Description

This Vegan Pumpkin Coffee Cake with Pumpkin Butter is a moist, spiced treat perfect for autumn mornings or anytime you crave a comforting baked good. It features a tender pumpkin-infused batter layered with rich vegan pumpkin butter and topped with a crunchy crumb topping. Finished with a smooth vegan yogurt glaze, this cake combines traditional fall flavors in a deliciously dairy-free, egg-free recipe that serves twelve.

Ingredients

Scale

Vegan Pumpkin Butter

⅔ batch vegan pumpkin butter (see note 1)

Crumb Topping

60 g all-purpose flour
40 g light brown sugar
1 teaspoon pumpkin spice mix (see note 2)
40 g vegan butter, softened

Dry Ingredients for Cake Batter

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

Wet Ingredients for Cake Batter

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

Assembly and Glaze

1 tablespoon vegan pumpkin butter (reserved for icing)
90 g powdered sugar
2 teaspoons vegan Greek-style yogurt

Instructions

Preparation: Make the pumpkin butter at least 2 hours ahead or up to 2 days before baking. 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.
Make Crumb Topping: Combine crumb topping ingredients in a bowl. Use your fingertips to rub the mixture until it forms a sandy, crumbly texture. Set aside.
Mix Dry Ingredients: Sift together flour, pumpkin spice mix, baking powder, baking soda, and sea salt in a bowl. Stir to combine and set aside.
Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, olive oil, vegan buttermilk, vegan yogurt, and vanilla extract until smooth and homogenous.
Make Batter: Gradually fold dry ingredients into the wet mixture in two additions, folding gently each time to avoid overmixing.
Assemble the Cake: Spread half the batter evenly in the prepared pan. Layer the pumpkin butter gently over the batter without pressing it down; reserve one tablespoon for frosting. Add remaining batter and smooth the surface. Top with the crumb mixture evenly.
Bake: Bake for 60-70 minutes until a skewer inserted in the center comes out mostly clean with a few moist crumbs. If wet batter remains, continue baking in 5-minute increments, checking each time.
Cool: Let the cake cool in the pan for 15 minutes, then carefully remove the pan and transfer the cake to a wire rack to cool completely.
Make Glaze and Finish: Whisk powdered sugar, reserved pumpkin butter, and vegan Greek-style yogurt until smooth. Once the cake is completely cooled, drizzle the glaze evenly over the top.

Notes

Note 1: Vegan pumpkin butter can be made by simmering pumpkin puree with sugar and spices until thickened, or bought pre-made from a store.
Note 2: Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, and cloves.
Note 3: Olive oil adds moisture and a subtle fruity flavor; you can substitute with any mild-flavored vegetable oil if preferred.
Note 4: Vegan Greek-style yogurt provides creaminess and tang; coconut or soy-based versions work well.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan pumpkin coffee cake, pumpkin butter cake, vegan fall desserts, dairy-free coffee cake, pumpkin spice cake