Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake

Name: Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 9 serving
Ingredients: 1/2 cup white rice flour or brown rice flour; 1/4 cup Potato Starch; 3/4 cup almond flour; 2 to 3 tsp pumpkin pie spice; 1.5 tsp baking powder; 1 tbsp flax seed meal; 1/4 tsp salt; 3/4 cup sweet potato puree; ¼ cup maple syrup; 2 to 3 tbsp sugar; 1 tsp apple cider vinegar; 3 tbsp oil; 1/2 tsp vanilla extract; 3 tbsp almond flour; 3 tbsp oat flour or use other gluten-free flour; 4 tbsp sugar; 1/2 cup pecans; A few drops of vanilla extract; 1/4 tsp salt; 1/2 tsp cinnamon or chai spice or pumpkin pie spice; 2.5 tbsp refined coconut oil or organic safflower oil

User Reviews

4.9

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
9
Calories
321 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake

Danielle Hudson

Report

Vegan Gluten free Coffee Cake - Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe. Makes 8 by 8 inch brownie pan

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

Dry:

1/2 cup white rice flour or brown rice flour
1/4 cup Potato Starch
3/4 cup almond flour
2 to 3 tsp pumpkin pie spice , or add or 1 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
1.5 tsp baking powder
1 tbsp flax seed meal
1/4 tsp salt

Wet:

3/4 cup sweet potato puree (I use canned)
¼ cup maple syrup
2 to 3 tbsp sugar
1 tsp apple cider vinegar
3 tbsp oil
1/2 tsp vanilla extract

Crumb:

3 tbsp almond flour
3 tbsp oat flour or use other gluten-free flour
4 tbsp sugar (I use 2 tbsp coconut and 2 tbsp cane sugar)
1/2 cup pecans
A few drops of vanilla extract
1/4 tsp salt
1/2 tsp cinnamon or chai spice or pumpkin pie spice
2.5 tbsp refined coconut oil or organic safflower oil

Add to Shopping List

Instructions

In a bowl whisk all the dry ingredients really well. In another bowl mix the wet ingredients and mix to combine well.
Fold in the dry into the wet until mixed. Let the mixture sit to hydrate for 5 minutes. Meanwhile line the pan with parchment or grease. Preheat the oven to 350 degrees F.
Transfer the stiff batter into the prepared pan. Even it out using a spatula.
Mix all the ingredients under crumb until the mixture sticks to form fat crumbs. Add more oil if needed. Spread the crumb mixture on top of the batter evenly.
Bake for 45 to 50 minutes or until toothpick from the center comes out almost clean.
Remove from pan after 5 minutes then let cool for another 15 mins before slicing. Serve as is or topped with whipped coconut cream or vegan ice cream.

Notes

I use sweet potato puree from a can which is a thinner puree compared to sweet potato mash that you might get after boiling or baking the sweet potato. Similarly pumpkin puree consistency also differs by brand. The consistency of the batter shouldn't be too runny. Adjust with additional tbsp of rice flour if needed, or a tbsp or more non dairy milk.
Sub pumpkin puree to make Pumpkin crumb cake.
Nutrition is 1 of 9 slices

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 4g (20%) Sodium 142mg (6%) Potassium 307mg (9%) Fiber 3g (12%) Sugar 15g (30%) Vitamin A 4485IU (90%) Vitamin C 4.7mg (5%) Calcium 94mg (9%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	35g	12%
Protein	4g	8%
Fat	19g	29%
Saturated Fat	4g	20%
Sodium	142mg	6%
Potassium	307mg	7%
Fiber	3g	12%
Sugar	15g	30%
Vitamin A	4485IU	90%
Vitamin C	4.7mg	5%
Calcium	94mg	9%
Iron	1.1mg	6%