Name: Sweet Potato Coffee Cake
Prep time: 15 min
Cook time: 55 min
Yield: 9-16
Ingredients: 3 cups (375 g) all purpose flour*; 1 tablespoon arrowroot starch; 2 teaspoons ground cinnamon; ½ teaspoon allspice; ½ teaspoon cardamom; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/4 cup (250 g) granulated sugar; 1/2 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; 2/3 cup (180 mL) Forager Project Unsweetened Drinkable Yogurt, room temperature; 1 tablespoon vanilla extract or vanilla paste; 3/4 cup (150 g) granulated sugar or brown sugar; 1/4 cup (37 g) all purpose flour*; 2 teaspoons ground cinnamon; ½ teaspoon allspice; ½ teaspoon cardamom; 3/4 cup (150 g) granulated sugar or brown sugar; 1 cup (125 g) all purpose flour*; 4 teaspoons ground cinnamon; 1 teaspoon allspice; 1 tsp cardamom; 1/2 cup (113 g) vegan butter, melted; 1 cup (120 g) powdered sugar; 1 tablespoon dairy-free milk

This light and fluffy sweet potato coffee cake is entirely vegan, dairy-free, and can be easily made gluten-free! Layers of warm and spiced sweet potato cake with gooey cinnamon filling and a crunchy streusel topping make this the best cozy vegan breakfast to start your fall or winter morning!

Prep Time: 15 minutes

Cook Time: 55 minutes

Serving Size: 9-16

Ingredients

3 cups (375 g) all purpose flour*
1 tablespoon arrowroot starch
2 teaspoons ground cinnamon
½ teaspoon allspice
½ teaspoon cardamom
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 cup (250 g) granulated sugar
1/2 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
2/3 cup (180 mL) Forager Project Unsweetened Drinkable Yogurt, room temperature
1 tablespoon vanilla extract or vanilla paste
3/4 cup (150 g) granulated sugar or brown sugar
1/4 cup (37 g) all purpose flour*
2 teaspoons ground cinnamon
½ teaspoon allspice
½ teaspoon cardamom
3/4 cup (150 g) granulated sugar or brown sugar
1 cup (125 g) all purpose flour*
4 teaspoons ground cinnamon
1 teaspoon allspice
1 tsp cardamom
1/2 cup (113 g) vegan butter, melted
1 cup (120 g) powdered sugar
1 tablespoon dairy-free milk

Prep

Prep: Preheat the oven to 350F and lightly grease and line an 8×8 baking pan with parchment paper and oil.
Spiced sugar filling: In a medium bowl, prepare the spiced sugar filling. Whisk together the sugar, flour, and spices. Set aside.
Spiced streusel topping: In another medium bowl, prepare the spiced streusel crumble. Whisk together the sugar, flour, and spices. Use a fork to mix in the melted vegan butter into the mixture until it resembles a crumble. Set aside.
Make the vegan sweet potato coffee cake batter: Prepare the main coffee cake layer. In a medium bowl, whisk together the flour, arrowroot powder, spices, baking powder, and baking soda. Set aside. In a large bowl, whisk together the melted vegan butter, sugar, sweet potato puree, sour cream, drinkable yogurt, and vanilla. Then add in the flour mixture, and stir until there are no more dry streaks of flour.
Assemble the coffee cake: Pour half of the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle in the spiced sugar filling on top evenly. Add the remaining half of the batter on top of the spiced sugar filling. Top with the spiced streusel crumble.
Bake: Place the pan into the oven to bake for 45-55 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the coffee cake to cool in the pan for 10 minutes.
Serve: When ready to serve, it’s best served slightly warm. Slice into 9 squares and prepare the optional glaze. Whisk together the powdered sugar and dairy-free milk, and drizzle on top of each slice. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.