Can I use homemade pumpkin puree?

Yes! Homemade pumpkin puree can be used, but make sure it has a similar thick consistency to canned pumpkin puree. If it's watery, strain off some of the excess liquid to avoid adding too much moisture to the batter.

Can I use a different oil?

Absolutely! You can use melted vegan butter or another neutral-flavored oil.

How do I keep the cinnamon filling from sinking?

Spread the filling in an even layer over the first layer of batter, leaving a small border around the edges. Gently spoon the remaining batter over the top rather than pouring it all in one spot. Avoid mixing the layers together so the cinnamon-sugar ribbon stays visible.

Can I make this coffee cake without the maple glaze?

Of course! The cake is delicious on its own, especially with the cinnamon streusel topping. You can also dust it with powdered sugar or serve it with a little vegan butter.

Can I make this coffee cake ahead of time?

Yes! You can bake the cake a day ahead and store it covered at room temperature. For the freshest presentation, prepare the maple glaze separately and drizzle it over the cake shortly before serving.

vegan pumpkin coffee cake with maple glaze

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Moist pumpkin coffee cake ribboned with cinnamon sugar and drizzled in a sweet maple glaze.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 9 Servings 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

For the Cake

3 cups all purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup nondairy milk
1/2 cup canola oil
2 teaspoons vanilla extract

For the Filling

1/2 cup light brown sugar
2 tablespoons all purpose flour
1 tablespoon ground cinnamon

For the Topping

1 cup all purpose flour
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup vegan butter, softened

For the Glaze

1 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon nondairy milk
1 teaspoon vanilla extract
pinch of salt

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a 9-inch baking pan with parchment paper. Set aside.
Batter: Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl. Add in the pumpkin puree, nondairy milk, canola oil and vanilla extract. Mix until just-combined. Set aside.
Filling: Add the brown sugar, all purpose flour and cinnamon to a separate bowl. Stir together until totally combined.
Topping: Add the flour, brown sugar, cinnamon, salt and softened vegan butter to a third bowl. Work the butter into the dry ingredients using your hands. Continue until a homogenous, crumbly mixture comes together.
Assemble: Scoop half of the pumpkin batter into your prepared pan that has been lined with parchment paper. Spread out using an offset spatula. Sprinkle the filling evenly over the batter, edge to edge. Scoop the remainder of the batter over the top of the filling. Carefully spread out using an offset spatula. Sprinkle the topping over the batter evenly.
Bake: Place pan on center rack of preheated oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean with only a few crumbs clinging to it. Allow cake to cool in the pan for at least 30 minutes before slicing.
Glaze: Whisk together all of the glaze ingredients in a small bowl. Adjust powdered sugar or nondairy milk depending on desired consistency. Drizzle over the cake just before serving.