If you’re craving something cozy, sweet, and full of fall flavor, this Vegan Maple Pecan Pumpkin Yogurt Cake is the perfect treat! It’s wonderfully moist thanks to pumpkin puree and dairy-free yogurt, with warm pumpkin spices, crunchy pecans, and a delicious maple sweetness in every bite.
Finished with a simple maple glaze and toasted pecans, this cake makes a lovely dessert for Thanksgiving, weekend baking, or a relaxing afternoon with a cup of coffee or tea. Best of all, it’s completely plant-based, egg-free, and dairy-free!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 40 minutes
- Servings: 10 slices
- Course: Dessert, Breakfast
- Cuisine: American-inspired
- Diet: Vegan, Dairy-Free, Egg-Free
Ingredients
Pumpkin Cake Batter Viewed from Above
For the Cake
- 1¾ cups (220 g) all-purpose flour
- 1 cup (240 g) pumpkin puree, not pumpkin pie filling
- ½ cup (120 g) unsweetened dairy-free yogurt
- ½ cup (120 ml) pure maple syrup
- ⅓ cup (80 ml) neutral vegetable oil
- ½ cup (100 g) brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (85 g) chopped pecans
For the Maple Glaze
- ¾ cup (90 g) powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons dairy-free milk, as needed
- ¼ teaspoon vanilla extract
For Topping
- ¼ cup (25 g) chopped pecans
- 1 tablespoon maple syrup, optional
Instructions
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Step 1: Prepare the Oven and Wet Ingredients
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
In a large mixing bowl, whisk together the pumpkin puree, dairy-free yogurt, maple syrup, vegetable oil, brown sugar, and vanilla extract until smooth and creamy.
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Step 2: Mix the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Whisk until evenly combined so the spices and leavening agents are distributed throughout the flour.
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Step 3: Combine the Batter
Gradually add the dry ingredients to the wet pumpkin mixture. Gently fold with a spatula until just combined.
Avoid overmixing, as this can make the cake dense. Fold in the chopped pecans, saving a small handful for the topping if desired.
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Step 4: Fill the Loaf Pan
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle a few extra chopped pecans over the surface.
For an extra touch of sweetness, drizzle a little maple syrup over the pecans.
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Step 5: Bake the Cake
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
Remove from the oven and allow the cake to cool in the pan for about 15 minutes.
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Step 6: Cool Completely
Carefully lift the cake out of the pan using the parchment paper. Transfer it to a wire rack and let it cool completely before adding the glaze.
This helps the cake hold its shape and prevents the glaze from melting.
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Step 7: Make the Maple Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, and vanilla extract.
Add dairy-free milk a little at a time until the glaze reaches a smooth, pourable consistency.
Drizzle generously over the cooled pumpkin cake.
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Step 8: Garnish and Serve
Sprinkle the remaining chopped pecans over the glaze. Allow it to set for a few minutes before slicing.
Serve with coffee, tea, or a glass of your favorite plant-based milk. Enjoy every soft, nutty, maple-sweetened bite!
Helpful Tips for the Best Pumpkin Yogurt Cake
- Use pumpkin puree: Choose plain pumpkin puree rather than pumpkin pie filling.
- Use thick dairy-free yogurt: Unsweetened soy or coconut yogurt works especially well.
- Measure flour carefully: Too much flour can make the cake dry. Spoon it into the measuring cup and level it off.
- Don’t overmix: Fold the batter gently for a tender crumb.
- Toast the pecans: Lightly toasting them before adding gives the cake a deeper, nuttier flavor.
- Cool before glazing: Make sure the cake is completely cool so the maple glaze stays on top.
Serving Suggestions
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6
This cake tastes wonderful served with:
- A warm cup of coffee or chai tea.
- Dairy-free vanilla yogurt.
- Fresh apple slices or pear slices.
- A drizzle of extra maple syrup.
- A scoop of vegan vanilla ice cream.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days in a cool environment.
- Refrigerator: Keep refrigerated for up to 5 days.
- Freezer: Freeze individual slices without glaze for up to 2 months. Wrap them tightly before freezing.
- To serve: Thaw frozen slices in the refrigerator or at room temperature.
Printable Recipe Card
Vegan Maple Pecan Pumpkin Yogurt Cake
Key Ingredient Swaps For Fluffy Vegan Pumpkin Bread Include Aquafaba
PREP TIME
15 mins
BAKE TIME
45–55 mins
TOTAL TIME
1 hr 40 mins
SERVINGS
10 slices
Ingredients
Cake
- 1¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup dairy-free yogurt
- ½ cup pure maple syrup
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ¾ cup chopped pecans
Maple Glaze
- ¾ cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tsp dairy-free milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9 × 5-inch loaf pan.
- Whisk pumpkin puree, dairy-free yogurt, maple syrup, oil, brown sugar, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, spices, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Fold in chopped pecans and pour batter into the loaf pan.
- Bake for 45–55 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool completely on a wire rack.
- Whisk glaze ingredients until smooth and drizzle over the cake.
- Garnish with extra pecans, slice, and serve.
