Vegan Pumpkin Spice Coffee Cake

This healthy cake is so soft and fluffy while carrying the comforting flavor of pumpkin pie. It uses no dairy or eggs and despite not having coffee in the recipe, it pairs perfectly well with it.

Ignoring the weird shapes I cut this into, this vegan pumpkin spice coffee cake is nothing short of delicious.

It's super fluffy despite having no eggs or dairy and is so soft. There's also a sugary streusel both in the middle and top that I just can't get enough of.

This coffee cake doesn't have any coffee in it--I know this is the standard for coffee cakes but I just want to clarify since a few people were surprised last time I mentioned it! However, it does go very well along with your morning coffee.

This post contains affiliate links, which means I earn a small commission if you make a purchase through them, at no additional cost to you. These funds help me keep this blog running for free! Please note that I only recommend tools that I personally use and love and I always have my reader’s best interest at heart.

If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌that way, you can always come back to it🥰

ingredients in vegan pumpkin spice coffee cake

• all purpose flour: no crazy ingredients here; all purpose, or white flour, will bind the ingredients and make it super fluffy.
• white whole wheat flour: if you want to increase the fiber, white whole wheat flour does just that! This makes it more filling and satisfying, and the white variety prevents a grainy taste/texture. If fiber isn't a big concern, you can easily swap this for more white flour.
• avocado oil: gives this cake moisture and softness! Feel free to use any other type of oil, as long as it has a neutral taste.
• oat milk: my dairy free milk of choice, but any other kind will work as well!
• sugar: granulated sugar gives the cake it's sweetness, while also helping with the texture.
• apple cider vinegar: since this recipe has no eggs, apple cider vinegar is important for a fluffy cake! The reaction of acidic vinegar and basic baking soda creates more air bubbles and a much fluffier cake.
• pumpkin puree: the most important ingredient in a pumpkin cake--pure canned pumpkin puree will do the job (not pumpkin pie filling)!

how to make pumpkin spice coffee cake

1. Preheat oven to 350 degrees Fahrenheit and grease an 8x8 or 9x9 inch square pan. Set aside.
2. In a large bowl, whisk together the dry ingredients: white flour, white whole wheat flour, baking powder, baking soda, and salt. Then whisk in all the wet ingredients: sugar, avocado oil, milk, apple cider vinegar and pumpkin puree.
3. Mix all the streusel ingredients until it is fully combined and crumbly. Pour half of the batter in the prepared pan, the sprinkle half of the streusel. Pour the rest of the batter on top and top with the remaining streusel. Bake for about 60 minutes. Check to ensure it is fully cooked through, then let cool before removing from pan. Enjoy!

Make sure the cake is completely cooled before taking it out of the pan! A hot cake is very fragile and can crumble in this vulnerable state.

>>> click here to save the recipe on Pinterest so you can always come back to it!

I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕

Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰

More recipes you might love:

Healthy Pumpkin Spice Waffles

Soft Pumpkin Chocolate Chip Cookies (Healthy, Vegan, Gluten Free)

Healthy Vegan Pumpkin Spice Cinnamon Rolls