Vegan Pumpkin Snickerdoodle Coffee Cake

There is something really wonderful about coffee cake. I love when it’s cold outside and you can cozy up with a hot cup of tea or coffee and enjoy a sweet treat. That morning ritual is so soothing and relaxing. Unfortunately for us here in Malaysia, the calendar may say December, but it’s as hot as usual out.  Thank goodness for air conditioning! With the A.C. on, I can cuddle up in a blanket with a Chai tea and a piece of coffee cake and pretend to be back home.

This delightful recipe was passed along to me by my wonderful sister-in-law via the BakeaholicMama. The original recipe comes from the amazing Joy the Baker. Joy’s original recipe makes two loaves of quick bread (yeast-free bread). I tweaked things just a bit and made a coffee cake! I’m particularly in love the crumb topping which Joy made extra special by including a bit of salt. Even the tiniest amount of salt can have such an impact in a recipe…and in this case, complements the sweetness of the cake beautifully.

2 cups all-purpose flour
1 3/4 cups whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 rounded tablespoons cinnamon
1 15 oz can puréed pumpkin (not pumpkin pie mix)
1 cup vegetable oil OR applesauce
1/3 cup liquid sweetener (agave or maple syrup)
2/3 cup water


1/2 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons cinnamon
2 tablespoons vegetable oil


Preheat oven to 350° F and lightly grease a 9×13 inch rectangular cake pan.

In a large mixing bowl combine both flours, brown sugar, baking soda, baking powder, salt, and cinnamon.

In a separate mixing bowl combine pumpkin, oil, agave or maple syrup, and water together until well incorporated.

Pour the liquid mixture in with the dry ingredients and mix well. Batter will be thick. Pour into the prepared cake pan and set aside.

In a small bowl, prepare the topping. Combine flour, sugar, salt, cinnamon and vegetable oil. You can use a fork or your fingers to mix until everything starts to clump together like crumbs. Sprinkle the topping evenly over the cake.

Bake for 35-40 minutes or until a fork inserted into the center comes out clean. Let cool for at least 20 minutes before serving. Enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

10. December 2012 by Stephanie Watkins
Categories: Baking, Breakfast, Holidays | Tags: , , , , , , , , | 13 comments

Comments (13)

  1. This looks so crumbly and inviting! I like it that you gave an option for oil or applesauce. I agree that there’s something very soothing about a hot drink and something sweet on a chilly day. If I could share the cold weather we’re experiencing here, I’d gladly do a little trade! :)

    • Thanks Cadry! We would gladly take some of your cold weather here!! Maybe instead of a cookie exchange we can do a weather exchange this Christmas!! :)

  2. Love love love this idea! I’ll hopefully get around to blogging about it later but I made a few customizations:
    water—> steeped 2 bags of chai tea
    all purpose and whole wheat flour—> subbed all for spelt, kamut, and millet flour (produced a light, buttery, crumbly crumb)
    vegetable oil—> added more pumpkin puree, used coconut oil instead

    added cocoa powder
    topped with walnuts
    drizzled with melted chocolate chips when baked

  3. What size can of pumpkin? 15 oz or 29 oz? Thank you :)

  4. This looks amazing! Wish I had an oven here in Singapore.maybe I will have to invest in a small one just for the sake of coffee cake. :)

    • Awe, thanks! Is it normal not to have ovens in Singapore? We just have a tiny crappy one here in our apartment in Asia. :( Thanks for stopping by and I love your blog!

  5. I can’t wait to try this! Coffee cake is one of my favorite treats. My mom used to make it, and even though it was just the Bisquick recipe I still loved it. (I was a kid who would eat anything, I really didn’t know the difference, lol.) I can’t wait to try this vegan version!

  6. Again! We are making this because it has become our new family favorite. Seriously, our single friends come a runnin’ when they hear what’s on the breakfast table! Thank you!

  7. I’m about to make this, but I have cranberry apple butter on hand that I’m going to use in place of the applesauce. I think that’ll give it a nice additional layer of flavor. I guess I should wait to see how it turns out before commenting but I just got too excited ;-)

  8. Hi, I’m so excited you live in Penang too, sometimes I find it hard to find ingredients but if you’re managing to find them then I stand half a chance! I had to look this up yesterday after a friend brought one to a party and after trying it I raced home to find the recipe! Where do you find your tinned pumpkin? Thanks, really looking forward to exploring your site some more. Especially as my husband had recently decided to try a vegetarian diet which I’m not used to cooking for! :-) Thanks

    • Awe thanks! I’m so happy you liked it. I get my canned pumpkin from Staright’s Market in Hillside. He usually always carries it. He sometimes runs out around Thanksgiving, but he’s always good about getting more. It’s cheap too…maybe 9rm? I know Valerie just used a regular pumpkin. So you can ask her how she did it! I think she roasted it and pureed it.

      I’m going to be updating my blog soon. So stay tuned for more recipes! :)

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