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