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
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 45 minutes
- Total time: 50 minutes
- Yield: 9
- Category: Dessert
- Cuisine: Gluten-free, Vegan
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.