Ingredients

⅔ batch vegan pumpkin butter (see note 1)

60 g all-purpose flour

40 g light brown sugar

1 teaspoon pumpkin spice mix (see note 2)

40 g vegan butter (softened)

300 g all-purpose flour

3 teaspoons pumpkin spice mix (see note 2)

2 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

300 g canned pumpkin puree (not pumpkin pie filling)

100 g granulated sugar

75 g light brown sugar

120 ml olive oil (see note 3)

Half batch vegan buttermilk (soy milk + vinegar)

80 g vegan Greek-style yogurt (see note 4)

1 tablespoon vanilla extract

1 tablespoon vegan pumpkin butter (reserved for glaze)

90 g powdered sugar

2 teaspoons vegan Greek-style yogurt

Instructions

Step 1: Prepare the vegan pumpkin butter at least 2 hours ahead or up to 2 days in advance. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional.

Step 2: Make the crumb topping by combining the 60 g flour, 40 g light brown sugar, 1 teaspoon pumpkin spice mix, and 40 g softened vegan butter in a bowl. Rub together with your fingertips until the mixture resembles coarse crumbs. Set aside.

Step 3: Sift together the 300 g flour, 3 teaspoons pumpkin spice mix, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.

Step 4: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, olive oil, vegan buttermilk, vegan Greek-style yogurt, and vanilla extract until smooth and fully combined.

Step 5: Gradually add the dry ingredients to the wet ingredients in two parts, folding gently after each addition until just combined. Avoid overmixing to keep the batter light.

Step 6: Spread half of the batter evenly in the prepared pan. Carefully spoon and gently smooth the vegan pumpkin butter over the batter, reserving 1 tablespoon for the glaze. Add the remaining batter on top and smooth the surface. Finish by sprinkling an even layer of the crumb topping over the cake.

Step 7: Bake for 60 to 70 minutes. Check doneness by inserting a skewer into the center— it should come out mostly clean with a few crumbs. If wet batter sticks, bake for an additional 5 minutes and check again as needed.

Step 8: Let the cake cool in the pan for 15 minutes, then carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.

Step 9: To make the glaze, whisk together the reserved 1 tablespoon vegan pumpkin butter, powdered sugar, and vegan Greek-style yogurt in a bowl until smooth. Once the cake is fully cooled, drizzle the glaze over the top before serving.

Tips & Variations

Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices altering the flavor balance.

For a nutty twist, add ½ cup chopped walnuts or pecans to the crumb topping.

Substitute olive oil with neutral vegetable oil if you prefer a milder taste.

If you don’t have vegan Greek-style yogurt, plain unsweetened vegan yogurt works well too.

Storage

Store the pumpkin coffee cake covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week. Reheat slices gently in a microwave or oven to soften the crumb before serving. The glaze may thicken when chilled but will soften again when warmed.

FAQs

Can I make this coffee cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure the blend includes xanthan gum or another binder for best texture.

How do I make vegan buttermilk?

Combine 1 tablespoon of vinegar (apple cider or white) or lemon juice with 1 cup of unsweetened soy milk. Let it sit for 5 to 10 minutes until it curdles slightly before using in the recipe.