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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.
Is fresh pumpkin purée better than canned in flavor?
which brand of canned do you prefer?
any particular type of pumpkin to use if I want to make the purée?
I use canned. Any organic can that is pure pumpkin puree works.
I havent tried making my own because the process is tedious.
Yaay! Finally i got the delicious one I was finding sooo long! It looks sooooo yummy, surely I am gonna try this vegan cake on my mom’s birthday! She’s gonna love it :). Thank you Soooo Much Richa . For the amazing and really different kinda recipe. So much love :*
Can you skip nuts all together in the cake and just use them in the streusel topping?
yes, you can.
Richa, this cake is DELICIOUS….even won over my vegan-sceptical kids!!! 🙂 Swapped the walnuts in the cake for sultanas/raisins because no one except me likes them in the household! No one complained though about the pecan topping….OH YUM!!!
Thanks heaps for your amazing recipes 🙂
yay!
Do you have a gluten free version?
yes. use this recipe with pumpkin puree http://fettabbau-trim.today/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html%3C/a%3E%3C/p%3E
Can lemon juice be used instead of apple cider vinegar?
not sure where you see that vinegar
Do you think I could use all all-purpose flour for this?
yes
This was quite the nicest vegan cake I have every made. Well done!
Awesome!!
Thank you so much for the recipe, I made the pumpkin pie by myself by simply cooking the pumpkin very slow.
Wonderful recipe. I’ve used sweet potato instead be of pumpkin because it’s what I had. Used muscavado sugar instead of coconut for the streusel because in South Africa coconut sugar is expensive. Other than that I have used the recipe as is. Oh and I baked it as 6 big muffins for 25 minutes. I also bought your new book on the success of this recipe.
I made this coffee cake yesterday and it was just wonderful!!! Thank you, will make this often!!