Vegan Sweet Potato Coffee Cake Recipe

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If you’re looking for a cozy, comforting bake that brings the warmth of autumn into your kitchen, this Vegan Sweet Potato Coffee Cake Recipe is your new best friend. Picture tender, moist cake layers infused with naturally sweet roasted sweet potato, layered with a spiced crumb topping that adds the perfect crunch. Every bite feels like a gentle hug, combining cinnamon’s cozy aroma with the nutty crunch of pecans, all while being completely plant-based. Whether you’re serving it for breakfast, afternoon coffee, or a delightful dessert, this cake dazzles with texture, flavor, and pure wholesome goodness.

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Vegan Sweet Potato Coffee Cake Recipe. Each simple component plays an essential role, from the sweet potatoes that provide natural moisture and subtle earthiness, to the cinnamon that gives a warm, fragrant touch. The combination of vegan butter and olive oil ensures richness and tenderness, while pecans bring in a satisfying crunch.

• Chopped pecans (75 g): Adds a delightful nutty crunch to the crumb topping.
• All-purpose flour (390 g total): Forms the base of the cake and topping, providing structure.
• Brown sugar (75 g + 170 g): Offers natural sweetness and depth with molasses notes.
• Ground cinnamon (2 tablespoons): Brings warm spice that perfectly complements sweet potato.
• Vegan butter, softened (65 g): Enhances flavor and creates crumbly texture in the topping.
• Baking powder (2 ½ teaspoons): Helps the cake rise and stay light.
• Baking soda (½ teaspoon): Works with the acid in vegan buttermilk for lift and tenderness.
• Sea salt (¼ teaspoon): Balances sweetness and boosts flavors.
• Cooked sweet potatoes, peeled (350 g): The star ingredient that keeps the cake moist and naturally sweet.
• Vegan Greek-style yogurt (120 g): Adds creaminess and moisture with a slight tang.
• Vanilla extract (1 tablespoon): Elevates the cake’s flavors with sweet floral notes.
• Olive oil (120 ml): Keeps the cake rich and tender with healthy fats.
• Vegan buttermilk (1 batch): Activates the baking soda and adds light acidity for perfect crumb.

How to Make Vegan Sweet Potato Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

First things first, line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. This will make removing your cake afterward a breeze and keep it looking flawless. Then preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional, giving it enough time to reach the perfect baking temperature.

Step 2: Make the Crumb Topping and Filling

In a mixing bowl, toss together the flour, brown sugar, chopped pecans, cinnamon, and vegan butter. Using your fingertips, rub the mixture until it resembles sandy crumbs. This crumbly topping will add the signature texture that makes the Vegan Sweet Potato Coffee Cake Recipe so irresistible.

Step 3: Combine Dry Ingredients for the Batter

Next, sift together the flour, baking powder, baking soda, sea salt, and cinnamon into a bowl. Mixing these well ensures that your leavening agents and spices are evenly distributed, guaranteeing a cake that rises beautifully and bursts with flavor in every bite.

Step 4: Puree the Sweet Potato Filling

Once your cooked sweet potato has cooled, peel and weigh out 350 grams of the flesh. Pop it into a food processor with the vegan Greek-style yogurt and vanilla extract. Blitz everything until completely smooth for a velvety batter base that lends moisture and natural sweetness to the cake.

Step 5: Whisk Wet Ingredients Together

In a large bowl, mix your sweet potato puree with the brown sugar, olive oil, and vegan buttermilk. Whisk until the ingredients combine into a smooth, luscious batter. This wet mixture is packed with flavor and the perfect foundation for your cake’s tender crumb.

Step 6: Make the Cake Batter

Slowly add the dry flour mixture to the wet ingredients in two batches, folding gently after each addition. Be careful not to overmix; you want the cake to be tender, so mixing until just combined is the secret to success.

Step 7: Assemble the Cake

Pour half of the batter evenly into your prepared pan and smooth it out. Sprinkle half of the crumb topping evenly over the batter, then dollop the remaining batter on top. Gently spread it to cover the crumb layer. Finally, scatter the remaining crumble across the surface for the iconic layered effect.

Step 8: Bake and Cool

Bake the cake for 65 to 75 minutes. To check doneness, insert 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 increments. When done, let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Just before serving, dust with powdered sugar for a picture-perfect finish.

How to Serve Vegan Sweet Potato Coffee Cake Recipe

Garnishes

A light dusting of powdered sugar adds a delicate sweetness and a stunning dusted look. For a little extra flair, a handful of chopped pecans or a drizzle of maple syrup will enhance the nutty and warm flavors perfectly.

Side Dishes

This cake pairs beautifully with a steaming cup of your favorite coffee or a creamy plant-based latte. A bowl of fresh fruit or vegan whipped cream on the side can also bring freshness and balance to each indulgent bite.

Creative Ways to Present

For gatherings, serve this Vegan Sweet Potato Coffee Cake Recipe on a rustic wooden board with a scattering of cinnamon sticks and pecans around for a cozy autumn vibe. You can even slice it into smaller bars or squares for easy sharing, making it an ideal treat to brighten any occasion.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly with plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days, or in the refrigerator for 4 to 5 days, so you can enjoy this delicious treat even after the first slice!

Freezing

If you want to save the cake for later, wrap individual slices or the whole cake carefully in plastic wrap followed by foil, then freeze for up to 3 months. Thaw overnight in the fridge before enjoying, and it will taste just as fresh.

Reheating

To warm slices, heat them gently in a microwave for 20–30 seconds or in a low-temperature oven (150°C/300°F) for 10 minutes. Reheating brings back that soft, fresh-baked feeling, perfect for cozy mornings or an afternoon treat.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh cooked sweet potatoes are ideal for the best flavor and texture, but if you’re in a pinch, canned sweet potatoes can work. Just be sure to drain them well and mash thoroughly before using.

What can I substitute for vegan Greek-style yogurt?

If you don’t have vegan Greek-style yogurt, plain unsweetened plant-based yogurt works well too. It provides the moisture and tang needed to keep the cake tender and flavorful.

Is olive oil necessary or can I use another oil?

You can swap olive oil for other neutral oils like sunflower or avocado oil. Olive oil adds a subtle fruity richness, but other oils will still keep your cake moist and delicious.

How do I make vegan buttermilk?

Vegan buttermilk is easy: mix 1 cup of plant-based milk with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for 5-10 minutes until it curdles and thickens slightly before using.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be aware that texture might vary slightly, but it will still be wonderfully tasty.

Final Thoughts

This Vegan Sweet Potato Coffee Cake Recipe is truly a heartwarming treat you’ll want to make again and again. Its charming blend of sweet potatoes, cinnamon spice, and crunchy pecans creates a memorable cake that feels like home. Whether you’re baking for yourself, family, or friends, this recipe is guaranteed to bring smiles and cozy vibes to the table — so don’t wait, give it a try and savor every delicious bite!

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