Holy crap. This pumpkin butter vegan coffee cake is possibly, probably, hey, most definitely the best coffee cake I’ve ever had. Moist and buttery pumpkin butter cake with a nice amount of cinnamon. A layer of the best dang pumpkin butter crumble. Another layer of the cake, topped with a very appropriate amount of cinnamon, pumpkin butter, brown sugar crumble. Drizzle the whole thing with a pumpkin butter icing. This should be your breakfast for the rest of fall (or possibly your life).
What You Need For This Dynamite Coffee Cake:
- Vegan Butter: I used Earth Balance.
- Cane Sugar and Brown Sugar: Start your morning out right, with a healthy dose of sweetness.
- Pumpkin Butter or Pumpkin Spread: I used Trader Joe’s Pumpkin spread. But any store bought or homemade will do.
- All Purpose Flour, Baking Powder, and Salt: These are the dry ingredients for the cake and crumble.
- Non-dairy Milk: I used oat milk.
- Cinnamon, Nutmeg and Vanilla: To give the coffee cake the perfect flavor.
- Powdered Sugar: For the icing.
This pumpkin butter vegan coffee cake is super simple to put together and everyone will absolutely fall madly in love with it. It is the perfect Thanksgiving breakfast if family is in town. Or as a sweet treat to serve with coffee after a meal. Definitely kid and adult approved!
Why Should You Make This Treat?
- The cake is moist and buttery.
- The crumble layer in the middle is to die for.
- The Pumpkin-y, super yummy, crunchy, crumble topping.
- It is simple, and yet, the most delicious thing!
- Kid approved!
Pumpkin Butter Vegan Coffee Cake
The BEST coffee cake, with all the pumpkin butter.
Ingredients
The Cake Batter
- 1/2 Cup Vegan butter, room temperature
- 1/2 Cup Organic cane sugar
- 1/4 Cup Brown sugar
- 1/4 Cup Pumpkin butter, vegan*
- 1 teaspoon Vanilla
- 2 Cups All purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
The Middle Layer
- 2 Tablespoons Vegan butter, room temperature
- 1 Tablespoon Pumpkin butter
- 1/2 Cup All purpose flour
- 1/2 Cup Brown sugar
- Pinch of Salt
The Crumble Topping
- 3 Tablespoons Vegan butter, room temperature
- 2 Tablespoons Pumpkin butter
- 3/4 Cup All purpose flour
- 1/2 Cup Brown sugar
- 1 Tablespoon Cinnamon
- Pinch of Nutmeg
The Icing
- 1/2 Cup Powdered sugar
- 1 Tablespoon Non-dairy milk
- 1 Tablespoon Pumpkin butter
- 1/4 teaspoon Cinnamon
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, using a hand mixer or a stand mixer. Beat together the vegan butter, cane sugar and brown sugar for a minute until fully combined.
- Then add the pumpkin butter and vanilla. Continue to beat until fully combined.
- In a separate mixing bowl, sift together the flour, baking powder, salt and cinnamon.
- Begin adding the dry ingredients to the wet, alternating with the non-dairy milk, until everything is fully combined.
- Pour 1/2 the batter into a square 9×9 inch baking pan or 9 inch round pan, lined with parchment paper, and smooth it out evenly. Set the remaining half of the batter aside.
- Now, make the middle layer. In a large mixing bowl, add all the ingredients. Then using your hands or a fork, start to work the butter into the dry ingredients. Pinch and press until everything is evenly distributed and crumbly.
- Pour the crumble on top of the batter. Then top with the remaining cake batter, smoothing out to evenly cover the crumble as best you can.
- Now, make the topping. Add all the topping ingredients to a mixing bowl and do the same thing you did with the crumble. Pinch and press the butter into the dry ingredients until you have a nice crumble.
- Spread the crumble topping on top of the cake evenly.
- Bake for 50-60 minutes or until the you can stick a toothpick in the center and it comes out clean.
- While the cake bakes, make the icing. Whisk together all the ingredients.
- Once the cake is done, let cool, then drizzle the top with the icing.
Notes
*You can use store bought or homemade pumpkin butter, I used Trader Joe’s. This would also be delicious with apple butter.
Nutrition
Calories: 346kcal | Carbohydrates: 65g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 211mg | Potassium: 169mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1145IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
Needing to switch the flour to gluten free and my go to is King Arthur measure to measure but hoping for some suggestions or, maybe somebody has tried this with a gluten-free flour. Thanks in advanceNeeding to switch the flour to gluten free and my go to is King Arthur measure to measure but hoping for some suggestions or, maybe somebody has tried this with a gluten-free flour. Thanks in advance
I made my own pumpkin butter JUST so I could make this!!! (In Canada…pumpkin butter’s not a big thing here)
I made this with apple butter for my family’s Thanksgiving (I’m not a pumpkin fan) and it was delicious!! It was so light and moist and not at all dense. Really yummy!!
I thought this was really good. Moist in the middle, ymmy crumble topping. However, I had to make another half batch of the cake layer, because there was not enough to cover the middle layer. So that was weird…. Otherwise I followed the recipe exactly.
Made this two years ago (and I did apple butter instead of pumpkin butter) and I made it again today. It’s absolutely delicious! I don’t know what pumpkin butter is but I’m definitely going to find out and try this recipe again the way it’s written.