vegan pumpkin coffee cake with maple glaze

This vegan pumpkin coffee cake is soft, moist, and packed with warm fall spices in every bite. Topped with a buttery cinnamon streusel and a sweet maple glaze, this easy cake is the perfect treat to enjoy with your morning coffee or as a cozy afternoon dessert.

Nothing beats a cake you can eat in the morning. Nothing! It's important to have some coffee cake recipe variation available to you all year long. This is the fall version!

This moist, yet crumbly pumpkin cake has a glorious cinnamon-sugar ribbon, a buttery crumble topping and a sticky maple glaze. There are truly few things that top it.

If you love coffee cake as much as I do, you'll also want to try my vegan apple cinnamon coffee cake! If you're looking for more AM-friendly pumpkin treats, try my vegan pumpkin cinnamon sugar donuts, vegan pumpkin waffles, or my vegan pumpkin scones.

Jump to:

• ingredients
• why you'll love this cake
• how to make vegan pumpkin coffee cake (with pictures!)
• tips and tricks
• how to create a visible cinnamon sugar ribbon
• frequently asked questions
• common mistakes & how to fix them
• storage
• vegan pumpkin coffee cake with maple glaze
• more vegan pumpkin desserts

ingredients

Here is everything you'll need to make this awesome vegan pumpkin coffee cake:

• All-purpose flour: Provides the structure for the coffee cake while keeping the crumb soft and tender. It's also used in the cinnamon filling and streusel to create a thicker, crumbly texture.
• Granulated sugar: Adds sweetness to the cake and helps create a tender texture.
• Light brown sugar: Adds moisture and a subtle molasses flavor to the cake, cinnamon filling, and streusel.
• Baking powder: Helps the cake rise, creating a light and fluffy texture.
• Baking soda: Works with the natural acidity in the pumpkin to help the cake rise and develop a tender crumb.
• Spices: Cinnamon, ginger, nutmeg and cloves add warm, sweet flavor to the cake, filling and streusel.
• Salt: Balances the sweetness and brings out the flavors of the pumpkin and spices.
• Pumpkin puree: Adds moisture, tenderness, and classic pumpkin flavor while helping bind the egg-free cake batter.
• Nondairy milk: Adds moisture to the batter and helps bring the ingredients together. It's also used to thin the maple glaze to a pourable consistency.
• Canola oil: Keeps the cake moist and tender without adding a noticeable flavor.
• Vanilla extract: Enhances the sweetness and rounds out the flavors in both the cake and maple glaze.
• Vegan butter: Creates a rich, buttery streusel topping and helps the flour and sugar form delicious crumbs.
• Powdered sugar: Forms the base of the maple glaze, creating a smooth, sweet consistency.
• Maple syrup: Gives the glaze its signature maple flavor and adds a touch of natural sweetness.

why you'll love this cake

• Perfect fall flavor: Pumpkin puree and warm spices create a cozy, seasonal flavor in every bite.
• Soft and moist: The pumpkin keeps the cake tender and delicious without needing any eggs or dairy.
• Buttery cinnamon streusel: A generous layer of crumbly cinnamon topping adds the perfect amount of sweetness and texture.
• Easy to make: No complicated techniques or special equipment required!
• Perfect for sharing: Serve it for breakfast, brunch, or an afternoon treat alongside a hot cup of coffee or tea.

tips and tricks

Here are a few tips to help you fly through this recipe:

1. Measure your flour correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the coffee cake dense and dry.
2. Use pure pumpkin puree: Make sure you're using pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
3. Don't over-mix the batter: Mix until the dry ingredients are just incorporated. Over-mixing can develop too much gluten and make the cake tough.
4. Keep the filling evenly distributed: Sprinkle the cinnamon-sugar filling in an even layer over the batter so every slice has a delicious swirl of sweetness.
5. Use softened vegan butter for the streusel: The butter should be soft enough to mix easily but not melted. This helps create a crumbly topping rather than a greasy one.
6. Make the streusel by hand: Use a fork or your fingertips to work the vegan butter into the dry ingredients until you have a mixture of small and medium-sized crumbs.
7. Check for doneness: Insert a toothpick into the center of the cake, avoiding the cinnamon filling if possible. It should come out clean or with a few moist crumbs, but no wet batter.
8. Cool before glazing: Allow the coffee cake to cool completely before adding the maple glaze. Otherwise, the glaze may melt into the cake instead of setting on top.
9. Adjust the glaze consistency: Add a little more powdered sugar if it's too thin or a splash of nondairy milk if it's too thick. Drizzle over the cake once it reaches your preferred consistency.

how to create a visible cinnamon sugar ribbon

To create a more visible cinnamon-sugar ribbon throughout your vegan pumpkin coffee cake, try these tips:

• Layer the batter: Spread half of the cake batter into your prepared pan, making sure it reaches the edges.
• Add an even layer of filling: Sprinkle the cinnamon-sugar mixture evenly over the batter, leaving a small border around the edges. This helps keep the filling from touching the sides of the pan.
• Cover gently: Carefully spoon the remaining batter over the filling in small dollops, then gently spread it to cover. Avoid pressing down or mixing the layers together.
• Don't disturb the layers: Avoid vigorously spreading or mixing the batter once the filling is added.

My biggest tip: Keep the filling in one distinct, even layer rather than swirling it. This will give you a more noticeable cinnamon-sugar ribbon when you slice into the cake.

frequently asked questions

common mistakes & how to fix them

1. Your vegan pumpkin coffee cake turns out dense or gummy: This can happen if the batter is over-mixed or too much flour is added. Measure your flour carefully.
2. The streusel melts into the cake: This can happen if the vegan butter is too soft or melted. Use softened, but not melted, vegan butter and mix until crumbly. If the mixture feels greasy, refrigerate it briefly before adding it to the cake.
3. The streusel topping is too dry or powdery: The butter may not be evenly incorporated. Work it into the flour and sugar with your fingertips or a fork until small and medium-sized crumbs form.
4. The center of the cake is underbaked: Pumpkin adds quite a bit of moisture, so the center may need extra time to bake. If the edges are browning too quickly, loosely tent the pan with foil and continue baking until a toothpick inserted into the cake portion comes out clean.
5. The cake turns out dry: Over-baking or adding too much flour can cause dryness. Measure your ingredients carefully and begin checking for doneness a few minutes before the recommended baking time is up.
6. The maple glaze is too runny: Add powdered sugar a tablespoon at a time until it thickens. If it's too thick, add a small splash of nondairy milk until you reach a drizzle-friendly consistency.
7. The glaze melts into the cake: Make sure the coffee cake has cooled completely before adding the glaze. A warm cake will cause the glaze to thin out and absorb rather than sit beautifully on top.

storage

• Room temperature: Store the coffee cake in an airtight container at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.
• Refrigerator: For longer storage, keep the cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving.
• Freezer: Freeze individual slices or the entire cake (without the maple glaze) for up to 1 month. Wrap tightly in plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the refrigerator or at room temperature before serving.

Make-ahead tip: You can bake the coffee cake a day in advance and store it covered at room temperature. Prepare the maple glaze separately and drizzle it over the cake just before serving.

If you make this recipe please tag @censoredbaker on Instagram!

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