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