Vegan Pumpkin Coffee Cake (Gluten-Free)
This vegan pumpkin coffee cake is soft, tender, and warmly spiced, topped with a generous cinnamon-walnut streusel, and drizzled with maple icing or melted white chocolate. Made with oat flour and pumpkin puree, it’s vegan, gluten-free, and naturally sweetened.
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.
Serving: 1 serving, Calories: 311kcal, Carbohydrates: 55g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Sodium: 301mg, Potassium: 237mg, Fiber: 4g, Sugar: 26g, Vitamin A: 4268IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 2mg
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