Similar to this pumpkin coffee cake, this is another autumnal spin on my classic vegan coffee cake. Incredibly fluffy and moist, all without eggs or dairy!
🧾 Ingredients
Here's everything you need to make sweet potato crumb cake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Sweet Potato Puree: If starting with raw sweet potatoes, you'll need about 400g (1-2 large). Roast at 425°F (220°C) for 40-45 minutes, until fork-tender. Let cool, then mash or purée. Measure out 350g for the recipe. Any extra purée can be used in recipes like these sweet potato muffins, chocolate sweet potato pie, or chocolate sweet potato cake.
Vegan Buttermilk: A quick mixture of non-dairy milk and apple cider vinegar that helps tenderize the cake and give it a softer crumb.
Vegan Greek yogurt: Adds moisture and richness to the cake. Can be substituted with vegan sour cream, vegan skyr, or thick coconut yogurt - avoid thinner yogurts, as they may alter the texture.
Brown sugar: I usually go for light muscovado sugar because it adds a rich, slightly molasses-like depth to the cake. That said, soft brown sugar is a great alternative and will still give you a lovely flavor and texture. Coconut sugar works too if you're after a less refined option, just note it has a slightly drier texture and a more subtle caramel taste.
Olive oil: This is key for keeping the cake incredibly moist, even after a few days in the fridge. I like using extra virgin olive oil for its richness, but if you prefer a more neutral flavor, sunflower or canola oil is an alternative that won't overpower the cake.
Chopped pecans: Buying pecan pieces is usually more affordable than whole pecans, and since they'll be chopped anyway, they work perfectly here.
📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this eggless sweet potato cake. Please refer to the detailed card at the end of this page for full written instructions.
The first thing you'll want to get going is the crumble topping - just rub everything together with your fingertips until it resembles coarse sand. It's quick and low-effort, and it adds such a gorgeous texture once baked.
For the batter, make sure your dry ingredients are well sifted so you avoid any lumps and get an even rise. A little cinnamon in the mix really brings out the natural sweetness of the sweet potato, so don't skip it!
Speaking of sweet potato - once it's roasted and cooled, blend it with vegan yogurt and vanilla until smooth and creamy. This not only adds incredible moisture but also makes the cake beautifully tender.
From there, whisk in your sugar, oil, and vegan buttermilk (a simple mix of plant milk and a little acid like lemon juice or vinegar) until it all comes together in a silky mixture.
When combining wet and dry ingredients, fold gently and avoid overmixing - that's the key to a soft, fluffy crumb.
The layering is easy: half the batter, a generous sprinkle of crumble, the rest of the cake mixture, then finish with more crumble on top of the cake batter.
Bake until a skewer or toothpick comes out with just a few moist crumbs but no wet batter. Let it cool in the tin for a bit to help it set before transferring it to a wire rack. A light dusting of powdered sugar at the end adds a lovely touch, especially if you're serving it for guests.
💬 FAQs
This cake stays moist and tender, making it great for prepping ahead. Store it in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It will keep at room temperature for up to 2 days, or in the fridge for up to a week.
If chilled, let the cake sit out for an hour or so before serving so the crumb softens back up.
Yes! Slice the cake into portions and place them in an airtight container or freezer bag. It will keep well in the freezer for up to a month. To serve, defrost at room temperature for a couple of hours, or overnight in the fridge.
🍰 More Vegan Coffee Cakes
📖 Recipe
Vegan Sweet Potato Coffee Cake
Ingredients
Crumb Topping & Filling
- 75 g (¾ cup) chopped pecans
- 90 g (¾ cup) all-purpose flour
- 75 g (¼ cup + 2 tablespoons) brown sugar
- 1 tablespoon ground cinnamon
- 65 g (5 tablespoons) vegan butter softened
Cake
- 300 g (2 ½ cups) all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
- 350 g (12.35 oz) sweet potatoes cooked *note 1
- 120 g (½ cup) vegan Greek-style yogurt *note 2
- 1 tablespoon vanilla extract
- 170 g (¾ cup) brown sugar
- 120 ml (½ cup) olive oil *note 3
- 1 batch (240 ml / 1 cup) vegan buttermilk
Instructions
- Preparation: Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. I use an 8-inch pan in the images. Preheat the oven to 160°C (320°F) fan-forced, or 180°C (356°F) conventional.
- Crumb topping and filling: Add all the crumble ingredients to 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 the flour, baking powder, baking soda, sea salt, and cinnamon into a bowl and stir until combined. Set aside.
- Puree sweet potato: Once cooled, peel the sweet potato and weigh out the flesh - you need 350g. Add it to a food processor with the vegan yogurt, vanilla, and zest and blitz until smooth.
- Mix wet ingredients: In a large bowl, whisk together the sweet potato mixture, 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 one until just combined. Be careful not to overmix.
- Assemble: Spread half of the batter evenly into the prepared pan, smoothing it out with a spatula. Sprinkle half of the crumble mixture over the batter in an even layer. Gently dollop the remaining batter on top, then carefully spread it out to cover the crumble. Finish by scattering the remaining crumble over the surface.
- Bake: Bake for 65 to 75 minutes, or until a skewer inserted into the center comes out mostly clean with just a few moist crumbs. If there's wet batter on the skewer, return the pan to the oven and bake in 5-minute intervals, checking again as needed.Once baked, allow the cake to cool in the tin for 15 minutes. Then carefully lift it out and transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar for a beautiful finish.
Notes
- Sweet Potatoes: I use 2 medium raw, unpeeled sweet potatoes (≈400g), which yield 350g after peeling and cooking.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Olive Oil: Replace with a neutral oil such as sunflower or rapeseed/canola if preferred.
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