Meet your new brunch MVP, a vegan peach coffee cake that proves plant-based doesn’t mean flavorless. Juicy peaches, warm spices, and a crumbly streusel topping combine to create a dessert so good, even non-vegans will fight for seconds. No butter? No problem. We swap it for coconut oil because nature knows best. This cake boasts all the charm of a classic coffee cake, minus the dairy guilt trip. Whether you’re impressing guests or treating yourself, this recipe keeps it deliciously simple.

Vegan Peach Coffee Cake

moka coffee pot

A soft and fluffy coffee cake with peaches, cinnamon, and a crumb topping, made entirely plant-based and dairy-free.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings 8 servings

Calories 280 kcal

Ingredients

For the Cake Base

All-purpose flour: 1½ cups
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Salt: ½ teaspoon
Granulated sugar: ½ cup
Coconut oil: ⅓ cup melted
Plant-based milk: ¾ cup e.g., almond or oat milk
Apple cider vinegar: 1 teaspoon
Vanilla extract: 1 teaspoon

For the Topping

Brown sugar: ½ cup
All-purpose flour: ¼ cup
Ground cinnamon: ½ teaspoon
Coconut oil: 3 tablespoons chilled

For the Peaches

Fresh peaches sliced: 2 cups

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease the baking pan.
Mix plant-based milk and apple cider vinegar, then let sit for 5 minutes.
In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.
Add coconut oil, vanilla, and the milk mixture to the dry ingredients. Stir until just combined.

Assemble the Cake

Pour the batter into the prepared pan and spread evenly.
Arrange peach slices on top of the batter.

Add the Topping

Mix brown sugar, flour, and cinnamon. Cut in chilled coconut oil until crumbly.
Sprinkle the streusel over the peaches.

Bake

Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes before slicing and serving.

Notes

Nutritional Information (Per Serving)

Calories: 280
Total Fat: 9g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g

Vitamins and Minerals

Vitamin C: 8%
Potassium: 6%
Calcium: 5%
Iron: 7%
Vitamin A: 4%

Additional Notes and Tips

Use canned peaches if fresh ones are unavailable. Drain them well to avoid soggy cake.
Add a pinch of nutmeg to the topping for extra warmth.
Store leftovers in an airtight container for up to three days.

This vegan peach coffee cake redefines indulgence, one cruelty-free crumb at a time. Who said plant-based can’t be decadent?

Vegan Peach Coffee Cake