If you are on the hunt for a delightful treat that combines cozy fall flavors with a moist, tender crumb, then look no further than this Vegan Sweet Potato Coffee Cake Recipe. It’s everything you want in a cake: rich, spiced sweet potatoes blended into a luscious batter, crowned with a buttery crumb topping that creates a perfect balance of textures. This cake not only satisfies your sweet tooth but also brings a comforting warmth to any table. Whether you’re serving it for breakfast, brunch, or a soothing afternoon coffee break, it’s guaranteed to become a beloved staple in your recipe collection.
Ingredients You’ll Need
Simple but essential, these ingredients come together harmoniously to create the cake’s irresistible flavor profile. Each element plays a vital role — from the sweet, earthy sweet potatoes to the crunchy pecan topping that adds a delightful bite.
- 75 g chopped pecans: Adds a nutty crunch to the crumb topping and filling for texture contrast.
- 90 g all-purpose flour (for crumble): The base of the crumb topping, providing structure and tenderness.
- 75 g brown sugar (for crumble): Infuses the crumble with caramel-like sweetness and helps achieve crispiness.
- 1 tablespoon ground cinnamon (for crumble): Brings warm spice notes that complement the sweet potatoes beautifully.
- 65 g vegan butter (softened, for crumble): Binds the crumble while lending a rich, buttery taste.
- 300 g all-purpose flour (for batter): The cake’s foundation, ensuring a soft yet sturdy crumb.
- 2 ½ teaspoon baking powder: Provides lift and lightness to the cake batter.
- ½ teaspoon baking soda: Helps with rise and browning when combined with acidic ingredients.
- ¼ teaspoon sea salt: Enhances overall flavors and balances sweetness.
- 1 tablespoon ground cinnamon (for batter): Infuses the entire batter with that classic, comforting spice.
- 350 g sweet potatoes (cooked): The star ingredient adding moistness, natural sweetness, and vibrant color.
- 120 g vegan Greek-style yogurt: Adds creaminess and a slight tang to keep the cake tender.
- 1 tablespoon vanilla extract: Elevates all the flavors with its aromatic warmth.
- 170 g brown sugar (for batter): Sweetens the cake and works perfectly with the cinnamon and sweet potatoes.
- 120 ml olive oil: Keeps the cake moist and complements the sweet potato’s earthiness.
- 1 batch vegan buttermilk: Reacts with baking soda to give lift and tender crumb; you can make this by mixing plant milk and vinegar or lemon juice.
How to Make Vegan Sweet Potato Coffee Cake Recipe
Step 1: Preparation
Start by lining an 8-inch springform pan with parchment paper all over the base and sides to ensure your cake comes out effortlessly after baking. Set your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional so it’s perfectly preheated and ready to bake the cake evenly.
Step 2: Make the Crumb Topping and Filling
Add the crumble ingredients—pecans, flour, brown sugar, cinnamon, and softened vegan butter—into a bowl. Use your fingertips to rub everything together until the texture becomes sandy and crumbly. This lovely mixture is what will provide that irresistible crunch on top and a sweet middle layer.
Step 3: Mix the Dry Ingredients for the Batter
Sift together the flour, baking powder, baking soda, sea salt, and cinnamon in a separate bowl. Stir to combine thoroughly. This ensures your cake rises beautifully and the spice is evenly distributed.
Step 4: Puree the Sweet Potato Mixture
Once the cooked sweet potatoes have cooled, peel them and measure out 350 grams of flesh. Transfer to a food processor with vegan Greek-style yogurt, vanilla extract, and a hint of zest. Blitz it all until perfectly smooth, which will bring that rich, luscious flavor into your batter.
Step 5: Combine Wet Ingredients
In a large bowl, whisk the sweet potato puree, brown sugar, olive oil, and your homemade vegan buttermilk together until the mixture is silky and evenly mixed—this forms the moist base of your cake batter.
Step 6: Make the Batter
In two portions, gently fold the dry ingredients into the wet mixture. Don’t rush this step or overmix; just a few folds until the batter looks homogenous will keep your cake light and fluffy.
Step 7: Assemble Your Cake
Spread half the batter into your prepared pan, smoothing it carefully. Generously sprinkle half the crumble mixture over the top, creating a sweet and crunchy layer. Then dollop and gently spread the remaining batter on top to cover the crumble. Finish by scattering the rest of the crumble evenly across the surface for that iconic coffee cake look.
Step 8: Bake & Cool
Bake for about 65 to 75 minutes, checking with a skewer after 65 minutes. It should come out mostly clean with a few moist crumbs clinging on. If the skewer picks up wet batter, pop it back in and keep an eye on it in 5 minute intervals. Once done, let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely. Dust with powdered sugar just before serving for that final, charming touch.
How to Serve Vegan Sweet Potato Coffee Cake Recipe
Garnishes
A dusting of powdered sugar adds visual appeal and a touch of sweetness, but you could also sprinkle a handful of toasted pecans on top for crunch and a glossy drizzle of maple syrup to elevate the flavor even more. Fresh autumn fruit like sliced pears or figs pairs beautifully as well.
Side Dishes
This coffee cake shines on its own but can be complemented by a hot cup of coffee or chai tea for the ultimate cozy experience. For a brunch spread, pair it with a light fruit salad or some vegan yogurt topped with granola for a perfect balance of flavors and textures.
Creative Ways to Present
Try serving individual slices with a scoop of dairy-free vanilla ice cream for dessert, or layer cake pieces in jars with dairy-free whipped cream and nuts for a stunning treat at gatherings. Wrapping slices in wax paper and tying them with twine makes for charming portable goodies or thoughtful gifts.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. Keep it in the fridge for up to five days if you want it to last longer, ensuring it stays moist and fresh.
Freezing
You can freeze the cake for up to three months. It’s best to wrap it well in plastic wrap and then foil or place in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge to maintain the best texture without sacrificing flavor.
Reheating
Warm slices gently in the microwave for 20 to 30 seconds or in a low oven at around 150°C (300°F) for 10 minutes. This brings back that fresh-baked feeling and revives the crumb topping’s delightful crunch.
FAQs
Can I use canned sweet potato instead of fresh?
Fresh cooked sweet potatoes offer the best flavor and texture, but if you’re in a pinch, canned sweet potato can work. Just make sure it’s plain without added spices or sugar, and drain any excess liquid before pureeing.
What can I use if I don’t have vegan Greek-style yogurt?
Regular vegan yogurt or even a thick plant-based sour cream alternative can substitute nicely. The key is to have something creamy and slightly tangy to balance the sweetness and keep the cake moist.
How do I make vegan buttermilk at home?
Simply add 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of plant-based milk like almond or soy. Let it sit for 5-10 minutes until it slightly curdles, and then it’s ready to use in your recipe.
Can I substitute olive oil with another oil?
Absolutely! Mild-flavored oils like sunflower, canola, or avocado oil work well without overpowering the sweet potato’s natural taste. Just avoid strong-flavored oils that might clash with the spices.
Is this Vegan Sweet Potato Coffee Cake Recipe nut-free?
The recipe includes pecans in the crumble, but you can omit them or replace with seeds like pumpkin or sunflower seeds to keep it nut-free. Just adjust the quantities to maintain that perfect crumbly topping texture.
Final Thoughts
This Vegan Sweet Potato Coffee Cake Recipe is a true celebration of plant-based comfort food, bringing together familiar flavors in a new, exciting way. From the tender crumb infused with sweet potatoes to the crumbly top that’s full of cinnamon-spiced goodness, it’s simply irresistible. I genuinely hope you give this recipe a try, share it with your loved ones, and create moments that are as delightful as the cake itself.
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Vegan Sweet Potato Coffee Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Sweet Potato Coffee Cake is a moist, flavorful treat perfect for breakfast or an afternoon snack. Featuring a tender cake infused with sweet potato puree and a crumbly pecan topping, this cake combines warm spices like cinnamon with the richness of vegan yogurt and olive oil. Baked to perfection, it offers a comforting texture and a beautiful presentation, finished with a dusting of powdered sugar. Ideal for anyone seeking a delicious and dairy-free dessert or breakfast option.
Ingredients
Crumb Topping
- 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 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 (approx. 240 ml)
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 it forms a sandy, crumb-like texture. Set aside.
- Mix dry ingredients: Sift together flour, baking powder, baking soda, sea salt, and cinnamon into a bowl. Stir to combine and set aside.
- Puree sweet potato: Once the cooked sweet potatoes have cooled, peel and weigh out 350g. Place them in a food processor along with vegan Greek-style yogurt, vanilla extract, and zest (if any). Blitz until smooth.
- Mix wet ingredients: In a large bowl, whisk together the sweet potato puree, brown sugar, olive oil, and vegan buttermilk until smooth and fully combined.
- Make the batter: Add the dry ingredients to the wet mixture in two additions. Gently fold after each addition until just combined, being careful not to overmix to maintain a tender crumb.
- Assemble: Spread half of the batter evenly into the prepared springform pan using a spatula. Sprinkle half of the crumble mixture evenly over the batter. Dollop the remaining batter on top and gently spread it to cover the crumble layer. Finish by scattering the remaining crumb topping on the surface.
- Bake: Place the cake in the oven and bake for 65 to 75 minutes, or until a skewer inserted in the center comes out mostly clean with just a few moist crumbs. If the skewer has wet batter, continue baking in 5-minute intervals and recheck until done. Once baked, cool the cake in the pan for 15 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely. Dust with powdered sugar before serving for a beautiful finish.
Notes
- You can cook sweet potatoes by boiling, steaming, or baking them until soft, then cooling before use.
- Vegan Greek-style yogurt can be substituted with any thick vegan yogurt variety to maintain texture.
- Vegan buttermilk can be made by mixing plant-based milk with lemon juice or apple cider vinegar and letting it sit for 5-10 minutes before using.
- Ensure not to overmix the batter to keep the cake light and tender.
- If you don’t have pecans, walnuts or other nuts can be used for the crumb topping.
- This cake keeps well stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- For an extra touch, serve with a cup of your favorite vegan coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
