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Vegan Pumpkin Coffee Cake with Pecan Crumb. Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Pumpkin Crumb Cake. Soy-free Recipe. GF option
Fall Baking has begun. Are you ready for things Pumpkin and Squashes! Even if you aren’t this Coffee Cake will put you in the mood. Amazing Pumpkin Spice Cake layer topped with a cardamom cinnamon Coconut Sugar Pecan layer that bakes up to a golden crusty buttery crumb. Ready when you are.
This is a fabulous fall cake. It is soft, pumpkiny, spiced and has a beautiful crumb with pecans. I add a bit of cardamom to the crumb which elevates the flavor even more. You can also bake these into muffins. Pumpkin Pecan Crumb Muffins or a slice for Breakfast. The Pumpkin Cake is adapted from my 1 Bowl Pumpkin Bread and is easy and delicious. The Crumb with the buttery pecans and spices work perfectly with it. Lets get to it.
If you make this cake, do let me know in the comments! And Tag me on Instagram.
To make a gluten-free version, make this GF Sweet Potato Crumb Cake with pumpkin puree.
More Fall Baking
- One bowl Pumpkin Bread
- Pumpkin Cinnamon rolls
- Gluten-free Pumpkin cinnamon Rolls with pumpkin caramel. GF Yeast free
- 1 bowl pumpkin cream cheese muffins
- Pumpkin Spice Turmeric Latte
Mix all the dry, add pumpkin puree and non dairy milk and mix to make a batter.
Spread the Streusel and bake. Look at the crumb on this pumpkin coffee cake!
Video:
Vegan Pumpkin Coffee Cake with Pecan Crumb
Ingredients
Dry:
- 1 1/2 cups flour, (I generally use a mix of Spelt/Wheat and unbleached all purpose)
- ½ cup powdered vegan sugar, (Use 2 tbsp more for sweeter)
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 2 to 4 tsp pumpkin pie spice , ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
- 3 to 4 tbsp chopped walnuts or pecans
Wet:
- 1 cup pureed pumpkin, ,not pumpkin pie mix
- ½ cup non dairy milk, (almond or soy or lite coconut)
- 3 to 4 Tbsp oil
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Streusel:
- 6 tablespoons flour
- 1/3 cup coconut sugar
- 1 tbsp granulated sugar, , optional
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
- 1/3 tsp salt
- 2.5 tbsp refined coconut oil
Instructions
- Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.
- Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.
- Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.
- Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
- Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Richa, this recipe is amazing!!!! And that crumb topping definitely did not all make it onto the cake ????.
I made a double recipe and it was devoured by family and friends.
Thanks for another 5-star recipe!!!!
yay!!
I made this to take to a party tonight and everyone loved it!
This was fantastic! Thank you for posting it.
This is a terrific recipe! It also smells wonderful baking in the oven. It’s a perfect introduction to fall! (Or a great one for houseguests over the holidays.)
Looks yummy! Why powdered sugar rather than granulated?
You can use granulated sugar, but then mix it into the wet ingredients in a bowl. Its 2 bowls then with mixed dry and mixed wet. I wanted to keep it 1 bowl for the cake, so powdered works better Granulated will not mix into the batter with a few mixing strokes and you will be able to feel the sugar while eating.
Oh. Makes sense. Thanks!
You can make your own powdered sugar. Just blend the granulated sugar until it is a fine sugar like with some powdered. that will work
That is a great idea. I will make thus cake today! 🙂
My daughter, son-in-law and I are new vegans. Made this recipe yesterday and its almost gone. Fabulous coffee cake and perfect for the new fall season.
How can I make these fat free or almost fat free??
You can replace the oil in the cake with more pumpkin puree. For the crumb, some nut or seed butter will work. If you add water or flax egg the crumb will be too soft and cakey, but it should be a bit crumb like with nut butter.
Thank you for this! I was wondering how to make this oil free!
omit the oil from the cake and add 1 tbsp applesauce.
for the streusel, use a maple syrup to make crumbly texture.
Can you please let me know when and how much coffee is needed.
Thankyou
Coffee cake is a term for crumb /streusel cake and doesnt necessarily have coffee.
This looks lovely! Are the nutritional facts for the 3 or 4 tablespoons of oil? Thank you. 🙂
I updated it with 3 tbsp. I think the widget must have defaulted it to 1 as a range doesnt work for the calculation and i usually have to manually add a number. I added that and updated the values
Took my pumpkin out of the freezer. Looking forward to some yummy muffins…