine and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, olive oil, vegan buttermilk (made from soy milk and vinegar), vegan Greek-style yogurt, and vanilla extract until the mixture is smooth and uniform.
- Make the Batter: Add the dry ingredients into the wet in two additions. Gently fold after each addition until just combined. Do not overmix to maintain a light texture.
- Assemble the Cake: Spread half of the batter evenly into the prepared springform pan. Layer the vegan pumpkin butter on top without pressing it into the batter, reserving 1 tablespoon for the glaze. Spread the remaining batter over the pumpkin butter and smooth the surface. Finish by evenly sprinkling the crumb topping on top.
- Bake: Bake the cake in the preheated oven for 60 to 70 minutes. Test doneness by inserting a skewer into the center; it should come out mostly clean with some crumbs but no wet batter. If wet batter is found, bake for an additional 5 minutes and recheck as needed.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then carefully remove the springform pan and transfer the cake to a wire rack to cool completely before glazing.
- Make the Glaze and Finish: Whisk together the reserved vegan pumpkin butter, powdered sugar, and vegan Greek-style yogurt in a bowl until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top and serve.
Notes
- Note 1: Vegan pumpkin butter is a spiced pumpkin spread used in this recipe. It can be prepared in advance to layer within the cake and for the glaze.
- Note 2: Pumpkin spice mix typically contains cinnamon, nutmeg, ginger, and cloves—adjust amounts to taste.
- Note 3: Olive oil adds moisture and richness without dairy; sub neutral oil if preferred.
- Note 4: Vegan Greek-style yogurt provides creaminess and moisture in the batter and glaze. Use soy or coconut-based yogurt for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
