Made with simple, gluten-free ingredients this vegan Pumpkin Coffee Cake recipe is the perfect recipe for all your fall needs! Serve it with a cup of coffee for a warm breakfast or sweet snack!
Have Your Cake and Eat It, Too!
Okay, you guys, it’s story time. When I worked as a barista (Did you know I was once a barista? It’s true!) we sold all kinds of pastries, because, well, duh. OF course, they were all super delicious, too, and my pastry of choice was always coffee cake. However, at the time, I was dealing with some pretty serious restriction issues and did not often allow myself to indulge in such a treat.
Today, we don’t know that girl anymore, and I eat all the coffee cake and other nutrient-dense foods I want. Yep, that includes Apple Spiced Coffee Cake with Cashew Butter Swirl, Coffee Mug Cake, and more! Now, I bake it, eat it, and share it with love. In my world, that’s huge! So, whether or not you have dealt with or are dealing with food restriction tendencies, I invite you to make, eat, and enjoy this pumpkin coffee cake with the ones you love.
I promise, it’s super quick to make, easy, and vegan-friendly to fit all your needs. So, are you ready to get baking? I thought so. Let’s jump in the kitchen!
Ingredients for Vegan Coffee Cake
In order to make this pumpkin coffee cake vegan-friendly I made simple swaps that removed the animal products while keeping all the flavor we love! To get started you’ll need a few pantry staples and:
- Ground Flax Seed – Using flax seed is a great way to replace eggs in vegan recipes and can be used to create a sort of “binder” to hold the ingredients together.
- Pumpkin Puree – Make sure to double check that you’re using pure pumpkin instead of pumpkin pie filling!
- Almond Flour – Almond flour is a great gluten-free alternative to traditional flours. Buy it pre-ground. Or, make your own by grinding raw almonds in a food processor until they resemble a flour-like texture.
- Oat Flour – Similar to almond flour, oat flour can be found in your local grocery store or made at home by grinding oats.
- Pumpkin PIe Spice – I prefer to buy a store bought blend, but pumpkin pie spice can easily be made at home. Here’s a great recipe to get you started!
Don’t Forget the Topping!
Okay, technically the glaze topping is optional, but I highly recommend you add it to your coffee cake. It adds the perfect amount of sweetness without being overpowering. You’ll need:
- Maple Syrup
- Tapioca Flour
- Cinnamon
Optional Add-Ins and Toppings
If you want to get really crazy, you can even include some fun mix-ins for extra taste and texture! Some of my favorites include chopped nuts, dried fruit, and coconut flakes!
How to Make the Perfect Pumpkin Coffee Cake
One of my favorite things about this recipe is how easy it is to make! Plus, it fills your kitchen up with all the drool-worthy smells of fall. Just follow the steps below, and you’ll be on your way to your new favorite recipe!
- Preheat. To start, preheat your oven to 350 degrees, and grease an 8×8 baking dish with a cooking spray.
- Whisk. In a large bowl, whisk together the first 6 ingredients in the recipe card, until they are well-combined. This will take about 2 minutes.
- Fold. Once the wet ingredients are mixed, gently fold in the rest of the dry ingredients until they are fully incorporated, and pour the batter into the baking dish.
- Make the Streusel. In a separate bowl, combine the streusel ingredients, and use a fork to cut the coconut oil into the ingredients until it resembles coarse chunks.
- Sprinkle. Using your hands, sprinkle the streusel on top of the cake batter as evenly as possible.
- Bake. Place the cake in the oven for 22-25 minutes or until a toothpick can be inserted and comes out clean. Then, add your glaze, let the cake cool completely, and dig in!
How to Store Pumpkin Coffee Cake
Coffee cakes are great recipes to prepare ahead of time, because they store so well! If kept covered, this recipe will stay fresh at room temperature for 1-2 days without losing any moisture or flavor! Or, place it in the fridge for up to 1 week.
Can I Double this Recipe?
Sure! To double this coffee cake recipe, follow the same instructions making sure to double the ingredients. Then, pour the batter into a 9×13-inch baking dish, and pop it in the oven. Just keep in mind that the baking time will be longer, typically taking about 5 extra minutes depending on your oven. So, just be sure to keep an eye on your cake!
Can I Freeze Vegan Coffee Cake?
Yes! Just make sure to fully wrap your coffee cake before placing it in the freezer. Once frozen it is best served within 2-3 months but can last pretty much forever.
Reheating Tips
If you want to save some time, coffee cake can be served at room temperature and tastes great! However, to serve it warm, wrap your cake in tin foil, and place it back in the oven at 300 degrees Fahrenheit until it has warmed through.
Why Is There No Coffee In My Coffee Cake?
Some very early versions of coffee cakes did contain coffee in the ingredient lists. However, today, the cake is meant to be served at breakfast or with friends during occasions in which coffee is served as an accompaniment to the cake. To read more about the origins of coffee cake and how it has evolved, check out this article!
More Cake Recipes You’ll Love
Told ya this recipe is easy! Do you love coffee cake, too? What’s your favorite cake? Let me know in the comments below, and don’t forget to enjoy every bite with ZERO guilt! You deserve it.
If you decide to make this or one of my many other recipes, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world to me and I’d love to show you mine!
Pumpkin Coffee Cake
Made with simple, gluten-free ingredients this vegan Pumpkin Coffee Cake recipe is the perfect recipe for all your fall needs! Serve it with a cup of coffee for a warm breakfast or sweet snack!
Ingredients
Cake
- 2 tbsp Ground Flaxseed
- 1/2 cup Pumpkin Puree
- 3 tbsp Coconut Oil melted and cooled
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup Raw Cane Sugar //alt coconut sugar
- 1 1/2 cup Almond Flour
- 1/2 cup Oat Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Pumpkin Pie Spice
Streusel
- 1/4 cup Oat Flour
- 2 tbsp Almond Flour
- 2 tbsp Raw Cane Sugar
- 1 tsp Pumpkin Pie Spice
- 2 tbsp Coconut Oil
Optional Maple Glaze
- 2 tbsp Maple Syrup
- 1 tsp Tapioca Flour
- 1 tsp Cinnamon
Instructions
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Preheat your oven to 350 degrees and grease an 8x8 baking dish with cooking spray. Set aside.
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In a large bowl, whisk together the first six ingredients (flax-sugar) until well combined. About 1-2 minutes.
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Fold in the rest of the dry ingredients until full incorporated. Pour the batter into the prepared baking dish and prepare the steusel topping.
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In a separate small bowl, add the streusel ingredients. Using a fork, cut the coconut oil into the ingredients until it resembles course crumbs.
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Sprinkle the streusel crumble over the cake batter. Place the cake into the oven to fully cook. About 22-25 minutes or until a toothpick comes out clean.
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Let the cake full cool before removing it from it's dish and enjoying!
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To make the optional glaze: whisk all the ingredients together and drizzle over the cake!
