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maple pumpkin coffee cake

maple pumpkin coffee cake

a deliciously moist and fluffy pumpkin cake sweetend with maple sugar and maple syrup. this cake is naturally vegan and packed with all the wonderful flavors of fall. enjoy a slice (or two) with a cup of your favorite coffee or tea.
4.75 from 12 votes
Prep Time 20 mins
Cook Time 50 mins
Cooling Time 30 mins
Total Time 1 hr 40 mins
Course Breakfast, brunch, Celebrations
Cuisine American
Servings 1 9" round cake


  • 9" springform pan
  • parchemnt paper
  • mixing bowl
  • whisk and spatula


pumpkin spice crumb topping

  • 1/2 c (100g) brown sugar
  • 1/2 c (60g) all purpose flour
  • 2 tsp pumpkin spice
  • 1/4 c canola oil or melted butter (use vegan butter to keep dairy free)

cinnamon filling

  • 3 tbsp (35g) brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp cocoa powder, optional for color

maple pumpkin coffee cake

  • 1/3 c (79ml) milk or nut milk
  • 1 tsp lemon juice
  • 2 c (240g) all purpose flour
  • 1 tbsp pumpkin spice see notes
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c (118ml) canola or olive oil
  • 1 c (150g) maple sugar sub with 3/4 c (150g) light brown sugar
  • 1/3 c (79ml) maple syrup
  • 1 1/4 c (312g) pumpkin puree
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp maple extract, optional

maple glaze

  • 1/2 c (60g) powder sugar, sifted
  • 1/4 c (60ml) maple syrup


spiced crumble topping

  • Combine the brown sugar, flour and pumpkin spice in a small mixing bowl. Whisk until well combined. Stir in oil or melted butter (vegan or unsalted). Mix until well combined and like the texture of wet sand. Set in the fridge to chill until ready to top.

maple pumpkin coffee cake

  • Preheat the oven to 350 F. Line a 9" spring from pan with parchemnt paper on the bottom. Lightly grease pan if not non stick. Set aside.
    Add lemon juice to the milk or nut milk. Stir and sit for about 5-10 minutes to curdle (or just use 1 :1 buttermilk).
  • Make the filling by combining all ingredients in a small mixing bowl until well combined. Set aside.
  • Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt. Set aside.
  • In a larger mixing bowl, whisk together the oil and sugar until smooth and well combined with no brown sugar lumps. Add the maple syrup, pumpkin puree, vanilla and maple extracts. Whisk until smooth and fully combined.
    Pull the spiced crumble from the fridge. Set aside.
  • Add dry ingredients to the wet, alternating with the curdled milk or nut milk (or buttermilk) in this order: dry, milk, dry, milk, dry. Stir each addtion until just incorporated. Some flour streaks or milk is fine.
  • Pour 1/2 better into the prepared pan. Swirl in the cinnamon filling. Add the remaining 1/2 of the batter to the top of the filling. Top with the final layer with the spiced crumble topping. Press gently into the batter.
  • Bake at 350 F for about 45-55 minutes. Look for a golden brown top, with edges of the cake pulled slightly away from the edges of the pan. A cake tester or toothpick inserted into the center of the cake should be mostly clean with a few moist crumbs.
  • Remove the cake from the oven. Rest in the pan on a cooling rack for 15-20 minutes. Gently release the side of the springform pan. Remove and allow cake to cool to room temperature on the cooling rack. Top with maple glaze.

maple glaze

  • Sift the powdered sugar into a mixing bowl. Stir maple syrup into the powdered sugar. Add more or less to reach desired consistency. Pour over a mostly cooled coffee cake.
Keyword easy pumpkin dessert, maple cake, pumpkin coffee cake, vegan cake
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