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
