Vegan Peach Coffee Cake
This Vegan Peach Coffee Cake is fluffy, moist, and bursting with fresh peaches. Topped with a crunchy cinnamon streusel, it’s the perfect plant-based treat for breakfast, brunch, or dessert!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 squares 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsweetened applesauce (or mashed banana)
- ⅓ cup melted coconut oil (or neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup non-dairy milk (almond, oat, or soy)
- 1 teaspoon apple cider vinegar or lemon juice
- 1 ½ cups fresh or canned peaches, diced
For the Streusel Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil (or vegan butter)
Instructions
Prepare the Streusel Topping
- In a small bowl, mix the flour, brown sugar, cinnamon, and salt.
- Stir in the melted coconut oil until the mixture becomes crumbly. Set aside.
Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the applesauce, melted coconut oil, vanilla extract, non-dairy milk, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the diced peaches.
Assemble & Bake
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 15 minutes before slicing.
Serving & Storage
- Serve warm or at room temperature with a cup of coffee or tea!
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Notes
- Swap peaches for nectarines, apricots, or berries for variety.
- For extra crunch, add ¼ cup chopped pecans or walnuts to the streusel.
- Drizzle with a simple glaze made of powdered sugar and non-dairy milk for a sweeter finish!
Find it online: https://ukfinda.com/vegan-peach-coffee-cake/