There’s just nothing like Moravian Sugar Cake! My vegan version is soft and lightly chewy like the original, but the buttery cinnamon sugar topping is plant-based.
Moravian sugar cake is a staple in Moravian communities in Pennsylvania and it really isn’t your typical cake. While it might look like a coffee cake , it’s made with a yeasted dough and that yeasted dough is made with potatoes. These two attributes give the cake a totally unique texture that’s a little bit chewy, but also light, pillowy, and fluffy. (If you’ve ever had rolls or bread made with mashed potatoes or potato flour, you know what I’m talking about.) It’s SO good! This is the kind of recipe perfect for holiday brunches, your monthly book club get-togethers, or savouring with a cup of tea on a quiet afternoon.
Why This Cinnamon-Spiced Moravian Sugar Cake Is Positively Swoon-Worthy
I love that this recipe takes familiar flavours and transforms them into such a unique treat! Here’s what makes this cake a standout:
- The most tender crumb. Mashed potatoes add a bit of magic to yeast doughs, making them ultra tender, super fluffy, and pillowy soft. (And no, they won’t make the cake taste like potatoes!)
- Classic cinnamon sugar topping. A buttery, caramelised, crumbly cinnamon topping makes Moravian sugar cake impossible to resist.
- Simple vegan swaps. Taking a nod from my Vegan Japanese Milk Bread , vegan milk and vegan butter are the only swaps needed here. No expensive or hard-to-find egg substitutes!
Notes on Ingredients
Here are the ingredients you’ll need to make your own Moravian sugar cake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour
- Mashed potatoes – I recommend using russet potatoes.
- Vegan milk – Make sure it’s unsweetened and unflavoured.
- Granulated sugar
- Vegan butter – You can use my Homemade Vegan Butter if you’d like! You’ll need butter for the dough and for the topping.
- Active dry yeast – Learn more: Is Yeast Vegan?
- Kosher salt
- Light brown sugar and cinnamon – For a warmly spiced, caramelised topping.
How to Make Moravian Sugar Cake
Because this cake is made with yeast, you’ll need to account for the rising time when planning your baking. Let’s get started!
Cook and mash the potatoes.
- Boil and mash the potatoes. Cook the potatoes in salted water until they’re tender, then mash them in the pot and let them cool slightly. Measure out the amount you need for the recipe.
- Activate the yeast. Stir together the warm vegan milk, sugar, and yeast. The mixture should be foamy after about 10 minutes. (Learn more: How to Test Yeast to See if It’s Still Good )
Form the dough and knead.
- Make the dough. Mix the potatoes, butter, and salt, then add the yeast mixture, followed by the flour. Knead until smooth and shape into a ball.
- Let the dough rise. Set the ball of dough in a greased bowl. Cover and rise until doubled, about 1 hour.
Assemble the cake.
- Shape the cake. Press the dough into a greased 9×9 pan. Cover and rest for 20 minutes.
- Add the topping. Dimple the dough with greased fingers. Sprinkle with cinnamon sugar and pour melted butter over the top.
- Bake. Place the pan in the oven and bake at 350°F until golden and crisp on the top. Cool slightly, then slice and serve.
Tips and Variations
I have a few more pointers to help you make sure this Moravian sugar cake turns out perfect!
- Watch the dough, not the timer. A cooler or warmer kitchen can affect the rise time. Look for the dough to double in bulk rather than setting a timer for an hour and going by that. (You can even take a picture of the dough on your phone so you have a visual to help you see when it’s doubled in size.)
- Don’t serve immediately. I know it’s hard to resist! But just like with a loaf of bread, the cake will continue to “bake” from the residual heat after you take it out of the oven. Slicing too soon will risk a doughy, under-baked centre.
- Add another layer of spice flavour. A pinch of nutmeg, ginger, or cardamom would be nice in the topping, or swap the cinnamon for Pumpkin Pie Spice .
Serving Suggestions
Serve slices of Moravian sugar cake with other vegan brunch options like my Overnight Breakfast Strata Recipe , Biscuits and Gravy Casserole , or Perfectly Crispy Breakfast Potatoes .
How to Store
Store Moravian sugar cake covered at room temperature for 2 to 3 days or freeze for up to 3 months. If you’d like, you can reheat slices briefly in the microwave.
More Vegan Yeast Recipes
- Classic French Bread Recipe
- Olive Bread
- Vegan Cinnamon Rolls
- No Knead Bread (Dutch Oven Bread)
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour , 300 g
- ⅔ cup boiled potatoes , mashed until smooth, 140 g
- ⅔ cup warm vegan milk , about 100°F / 38°C – 160 mL
- ⅓ cup granulated sugar , 65 g
- 5 tablespoons vegan butter , melted – 70 g
- 2 teaspoons active dry yeast , 7 g
- ¼ teaspoon kosher salt , 1.5 g
For the Topping:
- 6 tablespoons vegan butter , melted and cooled – 85 g
- ¾ cup light brown sugar , 150 g
- 1 ½ teaspoons ground cinnamon , 4.5 g
Instructions
Boil and Mash the Potatoes:
- Peel and cut 1 medium potato (about 200 grams) into chunks.
- Place in a pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook 12–15 minutes, until very tender.
- Drain well, return the potatoes to the pot for 1 minute to evaporate excess moisture.
- Mash until completely smooth and let cool until just warm.
Make the Dough:
- In a small bowl, combine warm vegan milk, granulated sugar, and yeast.
- Let stand 10 minutes, until foamy.
- In a large bowl, mix together: mashed potatoes, melted vegan butter, and salt.
- Add the activated yeast mixture and stir.
- Add flour and knead the dough 5–7 minutes, until smooth and elastic.
- Shape into a ball and place in a greased bowl.
- Cover and let rise in a warm place for 1 hour, or until doubled.
Shape the Dough:
- Preheat oven to 350°F (175°C).
- Grease a 9×9inch (23×23 cm) pan with vegan butter.
- Punch down the dough and press it evenly into the pan.
- Cover loosely and let rest 20 minutes.
Make the Traditional “Crater” Topping:
- With buttered fingers, press deep dimples all over the dough—almost to the bottom, but without tearing it.
- Mix the brown sugar and cinnamon, then sprinkle evenly over the top.
- Pour the melted butter over the surface.
- You can poke again to create more swirling patterns.
Bake and Cool:
- Bake 25–30 minutes until golden, bubbling at the edges, and crisp on top.
- Cool slightly before slicing.
- Serve warm or at room temperature.
Notes
Vegan Moravian Sugar Cake
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour 300 g
- ⅔ cup boiled potatoes mashed until smooth, 140 g
- ⅔ cup warm vegan milk about 100°F / 38°C – 160 mL
- ⅓ cup granulated sugar 65 g
- 5 tablespoons vegan butter melted – 70 g
- 2 teaspoons active dry yeast 7 g
- ¼ teaspoon kosher salt 1.5 g
For the Topping:
- 6 tablespoons vegan butter melted and cooled – 85 g
- ¾ cup light brown sugar 150 g
- 1 ½ teaspoons ground cinnamon 4.5 g
Instructions
Boil and Mash the Potatoes:
- Peel and cut 1 medium potato (about 200 grams) into chunks.
- Place in a pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook 12–15 minutes, until very tender.
- Drain well, return the potatoes to the pot for 1 minute to evaporate excess moisture.
- Mash until completely smooth and let cool until just warm.
Make the Dough:
- In a small bowl, combine warm vegan milk, granulated sugar, and yeast.
- Let stand 10 minutes, until foamy.
- In a large bowl, mix together: mashed potatoes, melted vegan butter, and salt.
- Add the activated yeast mixture and stir.
- Add flour and knead the dough 5–7 minutes, until smooth and elastic.
- Shape into a ball and place in a greased bowl.
- Cover and let rise in a warm place for 1 hour, or until doubled.
Shape the Dough:
- Preheat oven to 350°F (175°C).
- Grease a 9×9inch (23×23 cm) pan with vegan butter.
- Punch down the dough and press it evenly into the pan.
- Cover loosely and let rest 20 minutes.
Make the Traditional “Crater” Topping:
- With buttered fingers, press deep dimples all over the dough—almost to the bottom, but without tearing it.
- Mix the brown sugar and cinnamon, then sprinkle evenly over the top.
- Pour the melted butter over the surface.
- You can poke again to create more swirling patterns.
Bake and Cool:
- Bake 25–30 minutes until golden, bubbling at the edges, and crisp on top.
- Cool slightly before slicing.
- Serve warm or at room temperature.
Notes
Nutrition
Vegan Moravian Sugar Cake https://jessicainthekitchen.com/moravian-sugar-cake/ January 16, 2026
I’ve got 3 delicious ways to make homemade kale chips: sea salt, spicy black pepper, and cheesy! Follow my pointers for kale chips that taste great and actually get crispy. (No soggy chips here, friends!)
These crispy kale chips are so addictive, they’ll make you put away the potato chips for good. Yes, it’s true! Beautiful, lush kale leaves are absolutely transformed in the oven, turning into a crispy snack as their moisture bakes off. They take as little as 10 minutes to bake and you can add any seasonings you like. (Here, I keep it simple with sea salt, black pepper, and vegan Parmesan options.)
Why I Just Can’t Stop Eating These Crispy Kale Chips
Whenever I make these kale chips, Gav and I eat them straight off the pan as soon as they come out of the oven. I’m not afraid to burn my fingertips when there’s delicious kale chips to be had!
- Crispy FOR REAL . I’ve got some pointers for ensuring that your kale chips have a crispy-crunchy texture without any soggy or chewy bits. (These apple chips are another homemade option that gets super crispy without frying!)
- The simplest ingredients . At a minimum, you only need kale, oil, and salt to make this crave-worthy snack. (Did you ever think you’d see the day when you’d be craving kale?!)
- Ready to customise . Although these kale chips are delish with just salt, you can add any seasonings you like here. It’s a great recipe for using those pantry herbs and spices!
Note on Ingredients
Let’s get started! Here’s what you’ll need to make homemade kale chips. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale leaves – The ruffle-y edges of curly kale make it my favourite for kale chips because it gets extra crispy, but lacinato kale also works.
- Olive oil – Or cooking spray for a lighter option. The oil helps the seasonings stick and makes for a crispier chip.
- Seasonings – You’ll need to salt your chips to make them tasty, but you can also add black pepper and/or vegan Parmesan cheese.
How to Make Kale Chips
This step-by-step guide will show you the process:
Prepare the kale.
- Prepare. Preheat your oven to 325°F and coat a baking sheet with cooking spray. Wash and dry the kale, remove the stems, and tear the leaves into pieces.
- Season the kale. Spread the kale on the baking sheet. Lightly coat it with oil or cooking spray, then sprinkle it with salt.
Add the seasonings.
- Add variations. Season with pepper and/or vegan Parmesan, if desired.
- Bake. Bake for 8 to 10 minutes, or until crisp. Serve immediately.
Tips for Perfect Crispy Kale Chips
- Dry the kale well . Use a salad spinner if you have one, otherwise pat the kale dry with a clean kitchen towel. If there’s moisture left on the leaves, they will steam in the oven and wilt instead of getting crispy.
- Don’t overcrowd the pan . An even layer is key! It’s fine if the edges of the kale leaves touch (they’ll shrink when baked anyway), but if they overlap, this will also cause the leaves to steam and wilt.
- Keep a close eye on the kale chips . They can burn fast! If your oven heats unevenly, you can check on the kale chips and remove any that are crispy, then return the rest to the oven to continue baking.
- Try other seasoning options . Like smoked paprika, garlic powder, nutritional yeast , curry powder —as long as it’s a dry seasoning, it will work!
Proper Storage
Kale chips are best enjoyed fresh because they inevitably start to wilt when stored. If you absolutely must store them, let them cool completely, then transfer them to an airtight container. Crack the lid just a bit and store up to 1 day at room temperature. You can re-crisp briefly in a 300°F oven for 2 to 3 minutes.
More Kale Recipes to Try
- Kale Soup
- Kale Slaw
- Strawberry Kale Smoothie
- The Best Kale Salad with Sesame Tahini Dressing
Ingredients
- 1 bunch kale chips , washed and dried (about 2 cups, 60 g)
- 2 teaspoons olive oil , or cooking spray, 10 mL
- 3/4 teaspoon sea salt , 3 g
- 1/2 teaspoon black pepper , 1 g
- 1/2 teaspoon vegan Parmesan cheese , 2 g
Instructions
- Preheat oven to 325 degrees F.
Washing The Kale and Removing From The Stems
- Wash the Kale and you can dry in a salad spinner if you have one, or with a paper towel.
- Strip from the stem and break the kale into pieces.
- Spray a baking sheet with cooking spray and spread the kale out over it.
- Either spray the kale with cooking spray or toss with oil (I find spraying the chips easier).
- Sprinkle all of the kale with salt, which is the base.
Variations
- If you want to also make spicy chips and cheesy chips, divide chips into three sections.
- Sprinkle one section with pepper, and the other section with grated parmesan cheese.
- Bake the chips for 8-10 minutes. Enjoy immediately!
