If you’re looking for the ultimate cozy fall bake, this Vegan Pumpkin Coffee Cake is it. We’re talking tender pumpkin cake swirled with warm spices, a buttery crumbly streusel topping, and a sweet drizzle of glaze to finish it all off. It’s soft, fluffy, packed with pumpkin flavor, and 100% dairy-free and egg-free, aka a pumpkin spice dream in coffee cake form.
Whether you serve it for a fall brunch, Thanksgiving breakfast, or just as a mid-afternoon treat with a cup of coffee, this is the kind of cake that feels both indulgent and comforting.
why you'll love them!
- Perfectly spiced and full of pumpkin flavor.
- Ultra-moist without being dense.
- No dairy, no eggs, completely plant-based!
- That crunchy streusel topping + glaze combo is chef’s kiss.
- A fall bake that works for breakfast, snack, or dessert.
Vegan Pumpkin Coffee Cake Ingredients
Let’s break down what goes into this vegan pumpkin coffee cake (no complicated substitutes, just simple ingredients that bake up beautifully):
- All-purpose flour – Gives structure to the cake while keeping it light and tender.
- Pumpkin purée – The star ingredient! It adds moisture, natural sweetness, and that classic fall flavor.
- Baking powder & baking soda – A combo that helps the cake rise perfectly fluffy.
- Warm spices – Cinnamon and pumpkin pie spice bring all the cozy fall vibes.
- Vegan butter (or neutral oil) – Keeps the cake rich and soft. Vegan butter also gives the crumble topping its buttery flavor.
- Brown sugar & granulated sugar – Brown sugar adds depth and moisture, while granulated sugar balances sweetness.
- Dairy-free yogurt – Acts like an egg substitute, helping the cake stay moist and tender. Applesauce works here too!
- Dairy-free milk – Almond, oat, or soy milk all work to thin out the batter just right.
- Vanilla extract – Always adds that little extra warmth.
- Oat flour – Used in the streusel topping for a nutty, hearty crumb.
- Coconut sugar – Sweetens the crumble naturally (you can also swap with brown sugar if you prefer).
Tips, Tricks & Substitutions
- Streusel texture – Don’t overmix the crumble topping. You want those big, buttery crumbs!
- Pumpkin purée – Make sure to use plain canned pumpkin, not pumpkin pie filling (which has added sugar and spices).
- Glaze or no glaze – The glaze is optional, but it adds a bakery-style touch. You could also skip it and dust with powdered sugar instead.
- Make it nutty – Stir a handful of chopped pecans or walnuts into the streusel topping for extra crunch.
- Storage – This cake keeps well covered at room temp for 2–3 days, or in the fridge for up to 5 days.
FAQ
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free oat flour in the crumble.
Can I freeze pumpkin coffee cake?
Absolutely. Bake and cool the cake completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What’s the best way to serve this cake?
It’s amazing slightly warm with a drizzle of glaze (or even a swipe of vegan butter). Pairs perfectly with a hot coffee or chai latte.
How to Store Vegan Pumpkin Coffee Cake
- Room Temperature: Keep the coffee cake covered at room temp for 2–3 days. I like to wrap it tightly or store it in an airtight container to keep that streusel topping crunchy.
- Fridge: If you want it to last a little longer, pop it in the fridge for up to 5 days. Just let it come to room temp before serving, or warm it up in the microwave for a few seconds to bring back that soft, cozy texture.
- Freezer: Yep, you can freeze it! Slice the coffee cake into squares, wrap them individually, and freeze for up to 2 months. When you’re ready to enjoy, thaw on the counter or give it a quick warm-up in the microwave.
If you make these Vegan Pumpkin Coffee Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Vegan Pumpkin Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup vegan butter softened (or neutral oil like canola)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin purée not pumpkin pie filling
- 1/2 cup unsweetened dairy-free yogurt or applesauce
- 1/4 cup unsweetened dairy-free milk almond, oat, or soy
- 2 tsp vanilla extract
Crumble
- * 1 cup oat flour
- * 1/4 cup coconut sugar
- * 1 1/2 tsp pumpkin spice seasoning
- * 1/4 salt
- * 1/4 cup melted vegan butter
For the Glaze (optional)
- * 1 cup powdered sugar
- * 2–3 tablespoons dairy-free milk
Instructions
- Preheat oven to 350°F. Grease and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, mix flour, sugars, cinnamon, pumpkin pie spice, and salt. Stir in the melted vegan butter until large crumbs form. Set aside.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large mixing bowl, beat the vegan butter (or oil), brown sugar, and granulated sugar until combined and slightly fluffy.
- Stir in the pumpkin purée, dairy-free yogurt, milk, and vanilla until smooth.
- Add the dry mixture to the wet mixture and stir gently until just combined. Do not overmix.
- Spread half the batter evenly into the pan. Sprinkle with ⅓ of the streusel. Spread the rest of the batter on top, then finish with the remaining streusel.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the streusel gets too dark, tent with foil.
- (Optional Glaze) Whisk together powdered sugar, dairy-free milk, and vanilla. Drizzle over the cooled cake before slicing.
