Description
This Vegan Sweet Potato Coffee Cake is a deliciously moist and spiced treat perfect for breakfast or dessert. Made with cooked sweet potatoes, vegan butter, and Greek-style vegan yogurt, it features a crumbly pecan topping and a tender crumb. The cake is gently spiced with cinnamon and vanilla, creating a comforting and flavorful vegan dessert 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 for Batter
- 300 g all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
Wet Ingredients for Batter
- 350 g cooked sweet potatoes (peeled and cooked)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 170 g brown sugar
- 120 ml olive oil
- 1 batch vegan buttermilk (a plant-based milk with acid such as 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.
- Crumb Topping and Filling: Combine the chopped pecans, 90 g flour, 75 g brown sugar, cinnamon, and softened vegan butter in a bowl. Use your fingertips to rub the mixture together until it forms a sandy, crumb-like texture. Set aside.
- Mix Dry Ingredients: Sift the 300 g flour, baking powder, baking soda, sea salt, and cinnamon into a bowl. Stir to combine and set aside.
- Puree Sweet Potato: Peel the cooled cooked sweet potatoes and weigh out 350 g of flesh. In a food processor, blend the sweet potato with the vegan Greek-style yogurt, vanilla extract, and zest until smooth.
- Mix Wet Ingredients: In a large bowl, whisk together the pureed sweet potato mixture, 170 g brown sugar, olive oil, and vegan buttermilk until smooth and well combined.
- Make the Batter: Add the dry ingredients to the wet in two additions, gently folding after each addition until just combined. Avoid overmixing to keep the batter light.
- Assemble: Spread half of the batter evenly in the prepared pan using a spatula. Sprinkle half of the crumble mixture evenly over the batter. Gently dollop the remaining batter on top and carefully spread it to cover the crumble. Finish by scattering the remaining crumble over the top.
- Bake: Bake the cake for 65 to 75 minutes, or until a skewer inserted into the center comes out mostly clean with some moist crumbs. If the skewer has wet batter, bake for additional 5-minute intervals until done. After baking, cool the cake in the pan for 15 minutes, then lift out carefully and transfer to a wire rack to cool completely. Dust with powdered sugar before serving for an attractive finish.
Notes
- Ensure sweet potatoes are fully cooked and cooled before pureeing for smooth texture.
- Vegan Greek-style yogurt adds moisture and tang but can be substituted with other vegan yogurt varieties if unavailable.
- Vegan buttermilk can be made by adding 1 tablespoon lemon juice or vinegar to 120 ml plant-based milk and letting it sit for 5 minutes.
- Use a gentle folding technique when combining wet and dry ingredients to avoid dense cake texture.
- Allow the cake to cool completely before serving for best slicing results.
