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    Home » dessert

    Vegan Pumpkin Coffee Cake with Pecan Crumb

    Published: Sep 20, 2017 · Modified: Jan 9, 2019 by Richa 87 Comments

    Jump to Recipe   Print Recipe

    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

    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 #Soyfree #Recipe #veganricha | VeganRicha.com

    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.

    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.  | VeganRicha.com

    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. | VeganRicha.com

    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. 


    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.  | VeganRicha.com

    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.  | VeganRicha.com

    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.  | VeganRicha.com

    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.  | VeganRicha.com

    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.  | VeganRicha.com

    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.  | VeganRicha.com

    Video:

    Recipe Card

    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. | VeganRicha.com
    Print Recipe
    5 from 31 votes

    Vegan Pumpkin Coffee Cake with Pecan Crumb

    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
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Course: Dessert
    Cuisine: Vegan
    Servings: 9
    Calories: 304kcal
    Author: Vegan Richa

    Ingredients

    Dry:

    • 1 1/2 cups (187.5 g) flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
    • ½ cup (60 g) powdered vegan sugar (Use 2 tbsp more for sweeter)
    • 2 tsp baking powder
    • ¼ tsp (0.25 tsp) baking soda
    • ¼ teaspoon (0.25 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 (4.09 oz) pureed pumpkin ,not pumpkin pie mix
    • ½ cup (122 ml) non dairy milk (almond or soy or lite coconut)
    • 3 to 4 Tbsp oil
    • 1 tsp lemon juice
    • 1/2 tsp (0.5 tsp) vanilla extract

    Streusel:

    • 6 tablespoons flour
    • 1/3 cup (53.33 g) coconut sugar
    • 1 tbsp granulated sugar , optional
    • 1/2 cup (49.5 g) chopped pecans
    • 1/2 teaspoon (0.5 teaspoon) cinnamon or chai spice or a mix of cardamom and cinnamon
    • 1/3 tsp (0.33 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

    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: Make this GF Sweet Potato Crumb Cake with Pumpkin
     
    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.
     
    To make powdered sugar: Blend granulated or other sugar in a blender until fine and use. 
    Nutrition is 1 of 4 Serves

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Coffee Cake with Pecan Crumb
    Amount Per Serving
    Calories 304 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 4g25%
    Sodium 218mg9%
    Potassium 230mg7%
    Carbohydrates 41g14%
    Fiber 2g8%
    Sugar 17g19%
    Protein 3g6%
    Vitamin A 4235IU85%
    Vitamin C 1.3mg2%
    Calcium 81mg8%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.  | VeganRicha.com

     

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    1. Adora

      February 06, 2023 at 10:17 pm

      There’s no coffee in this coffee cake?

      Reply
      • Vegan Richa Support

        February 08, 2023 at 9:10 pm

        Hi Adora! Coffee cakes are never made with coffee. The name comes from the baked good being served with coffee as a breakfast or afternoon snack. I hope you enjoy the recipe!

        Reply
    2. Patricia

      November 17, 2022 at 12:09 pm

      5 stars
      Great recipe, like always. A detail but I find it weird that you would indicate metric measures sometimes at the 0.01 gram precision (e.g. 53.33 g sugar!) even though it’s really not that sensitive and the recipe even indicates that you can add more sugar if you like.

      Reply
    3. Caroline

      November 12, 2022 at 5:08 pm

      5 stars
      This was delicious and so easy to make! I subbed in canned butternut squash because I didn’t have pumpkin, and it was just as good. I’ll definitely be making this recipe again!

      Reply
      • Vegan Richa Support

        November 14, 2022 at 2:16 pm

        Yum!

        Reply
    4. saquib hashmi

      November 11, 2022 at 3:13 am

      give me some tip how i start food blogging

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:00 pm

        do your best and make great food 🙂 stay consistent

        Reply
    5. Lisa C.

      October 12, 2021 at 4:29 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        October 12, 2021 at 12:23 pm

        Awesome !

        Reply
    6. Catherine Humphrys

      October 07, 2021 at 2:25 am

      5 stars
      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?

      Reply
      • Vegan Richa Support

        October 07, 2021 at 10:44 am

        that’s great!! I havn’et tried freezing this one – but I think that it would be ok.

        Reply
    7. Lucita

      February 16, 2021 at 9:48 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        February 18, 2021 at 3:46 pm

        yay – YOu’re a keeper!

        Reply
    8. Crystal Carey

      November 04, 2020 at 11:34 am

      5 stars
      I make this every fall!

      Reply
      • Vegan Richa Support

        November 04, 2020 at 12:32 pm

        What a nice tradition! Thank you

        Reply
    9. Melissa

      October 14, 2020 at 5:33 am

      5 stars
      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).

      Reply
      • Richa

        October 14, 2020 at 2:24 pm

        Awesome

        Reply
    10. Jacqui

      September 27, 2020 at 3:24 am

      5 stars
      Brought to a potluck and everyone loved it!

      Reply
      • Vegan Richa Support

        September 27, 2020 at 8:00 pm

        a good coffee cake was had by all!

        Reply
    11. Ján Krajcovic

      September 23, 2020 at 11:11 am

      5 stars
      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!

      Reply
      • Richa

        September 23, 2020 at 4:39 pm

        Thanks!!

        Reply
    12. Priyanka

      September 23, 2020 at 8:10 am

      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 …?

      Reply
    13. Chrissy

      January 01, 2020 at 3:02 pm

      5 stars
      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.

      Reply
      • Richa

        January 01, 2020 at 4:20 pm

        great!

        Reply
      • Karen

        September 30, 2021 at 11:57 am

        For your maple glaze, would you have exact measurements you used? Also have you made with any other gluten free flours?

        Reply
    14. Esther

      December 18, 2019 at 3:53 pm

      5 stars
      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!

      Reply
      • Richa

        December 19, 2019 at 11:54 am

        just omit them

        Reply
    15. Brandy

      November 05, 2019 at 2:07 pm

      5 stars
      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.

      Reply
      • Richa

        November 05, 2019 at 2:41 pm

        awesome!

        Reply
    16. Blue Butterfield

      October 25, 2019 at 1:27 pm

      5 stars
      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!!

      Reply
      • Richa

        October 25, 2019 at 2:33 pm

        awesome!

        Reply
    17. Vidhi

      February 04, 2019 at 11:02 am

      5 stars
      Hey The recipe looks amazing
      Can I use regular milk instead of vegan milk.
      Thank you .

      Reply
    18. alyssa

      December 19, 2018 at 8:16 am

      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?

      Reply
      • Richa

        December 19, 2018 at 10:17 am

        9 by 5 loaf pan will work just fine. The bread will be be slightly less tall thats all. Times will be same

        Reply
        • alyssa

          December 19, 2018 at 11:55 am

          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!

          Reply
          • Richa

            December 19, 2018 at 5:25 pm

            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

            Reply
          • Richa

            December 19, 2018 at 5:26 pm

            and earlier i meant more tall than the cake.

            Reply
            • alyssa

              December 21, 2018 at 9:56 am

              you are SPOT ON! my baking powder is super old and i didn’t even realize. thank you!

            • Richa

              December 21, 2018 at 11:01 am

              oh no. Yeah old baking powder is often an issue esp with heavier cakes.

    19. Becky

      October 08, 2018 at 8:15 pm

      I’m excited to make this! Can you please tell me what powdered vegan sugar is? Thank you!

      Reply
      • Richa

        October 08, 2018 at 10:54 pm

        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

        Reply
    20. Bonnie

      October 07, 2018 at 7:38 am

      5 stars
      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!

      Reply
      • Richa

        October 07, 2018 at 11:30 am

        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.

        Reply
    21. Jenni

      October 06, 2018 at 7:16 pm

      5 stars
      Excellent recipe….so easy to make and sooo delicious! Thank you…one of my favorites!

      Reply
      • Richa

        October 06, 2018 at 8:58 pm

        awesome!

        Reply
    22. Shruthi

      September 13, 2018 at 9:00 am

      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 ?

      Reply
      • Richa

        September 13, 2018 at 10:40 am

        check at 14 mins, and bake for a few mins longer if not done

        Reply
    23. Jewel

      September 11, 2018 at 8:34 am

      Hi Richa… ABSOLUTELY LOVE THIS!! Can pumpkin seeds be used instead of pecans for our nut-free friends??

      Reply
      • Richa

        September 11, 2018 at 10:00 am

        yes, or just omit the pecans and add a tbsp so more flour. it will be a regular flour streusel.

        Reply
    24. Rk

      August 21, 2018 at 4:13 am

      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?

      Reply
      • Richa

        August 21, 2018 at 10:37 am

        I use canned. Any organic can that is pure pumpkin puree works.
        I havent tried making my own because the process is tedious.

        Reply
    25. Kathy

      May 08, 2018 at 8:17 pm

      5 stars
      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 :*

      Reply
    26. Dawn

      November 27, 2017 at 9:30 am

      Can you skip nuts all together in the cake and just use them in the streusel topping?

      Reply
      • Richa

        November 27, 2017 at 10:26 am

        yes, you can.

        Reply
    27. Ro

      November 18, 2017 at 10:38 am

      5 stars
      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 🙂

      Reply
      • Richa

        November 18, 2017 at 10:54 am

        yay!

        Reply
    28. Emilie

      November 09, 2017 at 7:49 am

      Do you have a gluten free version?

      Reply
      • Richa

        November 09, 2017 at 10:13 am

        yes. use this recipe with pumpkin puree http://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html

        Reply
        • Karen

          September 30, 2021 at 12:00 pm

          Can lemon juice be used instead of apple cider vinegar?

          Reply
          • Vegan Richa Support

            October 01, 2021 at 2:30 pm

            not sure where you see that vinegar

            Reply
    29. De

      November 03, 2017 at 1:03 pm

      Do you think I could use all all-purpose flour for this?

      Reply
      • Richa

        November 03, 2017 at 2:09 pm

        yes

        Reply
    30. Janet

      November 02, 2017 at 10:17 am

      5 stars
      This was quite the nicest vegan cake I have every made. Well done!

      Reply
      • Richa

        November 02, 2017 at 3:57 pm

        Awesome!!

        Reply
    31. Rahel

      October 24, 2017 at 12:31 pm

      5 stars
      Thank you so much for the recipe, I made the pumpkin pie by myself by simply cooking the pumpkin very slow.

      Reply
    32. Karen

      October 12, 2017 at 11:37 pm

      5 stars
      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.

      Reply
    33. Kristi

      October 05, 2017 at 6:21 am

      5 stars
      I made this coffee cake yesterday and it was just wonderful!!! Thank you, will make this often!!

      Reply
    34. SUE

      October 03, 2017 at 6:23 am

      5 stars
      Richa, this recipe is amazing!!!! And that crumb topping definitely did not all make it onto the cake ????.
      I made a double recipe and it was devoured by family and friends.
      Thanks for another 5-star recipe!!!!

      Reply
      • Richa

        October 03, 2017 at 9:51 am

        yay!!

        Reply
    35. Anne

      September 30, 2017 at 8:56 pm

      5 stars
      I made this to take to a party tonight and everyone loved it!

      Reply
    36. Bethany

      September 24, 2017 at 5:48 pm

      5 stars
      This was fantastic! Thank you for posting it.

      Reply
    37. Morgan

      September 23, 2017 at 5:41 pm

      5 stars
      This is a terrific recipe! It also smells wonderful baking in the oven. It’s a perfect introduction to fall! (Or a great one for houseguests over the holidays.)

      Reply
    38. Ghislaine

      September 22, 2017 at 8:54 pm

      Looks yummy! Why powdered sugar rather than granulated?

      Reply
      • Richa

        September 22, 2017 at 9:03 pm

        You can use granulated sugar, but then mix it into the wet ingredients in a bowl. Its 2 bowls then with mixed dry and mixed wet. I wanted to keep it 1 bowl for the cake, so powdered works better Granulated will not mix into the batter with a few mixing strokes and you will be able to feel the sugar while eating.

        Reply
        • Ghislaine

          September 22, 2017 at 9:07 pm

          Oh. Makes sense. Thanks!

          Reply
      • Richa

        September 22, 2017 at 9:04 pm

        You can make your own powdered sugar. Just blend the granulated sugar until it is a fine sugar like with some powdered. that will work

        Reply
        • Ingrid

          December 17, 2017 at 11:03 am

          That is a great idea. I will make thus cake today! 🙂

          Reply
    39. Laura

      September 22, 2017 at 9:37 am

      5 stars
      My daughter, son-in-law and I are new vegans. Made this recipe yesterday and its almost gone. Fabulous coffee cake and perfect for the new fall season.

      Reply
    40. Rodgers Rebecca

      September 21, 2017 at 11:46 am

      How can I make these fat free or almost fat free??

      Reply
      • Richa

        September 21, 2017 at 4:57 pm

        You can replace the oil in the cake with more pumpkin puree. For the crumb, some nut or seed butter will work. If you add water or flax egg the crumb will be too soft and cakey, but it should be a bit crumb like with nut butter.

        Reply
        • Karah

          November 13, 2019 at 5:20 am

          Thank you for this! I was wondering how to make this oil free!

          Reply
          • Richa

            November 13, 2019 at 11:29 am

            omit the oil from the cake and add 1 tbsp applesauce.
            for the streusel, use a maple syrup to make crumbly texture.

            Reply
    41. Kevin

      September 20, 2017 at 11:04 pm

      Can you please let me know when and how much coffee is needed.
      Thankyou

      Reply
      • Richa

        September 21, 2017 at 10:03 am

        Coffee cake is a term for crumb /streusel cake and doesnt necessarily have coffee.

        Reply
    42. Aimee B.

      September 20, 2017 at 7:06 pm

      This looks lovely! Are the nutritional facts for the 3 or 4 tablespoons of oil? Thank you. 🙂

      Reply
      • Richa

        September 21, 2017 at 9:31 am

        I updated it with 3 tbsp. I think the widget must have defaulted it to 1 as a range doesnt work for the calculation and i usually have to manually add a number. I added that and updated the values

        Reply
    43. Diane marie

      September 20, 2017 at 7:33 am

      Took my pumpkin out of the freezer. Looking forward to some yummy muffins…

      Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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