I love eggless desserts. They come in handy when the world is ending, when you don't want to go to the grocery store, or when you really want to save your last egg for breakfast tomorrow morning. Which honestly is me almost all of the time. So, I came up with a great eggless dessert recipe for when those occasions arise!
I was worried that this sweet potato cake wouldn't work out but it so did! The cake part of it came out super moist, tender, soft, and super flavorful from the roasted potato and the crumble was the perfect contrast to the cake. It came out crunchy, nutty from the pecans, and since I added less sugar in the cake, the extra sugar in the crumble made for the perfect combination.
Me and my dad had a slice straight out of the oven and it was so freaking good that most of the cake was gone by the end of the day. My dad even got up and poured a glass of milk to have it with. This is a super rare occurrence. It's basically the equivalent of having a decadent piece of chocolate cake with milk. Which is an absolute true honor for this eggless sweet potato pecan crumble cake.
Eggless Sweet Potato Pecan Crumble Cake
Ingredients:
Sweet Potato Cake:
5.25 ounces of of sugar
1 medium sized sweet potato
4 ounces melted unsalted butter or oil
4 ounces of milk
6.375 ounces of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Pecan Crumble:
2 ounces butter
2 ounces flour
2 ounces brown sugar
2 ounces chopped pecans
Instructions:
Start by roasting your sweet potato by wrapping it in foil and baking for 1 hour at 375 degrees fahrenheit. Once it is done, you should be able to pierce it with a knife and it should go in smoothly. Set aside and let cool to room temperature.
In a large bowl combine 5.25 ounces of sugar and the roasted sweet potato and mash together to break up the sweet potato.
Next, pour in 4 ounces of melted butter/oil and 4 ounces of milk. Whisk until combined.
Then, add in 6.375 ounces of all purpose flour, 1 teaspoon of baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Whisk until you have a thick batter.
Line a 9 inch loaf pan with parchment paper and pour all the batter in.
In the same bowl, assuming that you got all the batter out of the bowl, combine 2 ounces of softened butter, 2 ounces of flour, 2 ounces of brown sugar, and 2 ounces of chopped pecans until you have a wet sand like texture. Crumble the dough on top of the cake batter in a nice and even layer. If you'd like some more chopped pecans you can sprinkle on some more now.
Bake at 375 degrees fahrenheit for 55 minutes. Then lower the oven temperature to 325 and bake for an additional 10 minutes.
Note: If you think the pecan topping is browning too quickly, you can cover the top with aluminum foil to prevent it from browning anymore.