Easy Vegan Pumpkin Coffee Cake (Gluten-Free & Moist!)
This vegan pumpkin coffee cake is soft, moist, and topped with a dreamy plant-based “cream cheese” ripple. Naturally gluten-free and full of cozy fall flavors, it’s perfect for brunch, dessert, or a comforting breakfast treat.
Ingredients
Cake:
- 1½ cups pumpkin puree (fresh or canned)
- ½ cup melted coconut oil
- ¾ cup maple syrup
- 1 tsp vanilla extract
- 1½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Cream Cheese Ripple:
- 4 oz vegan cream cheese
- 2 tbsp maple syrup
Optional Crumb Topping:
- ¼ cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp melted vegan butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x9-inch pan; line with parchment for easy removal.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, maple syrup, and vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet until just combined. Do not overmix.
- Pour batter into prepared pan.
- Beat vegan cream cheese with maple syrup until smooth. Drop spoonfuls over batter and swirl lightly.
- Optional: Mix brown sugar, flour, cinnamon, and melted butter; sprinkle on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool 10-15 minutes before slicing. Serve warm or at room temperature.
Notes
- Extra moist: Add 2-3 tbsp more pumpkin puree if desired.
- Make-ahead: Store in the fridge up to 5 days, or freeze individual slices.
- Flavour boost: Sprinkle a pinch of nutmeg or ginger in the batter.
- Reheat slices in the microwave 10–15 seconds or toaster oven for fresh-baked feel.