Dairy-Free Pumpkin Coffee Cake

Pumpkin Coffee Crumb Cake cut into squares and drizzled with maple glaze, showing moist layers and cinnamon crumble topping.

Pumpkin Coffee Crumb Cake

If you love cozy fall bakes, this Pumpkin Coffee Crumb Cake will be your new favorite treat. It’s soft, tender, and perfectly moist with just the right balance of warm spices and a buttery cinnamon crumble topping. Every bite tastes like fall mornings and fresh coffee, the kind of comfort you crave all season long.

Slice of Pumpkin Coffee Crumb Cake topped with maple glaze beside a can of Native Forest Organic Simple Coconut Milk.

This recipe is completely dairy-free, made with Native Forest Organic Simple Coconut Milk. The coconut milk adds a subtle richness and keeps the cake light and fluffy without any heaviness. Top it off with a simple maple glaze, and you’ve got the perfect brunch, dessert, or holiday bake to share.
 

Cinnamon Crumble Topping

Ingredients:

  • ½ cup (110g) melted butter

  • 1 cup (125g) all-purpose flour

  • 1 cup (220g) light brown sugar

  • ⅛ tsp salt

  • 1 tbsp cinnamon powder

Instructions:

  1. In a bowl, mix together the flour, brown sugar, salt, and cinnamon.

  2. Pour in melted butter and stir with a fork until crumbly.

  3. Chill in the fridge or freezer while you make the cake batter.

Pumpkin Cake

Ingredients:

  • ½ cup + 1 tbsp (135ml) Native Forest Organic Simple Coconut Milk, room temperature

  • 1 tsp white vinegar

  • ⅔ cup (150g) light brown sugar

  • 1 cup (260g) pumpkin puree (not pumpkin pie filling)

  • ⅓ cup + 1 tbsp (100ml) vegetable oil

  • 2 tbsp unsulfured molasses (optional, for depth of flavor)

  • 2 tsp vanilla extract

  • 2¼ cups (280g) all-purpose flour

  • 1 tbsp cornstarch

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon powder

  • 1 tsp pumpkin spice or chai spice powder

  • ¼ tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Grease and line an 8x8-inch pan with parchment paper, leaving a bit of overhang.

  3. In a bowl, whisk together coconut milk, vinegar, brown sugar, pumpkin puree, oil, molasses (if using), and vanilla.

  4. In another bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, pumpkin spice, and salt.

  5. Combine wet and dry ingredients, stirring until smooth.

  6. Pour half the batter into the prepared pan and sprinkle half the crumble topping.

  7. Add the remaining batter, then top with the rest of the crumble.

  8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let cool for at least 45 minutes before glazing.

Maple Glaze

Ingredients:

Instructions:

  1. In a small bowl, whisk powdered sugar, maple syrup, and coconut milk until smooth.

  2. Drizzle over the cooled cake before slicing.

Serving Ideas

This cake pairs perfectly with a warm latte or chai. Serve it for brunch, dessert, or as an afternoon treat — it’s that versatile. For extra crunch, add chopped pecans or walnuts to your crumble topping before baking.

Recipe Notes

  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5.

  • Warm individual slices for 10–15 seconds in the microwave before serving.

  • Want to make it ahead? Bake the cake a day before, then glaze just before serving.

by @pastrybysaloni

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Baked Goods Breakfast Coconut Milk Desserts

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