Can I make this a vegan sugarless cake recipe?

While the recipe uses a good amount of sugar for moisture and structure, you could experiment with a granulated sugar substitute like erythritol or monk fruit. Note that the texture may change slightly. For a truly sugarless option, you may need a different base recipe designed for that.

Can I substitute the all-purpose flour for another?

Yes, you can use a 1:1 gluten-free baking flour blend, but I have not tested this with other flours like almond flour or oat flour, which may require different ratios of liquid.

Can I add chocolate chips to this recipe?

Yes! Chocolate and pumpkin are a fantastic combination. Fold about ½ to ¾ cup of vegan chocolate chips into the batter before assembling.

What's the best way to slice and serve this coffee cake?

For clean slices, allow the cake to cool completely. Use a long, sharp serrated knife to cut it. Serve it at room temperature, perhaps with a dusting of cinnamon or a dollop of vegan whipped cream.

15-Minute Vegan Pumpkin Coffee Cake: The Ultimate Fall Treat

Name: Vegan Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 10 servings
Cuisine: American
Ingredients: ⅔ batch (270g /1 cup) vegan pumpkin butter; 60 g (½ cup) all-purpose flour; 40 g (3 tablespoons) light brown sugar; 1 teaspoon pumpkin spice mix; 40 g (3 tablespoons) vegan butter; 300 g (2 ½ cups) all-purpose flour; 3 teaspoons pumpkin spice mix; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 300 g (1 ¼ cups) pumpkin puree; 100 g (½ cup) granulated sugar; 75 g (⅓ cup) light brown sugar; 120 ml (½ cup) olive oil; Half batch (120ml /½ cup) vegan buttermilk; 80 g (⅓ cup) vegan Greek-style yogurt; 1 tablespoon vanilla extract; 1 tablespoon vegan pumpkin butter; 90 g (⅔ cup) powdered sugar; 2 teaspoons vegan Greek-style yogurt

Ingredients

Scale

Prep Ahead:

⅔ batch (270g / 1 cup) vegan pumpkin butter

Crumb Topping:

60 g (½ cup) all-purpose flour

40 g (3 tbsp) light brown sugar

1 tsp pumpkin spice mix

40 g (3 tbsp) vegan butter, softened

Cake:

300 g (2 ½ cups) all-purpose flour

3 tsp pumpkin spice mix

2 ½ tsp baking powder

½ tsp baking soda

¼ tsp sea salt

300 g (1 ¼ cups) pumpkin puree

100 g (½ cup) granulated sugar

75 g (⅓ cup) light brown sugar

120 ml (½ cup) olive oil

120 ml (½ cup) vegan buttermilk

80 g (⅓ cup) vegan Greek-style yogurt

1 tbsp vanilla extract

Icing (optional):

1 tbsp vegan pumpkin butter

90 g (⅔ cup) powdered sugar

2 tsp vegan Greek-style yogurt

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Instructions

1. Make pumpkin butter at least 2 hours in advance. Line 7.5–8 inch springform pan with parchment. Preheat oven to 160°C (320°F fan) or 180°C (356°F conventional).

2. Mix crumb topping ingredients with fingertips until sandy texture forms. Set aside.

3. Sift flour, pumpkin spice, baking powder, baking soda, and salt. Stir and set aside.

4. Whisk pumpkin puree, sugars, olive oil, buttermilk, yogurt, and vanilla until smooth.

5. Add dry mix to wet in two additions, folding gently until just combined.

6. Spread half batter in pan. Add pumpkin butter layer. Top with remaining batter and crumble.

7. Bake 60–70 minutes until skewer comes out mostly clean. If needed, bake 5 minutes more.

8. Cool in pan 15 minutes, then transfer to wire rack. Cool completely before icing.

9. Mix glaze ingredients until smooth. Drizzle over cooled cake before serving.

Notes

Pumpkin butter: Prep up to 2 days in advance, store in fridge.

Pumpkin spice mix: Blend cinnamon, ginger, nutmeg, allspice, and cloves.

Oil: Swap olive oil with sunflower or canola if preferred.

Yogurt: Sub with vegan sour cream or thick coconut yogurt.

Author: Aaron
Prep Time: 15 minutes
Cook Time: 65 minutes
Method: Baking
Cuisine: American
Diet: Vegan