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.
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!
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 Soy-free Recipe. Makes 1 9 by 9 or 8 by 8 inch brownie pan
- 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
- 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
- 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
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.
Use other squash purees like butternut or use sweet potato puree for variation.
To Bake into muffins, Spoon batter upto 2/3 of the muffin liner, add generous crumb on top and bake for 25 to 30 minutes.
To Make this gluten-free: Use 1/2 cup almond flour/meal + 3/4 cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour, 3 Tbsp potato starch or use cornstarch, 2 Tbsp coconut flour, 1/2 tsp xanthan gum. Mix well and use 1.5 cups of the blend then add more if needed.
To make your own Pumpkin puree: Slice a pumpkin in half. Remove the seeds. Place cut side down and bake for 45 minutes or longer until tender. Cool, remove the flesh and puree. Freeze in airtight ziplock.
Nutrition is 1 of 4 Serves