Sweet Potato Coffee Cake

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Why You’ll Love This Recipe

This Sweet Potato Coffee Cake offers a harmonious blend of flavors and textures. The natural sweetness of sweet potatoes pairs beautifully with aromatic spices like cinnamon, allspice, and cardamom. The gooey cinnamon filling adds warmth, while the streusel topping provides a delightful crunch. Being entirely vegan and dairy-free, it’s a treat that accommodates various dietary preferences without compromising on taste.

Ingredients

Cake Batter:

  • 3 cups (375 g) all-purpose flour*
  • 1 tablespoon arrowroot starch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon cardamom
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¼ cups (250 g) granulated sugar
  • ½ cup (113 g) vegan butter, melted and cooled
  • ½ cup (100 g) mashed sweet potato puree
  • ¼ cup (50 g) Forager Project Sour Cream, room temperature
  • ⅔ cup (180 mL) Forager Project Unsweetened Drinkable Yogurt, room temperature
  • 1 tablespoon vanilla extract or vanilla paste

Spiced Sugar Filling:

  • ¾ cup (150 g) granulated sugar or brown sugar
  • ¼ cup (37 g) all-purpose flour*
  • 2 teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon cardamom

Streusel Topping:

  • ¾ cup (150 g) granulated sugar or brown sugar
  • 1 cup (125 g) all-purpose flour*
  • 4 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon cardamom
  • ½ cup (113 g) vegan butter, melted

Optional Glaze:

  • 1 cup (120 g) powdered sugar
  • 1 tablespoon dairy-free milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease and line an 8×8-inch baking pan with parchment paper and oil.
  2. Prepare the Spiced Sugar Filling: In a medium bowl, whisk together the sugar, flour, and spices. Set aside.
  3. Prepare the Streusel Topping: In another medium bowl, whisk together the sugar, flour, and spices. Use a fork to mix in the melted vegan butter until the mixture resembles a crumble. Set aside.
  4. Make the Cake Batter: In a medium bowl, whisk together the flour, arrowroot starch, spices, baking powder, and baking soda. In a large bowl, whisk together the melted vegan butter, sugar, sweet potato puree, sour cream, drinkable yogurt, and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined, with no dry streaks of flour.
  5. Assemble the Cake: Pour half of the batter into the prepared baking pan, spreading it evenly to the edges. Sprinkle the spiced sugar filling over the batter. Add the remaining batter on top of the filling, spreading it evenly. Top with the streusel crumble.
  6. Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Remove from the oven and allow the coffee cake to cool in the pan for 10 minutes.
  8. Optional Glaze: While the cake cools, whisk together the powdered sugar and dairy-free milk to create a glaze. Drizzle over the cooled cake before serving.

Servings and Timing

  • Servings: This recipe yields 9-16 servings, depending on portion size.
  • Prep Time: Approximately 15 minutes
  • Cook Time: 45-55 minutes
  • Total Time: About 1 hour 10 minutes

Variations

  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend to make this cake gluten-free.
  • Nut Addition: Add chopped pecans or walnuts to the streusel topping for added texture and flavor.
  • Pumpkin Alternative: Replace sweet potato puree with pumpkin puree for a different seasonal twist.

Storage/Reheating

  • Storage: Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 6 days, or in the freezer for up to a month.
  • Reheating: To enjoy warm, reheat slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQs

What makes this coffee cake vegan?

This coffee cake is vegan because it uses plant-based ingredients, such as vegan butter, Forager Project Sour Cream, and Forager Project Unsweetened Drinkable Yogurt, instead of animal-derived products.

Can I use canned sweet potato puree?

Yes, canned sweet potato puree can be used. Ensure it’s pure sweet potato without added sugars or spices.

How can I make my own sweet potato puree?

To make homemade sweet potato puree, peel and dice sweet potatoes into ½-1-inch chunks. Boil until fork-tender, about 15-20 minutes. Allow the potatoes to cool and puree in a food processor until smooth.

Is the glaze necessary?

The glaze is optional. It adds extra sweetness and a decorative touch but can be omitted if preferred.

Can I use a different size baking pan?

An 8×8-inch pan is recommended for this recipe. Using a different size may affect

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Sweet Potato Coffee Cake

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  • Author: Isabella
  • Total Time: 1 hour 10 minutes
  • Yield: 9-16 servings
  • Diet: Vegan
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Description

Indulge in this light and fluffy Sweet Potato Coffee Cake, a vegan and dairy-free delight with layers of spiced sweet potato cake, gooey cinnamon filling, and crunchy streusel topping. Perfect for cozy fall or winter mornings, it’s easy to make gluten-free and satisfies various dietary preferences.

 

Ingredients

Cake Batter

  • 3 cups (375 g) all-purpose flour*
  • 1 tbsp arrowroot starch
  • 2 tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp cardamom
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1¼ cups (250 g) granulated sugar
  • ½ cup (113 g) vegan butter, melted and cooled
  • ½ cup (100 g) mashed sweet potato puree
  • ¼ cup (50 g) Forager Project Sour Cream, room temperature
  • ⅔ cup (180 mL) Forager Project Unsweetened Drinkable Yogurt, room temperature
  • 1 tbsp vanilla extract or vanilla paste

Spiced Sugar Filling

  • ¾ cup (150 g) granulated or brown sugar
  • ¼ cup (37 g) all-purpose flour*
  • 2 tsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp cardamom

Streusel Topping

  • ¾ cup (150 g) granulated or brown sugar
  • 1 cup (125 g) all-purpose flour*
  • 4 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp cardamom
  • ½ cup (113 g) vegan butter, melted

Optional Glaze

  • 1 cup (120 g) powdered sugar
  • 1 tbsp dairy-free milk

Instructions

  • Preheat the Oven: Preheat oven to 350°F (175°C). Lightly grease and line an 8×8-inch baking pan.
  • Prepare Spiced Sugar Filling: Combine sugar, flour, and spices. Set aside.
  • Prepare Streusel Topping: Mix sugar, flour, and spices. Add melted vegan butter and mix until crumbly.
  • Make Cake Batter: Mix dry ingredients (flour, starch, spices, baking powder, baking soda). Separately mix wet ingredients (melted vegan butter, sugar, sweet potato, sour cream, yogurt, vanilla). Combine wet and dry ingredients, mixing until just combined.
  • Assemble Cake: Pour half the batter into the prepared pan. Sprinkle spiced sugar filling. Add the remaining batter and top with streusel.
  • Bake: Bake for 45-55 minutes or until a toothpick comes out clean.
  • Cool and Glaze (Optional): Let cool for 10 minutes. Mix glaze ingredients and drizzle over cooled cake.

Notes

  • Substitutions: Use gluten-free flour for a gluten-free version.
  • Add nuts to the streusel for extra crunch.
  • Replace sweet potato with pumpkin puree for a seasonal variation.
  • Store leftovers in an airtight container at room temperature (4 days), fridge (6 days), or freezer (1 month).
  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: Vegan, American

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