Description
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!
Ingredients
Units
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For the Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsweetened applesauce (or mashed banana)
- 1/3 cup melted coconut oil (or neutral oil)
- 1 teaspoon vanilla extract
- 3/4 cup non-dairy milk (almond, oat, or soy)
- 1 teaspoon apple cider vinegar or lemon juice
- 1 1/2 cups fresh or canned peaches, diced
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 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!