Vegan Sweet Potato Coffee Cake Recipe
Introduction
This Vegan Sweet Potato Coffee Cake is a moist, spiced treat perfect for breakfast or afternoon tea. With a crunchy pecan crumble and tender sweet potato-infused batter, it offers comforting flavors that everyone will love.
Ingredients
- 75 g chopped pecans
- 90 g all-purpose flour (for crumble)
- 75 g brown sugar (for crumble)
- 1 tablespoon ground cinnamon (for crumble)
- 65 g vegan butter (softened)
- 300 g all-purpose flour (for batter)
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon (for batter)
- 350 g cooked sweet potatoes (peeled and mashed)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 170 g brown sugar
- 120 ml olive oil
- 1 batch vegan buttermilk (see notes)
Instructions
- Step 1: Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper.
- Step 2: Combine the pecans, 90 g flour, 75 g brown sugar, 1 tablespoon cinnamon, and softened vegan butter in a bowl. Use your fingertips to rub together until the mixture becomes crumbly and sandy. Set aside.
- Step 3: Sift together 300 g flour, baking powder, baking soda, sea salt, and 1 tablespoon cinnamon in a separate bowl. Stir gently to combine and set aside.
- Step 4: Puree the cooked sweet potato with vegan yogurt and vanilla extract in a food processor until smooth.
- Step 5: In a large bowl, whisk the sweet potato puree, brown sugar, olive oil, and vegan buttermilk until smooth and well combined.
- Step 6: Gently fold the dry ingredients into the wet mixture in two additions, mixing just until combined. Avoid overmixing to keep the batter light.
- Step 7: Spread half of the batter evenly into the prepared pan. Sprinkle half of the crumble topping over the batter. Carefully dollop the remaining batter on top and smooth gently. Finish by sprinkling the remaining crumble evenly over the surface.
- Step 8: Bake for 65 to 75 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs. If wet batter remains, bake in 5-minute increments until done. Let cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips & Variations
- Use canned or freshly cooked sweet potatoes; just be sure they are well mashed for a smooth batter.
- Substitute the olive oil with melted coconut oil for a different flavor profile.
- For vegan buttermilk, mix 1 cup plant milk with 1 tablespoon apple cider vinegar and let sit for 5 minutes before using.
- Add a handful of vegan chocolate chips or dried cranberries to the batter for extra texture and flavor.
Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm slices gently in a microwave or oven until just heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk and butter instead of vegan substitutes?
Yes, you can substitute with dairy milk and butter if not following a vegan diet, but the cake’s texture and flavor will differ slightly.
How do I know when the cake is fully baked?
Insert a skewer into the center of the cake. It should come out mostly clean with a few moist crumbs but no wet batter. If not, continue baking in 5-minute intervals.
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Vegan Sweet Potato Coffee Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Sweet Potato Coffee Cake is a moist, flavorful dessert perfect for autumn mornings or cozy afternoons. Packed with the natural sweetness of cooked sweet potatoes and enriched with warm cinnamon and crunchy pecans, this cake is entirely plant-based and free from dairy or eggs. The crumbly topping adds a delightful texture contrast, while the subtle tang of vegan buttermilk and Greek-style yogurt balances the sweetness beautifully. Baked to golden perfection, this treat is ideal for sharing with family and friends alongside your favorite cup of coffee or tea.
Ingredients
Scale
Crumb Topping
- 75 g chopped pecans
- 90 g all-purpose flour
- 75 g brown sugar
- 1 tablespoon ground cinnamon
- 65 g vegan butter, softened
Batter Dry Ingredients
- 300 g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
Batter Wet Ingredients
- 350 g cooked sweet potatoes (peeled and mashed)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 170 g brown sugar
- 120 ml olive oil
- 1 batch vegan buttermilk (made from plant-based milk and acid)
Instructions
- Preparation: Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. Preheat your oven to 160°C (320°F) fan-forced, or 180°C (356°F) conventional, preparing your baking environment.
- Make Crumb Topping: In a mixing bowl, combine the chopped pecans, 90 g flour, brown sugar, cinnamon, and vegan butter. Use your fingertips to rub the mixture together until it forms a sandy, crumb-like texture. Once the crumble is ready, set it aside for later use.
- Mix Dry Ingredients: In a separate bowl, sift together the 300 g flour, baking powder, baking soda, sea salt, and 1 tablespoon cinnamon. Stir these dry ingredients until well combined, then set aside.
- Puree Sweet Potato: Peel the cooled cooked sweet potatoes and measure out 350 g of the flesh. Add this to a food processor with the vegan Greek-style yogurt and vanilla extract. Blitz until smooth and creamy, creating the base for your wet ingredients.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sweet potato puree, brown sugar, olive oil, and vegan buttermilk until the mixture is smooth and homogenous.
- Make the Batter: Gradually add the dry ingredient mixture to the wet ingredients in two additions. Gently fold after each addition until just combined to avoid overmixing, which can toughen the cake.
- Assemble the Cake: Spread half of the batter evenly into the prepared springform pan, smoothing it out with a spatula. Sprinkle half of the crumb topping evenly over this layer. Dollop the remaining batter on top and gently spread to cover the crumble layer. Finish by scattering the remaining crumb topping over the surface of the cake.
- Bake: Place the assembled cake in the preheated oven and bake for 65 to 75 minutes. Test for doneness by inserting a skewer into the center: it should come out mostly clean with a few moist crumbs. If wet batter sticks, continue baking in 5-minute intervals until done. Once baked, cool the cake in the pan for 15 minutes, then carefully remove the sides and transfer the cake to a wire rack to cool completely.
- Finish and Serve: Just before serving, dust the cooled cake with powdered sugar for an elegant and delicious finish that complements the spiced, nutty flavors.
Notes
- Note 1: Cook sweet potatoes by boiling or roasting until tender. Let cool completely before peeling and pureeing.
- Note 2: Use store-bought vegan Greek-style yogurt or make your own by straining plant-based yogurt for thickness.
- Note 3: Olive oil provides moisture and richness but can be substituted with another neutral-tasting vegetable oil if preferred.
- Ensure not to overmix the batter after adding dry ingredients to maintain a tender crumb.
- The cake is best served at room temperature and pairs wonderfully with coffee or tea.
- Vegan buttermilk can be prepared by mixing 1 tablespoon lemon juice or apple cider vinegar with 1 cup plant milk, letting it sit for 5-10 minutes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan sweet potato coffee cake, vegan dessert, plant-based cake, vegan baking, sweet potato cake, cinnamon crumble cake
