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Bird's eye view of our vegan pumpkin coffee cake cut into uneven slices

Pumpkin Coffee Cake

  • Author: Vicky & Ruth
  • Total Time: 1 hour
  • Yield: 12 servings 1x


If you're a pumpkin lover, you must try our pumpkin coffee cake! Super moist, with a sweet, crunchy tahini oat topping that is to die for.  Do you prefer traditional streusel? We give you that option as well!


  • 2 flax "eggs" (2 tbsp ground flax + 1/3 cup water or plant  milk) or 2 eggs
  • 1 cup canned pumpkin puree
  • 3 tbsp agave nectar or maple syrup
  • 1/3 cup coconut oil, melted or neutral flavor oil (such as grape seed, sunflower or avocado)
  • 1 tsp natural vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 2/3 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice (or to taste)
  • 1/2 teaspoon salt
  • Topping
  • 1/3 cup tahini
  • 2 tbsp confectioners sugar
  • 1 tbsp maple syrup or agave
  • 2 tbsp plant milk (see note)
  • 1 cup rolled oats


  1. Preheat oven to 350°F. Lightly grease the bottom and sides of a 9 inch round cake pan and line it with parchment paper
  2. Combine  water or almond milk and ground flax (if using flax eggs). in a small bowl. Set aside
  3. In a large bowl, whisk together pumpkin puree, agave or maple, oil and vanilla extract. Add almond milk/flax mixture (or eggs) and mix well
  4. In a separate bowl, combine flour, baking powder,  brown sugar, pumpkin pie spice and salt and Slowly add to the pumpkin mixture, whisking gently until just incorporated (do not over mix!). Set aside
  5. To prepare the topping, whisk together the tahini, confectioners sugar and maple syrup. Is the mixture is too thick, and hard to whisk, add the plant milk (see note). Add the oats and mix well, until they're well coated. Using your hands, sprinkle the oat mixture on top of the cake batter
  6. Bake at 350F  for 40 minutes, or until a toothpick inserted into the center comes out clean


Depending on the brand of tahini you use, it will be thicker, or more liquid. If your tahini is very thick, use the milk to loosen it.

  • Prep Time: 20 min
  • Cook Time: 40 min
  • Category: Dessert
  • Method: Baking


  • Serving Size: 1 slice
  • Calories: 252
  • Sugar: 17.9
  • Sodium: 105.2
  • Fat: 9.6
  • Saturated Fat: 5.2
  • Unsaturated Fat: 3.8
  • Trans Fat: 0
  • Carbohydrates: 37.6
  • Fiber: 2.3
  • Protein: 4.1
  • Cholesterol: 0

Keywords: pumpkin, pumpkin spice, coffee cake, vegan

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