Description
This Vegan Sweet Potato Coffee Cake is a moist and flavorful treat perfect for breakfast or dessert. Featuring a tender crumb infused with sweet potatoes and warm cinnamon spices, it’s topped with a crunchy pecan crumble. The cake is made with plant-based ingredients including vegan butter, yogurt, and olive oil for a rich, dairy-free indulgence that everyone can enjoy.
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 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
Wet Ingredients
- 350 g cooked sweet potatoes (peeled)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 170 g brown sugar
- 120 ml olive oil
- 1 batch vegan buttermilk (approximately 240 ml, made from plant-based milk and lemon juice or vinegar)
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 oven to ensure even baking.
- Crumb Topping and Filling: Combine chopped pecans, flour, brown sugar, cinnamon, and softened vegan butter in a mixing bowl. Use your fingertips to rub the ingredients together until the mixture resembles sandy, crumb-like texture. Set aside for later use.
- Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, sea salt, and cinnamon in a bowl. Stir them to combine evenly and set aside.
- Puree Sweet Potato: Peel the cooked sweet potatoes and measure out 350 g of flesh. Transfer to a food processor with vegan yogurt, vanilla extract, and zest (from the original recipe’s note) and blend until smooth and creamy.
- Mix Wet Ingredients: In a large bowl, whisk together the sweet potato puree, brown sugar, olive oil, and vegan buttermilk until the mixture is smooth and well combined.
- Make the Batter: Add the dry ingredients to the wet mixture in two additions. Gently fold the flour mixture into the wet ingredients after each addition, being careful not to overmix to keep the batter tender.
- Assemble: Spread half of the batter evenly into the prepared springform pan and smooth the surface with a spatula. Sprinkle half of the crumb topping evenly over the batter. Dollop the remaining batter on top, then gently spread it to cover the crumble completely. Finish by scattering the remaining crumb mixture on the surface.
- Bake: Place the cake in the oven and bake for 65 to 75 minutes. Check doneness by inserting a skewer into the center—it should come out mostly clean with a few moist crumbs. If batter sticks, continue baking in 5-minute increments until done.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Carefully lift it out and transfer to a wire rack to cool completely. Just before serving, dust the cake with powdered sugar for an elegant finish.
Notes
- Use cooked sweet potatoes that have been steamed or baked and cooled before pureeing for best texture and flavor.
- Vegan Greek-style yogurt adds creaminess and richness, but any plant-based plain yogurt can be used as a substitute.
- Olive oil is used here as a healthier fat alternative and contributes to the moistness of the cake.
- Vegan buttermilk can be easily made by combining plant-based milk with lemon juice or vinegar and letting it sit for a few minutes.
- Ensure not to overmix the batter to keep the cake light and tender.
- Allow the cake to cool properly before slicing to maintain its structure.
