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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American, Baked Goods
Calories: 189
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • parchment paper
  • 8x8-inch baking pan (20x20-cm)

Method
 

  1. Preheat the oven to 350°F/180°C and line an 8x8-inch (20x20-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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer and top. Pour the pumpkin batter into the prepared baking pan. Cover with the crumble mixture.
  6. 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.
  7. 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!!
  8. 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.