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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.
Delicious cake! I want to make for someone who has a nut allergy (except almonds). What could I use in place of the pecans/walnut? Oats in the topping? Or just leave them out?
Thanks!
just omit them
I loved this recipe!! Used all light brown sugar and pressed a few fresh cranberries into the top before adding the crumb topping and it was amazing.
awesome!
This is now my THIRD time making this- it is absolutely delicious! I didn’t have powered sugar so just used mostly raw and some date sugar. Also used a little unsweetened coconut flakes in the topping.
So moist! Thank you!!
awesome!
Hey The recipe looks amazing
Can I use regular milk instead of vegan milk.
Thank you .
i am dyyyying to make this but now that i have all the ingredients in front of me, i’m realizing i only have a 9×5″ loaf pan and a 9×13″ pan. any recommendations for how to adapt this for one of those and how to adjust the baking temp/time?
9 by 5 loaf pan will work just fine. The bread will be be slightly less tall thats all. Times will be same
thank you so much for your response! unfortunately i put it in the oven just a few minutes before i got your suggestion and i had decided to double the whole thing and bake it in a 9×13″ pan. a knife in the center came out clean after 55 minutes. the flavor is amazing but it came out very gummy. i really want to take this to my family’s christmas gathering but they are all exceptionally skeptical of vegan dishes so if even the slightest thing seems “off” they will be very quick to judge. your pictures don’t look like the same gummy texture as mine though—any idea where i went wrong? like i said, this is delicious, and even if i don’t take it to christmas i’ll definitely be making it again for myself!
if your baking powder is recent and the cake did rise but fell later then the batter prob has more moisture and needed more flour. Its hard to judge the batter when using thick puree like pumpkin or banana. You want to make a stiff batter so that there is enough dry flour that will absorb the moisture in the pumpkin puree during baking. You can make the gummy cake into cake balls. Just crumble it up, add some finely chopped nuts and some maple syrup to bind and make into balls. Coat them in cinnamon sugar or chocolate.
If the cake didnt rise at all, then its prob old baking powder
and earlier i meant more tall than the cake.
you are SPOT ON! my baking powder is super old and i didn’t even realize. thank you!
oh no. Yeah old baking powder is often an issue esp with heavier cakes.
I’m excited to make this! Can you please tell me what powdered vegan sugar is? Thank you!
Some powdred sugar can be refined through bone char, so i use either certified vegan powdered sugar, or use the regular granulated and put it in the blender to powder
Made this last night with a friend, surpassed our expectations, I rarely have luck with vegan baking but this coffee cake is a delight and will be my fall go-to!
yay! so awesome! Its like any baking really. Some measuring errors or temp differences might affect baking (a bit more for vegan baking) depending on the recipe and the ingredients.
Excellent recipe….so easy to make and sooo delicious! Thank you…one of my favorites!
awesome!
Hi Richa, I want to make these for a breakfast party at my daughter’s school. If I made them in a mini-muffin pan, how long would I need to bake them ?
check at 14 mins, and bake for a few mins longer if not done
Hi Richa… ABSOLUTELY LOVE THIS!! Can pumpkin seeds be used instead of pecans for our nut-free friends??
yes, or just omit the pecans and add a tbsp so more flour. it will be a regular flour streusel.