Warm, tender, and topped with a buttery cinnamon crumble, this Vegan Pumpkin Coffee Cake brings all the best flavors of fall to the table. Each slice is filled with rich pumpkin flavor and cozy spices, creating the perfect pairing for your morning coffee or afternoon pick-me-up.

Made without dairy or eggs, this simple seasonal bake is soft, moist, and full of comforting flavor. Serve it for breakfast, brunch, or dessert. Don’t forget the generous layer of crumb topping in every bite.

The finishing glaze features Amoretti® Natural Pumpkin Spice Artisan Flavor, adding warm notes of pumpkin and seasonal spices that perfectly complement the tender coffee cake and cinnamon crumble.

Vegan Pumpkin Coffee Cake

Ingredients

Cake:

• 1/2 cup unsalted non-dairy butter
• 1 1/4 cup dark brown sugar
• 2 flax eggs
• 1 cup pumpkin puree
• 1/2 cup non-dairy yogurt
• 1 tbsp. Amoretti® Vanilla Bean Paste
• 2 cups all-purpose flour
• 1 tbsp. pumpkin pie spice
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder

Streusel:

• 1 1/2 cup dark brown sugar
• 1 1/2 cup all-purpose flour
• 1/2 cup unsalted non-dairy butter (fridge temperature, cut into cubes)
• 1 tbsp. cinnamon
• Pinch of salt

Glaze:

• 1 cup powdered sugar
• 5 tbsp. non-dairy milk
• 1 tbsp. maple syrup
• 1 tsp. Amoretti® Vanilla Bean Paste
• 1/2 tsp. Amoretti® Pumpkin Spice Artisan
• Pinch of salt

Directions

1. Melt 1/2 cup of non-dairy butter in a microwave safe bowl and let rest until room temperature.
2. In a small bowl, add 2 tbsp. of flax seed and 6 tbsps. of water. Mix and let sit for5-10 minutes until it has thickened. This will replace your egg to make this cake vegan.
3. In a large bowl, combine cooled butter, brown sugar, yogurt, flax eggs, and pumpkin puree. Whisk until combined.
4. Add flour, pumpkin pie spice, baking powder, baking soda, and salt to your wet batter and fold in until combined. Set aside to work on streusel.
5. In a medium bowl, add flour, dark brown sugar, salt, cinnamon, and butter cubes.
6. Work your ingredients into the butter cubes (easiest with your hands) until it resembles chunky sand.
7. Line an 8x8 pan with parchment paper and spray with cooking oil to prevent your cake from sticking. Scoop half of your batter to the bottom of the sheet pan and smooth out. Place a thick layer of streusel on top. Repeat to make another layer (scoop the rest of your batter, smooth out, add streusel).
8. Bake at 375 for 45-60 minutes, or until a toothpick comes out smooth.
9. While your cake is baking, work on the glaze. In a small bowl, combine powdered sugar, non-dairy milk, maple syrup, vanilla bean paste, pumpkin spice Artisan, and salt. Whisk together until combined.
10. After removing the cake from the oven, place on a cooling rack for 15-20 minutes.
11. Drizzle your glaze on top to your liking.
12. Slice and enjoy!