Hot Dang…This Vegan Sweet Potato Coffee Cake Recipe Is Delicious!

There’s nothing like an experiment gone right…especially when it involves four of my fav things ever…sweet potatoes, cinnamon, pecans, and oats!

I was playing around in the kitchen last night, trying to come up with a yummy dessert for Thanksgiving that even my “non-vegan” family members would love. Every family has those individuals who are set in their ways & would never willingly choose to eat a vegan dish. For me, there’s nothing more hilariously gratifying than feeding vegan dishes to unsuspecting carnivores only to watch the shocked look upon their face as I reveal that the dish they just devoured was actually vegan. (insert evil laugh)

This is why I set out to create the perfect holiday dish that will undeniably be the most delicious dessert at family dinner. If I had to sum up this vegan sweet potato coffee cake in 6 words they would be:

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Vegan Sweet Potato Coffee Cake Recipe
Holy Mother of Vegan! That's what you will shout when you take a bite into this sinfully gourmet sweet potato coffee cake.
Prep Time 10 min
Cook Time 45 min
Passive Time 55 min
Servings
people
Ingredients
Prep Time 10 min
Cook Time 45 min
Passive Time 55 min
Servings
people
Ingredients
Instructions
  1. Pre Heat Oven to 350 F
  2. Rinse and slice sweet potatoes into coin shape thin slices (thickness about 1/8"). Roughly chop the slices and measure out 3 C (about 2 med sweet potatoes) and place in a medium mixing bowl.
  3. Add all other ingredients to bowl and mix thoroughly. Oil a 7" round pan and place the mixture contents into the round pan.
  4. Sprinkle the pecans evenly over the surface and spray them with a little coconut oil. Bake on the top rack for 45 minutes.
  5. Remove from oven and slice into 8 pieces. Add coco whip and serve hot!
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