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Vegan Sweet Potato Coffee Cake

Vegan Sweet Potato Coffee Cake: Moist, Spiced, and Delicious

A delightful Vegan Sweet Potato Coffee Cake that is moist, spiced, and a perfect treat for any time of day.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 medium Mashed Sweet Potatoes Canned sweet potato puree is a convenient substitute.
  • 1 cup Almond Milk Any plant-based milk can be used.
  • ¾ cup Coconut Sugar Brown sugar is a fine alternative.
  • ⅓ cup Coconut Oil Melted vegetable oil or unsweetened applesauce work as substitutes.
  • 1 ½ cups All-Purpose Flour Whole wheat flour can be substituted for added fiber.
  • 1 cup Oats Both quick or rolled oats are suitable.
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ½ teaspoon Salt Balances out sweetness.
Optional Add-Ins
  • Chopped Nuts For a nut-free option, consider using seeds like pumpkin or sunflower.
  • Dark Chocolate Chips

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions for Vegan Sweet Potato Coffee Cake
  1. Prepare the Sweet Potatoes: Cook 2 medium sweet potatoes until soft, about 30 minutes of boiling. Drain, cool, peel, and mash.
  2. Mix the Wet Ingredients: In a mixing bowl, combine the mashed sweet potatoes, 1 cup of almond milk, ¾ cup of coconut sugar, and ⅓ cup of melted coconut oil; stir until smooth.
  3. Combine the Dry Ingredients: In another bowl, sift together 1 ½ cups of flour, 1 cup of oats, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ½ teaspoon of salt; stir until mixed.
  4. Incorporate the Dry and Wet Ingredients: Gradually fold the dry mix into the wet sweet potato mixture until just combined. Optional: fold in nuts or chocolate.
  5. Prepare the Slow Cooker: Grease it with coconut oil, pour the batter in, and smooth the top.
  6. Cook the Cake: Cover and set to low heat for 120 to 150 minutes, checking towards the end. It's done when a toothpick comes out clean.
  7. Cool and Serve: Let the cake cool for 10 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 12gVitamin A: 12000IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Consider adding a sprinkle of powdered sugar for an elegant finish.

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