Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake
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Vegan Richa · by Vegan Richa★ 4.9 (16)

Vegan Gluten free Coffee Cake - Sweet Potato Pecan Crumb Cake

NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 11%
CARBS 35G44% OF CAL
3G FIBER16G OTHER16G TOTAL SUGAR
FAT 19G53% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fall-spiced coffee cake made with sweet potato and pecans, topped with a crumb topping. Vegan and gluten-free, this warm slice captures cozy autumn flavors.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 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
  • 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
  • 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
  • 1/2 tsp cinnamon or chai spice or pumpkin pie spice
  • 2.5 tbsp refined coconut oil or organic safflower oil
PREP
5M
SODIUM
85MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.