Pumpkin Coffee Cake


Life in quarantine is weird. Working from the dining room table? Wearing sweatpants to meetings? Walking the dog in socks and sandals? When everything is backwards and upside down, why on earth should we worry about cooking and baking with seasonal flavors? Alas, I’ve decided to call today’s recipe, “Pumpkin ‘what season is it anyway?’ Coffee Cake.

Pumpkin Coffee Cake

Prep Time30 minutes
Bake Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: Vegan
Keyword: Plant-Based, Pumpkin, Vegan
Yield: 16 Servings
Calories: 263kcal


For the Streusel:

  • 1/2 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 cup chopped pecans
  • 1 tsp ground cinnamon
  • 3 tbsp vegan butter melted

For the Cake:

  • 1/2 cup unsweetened organic soy milk
  • 1 1/2 tsp apple cider vinegar
  • 2 tbsp ground flax meal
  • 6 tbsp water
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup light brown sugar
  • 1/2 cup organic cane sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil

For the Drizzle:

  • 1/2 cup powdered sugar
  • 2 tbsp maple syrup


  • Preheat oven to 350 degrees F and prepare 8×8 pan by greasing with vegan butter or lining with parchment paper.
  • In a small bowl, combine streusel ingredients with a fork until crumble forms. Set aside.
  • In a separate bowl, stir together soy milk and apple cider vinegar to make vegan buttermilk. Set aside.
  • In a separate bowl, combine ground flax meal and water to make flax egg. Set aside.
  • In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, light brown sugar, and organic cane sugar. Stir to mix.
  • In a separate bowl, mix pumpkin puree, prepared vegan buttermilk, flax egg, and vegetable oil.
  • Make a well in the center of the dry ingredients and pour in pumpkin mixture. Gently stir until combined.
  • Spoon half the batter into prepared pan. Sprinkle with half of streusel. Pour the remainder of the batter into the pan and sprinkle the remaining streusel on top.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • While coffee cake cools slightly, stir together ingredients for the drizzle. Pour drizzle over the still warm coffee cake.
  • Cut into squares and enjoy!


Note: coffee cake can be stored in airtight container on the counter for 3-4 days.

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