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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.  | VeganRicha.com
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4.88 from 16 votes

Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake

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
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Gluten-free, Vegan
Servings: 9
Author: Vegan Richa

Ingredients

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
US Customary - Metric

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

Calories: 321kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Sodium: 142mg | Potassium: 307mg | Fiber: 3g | Sugar: 15g | Vitamin A: 4485IU | Vitamin C: 4.7mg | Calcium: 94mg | Iron: 1.1mg