The Ultimate Vegan Pumpkin Crumb Cake: Moist, Spiced & Perfect for Fall

Prepare to fall in love with this **Vegan Pumpkin Crumb Cake** – an irresistibly moist, wonderfully soft, and beautifully spiced pumpkin cake crowned with a delectable, crunchy pecan streusel topping. This recipe is not only incredibly easy to bake but also promises a truly delicious experience, making it an ideal treat for the cozy autumn season.

One of the standout features of this recipe is its ingenious use of a whole tin of pumpkin puree. Say goodbye to that annoying leftover spoonful of puree languishing in your fridge! This ensures no waste and contributes to an exceptionally moist cake bursting with rich pumpkin flavor. It’s truly the perfect centerpiece for any fall gathering or a comforting treat on a chilly afternoon.

While pumpkin in baking may be a more common tradition in the US than in the UK, my absolute adoration for baking with pumpkin knows no bounds. I honestly believe that pumpkin spice is my ultimate favorite cake flavor, especially when it’s perfectly complemented by a crisp, buttery pecan streusel – just like the one gracing this incredible vegan pumpkin crumb cake!

Every bite of this cake offers a delightful textural contrast: the wonderfully soft, yielding pumpkin cake beautifully balances the satisfying crunch of the crumble topping. The flavor profile is a symphony of warming spices, earthy pumpkin, and nutty pecans. It is a combination so divine, you’ll find it incredibly difficult to stop at just one slice!

Why This Vegan Pumpkin Crumb Cake Will Be Your New Fall Favorite

This recipe isn’t just another pumpkin cake; it’s meticulously crafted for maximum flavor, moisture, and ease. Here’s why it stands out as the ultimate fall baking project:

• No Leftover Puree: This recipe brilliantly uses a full 425g (15 oz) can of pure pumpkin puree, eliminating common kitchen waste and ensuring every slice is packed with authentic pumpkin flavor and exceptional moistness.
• Perfect Harmony of Textures: Experience a delightful contrast with every bite. The cake itself is incredibly soft and tender, while the generous pecan streusel topping provides a wonderfully crisp and buttery crunch.
• Rich, Warming Spices: Infused with a carefully balanced blend of aromatic pumpkin spices, this cake truly embodies the essence of autumn, delivering comforting warmth and seasonal cheer.
• Effortless and Accessible: Designed with simplicity in mind, the straightforward steps and readily available ingredients make this recipe approachable and enjoyable for bakers of all experience levels.
• Completely Plant-Based: A fantastic dairy-free and egg-free dessert option that proves vegan baking can be just as, if not more, delicious and satisfying than traditional counterparts, without compromising on taste or texture.
• Versatile for Any Occasion: Whether you’re seeking a special breakfast treat, a comforting brunch item, an indulgent afternoon snack, or a show-stopping dessert, this pumpkin crumb cake fits the bill perfectly.

Ingredient Spotlight: What You’ll Need for the Perfect Vegan Pumpkin Crumb Cake

Let’s take a closer look at each essential ingredient that contributes to the success and incredible flavor of this vegan pumpkin crumb cake. Understanding their roles will help you achieve the best results.

• Plain (All-Purpose) Flour: This forms the foundational structure of our cake and streusel. Regular plain flour (or all-purpose flour in the US) is ideal here, providing the perfect balance of tenderness and stability. I strongly advise against substituting it with wholemeal (whole wheat) flour, as its higher fiber content and denser texture will result in a significantly heavier and less fluffy cake. While I haven’t personally tested this specific recipe with gluten-free flour, many bakers find success using a 1:1 gluten-free baking blend that contains xanthan gum. However, results can vary greatly depending on the brand and blend, so proceed with caution if adapting for gluten-free diets.
• Sugar (Light Brown Soft & Caster Sugar): This recipe calls for a thoughtful blend of two types of sugar: light brown soft sugar and caster (superfine) sugar. The light brown sugar is crucial for imparting a deep moisture, a subtle hint of caramel-like flavor, and a beautiful golden color to the cake. Caster sugar, with its finer granules, dissolves easily and contributes to a wonderfully tender crumb. While you *can* use all of one type of sugar, be aware that this might subtly alter the cake’s overall texture, moisture level, and color. Granulated sugar can be used as a suitable alternative to caster sugar. It is vital not to substitute these sugars with artificial sweeteners or liquid sugars (such as maple syrup or agave nectar), as their chemical properties will drastically change the cake’s structure and consistency, often leading to a dense or gummy result.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Both of these leavening agents are absolutely essential for a perfectly risen and fluffy cake, and they are not interchangeable. Baking powder is a double-acting leavener that provides initial lift when mixed with liquids and then further lift in the heat of the oven. Bicarbonate of soda, on the other hand, requires an acidic ingredient to activate and produce carbon dioxide bubbles. In this recipe, it reacts with the acidic pumpkin puree and vinegar, ensuring a beautiful rise and a tender, open crumb. Using both ensures optimal leavening and prevents a dense cake.
• Pumpkin Spice: This fragrant blend of warming spices is the very heart and soul of this autumnal cake, delivering its quintessential fall flavor. In the UK, while sometimes found in larger supermarkets (like M&S or online), it might not be as universally available as in the US. The good news is that crafting your own pumpkin spice blend at home is incredibly simple and allows you to customize the intensity. Instructions for a perfect homemade blend are provided further down this post. I also incorporate a touch of ground cinnamon into the streusel topping for an extra layer of warmth, but you could certainly use more pumpkin spice in the streusel as well.
• Tinned Pumpkin Puree: For this recipe, it is paramount to use pure pumpkin puree, and critically, NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which would throw off the flavor balance of our cake. Pure pumpkin puree is available in many larger UK supermarkets (check Sainsbury’s, Tesco, Waitrose, or online grocers like Ocado and Amazon, often hidden in the ‘American section’ of the world foods aisle). The convenience of using a full can means no waste and guarantees consistent moisture and rich flavor. Should you prefer, or if tinned puree is unavailable, making your own fresh pumpkin puree is also a straightforward process, with detailed instructions provided below.
• Oil (Neutral Flavored): Any neutral-flavored vegetable oil that is liquid at room temperature will work beautifully in this recipe. My preference is usually a light olive oil (ensure it’s not extra virgin, as its strong flavor can overpower the delicate pumpkin notes), but sunflower oil, rapeseed oil, or vegetable oil are all excellent choices. Oil plays a crucial role in vegan baking, contributing significantly to the cake’s moistness and tender crumb, effectively replacing the fats traditionally found in butter or eggs.
• Non-Dairy Milk (Unsweetened): The recipe calls for unsweetened non-dairy milk. While most varieties will work, I typically favor unsweetened soy milk for baking due to its higher protein content, which often yields results most similar to traditional dairy milk in terms of structure and richness. Unsweetened almond, oat, or rice milk are also good alternatives. However, please avoid using tinned coconut milk, as its high-fat content and distinct flavor are not suitable for this cake.
• Vinegar: A small amount of white wine vinegar or apple cider vinegar is a powerhouse ingredient in this vegan cake. It’s essential for activating the bicarbonate of soda (baking soda), creating a vigorous chemical reaction that produces carbon dioxide. This reaction is what helps the cake rise beautifully and contributes to its light, airy, and fluffy texture. Do not omit this ingredient!
• Vanilla Extract: While listed as optional, a good quality vanilla extract is highly recommended. It acts as a flavor enhancer, subtly boosting and rounding out the warming spices and pumpkin notes, adding an extra layer of deliciousness to the cake.
• Vegan Block Butter (for Crumble): For the ideal streusel topping, a firm vegan block butter (not a spreadable variety) is best. Brands like Flora Plant Butter work wonderfully. The cold, solid nature of block butter allows it to be properly rubbed into the dry ingredients, creating those distinct, crunchy breadcrumb-like clumps that are characteristic of a perfect crumble.
• Pecans: Chopped pecans are a fantastic addition to the streusel topping, providing both a lovely nutty flavor and a satisfying textural crunch that complements the soft cake. Their natural richness pairs beautifully with the pumpkin and spices. If you prefer, or if pecans are unavailable, walnuts or hazelnuts make excellent substitutes. For those with nut allergies or who simply prefer a nut-free option, the nuts can be easily omitted from the crumble topping.

How To Make The Best Vegan Pumpkin Crumb Cake: A Detailed Step-by-Step Guide

(For precise measurements and full instructions, please refer to the detailed recipe card conveniently located at the bottom of this page.)

Creating this delicious vegan pumpkin crumb cake is a surprisingly straightforward process. Follow these detailed steps to ensure a perfect, mouth-watering bake every single time:

1. Preheat Oven & Prepare Baking Tin: Begin by preheating your oven to 180°C (160°C fan/350°F/Gas Mark 4). Lightly grease a 23 cm (9 inch) square cake tin. Line the bottom of the tin with a strip of baking parchment, making sure to leave ample overhang on two opposite sides. This simple trick will make it incredibly easy to lift the finished cake out of the tin later.
2. Prepare Your Crumble Topping: Start with the delightful streusel! In a medium-sized mixing bowl, combine the plain flour, light brown soft sugar, and cinnamon (or pumpkin spice, if preferred for the crumble). Add the cold, diced vegan block butter. Using your fingertips, work the butter into the dry ingredients. Rub until the mixture thoroughly resembles coarse breadcrumbs, ensuring no large lumps of butter remain. This technique is key to achieving that wonderfully crumbly texture. If you’re adding them, stir in the chopped pecans. Now, gently squeeze small handfuls of the mixture together with your hands to form irregular clumps – these will bake up into beautiful, distinct crumble pieces. Place the bowl of crumble topping into the fridge to chill while you prepare the cake batter. Chilling helps the butter stay firm, which in turn leads to a crisper, more defined topping.




3. Combine Dry Ingredients for the Cake: In a large mixing bowl, thoroughly whisk together all the dry cake ingredients: the plain flour, pumpkin spice, baking powder, bicarbonate of soda (baking soda), salt, light brown soft sugar, and caster (superfine) sugar. Whisking vigorously for about 30 seconds ensures all the leavening agents and spices are evenly distributed throughout the flour, which is crucial for a consistent rise and flavor in your finished cake.




4. Mix Wet Ingredients into Dry: Create a small well in the center of your dry ingredients. To this, add the pumpkin puree, neutral oil, unsweetened non-dairy milk, vinegar, and vanilla extract. Using a balloon whisk or a sturdy spatula, gently stir the wet ingredients into the dry until the batter is just smooth and no dry lumps of flour remain. It’s absolutely crucial not to over-mix the batter, as excessive stirring can develop the gluten in the flour, leading to a tougher, denser cake texture. Mix only until everything is just combined.




5. Pour Batter into Prepared Tin: Carefully transfer the freshly made cake batter into your prepared square baking tin. Use a rubber spatula to gently spread the batter evenly across the bottom of the tin, ensuring a consistent and level layer. This even distribution is important for uniform baking and a beautifully flat top (before the crumble!).




6. Add the Streusel Topping: Retrieve your chilled streusel topping from the fridge. Evenly scatter the pecan crumble mixture over the entire surface of the cake batter, trying to get good coverage. Once distributed, very gently pat the topping down slightly with your hands. This light patting helps the crumble adhere to the cake during baking but still allows it to become wonderfully crisp and distinct, rather than sinking completely into the batter.




7. Bake to Perfection: Place the tin in your preheated oven and bake for approximately 55-60 minutes. The cake is fully baked when it feels firm to the touch in the center, and a wooden skewer or toothpick inserted into the middle comes out completely clean (without any wet batter clinging to it). Keep an eye on the top of the cake; if you notice the crumble starting to brown too quickly or excessively during baking, simply cover the tin loosely with a piece of aluminum foil to prevent it from burning while the cake continues to cook through.

Once baked, allow the cake to cool in the tin for about 20 minutes. This allows the cake to firm up slightly, preventing it from breaking. Then, use the overhanging parchment paper to carefully lift the cake out of the tin and transfer it to a wire rack to cool completely. This crucial cooling step ensures the best possible texture and flavor development. Once fully cool, store your delicious vegan pumpkin crumb cake in an airtight container to maintain its freshness for several days.

Expert Tips for a Flawless Vegan Pumpkin Crumb Cake

Achieving bakery-quality results at home is easier than you think with these professional tips and tricks:

• Accuracy in Measurement is Paramount: As with all my baking recipes, I wholeheartedly recommend using metric measurements with a digital kitchen scale rather than volumetric cup conversions. Cups are notoriously inaccurate, leading to inconsistent results that can significantly impact the outcome of your bake. A scale ensures precise measurements, yielding far better, more consistent, and ultimately more delicious results, not to mention often making the cleanup easier!
• Always Use Pure Pumpkin Puree: This cannot be stressed enough: double-check the label on your canned pumpkin puree to ensure it is 100% pure pumpkin. Do NOT use pumpkin pie filling, which contains added sugars, spices, and often other ingredients. These additives will throw off the carefully balanced flavors and sweetness of this recipe.
• Patience is a Virtue – Cool Completely: Resist the undeniable urge to slice into your warm vegan pumpkin crumb cake immediately after baking. Allowing the cake to cool completely, preferably on a wire rack, is absolutely crucial. Slicing warm cake can result in a slightly gummy texture, and it might also cause the cake to crumble or fall apart. True patience will be rewarded with the perfect, moist, and firm crumb.
• Customize Your Crumble Topping: While pecans offer a delightful, buttery crunch that perfectly complements the pumpkin and spices, feel free to experiment with other nuts. Finely chopped walnuts or hazelnuts would also be equally delicious, each adding their own unique flavor profile to the streusel. For those with nut allergies, or if you simply prefer a nut-free option, the nuts in the crumble topping can be omitted entirely without compromising the deliciousness and crisp texture of the streusel itself.
• Avoid Overmixing the Batter: When combining the wet and dry ingredients for the cake, mix only until they are just combined and no streaks of dry flour are visible. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and less tender cake. A few small lumps in the batter are perfectly normal and preferred over an overmixed, smooth batter.
• Ensure Oven is Fully Preheated: Always ensure your oven has reached the correct temperature and has been fully preheated for at least 15-20 minutes before placing your cake inside. An oven that isn’t hot enough can negatively affect the cake’s rise and overall texture, leading to a less desirable outcome.
• Creative Serving Suggestions: This vegan pumpkin crumb cake is absolutely delightful on its own, but it also shines with a few accompaniments. Consider serving a slice with a scoop of dairy-free vanilla ice cream, a generous dollop of homemade vegan whipped cream, or simply alongside a warm cup of coffee, tea, or a pumpkin spice latte. It’s truly versatile for breakfast, brunch, or a decadent dessert!

Craft Your Own Pumpkin Pie Spice Blend

For those outside of the US, an authentic pumpkin pie spice blend isn’t always readily available. While ‘mixed spice’ is a common UK equivalent, its flavor profile is distinctly different and not a true substitute if you’re aiming for that classic American pumpkin spice taste. The excellent news is that creating your own signature pumpkin pie spice blend at home is incredibly simple, requiring only a few common ground spices.

This homemade blend offers superior freshness and allows you to control the exact balance of flavors. To create your own custom pumpkin pie spice, you will need the following ground spices:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice

Simply combine all these spices in a small bowl and mix them thoroughly with a spoon or whisk until uniformly blended. This recipe yields a good batch, enough for several baking projects. You can easily halve or quarter the recipe if you only need a smaller quantity for a single cake. Store your homemade pumpkin pie spice in an airtight container in a cool, dark place, and it will keep its potency and fragrance for many months, making it perfect to have on hand for all your autumnal and festive baking endeavors throughout the season.

Homemade Pumpkin Puree: Fresh & Flavorful for Your Cake

While high-quality tinned pumpkin puree is incredibly convenient and performs beautifully in this vegan pumpkin crumb cake recipe (and can typically be sourced in larger UK supermarkets like Sainsbury’s, Tesco, Waitrose, or through online retailers such as Ocado and Amazon, often located in their ‘American’ or ‘world foods’ sections), making your own fresh pumpkin puree is surprisingly easy. It can also offer an even richer, more vibrant flavor and a slightly different texture to your bakes.

To embark on making your own pumpkin puree, you’ll need an eating pumpkin – such as a Sugar Pie pumpkin, Kabocha squash, or even a butternut squash, which makes an excellent and widely available substitute. It’s crucial to avoid carving pumpkins, as these are typically watery, stringy, and lack the sweet flavor and dense flesh ideal for baking. Here’s a simple, step-by-step guide to making your own:

1. Prepare the Pumpkin: Begin by carefully cutting your pumpkin or squash in half. A sharp, sturdy knife is recommended for safety.
2. Remove Seeds: Use a spoon or an ice cream scoop to thoroughly remove all the seeds and fibrous strands from the center of both halves. You can save the seeds for roasting if desired!
3. Roast the Pumpkin: Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper for easy cleanup. Roast the pumpkin in your preheated oven at approximately 200°C / 400°F / Gas Mark 6.
4. Cooking Time: The roasting time will vary significantly depending on the size, thickness, and variety of your pumpkin or squash. Keep a close eye on it and cook until the flesh is exceedingly tender and can be easily pierced with a fork. This typically takes anywhere from 45 minutes for a smaller butternut squash to 1.5 hours or more for a larger pumpkin.
5. Cool and Scoop: Once tender, remove the baking sheet from the oven and allow the pumpkin halves to cool slightly until they are comfortable enough to handle. Scoop the soft, cooked flesh out of the skin and transfer it directly to a food processor or a high-speed blender.
6. Puree to Smoothness: Process or blend the pumpkin flesh until it is completely smooth and creamy. If the puree appears too thick or stiff for your liking, you can add a tablespoon of water (or unsweetened non-dairy milk) at a time, blending after each addition, until it reaches your desired consistency. It’s important to note that I do not recommend boiling the pumpkin to cook it, as this method introduces too much excess moisture, resulting in a watery puree that is not ideal for the precise liquid balance required in baking recipes.

Your freshly made homemade pumpkin puree can be used immediately in this recipe, stored in an airtight container in the refrigerator for up to one week, or frozen in portions for several months for future baking projects.

If you’ve had the pleasure of trying this delightful vegan pumpkin crumb cake recipe, I would absolutely love to hear about your experience! Please take a moment to rate it, leave a comment below with your thoughts, or share your creation by tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess. Your feedback and beautiful photos are always greatly appreciated and inspire me to create more delicious recipes!

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5 from 2 votes

Vegan Pumpkin Crumb Cake

Vegan pumpkin crumb cake – an extra moist, soft, spiced pumpkin cake with a crunchy pecan crumble topping; it is so easy to make and so delicious!

Course Dessert

Cuisine American

Keyword cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 16 people

Author Domestic Gothess

Ingredients

Crumble Topping:

• 150 g (1 ¼ cups) plain (all-purpose) flour
• 90 g (½ cup) light brown soft sugar
• 2 ½ teaspoons cinnamon
• 100 g vegan block butter cold and diced
• 75 g (½ cup) pecans roughly chopped (optional)

Cake:

• 340 g (2 ¾ cups) plain (all-purpose) flour
• 3 ½ teaspoons pumpkin spice
• 3 teaspoons baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• ½ teaspoon salt
• 200 g (1 cup) light brown soft sugar
• 100 g (½ cup) caster (superfine) sugar
• 425 g (15 oz) pumpkin puree
• 150 ml (½ cup + 2 Tablespoons) neutral oil (I use olive)
• 90 ml (6 Tablespoons) unsweetened non-dairy milk (I use soy)
• 1 ½ teaspoons vinegar
• 2 teaspoons vanilla extract

Instructions

• Preheat your oven to 180°C/160℃ fan/350°F/gas mark 4. Lightly grease a 23 cm/9 inch square cake tin and line with a strip of baking parchment, leaving the ends overhanging so that it is easy to lift the cake out later.
• To make the crumble topping, stir together the plain flour, light brown soft sugar and cinnamon in a bowl. Add the cold, diced vegan block butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs and no large lumps of butter remain. Stir in the chopped pecans (if using) and gently squeeze portions of the mixture together with your hands so that it forms small clumps. Set the bowl aside in the fridge while you prepare the cake batter.
• In a large bowl, whisk together the plain flour, pumpkin spice, baking powder, bicarbonate of soda (baking soda), salt, light brown soft sugar and caster (superfine) sugar until well combined.
• Add the pumpkin puree, neutral oil, unsweetened non-dairy milk, vinegar, and vanilla extract to the dry ingredients. Stir with a balloon whisk until the batter is smooth and no dry lumps of flour remain. Be careful not to over-beat the batter.
• Pour the batter into the prepared tin and spread it level using a spatula. Evenly sprinkle the chilled crumble topping over the entire surface of the batter and very gently pat it down slightly.
• Bake for 55-60 minutes, or until the cake is firm to the touch in the center and a skewer inserted into the middle comes out clean. If the top begins to brown too much during cooking, cover it loosely with aluminum foil partway through the baking process.
• Allow the cake to cool in the tin for approximately 20 minutes before using the overhanging parchment paper to carefully lift it out. Transfer the cake to a wire rack to cool completely. Once fully cooled, store the vegan pumpkin crumb cake in an airtight container to maintain its freshness.

Notes

• For additional tips, detailed explanations, and step-by-step photos, please refer to the main post above.
• As emphasized in all my baking guides, I highly recommend using metric measurements with a digital kitchen scale over volumetric cup conversions. Cups can be highly inaccurate and lead to inconsistent results. A digital scale will provide much more precise and reliable outcomes, and often results in less mess too!