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.
Ingredients
Scale
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
Instructions
- Combine dry ingredients in a mixing bowl, blending flour, brown sugar, cinnamon, and salt into a uniform mixture.
- 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.
- 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.
- Sift together flour, baking powder, and salt in a large mixing bowl, ensuring no lumps remain and ingredients are evenly distributed.
- 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.
- Delicately fold diced peaches into the batter, distributing fruit evenly without overmixing to maintain a tender cake texture.
- Transfer batter to a prepared baking pan, spreading it evenly and ensuring smooth surface.
- Sprinkle reserved streusel topping generously over the batter, covering the entire surface with the crumbly mixture.
- Bake in a preheated oven until golden brown, with a toothpick inserted into the center coming out clean, indicating perfect doneness.
- 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