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This Dairy Free Pumpkin Coffee Cake is easy, delicious, and the perfect fall treat. Dairy-free fall baking never tasted so good!
Whether you have a dairy allergy, you are lactose intolerant, or you are simply trying to cut back on dairy in your diet, this Dairy Free Pumpkin Coffee Cake is going to wow you! While most traditional coffee cake recipes call for milk, I decided to try a version with creamy cashew milk.The result is just as delicious and satisfying as the regular version. Perhaps my favorite part is the crumb topping with the glaze – SO good!
Make this coffee cake for a fun fall breakfast, or serve as a dairy-free fall dessert. Dairy-free fall baking has never tasted so good! Between the pumpkin and cinnamon – it screams autumn!
Let’s make it!
how to make coffee cake dairy free
The easy access and availability of plant-based milks has been a game changer when it comes to baking dairy-free desserts. I tend to bake with cashew milk and almond milk, the most, but those are not the only two options.
This recipe calls for cashew milk. Cashew milk is a plant-based dairy free milk option and I like using it in this recipe for coffee cake because it’s thick and creamy and lends itself well to the consistency of coffee cake. Between the cashew milk and the pumpkin, this cake is moist and so full of fall flavor.
Dairy Free Coffee Cake Step by Step
Step 1: Make the cake
This recipe consists of three major steps. The first is to make the cake. Here is a brief overview. You will find the full recipe, including ingredient amounts in the recipe card below.
Prepare a 9×13 inch cake pan by lining it with parchment paper or spraying it with non-stick spray. The base of the cake includes pantry staples. Most of the ingredients you likely already have on hand.
A few tips:
- Make it vegan by using flax eggs in place of eggs.
- Be sure that you are using pumpkin pureé and not pumpkin pie mix
- I prefer cashew milk, but you can substitute almond milk as well
Step 2: Make the crumb topping
You are going to love the crumb topping for this dairy-free coffee cake. It adds so much flavor, and the texture. To make crumb topping for coffee cake, you’ll need:
- coconut oil – if you do not have coconut oil, substitute butter
- brown sugar
- flour
- cinnamon
Step 3: Make the glaze
The male glaze that tops this dairy free coffee cake pulls the whole recipe together and is quite possibly my favorite part. To make the glaze you’ll combine the following ingredients:
- powdered sugar
- maple syrup
- cashew milk
Most plant-based milks can be easily used as a 1 to 1 replacement in any recipe that calls for milk. A plant based diet doesn’t mean you have to quit eating your favorite foods, they just have to be adjusted a little.
This coffee cake has been a favorite for a long time and it was super easy to make changes with none of the flavor being compromised. It is just as delicious as my original recipe, with the benefit of being free of any animal products.
The cake is moist and full of fall flavor, the crumble topping is addictive, and the maple glaze pulls it all together. This cake is so good and I hope you enjoy it as much as we do whether it’s served as a dairy-free dessert or a dairy-free breakfast or snack! Enjoy!
(Here’s my go-to traditional crumb coffee cake recipe!)
Dairy Free Pumpkin Coffee Cake
Ingredients
CAKE INGREDIENTS
- 1/2 cup coconut oil room temperature
- 2 cups sugar
- 1 15 oz can pumpkin
- 2 eggs or flax eggs
- 2 teaspoons vanilla
- 2 1/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup cashew milk
CRUMB TOPPING INGREDIENTS
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1 cup flour
- 1/2 teaspoon cinnamon
GLAZE INGREDIENTS
- 2/3 cup powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons cashew milk
Instructions
CAKE DIRECTIONS
- Preheat oven to 350° F and line a 13×9 cake pan with parchment paper.
- In a large bowl, combine coconut oil and sugar until well mixed.
- Add in the eggs (or flax eggs), pumpkin, and vanilla. Stir well.
- Add in the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just mixed.
- Add the cashew milk and mix until smooth.
- Pour into prepared pan.
CRUMB TOPPING DIRECTIONS
- In a small bowl, combine coconut oil, brown sugar, flour, and cinnamon.
- Mix until well combined and crumbly.
- Evenly sprinkle over the cake mixture.
- Bake cake for 45-50 minutes.
- Let cool before glazing.
GLAZE DIRECTIONS
- Mix powdered sugar, maple syrup, and Cashew Milk together in a small bowl until smooth.
- Drizzle over cooled cake.
Vegan Dairy Free Pumpkin Coffee
Since I was making this coffee cake dairy free, I also wanted to try to make it completely vegan. I made one with flax eggs and it came out awesome. If you’re vegan or maybe have an egg allergy, the flax eggs are the perfect option. If you have never made a flax egg before, it’s super easy.
- Place 1 tablespoon ground flax seed with 3 tablespoons water.
- Stir together and place it in the fridge for 15 minutes. It will gel up and then it’s ready to use in place of an egg.
I made two of those to replace the eggs in this dish. Making it this was made it a little more dense, but the flavor was the same. It was a nice cross between pumpkin pie and coffee cake. Either way, it is so delicious!
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