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Easy Vegan Pumpkin Snack Cake with Crumble Topping

This super easy to make vegan pumpkin snack cake with a crumble topping is like the best combination of my pumpkin quick bread and coffee cake. It’s so soft, tender, and covered with a cinnamon spiced crumble topping. Perfect with a cup of coffee in the morning or for a light dessert!

Slices of vegan pumpkin crumble cake on brown parchment paper with white icing dripping down the sides of the cake slices. Mini pumpkins, cinnamon sticks, and brown sugar are next to the cake slices.

I love desserts that double as breakfast. And this cake totally does both.

This cake is so soft and tender with the perfect crumb texture thanks to the pumpkin and vegan yogurt combination. Sweetened with brown sugar and a heaping tablespoon of pumpkin pie spice, and all without dairy or eggs!

This is such a yummy way to wake up on a fall morning, especially when paired with a pumpkin spice latte!

Ingredients

For the full list of ingredients, complete with recipe quantities, please see the recipe box below.

Ingredients for the pumpkin snack cake in various glass bowls and plates on a wood tabletop are filled with the ingredients. Black and white labels have been added to name each ingredient.
  • Flour: All purpose flour is all you need for this cake. And yes, you can replace it with your favorite gluten free flour blend if needed! See the substitutions below for more details.
  • Sugar and Brown sugar: The combination of both adds the right amount of sweetness and the brown sugar adds that touch of molasses flavor.
  • Yogurt: Using yogurt helps as both the egg replacer and to lighten the cake texture. I use Silk soy yogurt that is unflavored and unsweetened but you can use your favorite yogurt. Just use one that is unflavored so you don’t have competing flavors.
  • Pumpkin: Pure pumpkin puree is all you need – don’t use pumpkin pie filling. That has spices added to it along with other stabilizers that will affect the taste and texture of this cake.

For the crumble topping, you will need:

Ingredients for the crumble topping in glass and small black pinch bowls. Black and white labels have been added to name each ingredient.

Substitutions

Need to make this gluten free? You can! Use your favorite gluten free flour blend in an equal amount for this cake. My personal favorite brand is King Arthur Measure for Measure. Because pumpkin is so moist, you shouldn’t need to add any additional plant based milk to this recipe, but if your batter looks really thick, go ahead and add a splash.

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Making this cake is super simple! Here is a quick overview of how to make this cake.

  1. Make the crumble topping. Mix together the melted vegan butter with the flour, sugar, and pumpkin pie spice. It should resemble wet crumbly sand. Set it aside.
  2. Next, make the cake batter. Start by whisking together the wet ingredients, before adding all the dry ingreidnets at once into the same bowl.
  3. Pour it into a prepared 8×8-inch (20×20-cm) baking dish. Sprinkle the crumble topping on top.
  4. Bake the vegan pumpkin snack cake for about 40 minutes. Remove it from the oven and let it cool at least 45 minutes before drizzling over top a simple icing. Serve and enjoy!!
A glass bowl is filled with the mixed crumble topping mixture. It rests on a wood tabletop.
First, mix up the crumble topping.
A glass mixing bowl is filled with the cake batter for the pumpkin snack cake. A silver whisk is in the thick batter. The bowl rests on a wood tabletop.
Then make the pumpkin cake batter.
A square silver baking pan lined in parchment paper and filled with the pumpkin cake batter before baking is on a wood tabletop. The parchment paper is being held in place with 4 clips.
Fill the prepared cake pan with the batter.
A square silver baking pan lined with white parchment paper and filled with the raw pumpkin batter and covered in the crumble topping before baking. The parchment paper is being held in place by 4 clips. The baking pan is on a wood tabletop.
Cover with crumble topping and bake! Don’t forget to take the clips off before placing in the oven.

How to Store

Countertop: Cover cooled leftovers tightly and store at room temperature for up to 3 days on the countertop.

Fridge: Wrap up the cooled leftovers and store in an airtight container in the fridge for up to 1 week.

Freezer: Wrap the cake well and store in a freezer safe container for up to 3 months. Allow the cake to thaw in the fridge overnight before bringing to room temperature to serve.

Side view of the pumpkin crumble cake so that you can see the interior of the cake as well as the crumble topping with white icing. Mini pumpkins and cinnamon sticks are next to the cake.

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Slices of vegan pumpkin crumble cake on brown parchment paper with white icing dripping down the sides of the cake slices. Mini pumpkins, cinnamon sticks, and brown sugar are next to the cake slices.

Vegan Pumpkin Snack Cake with Crumble Topping

Easy to make vegan pumpkin snack cake with a crumble topping is so soft, tender, and covered with a cinnamon spiced crumble topping.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American, Baked Goods
Keyword: cakes and cupcakes, dessert, pumpkin, vegan baking
Servings: 16 slices
Calories: 189kcal

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • parchment paper
  • 8×8-inch baking pan (20×20-cm)

Ingredients

Pumpkin Cake

  • 3/4 cup plant based milk soy milk recommended
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup plant based yogurt plain and unsweetened
  • 1/4 cup oil
  • 1/2 cup pumpkin
  • 1 tablespoon vanilla
  • 2 cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Crumble Topping

  • 2 tablespoons plant based butter melted
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • Pinch salt

Instructions

  • Preheat the oven to 350°F/180°C and line an 8×8-inch (20×20-cm) baking dish with parchment paper and lightly spray with oil. Set aside. Make sure the oven rack is in the middle of the oven.
  • Make the crumble topping. In a small bowl, combine the ingredients for the topping. Mix until crumbles form and all the flour is saturated with butter. It should be wet and crumbly sand in texture. Set aside.
  • Mix the wet ingredients. In a large bowl with a whisk, combine the plant based milk with the brown sugar, granulated sugar, yogurt, oil, pumpkin, and vanilla. Whisk well until the ingredients are all combined.
  • Add the dry ingredients. Into the same bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well, using a whisk again or a spatula to help scrape the sides and bottom of the bowl.
  • Transfer and top. Pour the pumpkin batter into the prepared baking pan. Cover with the crumble mixture.
  • Bake. Bake the cake uncovered for 35 to 40 minutes, making sure to NOT open the oven door for the first 30 minutes of baking. This is a critical time for the cake to rise. The cake is done when it has pulled away slightly from the sides of the pan and a toothpick inserted into the center of the cake pulls out clean.
  • Cool and serve. Set the cake in the hot baking pan on a wire cooling rack and let cool for at least 45 minutes. Slice, serve, and enjoy!!
  • Optional: Mix 1 cup powdered sugar with 1 tablespoon of water. Drizzle the icing over the top of the cake before serving.

Notes

How to Store
Countertop: Cover cooled leftovers tightly and store at room temperature for up to 3 days on the countertop.
Fridge: Wrap up the cooled leftovers and store in an airtight container in the fridge for up to 1 week.
Freezer: Wrap the cake well and store in a freezer safe container for up to 3 months. Allow the cake to thaw in the fridge overnight before bringing to room temperature to serve.

Nutrition

Calories: 189kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Sodium: 130mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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