This vegan pumpkin coffee cake is the ultimate fall treat, combining warm spices, a soft and moist crumb, and a buttery streusel topping.

It’s perfect for cozy mornings with a hot cup of coffee or sharing during your next holiday gathering. Plus, it’s completely dairy-free, making it a delicious option for anyone looking for a plant-based dessert or indulgent fall breakfast.

We first made this coffee cake on a crisp autumn morning, and it quickly became a favorite. The sweet, spiced aroma filled the kitchen, and we couldn’t wait to take our first bite. Whether you’re new to vegan baking or a seasoned pro, this recipe is simple enough for anyone to master.

Let’s dive in!

Quick Look at What’s Inside

Nutrition Benefits of This Vegan Pumpkin Coffee Cake

This recipe isn’t just delicious, it’s packed with wholesome ingredients that make it a healthier choice for a sweet treat. Here’s why we love it:

Pumpkin puree is rich in Vitamin A, essential for eye health and immune support. It also adds natural sweetness and moisture, reducing the need for excess fat.
The plant-based milk and vegan butter make this recipe dairy-free, perfect for anyone with lactose intolerance or following a vegan lifestyle.
Pumpkin spice isn’t just flavorful—it contains warming spices like cinnamon, ginger, and nutmeg, which are known for their anti-inflammatory and antioxidant properties.
Using neutral oil instead
of butter keeps the cake moist while making it lower in saturated fat.

Ingredients for Vegan Pumpkin Coffee Cake

This recipe uses simple, pantry-friendly ingredients for a fuss-free baking experience. Here’s what you’ll need:

⅓ cup plant-based milk (such as almond or oat milk)
1 teaspoon apple cider vinegar
⅓ cup packed brown sugar
⅓ cup neutral oil (like canola or vegetable oil)
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin spice
½ teaspoon salt

For the Streusel Topping:

⅓ cup all-purpose flour
¼ cup packed brown sugar
3 tablespoons cold plant-based butter

Step-by-Step Instructions for the Best Vegan Pumpkin Coffee Cake

Preheat your oven and prepare the pan

Set your oven to 350°F. Line an 8×8 baking pan with parchment paper, letting some hang over the edges for easy removal later. Set the pan aside.

Make the wet mixture

In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until the mixture thickens slightly, this is your vegan “buttermilk.”

Add the brown sugar, oil, pumpkin puree, and vanilla extract. Whisk until smooth and fully combined.

Prepare the dry ingredients

In a medium bowl, stir together the flour, baking soda, baking powder, pumpkin spice, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the cake’s texture.

Make the streusel topping

In a small bowl, combine the flour and brown sugar for the streusel. Cut the cold plant-based butter into the mixture using a fork or your fingers until it forms coarse crumbs. Set aside.

Assemble and bake

Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the streusel topping over the batter. Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.

Cool and serve

Remove the coffee cake from the oven and let it cool in the pan for about 20 minutes. Then, lift it out using the parchment paper and transfer it to a cooling rack. Enjoy warm or at room temperature with your favorite fall beverage!

Simply Nourished Life’s Baking Tips

We want you to feel confident recreating this recipe at home. Here are some tips for perfect results:

Make sure your pumpkin puree is unsweetened and not pumpkin pie filling, which contains added sugar and spices.
Don’t overmix the batter—stop as soon as the dry ingredients are incorporated to keep the texture light and tender.
For the streusel topping, work quickly to keep the plant-based butter cold. This helps create that crumbly, buttery texture we all love.
If you don’t have pumpkin spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.

Variations, Leftovers & Storage

This recipe is versatile and easy to customize. Here are some ideas to make it your own:

Add chopped nuts like pecans or walnuts to the streusel topping for extra crunch.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Warm slices in the microwave for a few seconds for that fresh-out-of-the-oven feel.
Freeze individual portions for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.

Nutrition Facts (Per Serving)

Calories: 220
Protein: 3g
Fat: 8g
Carbs: 34g
Fiber: 2g
Sugar: 15g

Frequently Asked Questions

Can I make this coffee cake gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free 1:1 baking flour blend. We recommend one with xanthan gum for the best texture.

What can I use instead of apple cider vinegar?

White vinegar or lemon juice will work as a substitute. They’ll still react with the baking soda to create that fluffy texture.

Can I replace the oil with applesauce?

Yes, you can use unsweetened applesauce for a lower-fat option. Keep in mind this may slightly alter the texture, making it a bit denser.

What type of plant-based milk is best?

We love almond or oat milk for their neutral flavors, but any unsweetened plant-based milk willwork.

Cozy pumpkin spice flavors—completely dairy-free!

We hope this vegan pumpkin coffee cake brings as much joy to your table as it has to ours. It’s the perfect way to celebrate the cozy flavors of fall, whether you’re enjoying it for breakfast, dessert, or a mid-afternoon treat.

Let us know how it turns out for you! Leave a comment below or share your creation on Instagram, tagging Simply Nourished Life. We can’t wait to see your baking adventures.

For more fall baking inspiration, check out our other recipes like Keto Pumpkin Muffins or Easy Apple Cinnamon Oat Bars!