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+ servings
Easy pumpkin coffee cake


5 from 1 vote
This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Yield: 9 squares
Calories: 337kcal
Author: Plantiful Bakery


Pumpkin Spice Sugar Swirl:

  • 3 tbsp brown sugar
  • ½ tbsp all-purpose flour
  • 1 tsp pumpkin spice

Pecan Streusel Topping:

  • cup (45g) all-purpose flour
  • ¼ cup (50g) brown sugar
  • ½ cup (60g) chopped pecans
  • 1 tsp pumpkin spice
  • pinch salt
  • 2 tbsp (28g) vegan butter, cold

Pumpkin Cake:

  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • pinch salt
  • 100 g granulated sugar
  • 50 g (1/4 cup) sunflower oil
  • 120 g (1/2 cup) pumpkin puree, room temperature
  • 100 g vegan sour cream, room temperature, or coconut yogurt
  • 3 tbsp unsweetened almond milk, room temperature, or any plant-based milk
  • 1 tbsp apple cider vinegar, or lemon juice


  • 50 g powdered sugar
  • 2-3 tsp unsweetened almond milk, or any plant-based milk


Preheat the oven and prepare the baking pan

  • Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside

Make Pumpkin Spice Sugar Swirl

  • Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

Make pecan streusel topping

  • In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

Combine dry ingredients

  • To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

  • In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Layer the cake

  • Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

Bake the cake

  • Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Drizzle with glaze and serve

  • For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
  • Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.
  • Serve and enjoy!



First, make sure the cake has cooled completely. Then store it in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months.
Please read my blog post above for tips and helpful information.


Serving: 1square | Calories: 337kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!