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Pumpkin Coffee Cake

moka coffee pot
This cozy pumpkin coffee cake blends rich espresso flavor with warm spices and a sweet streusel topping for a moist, craveable vegan treat.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 servings
Calories 265 kcal

Ingredients
  

For the cake:

  • 1½ cups all-purpose flour
  • ¾ cup pumpkin purée
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ¼ cup brewed coffee strong, please
  • ¼ cup melted coconut oil
  • 1 tbsp ground flaxseed + 3 tbsp water flax egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

For the streusel topping:

  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup coconut oil solid
  • 1 tsp cinnamon
  • 1 tbsp ground espresso

Instructions
 

  • Preheat oven to 350°F (175°C), and grease your pan like the responsible queen you are.
  • Whisk flaxseed with water and let it sit while you pretend it’s working hard.
  • In a large bowl, mix pumpkin purée, sugar, maple syrup, coffee, oil, vanilla, and flax egg.
  • In another bowl, whisk flour, cinnamon, nutmeg, baking soda, powder, and salt.
  • Combine dry and wet ingredients, stir until smooth and emotionally stable.
  • Pour batter into the pan and spread evenly like your favorite foundation.
  • For streusel, mash flour, sugar, cinnamon, espresso, and oil together until crumbly and glorious.
  • Sprinkle topping evenly over batter—don’t be stingy.
  • Bake for 35 minutes or until a toothpick comes out mostly clean but not emotionally distant.
  • Let cool before slicing unless you love third-degree tongue burns.

Notes

Nutritional Values (Per Serving)

  • Calories: 265
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 3g

Vitamins & Minerals (Per Serving)

  • Iron: 9%
  • Vitamin A: 15%
  • Calcium: 6%
  • Magnesium: 7%
  • Potassium: 5%

Extra Notes & Flavor Tips

  • Swap coffee for espresso for extra drama.
  • Add chopped pecans to the streusel if you’re feeling crunchy and rich.
  • Sprinkle powdered sugar before serving for that "I bake on weekends" energy.
  • Store in an airtight container or eat all nine squares before it cools.
  • Serve with whipped coconut cream or your best fake smile at brunch.
This Pumpkin Coffee Cake is here to bring caffeine, spice, and main-character energy straight to your plate.