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 (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
Nutrition
Diane marie says
September 20, 2017 at 7:33 amTook my pumpkin out of the freezer. Looking forward to some yummy muffins…
Aimee B. says
September 20, 2017 at 7:06 pmThis looks lovely! Are the nutritional facts for the 3 or 4 tablespoons of oil? Thank you. 🙂
Richa says
September 21, 2017 at 9:31 amI 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
Kevin says
September 20, 2017 at 11:04 pmCan you please let me know when and how much coffee is needed.
Thankyou
Richa says
September 21, 2017 at 10:03 amCoffee cake is a term for crumb /streusel cake and doesnt necessarily have coffee.
Rodgers Rebecca says
September 21, 2017 at 11:46 amHow can I make these fat free or almost fat free??
Richa says
September 21, 2017 at 4:57 pmYou 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.
Karah says
November 13, 2019 at 5:20 amThank you for this! I was wondering how to make this oil free!
Richa says
November 13, 2019 at 11:29 amomit the oil from the cake and add 1 tbsp applesauce.
for the streusel, use a maple syrup to make crumbly texture.
Laura says
September 22, 2017 at 9:37 amMy 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.
Ghislaine says
September 22, 2017 at 8:54 pmLooks yummy! Why powdered sugar rather than granulated?
Richa says
September 22, 2017 at 9:03 pmYou 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.
Ghislaine says
September 22, 2017 at 9:07 pmOh. Makes sense. Thanks!
Richa says
September 22, 2017 at 9:04 pmYou can make your own powdered sugar. Just blend the granulated sugar until it is a fine sugar like with some powdered. that will work
Ingrid says
December 17, 2017 at 11:03 amThat is a great idea. I will make thus cake today! 🙂
Morgan says
September 23, 2017 at 5:41 pmThis 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.)
Bethany says
September 24, 2017 at 5:48 pmThis was fantastic! Thank you for posting it.
Anne says
September 30, 2017 at 8:56 pmI made this to take to a party tonight and everyone loved it!
SUE says
October 3, 2017 at 6:23 amRicha, 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!!!!
Richa says
October 3, 2017 at 9:51 amyay!!
Kristi says
October 5, 2017 at 6:21 amI made this coffee cake yesterday and it was just wonderful!!! Thank you, will make this often!!
Karen says
October 12, 2017 at 11:37 pmWonderful 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.
Rahel says
October 24, 2017 at 12:31 pmThank you so much for the recipe, I made the pumpkin pie by myself by simply cooking the pumpkin very slow.
Janet says
November 2, 2017 at 10:17 amThis was quite the nicest vegan cake I have every made. Well done!
Richa says
November 2, 2017 at 3:57 pmAwesome!!
De says
November 3, 2017 at 1:03 pmDo you think I could use all all-purpose flour for this?
Richa says
November 3, 2017 at 2:09 pmyes
Emilie says
November 9, 2017 at 7:49 amDo you have a gluten free version?
Richa says
November 9, 2017 at 10:13 amyes. use this recipe with pumpkin puree http://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html
Ro says
November 18, 2017 at 10:38 amRicha, 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 🙂
Richa says
November 18, 2017 at 10:54 amyay!
Dawn says
November 27, 2017 at 9:30 amCan you skip nuts all together in the cake and just use them in the streusel topping?
Richa says
November 27, 2017 at 10:26 amyes, you can.
Kathy says
May 8, 2018 at 8:17 pmYaay! 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 :*
Rk says
August 21, 2018 at 4:13 amIs 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?
Richa says
August 21, 2018 at 10:37 amI use canned. Any organic can that is pure pumpkin puree works.
I havent tried making my own because the process is tedious.
Jewel says
September 11, 2018 at 8:34 amHi Richa… ABSOLUTELY LOVE THIS!! Can pumpkin seeds be used instead of pecans for our nut-free friends??
Richa says
September 11, 2018 at 10:00 amyes, or just omit the pecans and add a tbsp so more flour. it will be a regular flour streusel.
Shruthi says
September 13, 2018 at 9:00 amHi 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 ?
Richa says
September 13, 2018 at 10:40 amcheck at 14 mins, and bake for a few mins longer if not done
Jenni says
October 6, 2018 at 7:16 pmExcellent recipe….so easy to make and sooo delicious! Thank you…one of my favorites!
Richa says
October 6, 2018 at 8:58 pmawesome!
Bonnie says
October 7, 2018 at 7:38 amMade 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!
Richa says
October 7, 2018 at 11:30 amyay! 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.
Becky says
October 8, 2018 at 8:15 pmI’m excited to make this! Can you please tell me what powdered vegan sugar is? Thank you!
Richa says
October 8, 2018 at 10:54 pmSome 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
alyssa says
December 19, 2018 at 8:16 ami 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?
Richa says
December 19, 2018 at 10:17 am9 by 5 loaf pan will work just fine. The bread will be be slightly less tall thats all. Times will be same
alyssa says
December 19, 2018 at 11:55 amthank 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!
Richa says
December 19, 2018 at 5:25 pmif 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
Richa says
December 19, 2018 at 5:26 pmand earlier i meant more tall than the cake.
alyssa says
December 21, 2018 at 9:56 amyou are SPOT ON! my baking powder is super old and i didn’t even realize. thank you!
Richa says
December 21, 2018 at 11:01 amoh no. Yeah old baking powder is often an issue esp with heavier cakes.
Vidhi says
February 4, 2019 at 11:02 amHey The recipe looks amazing
Can I use regular milk instead of vegan milk.
Thank you .
Blue Butterfield says
October 25, 2019 at 1:27 pmThis 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!!
Richa says
October 25, 2019 at 2:33 pmawesome!
Brandy says
November 5, 2019 at 2:07 pmI 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.
Richa says
November 5, 2019 at 2:41 pmawesome!
Esther says
December 18, 2019 at 3:53 pmDelicious 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!
Richa says
December 19, 2019 at 11:54 amjust omit them
Chrissy says
January 1, 2020 at 3:02 pmOmg 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.
Richa says
January 1, 2020 at 4:20 pmgreat!