Vegan Pumpkin Coffee Cake (Gluten-Free)
Every bite of this pumpkin coffee cake is soft, tender, and packed with pumpkin flavor, warm pumpkin pie spice, and a crunchy cinnamon-walnut streusel. Pumpkin puree keeps the cake wonderfully moist without oil, while maple syrup and coconut sugar give it just the right amount of sweetness. You won’t believe it’s vegan, gluten-free, and naturally sweetened!
Pumpkin season is my favorite. My vegan pumpkin bread has been a longtime fall favorite around here, but I think this pumpkin coffee cake might have officially tied it!
I think we can all agree that the crumb topping is the best part of coffee cake, right? This one has a generous cinnamon-walnut streusel that adds a little crunch to the soft pumpkin cake underneath. Finish it with a simple maple icing or white chocolate drizzle and you’ve got a slice of fall. Pumpkin season has arrived, friends. 🎃
Table of Contents
The Pumpkin Coffee Cake of My Dreams
I make my carrot cake coffee cake on repeat in the spring, so naturally I needed a pumpkin version for fall. This one is:
- Soft, tender, and full of pumpkin flavor
- Made with wholesome ingredients like oat flour, pumpkin puree, and maple syrup
- Warmly spiced with cinnamon, nutmeg, and cloves
- Topped with a generous cinnamon-walnut streusel for plenty of crunch
- Drizzled with white chocolate or a maple glaze
- Vegan, gluten-free, and naturally sweetened
Building a fall breakfast rotation? Try my pumpkin pie baked oatmeal or pumpkin pie overnight oats.
Three Layers of Pumpkin Deliciousness
- Pumpkin Cake: The batter is adapted from my vegan pumpkin bread, which has a soft, tender crumb, and the pumpkin puree keeps it moist without any oil, eggs, or dairy.
- Cinnamon Streusel: The best part (in my opinion), so we go heavy on the crumble topping for that beautiful crunch.
- The Icing: Finish with a drizzle of white chocolate (like I did) or maple icing.
What’s In the Cake Batter?
Here’s a look at the ingredients you’ll need to make the pumpkin cake. Note: the crumble topping + icing ingredients aren’t pictured below.
- Oat Flour: I recommend using store-bought oat flour for the softest crumb. Homemade oat flour works, too, just be sure to blend it very finely.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. The pumpkin puree does double duty here: it adds that unmistakable fall flavor and keeps the cake moist without adding oil.
- Coconut Sugar: Adds sweetness with a subtle caramel-like flavor.
- Maple Syrup: Adds sweetness and extra moisture.
- Non-Dairy Milk: Use any unsweetened non-dairy milk you like. Almond, oat, or soy milk all work.
- Apple Cider Vinegar: Reacts with the baking soda to help the cake rise.
- Vanilla Extract: Rounds out the pumpkin and warm spices.
- Baking Powder + Baking Soda: Work together to help the cake rise for a light, tender crumb.
- Pumpkin Pie Spice: My homemade pumpkin pie spice is especially good here.
- Salt: Helps balance the sweetness and makes the pumpkin flavor pop.
The crumble topping is a simple mixture of oat flour, coconut sugar, chopped walnuts, softened vegan butter, pumpkin pie spice, and cinnamon. It adds a buttery, crunchy layer to the soft pumpkin cake underneath.
I melted some vegan white chocolate chips to drizzle over the cake, but a simple maple icing is just as delicious.
Got leftover pumpkin puree? Put it to good use in my healthy pumpkin pancakes, vegan pumpkin muffins, or pumpkin spice energy balls.
How to Make Vegan Pumpkin Coffee Cake
- Step 1: Make the crumb topping by adding the oat flour, coconut sugar, chopped walnuts, softened vegan butter, pumpkin pie spice, and cinnamon to a bowl. Use your hands to mix until crumbles form. Set aside.
- Step 2: Add the pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla to a large bowl. Whisk until smooth.
- Step 3: Add the oat flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined.
- Step 4: Spread the batter into a greased or parchment-lined 8-inch square pan.
- Step 5: Sprinkle the streusel evenly on top.
- Step 6: Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay.
- Step 7: Let the cake cool in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Step 8: Melt the white chocolate or whisk together the maple icing, then drizzle it over the cooled cake. Slice and enjoy!
A warm slice of this pumpkin coffee cake paired with a pumpkin spice chai latte is my definition of the perfect fall afternoon.
Megan’s Baking Notes
- Don’t skip the cooling: I know it’s tempting to cut into it immediately, but let the cake cool completely. The cake continues to set as it cools, so you’ll get cleaner slices and a better texture.
- Use softened butter for the streusel: I learned this one the hard way. 😂 I popped my very cold butter in the microwave for too long and accidentally turned my streusel into paste (oops!). So, learn from me: use softened (not melted) butter so you get those crumbly pieces.
Questions You Might Have
I don’t recommend it. I developed this recipe specifically with oat flour, so changing the flour can affect the moisture and texture of the cake.
Store sliced pumpkin coffee cake in an airtight container at room temperature for 3-5 days… if it lasts that long!
Yes! Slice and store in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm a slice in the microwave before serving.
Nope! Despite the name, coffee cake isn’t actually made with coffee. It’s just the kind of cake that’s meant to be enjoyed alongside a warm cup of coffee or tea.
Keep the Pumpkin Baking Going
Got leftover pumpkin puree? I’ve got ideas. 🎃
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Pumpkin Coffee Cake (Gluten-Free)
Ingredients
crumb topping
- ½ cup oat flour
- ½ cup coconut sugar
- ¼ cup chopped walnuts
- 2 tbsp softened vegan butter
- 1 teaspoon cinnamon
- ½ tsp pumpkin pie spice
pumpkin coffee cake
- 1 cup pumpkin puree
- ½ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups oat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
maple icing
- ½ cup powdered monkfruit sweetener, or powdered sugar
- 1 tbsp maple syrup
- 1 tsp non-dairy milk
Instructions
- Preheat: Preheat the oven to 350°F. Grease or line an 8-inch square pan with parchment paper.
- Make the crumb topping: Add the oat flour, coconut sugar, chopped walnuts, softened vegan butter, pumpkin pie spice, and cinnamon to a large bowl. Use your hands to mix until crumbles form.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla extract until combined.
- Add the dry ingredients: Stir in the oat flour, baking powder, baking soda, pumpkin pie spice, and salt until just combined.
- Bake: Spread the batter into the prepared pan, then sprinkle with the crumb topping. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Cool: Let the cake cool in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Drizzle and slice: Whisk the icing ingredients together. If needed, add an extra splash of milk to thin out. Alternatively, melt some vegan white chocolate (like I did). Drizzle it over the cooled cake. Slice and enjoy!
Notes
- Use store-bought oat flour: It’s more finely milled than homemade oat flour and gives the cake a softer texture.
- Use pure pumpkin puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Don’t skip the cooling: Letting the cake cool completely helps it set before slicing.
- For the best streusel: Use softened vegan butter rather than melted butter. Melted butter can turn the streusel into a paste instead of crumbly pieces (learn from my mistake!).
- Storage: Store sliced cake in an airtight container at room temperature for 3–5 days. The crumble topping might soften, but a quick reheat in the oven will bring the crisp back.
How would I describe this vegan pumpkin coffee cake? Soft, tender, warmly spiced, perfectly sweet, and simply irresistible!!