Sweet Potato Coffee Cake (Vegan & Gluten-Free)

This is not a light and fluffy coffee cake. It’s more rustic, darker, and deeper. The sweet potato lends the body to the cake, and the brewed coffee and cinnamon give it a rich flavor that develops even more as the cake cools.

The crumble bakes into a crispy topping, contrasting with the soft interior. Each slice is comforting and satisfying, especially when paired with a hot cup of coffee or tea.

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Sweet Potato Coffee Cake

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: 60 minutes
Yield: 9 servings

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Ingredients

Cake

• 1 cup mashed cooked sweet potato (about 250 g)
• 1/2 cup erythritol
• 1/2 cup strong brewed coffee, cooled
• 1/3 cup unsweetened plant milk
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1 1/2 cups oat flour
• 1/2 cup rice flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt

Coconut Crumble Topping

• 1/2 cup coconut flour
• 1/4 cup erythritol
• 1/4 cup oat flour
• 3 tbsp almond butter
• 1 tsp cinnamon
• pinch of salt

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Instructions

1. Preheat the oven to 175°C (350°F). Line a 20 cm (8-inch) square baking pan with parchment paper.
2. Mix the flaxseed and water in a small bowl. Let it sit for 5 minutes.
3. In a large bowl, whisk together the mashed sweet potato, coffee, plant milk, erythritol, vanilla, and flax mixture.
4. Add the oat flour, rice flour, baking powder, cinnamon, and salt. Stir until a smooth batter forms.
5. Pour the batter into the prepared pan and spread evenly.
6. In a separate bowl, combine the coconut flour, oat flour, erythritol, cinnamon, salt, and almond butter. Rub everything together with your fingers until crumbly.
7. Sprinkle the crumble evenly over the cake batter.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean.
9. Allow the cake to cool for at least 20 minutes before slicing.

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Notes & Variations

• Replace the coffee with strong chicory coffee for a slightly earthier flavor.
• A pinch of cardamom in the batter pairs beautifully with the coffee.
• If you prefer a richer crumble, add 2 tablespoons finely chopped walnuts or pecans.
• For extra cinnamon flavor, swirl 1 teaspoon cinnamon mixed with 1 tablespoon erythritol into the batter before baking.

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Nutrition (Per Serving)

Nutrient	Per Serving
Calories	~180 kcal
Protein	5 g
Carbs	32 g
Fiber	6 g
Fat	5.5 g

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