Sweet, inviting, and made for sharing, Vegan Pumpkin Coffee Cake with Pecan Crumb is a vegan, vegetarian Vegan dessert made with flour, powdered vegan sugar, and baking powder in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 9
  • Category: Dessert
  • Cuisine: Vegan

Ingredients

Dry:

  • 1 1/2 cups flour ((I generally use a mix of Spelt/Wheat and unbleached all purpose))
  • ½ cup powdered vegan sugar ((Use 2 tbsp more for sweeter))
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ teaspoon salt
  • 2 to 4 tsp pumpkin pie spice ((or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves))
  • 3 to 4 tbsp chopped walnuts or pecans

Wet:

  • 1 cup pureed pumpkin (,not pumpkin pie mix)
  • ½ cup non dairy milk ((almond or soy or lite coconut))
  • 3 to 4 Tbsp oil
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

Streusel:

  • 6 tablespoons flour
  • 1/3 cup coconut sugar
  • 1 tbsp granulated sugar (, optional)
  • 1/2 cup chopped pecans
  • 1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
  • 1/3 tsp salt
  • 2.5 tbsp refined coconut oil

Method

  1. Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.
  2. Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.
  3. Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.
  4. Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
  5. Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.