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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.
give me some tip how i start food blogging
do your best and make great food 🙂 stay consistent
Found this recipe by chance. We didn’t have eggs but I had left over pumpkin puree that I needed to use and really wanted to make a pumpkin coffee cake. This came up when I searched. And I have to say it was very quick, easy and SUPER delicious; even my picky husband enjoyed it! I will definitely be making it again and looking through the other options Richa has to offer on her site.
Awesome !
This cake is incredible! Super easy and quick to make.. In the UK we don’t do much with pumpkin and tinned puree isn’t available but I got some on Amazon and will definitely be making this again. Does anyone know if it freezes well or does the topping go weird?
that’s great!! I havn’et tried freezing this one – but I think that it would be ok.
I love this recipe. I go sugar free and use agave and maple sugar. It’s easy to play with the sweeteners in this recipe. Thank you for this recipe, it’s a keeper.
yay – YOu’re a keeper!
I make this every fall!
What a nice tradition! Thank you
Love it – very easy to make and tastes delicious! Had to make my own pumpkin puree, since they don’t really sell it here (NL).
Awesome
Brought to a potluck and everyone loved it!
a good coffee cake was had by all!
Every recipe I try from you is spot on, I bought two of your books to share with a brand new vegan. Thank you for your time and in sharing the recipes!
Thanks!!
Hi Richa … ur recipes if I don’t use vegan ingredients can I substitute it with non vegan items …. willl I get the same dish …?
I made this cake today and it turned out wonderful! Absolutely delicious!
Thank you for all the great recipes on your blog and in your books (I bought 2 of them, the 3rd one is on my wish list 🙂
You made me fall in love with indian food 💖
Omg I made a few modifications to this recipe but this is a winner.
Made gluten and grainfree by using buckwheat flour 1 to 1.
I had some almond nog )Trader Joe’s) in place of the mylk
I made a maple glaze with powdered sugar, coconut oil and maple syrup and glazed the top of the coffee cake. I also used extra pecans because I love nuts and used the myokis butter in the crumb topping which gave it a salty sweet crumble and with the maple glaze it was a like a salted caramel topping.
great!
For your maple glaze, would you have exact measurements you used? Also have you made with any other gluten free flours?