Vegan Peach Coffee Cake Recipe for Sweet Mornings

On a lazy weekend morning, this vibrant vegan peach coffee cake brings sunshine to your kitchen.

Summer’s ripest fruits dance through a tender, crumbly base.

Peaches burst with sweet, juicy flavors that complement the warm cinnamon notes.

Baking fills your home with an irresistible aroma that beckons everyone to the table.

Delicate crumbles sprinkled across the top add delightful texture and visual appeal.

Minimal ingredients and simple steps make this recipe accessible for bakers of all skill levels.

You’ll savor every incredible bite of this plant-based breakfast treat.

How to Bake Vegan Peach Coffee Cake at Home

Step 1: Prepare Streusel Topping

• Flour
• Brown sugar
• Cinnamon
• Salt

Mix the dry ingredients thoroughly.

Step 2: Create Crumbly Texture

Stir in melted coconut oil until the mixture becomes crumbly and resembles coarse sand. Set the streusel aside for later use.

Step 3: Preheat Oven

Set the oven to 350 degrees Fahrenheit and prepare a 9-inch square baking pan by lightly greasing it with cooking spray or vegan butter.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Ensure the dry ingredients are well combined and free of lumps.

Step 5: Combine Wet Ingredients

• Plant-based milk
• Apple cider vinegar
• Vanilla extract
• Melted coconut oil
• Maple syrup

Whisk until the mixture is smooth and fully incorporated.

Step 6: Create Cake Batter

Pour the wet ingredients into the dry ingredients. Gently fold until just combined, being careful not to overmix.

Step 7: Prepare Peaches

Dice fresh peaches into small, bite-sized pieces. If using frozen peaches, thaw and drain excess liquid.

Step 8: Add Peaches to Batter

Gently fold the peach pieces into the cake batter, distributing them evenly.

Step 9: Pour and Top Cake

Transfer the batter to the prepared baking pan. Sprinkle the reserved streusel topping evenly over the surface.

Step 10: Bake Coffee Cake

Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center- it should come out clean.

Step 11: Cool and Serve

Remove the cake from the oven and let it cool in the pan for 15 minutes. Slice and serve warm or at room temperature.

Tips for Moist Vegan Peach Coffee Cake

• Crumble Perfection: Ensure the coconut oil is fully incorporated by using your fingertips to mix, creating a sandy texture that will give the cake its signature crumbly topping.
• Peach Power: Choose ripe, fresh peaches for maximum flavor- look for ones that are slightly soft when gently squeezed and have a sweet aroma.
• Moisture Magic: Add a splash of almond milk or extra coconut oil if the batter seems too dry, helping to keep the cake tender and prevent a dense texture.
• Vegan Substitution Hack: Replace eggs with mashed banana or applesauce to maintain moisture and help bind the ingredients together seamlessly.
• Baking Brilliance: Let the cake cool completely before slicing to help it set properly and prevent crumbling, allowing the flavors to meld and intensify.

Store Vegan Peach Coffee Cake Properly

• Store leftover cake in an airtight container in the refrigerator for up to 4 days. Cover the top with plastic wrap to prevent drying out.
• Wrap individual slices in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for maximum freshness.
• Warm slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm.
• Transfer frozen slices to the refrigerator overnight, then reheat using microwave or oven method for best texture and flavor.

Best Pairings for Vegan Peach Coffee Cake

• Serve this vegan peach coffee cake with a smooth, medium-roast Colombian coffee that complements the cake's sweet peach undertones and warm cinnamon notes.
• Select a crisp Riesling with slight sweetness to balance the cake's rich texture and enhance the fruity peach flavor, creating a delightful dessert experience.
• Enjoy a chamomile or lavender tea alongside the cake, which will highlight the cake's gentle spices and provide a soothing, aromatic counterpoint to the dessert.
• Pair with a cold glass of homemade almond milk, its subtle nuttiness and creamy texture perfectly matching the cake's soft crumb and peachy sweetness.

Creative Takes on Vegan Peach Coffee Cake

• Gluten-Free Peach Delight: Replace regular flour with almond flour or gluten-free flour blend for those with wheat sensitivities. Ensures everyone can enjoy the cake without compromising taste.
• Low-Sugar Peach Option: Substitute brown sugar with monk fruit sweetener or stevia for a diabetic-friendly version. Reduces overall sugar content while maintaining delicious flavor.
• Tropical Fruit Swap: Substitute peaches with fresh mango or pineapple chunks for a different seasonal fruit experience. Adds exciting flavor variation while keeping cake structure intact.
• Nutty Protein Boost: Incorporate chopped almonds or walnuts into the crumb topping for added protein and crunchy texture. Creates a more nutritionally balanced breakfast treat.

FAQs for Vegan Peach Coffee Cake

• What ingredients make the crumb topping unique?

Brown sugar and cinnamon create a warm, sweet flavor profile that complements the peaches, while coconut oil adds richness and helps bind the crumble together.

• Can I use frozen peaches instead of fresh ones?

Yes, you can use frozen peaches. Thaw and drain them completely before adding to the cake to prevent excess moisture from affecting the texture.

• Is this recipe suitable for people with gluten intolerance?

You can easily make this coffee cake gluten-free by substituting the regular flour with a gluten-free all-purpose flour blend that has a 1:1 replacement ratio.

• How can I enhance the flavor of the peach coffee cake?

Consider adding a teaspoon of vanilla extract to the batter or sprinkling some chopped nuts like almonds or pecans into the crumb topping for extra depth and crunch.

Why Vegan Peach Coffee Cake Is So Flavorful

• Perfect for breakfast, brunch, or an afternoon snack that satisfies sweet cravings without dairy or eggs.
• Delivers classic coffee cake flavors with a fresh peach twist that appeals to both kids and adults, making it a crowd-pleasing dessert.
• Offers a vegan-friendly option packed with natural sweetness from fresh peaches and wholesome ingredients, allowing guilt-free enjoyment.

Everything That Goes in Vegan Peach Coffee Cake

• Flour: Provides structure and base for the cake's texture, all-purpose flour works best.
• Brown Sugar: Adds sweetness and moisture, light or dark variety can be used.
• Cinnamon: Brings warm, aromatic flavor to the cake, freshly ground is most fragrant.
• Salt: Enhances overall flavor and balances sweetness.

• Coconut Oil: Adds richness and moisture, choose refined or unrefined based on desired coconut flavor.

• Peaches: Provides natural sweetness and fruity texture, ripe and juicy peaches recommended for best results.

Vegan Peach Coffee Cake Recipe

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4.6 from 26 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Delightful Vegan Peach Coffee Cake brings summer’s sweetness to your morning ritual, melding ripe peaches with tender, crumbly cake. Warm spices and streusel topping create a comforting breakfast treat perfect for sharing with friends and family.

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Ingredients

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Fruits and Produce:

• 1 ½ cups peaches, fresh or canned, diced
• ½ cup unsweetened applesauce (or mashed banana)

Dry Ingredients:

• 2 cups all-purpose flour
• ½ cup all-purpose flour (for topping)
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ¼ teaspoon salt (for topping)

Liquid and Binding Ingredients:

• ¾ cup non-dairy milk (almond, oat, or soy)
• ⅓ cup melted coconut oil (or neutral oil)
• 3 tablespoons melted coconut oil (or vegan butter) (for topping)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar or lemon juice

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Instructions

1. Combine dry ingredients in a mixing bowl, blending flour, brown sugar, cinnamon, and salt into a uniform mixture.
2. Drizzle melted coconut oil over the dry mixture, gently folding and stirring until a coarse, crumbly texture forms, creating a rustic streusel topping. Reserve for later layering.
3. Whisk together plant-based milk, vanilla extract, and apple cider vinegar in a separate container, allowing the mixture to curdle and develop a tangy buttermilk-like consistency.
4. Sift together flour, baking powder, and salt in a large mixing bowl, ensuring no lumps remain and ingredients are evenly distributed.
5. Create a well in the center of the dry ingredients, then pour in the curdled milk mixture and melted coconut oil, gently folding until a smooth, cohesive batter emerges.
6. Delicately fold diced peaches into the batter, distributing fruit evenly without overmixing to maintain a tender cake texture.
7. Transfer batter to a prepared baking pan, spreading it evenly and ensuring smooth surface.
8. Sprinkle reserved streusel topping generously over the batter, covering the entire surface with the crumbly mixture.
9. Bake in a preheated oven until golden brown, with a toothpick inserted into the center coming out clean, indicating perfect doneness.
10. Allow cake to cool completely in the pan, enabling the structure to set and flavors to meld before slicing and serving.

Notes

• Choose whole wheat or gluten-free flour for alternative dietary needs without compromising the cake’s delicate texture.
• Ensure your coconut oil is at room temperature for smoother mixing and better crumble consistency.
• Substitute fresh peaches with frozen or canned varieties during off-season months, but drain excess liquid to prevent soggy cake.
• Add extra warmth by incorporating ground nutmeg or cardamom into the streusel topping for deeper flavor complexity.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 170
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg