Description
This Vegan Sweet Potato Coffee Cake is a moist, flavorful treat featuring the natural sweetness and creaminess of cooked sweet potatoes combined with warm spices, a crunchy pecan crumble topping, and a tender crumb. Perfect for breakfast, brunch, or an afternoon snack, this cake is entirely plant-based and free from dairy and eggs, making it suitable for vegans.
Ingredients
Scale
Crumb Topping and Filling
- 75 g chopped pecans
- 90 g all-purpose flour
- 75 g brown sugar
- 1 tablespoon ground cinnamon
- 65 g vegan butter (softened)
Dry Ingredients
- 300 g all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
Wet Ingredients
- 350 g sweet potatoes (cooked, peeled)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 170 g brown sugar
- 120 ml olive oil
- 1 batch vegan buttermilk (typically made with plant-based milk and vinegar or lemon juice)
Instructions
- Preparation: Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional.
- Crumb topping and filling: In a mixing bowl, combine chopped pecans, flour, brown sugar, ground cinnamon, and softened vegan butter. Use your fingertips to rub everything together until the mixture resembles coarse breadcrumbs. Set aside.
- Mix dry ingredients: Sift together all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon in a separate bowl. Stir to combine and set aside.
- Puree sweet potato: Once cooked sweet potatoes have cooled, peel and weigh 350 g of flesh. Place in a food processor with vegan Greek-style yogurt, vanilla extract, and zest (if using), then blend until smooth.
- Mix wet ingredients: In a large bowl, whisk the sweet potato puree with brown sugar, olive oil, and vegan buttermilk until smooth and well combined.
- Make the batter: Gently fold the dry ingredients into the wet ingredients in two additions, being careful not to overmix to keep the batter light and tender.
- Assemble: Spread half the batter evenly into the prepared pan, smoothing with a spatula. Sprinkle half the crumble topping evenly over this layer. Dollop and then spread the remaining batter on top to cover the crumble. Finally, scatter the remaining crumble over the surface of the cake.
- Bake: Bake for 65 to 75 minutes or until a skewer inserted into the center comes out mostly clean with a few moist crumbs. If wet batter remains, bake in 5-minute increments until done. Allow the cake to cool in the pan for 15 minutes before removing and transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- The vegan buttermilk is typically made by combining plant-based milk with vinegar or lemon juice and letting it sit to curdle slightly.
- Ensure sweet potatoes are fully cooked and cooled before pureeing for a smooth batter.
- You can substitute pecans with walnuts or other nuts depending on preference.
- For best texture, do not overmix the batter once the dry ingredients are added.
- This cake is delicious served slightly warm or at room temperature.
