A rich, moreish and tender Sweet Potato Cinnamon Streusel Coffee Cake packed with warming cinnamon spices, a cinnamon sugar swirl and crunchy pecan streusel topping. This cake is naturally vegan, gluten-free and nut-free.
If you love all things cinnamon spice, pecans and coffee cake then this streusel sheet cake is for you. It is full of warming cosy cinnamon flavours, along with plenty of pecans and crunchy sugary streusel. This is the American kind of coffee cake, which contains no actual coffee, but is what we’d call a streusel or crumble cake here in the UK. It is equally delicious served with coffee over brunch, with tea in the afternoon or as an after-dinner dessert with custard.
Why will I love this cake?
This coffee cake is truly unique, it is:
Rich, moist, tender and fluffy
Packed with warming cinnamon spices
Full of nutty sweet pecans
Has a cinnamon sugar middle
Topped with sweet sugary pecan streusel crumble
Made with wholesome ingredients like sweet potato or pumpkin, oat flour and yoghurt
Naturally vegan, gluten-free and easily nut-free
Easy to make
Great for the festive season for brunch, tea or dessert
If you already love this cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe has three parts: the cinnamon sugar; the streusel top; and the main cake. Here is what we need:
Ground chia or flax seeds: when mixed with water this forms a chia or flax “egg” and is important for binding the batter. You can make your own ground chia or flax seed by blitzing whole seed sin a blender to a fine meal. you can then store this for 2 months in a sealed container and is really useful to have in the cupboard.
Pumpkin or sweet potato puree: this is key to a rich, moist and tender coffee cake and I love the mellow flavour and vibrant colour it lends. Use tinned pumpkin puree or you can use homemade sweet potato puree. Roast a couple of sweet potatoes whole with their skin on for 1 hour or until tender and then peel away the skin and mash the blend till really smooth.
Coconut sugar: this adds a lovely caramel flavour and richness to the batter but you can swap this for golden or regular caster sugar, if needed.
Plant-based milk: any dairy-free milk is great like oat, almond or coconut (from the carton).
Olive oil: for richness and moisture. I like olive oil but sunflower or melted and cooled coconut oil will also work.
Runny tahini: make sure this is high quality, runny smooth tahini like the one from Belazu or in your local world-food supermarket aisle. If this does not need to be nut-free, you can swap this for runny, smooth cashew, almond or peanut butter.
Coconut or other dairy-free yoghurt: for moisture and a tender crumb. I love the vanilla or original Cocos Yoghurt here. Other dairy-free Greek-style yoghurts are great just make sure they are thick and creamy.
Plain or GF plain flour: use a gluten-free 1:1 flour blend where needed that contains a gum or thickener to make sure this is tender and moist.
Oat flour: to add fibre and wholefood goodness, we use oat flour as well as plain flour. You can make your own oat flour by blending up oats to a fine flour consistency.
Baking powder, bicarbonate of soda and salt: for rise and flavour.
Pumpkin pie spices: to make this warmingly spiced, we use cinnamon, ginger, mixed spice, clove and cardamom.
Pecans: these add so much deliciousness to the crumble on top and I just love all things pecan this time of year. If this is going to be nut-free, swap the nuts for sunflower seeds or coconut flakes.
Icing sugar: mixed with water to drizzle over the cake.
How do I make this?
Like most of my recipes, I try to keep the main batter to one bowl:
Make the cinnamon sugar: stir together the ingredients in a small bowl.
Make the streusel top: stir together the dry ingredients then add in the olive oil and mix to a clumpy consistency.
Whisk together the wet ingredients for the cake batter: till smooth.
Sift in the dry ingredients: and stir to a thick, smooth batter.
Pour half the batter into the lined loaf tin: and smooth over the top.
Sprinkle over all the cinnamon sugar: in an even layer.
Spoon and spread over the remaining batter: making a smooth top.
Sprinkle over all the crumbly streusel mix: and press down lightly.
Bake until golden and risen (abut 45 minutes): and allow to cool.
Once cool drizzle with icing sugar: and serve.
How long will this last?
This cake is great to make ahead as t’s really moist and tender and will keep for 3-5 days in a sealed container in the fridge or for up to 1 month in the freezer. Allow the cake to defrost at room temperature.
Is this gluten-free and nut-free?
Yes this is easily gluten-free, just use your preferred 1:1 baking blend of gluten-free flour that contains xanthan gum. Also make sure that your oats (or oat flour) are gluten-free. To make this nut-free, swap the pecans for sunflower seeds or coconut. Also make sure that your yoghurt, milk and other ingredients are free from nuts.
What else can I make?
I hope you will love this cake, and for more ideas, how about my:
A rich, moreish and render Sweet Potato Cinnamon Streusel Coffee Cake packed with warming cinnamon spices, a cinnamon sugar swirl and crunchy pecan streusel topping. This cake is naturally vegan, gluten-free and nut-free.
For the Cinnamon Sugar:
30g coconut sugar
1 tbsp cinnamon
For the Streusel Top:
50g pecans, chopped very small
35g plain/GF plain flour
30g coconut sugar
1 tsp cinnamon
2 tbsp olive oil
For the Cake:
1 tbsp ground chia seeds with 2 ½ tbsp plant-based milk
200g pumpkin or sweet potato puree
120g coconut sugar
120ml plant-based milk
45ml olive oil
30g runny tahini
1 tbsp thick dairy-free yoghurt
190g plain or GF plain flour
50g oat flour
2 ½ tsp baking powder
½ tsp bicarbonate of soda
3 tsp pumpkin pie spice (or 1 ½ tsp cinnamon, ½ tsp ground ginger, ½ tsp mixed spice, ¼ tsp ground clove, ¼ tsp ground cardamom)
For the Icing:
60g icing sugar
2-3 tsp water
To grind your own chia seeds: add whole chia seeds to a blender and process to a fine meal. Store in a sealed container for 2 months. Use 1 tbsp of these ground chia seeds and add to a small bowl with 2 ½ tbsp plant-based milk and whisk to a gel.
Preheat the oven to 160Fan/180*C and line an 8-inch square tin.
Prepare the cinnamon sugar: stir together all the ingredients.
Make the streusel top: stir together the dry ingredients then stir in the olive oil to a clumpy mix.
For the cake: to a large mixing bowl add the pumpkin/sweet potato puree, coconut sugar, milk, olive oil, tahini, yoghurt and chia seed gel. Whisk to a smooth mix. Sift in the flour and add the oat flour, baking powder, bicarbonate of soda, pumpkin pie spices and salt. Whisk to a smooth, thick batter.
To assemble: spread half the batter into the tin and smooth over the top. Sprinkle over all the cinnamon sugar. Top with the remaining batter and now sprinkle over all the streusel top.
To bake: place in the oven for 45 minutes, or until an inserted skewer comes out mainly clean (some specks of streusel are fine). Cool for 10 minutes then lift out the tin to cool fully on a wire rack.
For the icing: stir together the icing sugar and water to a thick but pourable mix. Slice the cake into 16 squares with a large sharp knife then drizzle over the icing.
To serve and store: enjoy straight away or keep in a sealed container for 3-5 days (in the fridge overnight) and enjoy at room temperature. You can freeze the cake for up to 1 month and allow to defrost at room temperature.
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I look forward to hearing what you think of this Sweet Potato Cinnamon Streusel Coffee Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!