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Ultimate Vegan Pumpkin Coffee Cake

Soft, delicious and seasoned witht he flavors of fall!
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Servings 6 servings


For the crumb topping

  • 1 1/2 cups all-purpose flour
  • 1/4 cup vegan butter
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon

For the coffee cake

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil (melted)
  • 1/4 cup pure maple syrup
  • 1/4 cup non-dairy milk


  • Preheat the oven to 350 degrees. Lightly grease a 9-inch round or square baking dish.
  • To make the crumb topping: in a small bowl, whisk together the flour, sugar and cinnamon. Cut in the vegan butter using a fork. Combine until the texture is coarse and crumbly. Set aside.
  • To make the cake: In a large bowl, whisk together the flour baking soda, baking powder, salt, cinnamon, cloves and sugar. In a smaller bowl, combine the pumpkin puree, coconut oil, maple syrup and non-dairy milk. Add the wet ingredients to the dry and stir until just combined. Be careful not to over-mix. The batter will be very thick.
  • Scoop the mixture into the greased baking dish and even it out. Add the crumb topping evenly to the top and lightly press into the batter. Bake for 30 minutes or until a toothpick inserted into the center comes out cool.