Description
This Vegan Sweet Potato Coffee Cake is a moist and flavorful treat perfect for breakfast or an afternoon snack. Featuring the natural sweetness of cooked sweet potatoes and a crunchy pecan crumble topping, this cake combines warm spices like cinnamon with vegan ingredients including dairy-free yogurt and olive oil. Baked until golden and tender, it offers a wholesome and comforting twist on traditional coffee cake, suitable for vegan diets.
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 and peeled)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 170 g brown sugar
- 120 ml olive oil
- 1 batch vegan buttermilk (typically plant milk + 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: Combine chopped pecans, flour, brown sugar, cinnamon, and softened vegan butter in a mixing bowl. Use your fingertips to rub the mixture together until you achieve a sandy, crumb-like texture. Set aside.
- Mix dry ingredients: Sift together all-purpose flour, baking powder, baking soda, sea salt, and cinnamon in a separate bowl. Stir to combine well and set aside.
- Puree sweet potato: Once cooked and cooled, peel the sweet potatoes and weigh out 350 g of the flesh. Place it into a food processor with vegan yogurt and vanilla extract. Blitz 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 smooth and thoroughly combined.
- Make the batter: Gradually add the dry ingredients to the wet mixture in two portions, gently folding after each addition just until combined. Avoid overmixing to keep the cake tender.
- Assemble: Spread half of the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle half of the crumble mixture over the batter in an even layer. Dollop the remaining batter over the crumble and carefully spread to cover. Finish by sprinkling the remaining crumble on top.
- Bake: Bake in the preheated oven for 65 to 75 minutes, or until a skewer inserted near the center comes out mostly clean with a few moist crumbs. If batter sticks to the skewer, bake for additional 5-minute intervals until done. Cool the cake in the pan for 15 minutes, then lift from the pan and transfer to a wire rack to cool completely. Dust with powdered sugar just before serving.
Notes
- Cook sweet potatoes in advance, allowing them to cool before peeling and pureeing.
- Vegan Greek-style yogurt adds creaminess and tang; plant-based alternatives like coconut or almond yogurt work well.
- Vegan buttermilk can be made by mixing plant milk with lemon juice or white vinegar, let it sit for 5 minutes before use.
- Use an 8-inch springform pan for best results.
- Ensure not to overmix the batter to maintain the cake’s light texture.
- Let the cake cool completely for cleaner slices.
