This Vegan Peach Coffee Cake is a delightful treat packed with juicy peaches, warm cinnamon, and a crumbly streusel topping. It’s soft, moist, and pairs perfectly with a hot cup of coffee or tea. Whether you’re serving it for breakfast, brunch, or dessert, this dairy-free and egg-free cake is sure to become a household favorite!
Why You’ll Love This Recipe
✔️ Completely Vegan & Dairy-Free – No eggs or dairy, yet incredibly soft and flavorful!
✔️ Easy to Make – Simple ingredients and no fancy techniques required.
✔️ Perfectly Sweet & Spiced – A cozy blend of cinnamon, nutmeg, and peaches.
✔️ Great for Any Occasion – Serve it for brunch, a snack, or dessert.
✔️ Customizable – Use fresh, canned, or frozen peaches and adjust the sweetness to your liking.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup coconut sugar (or brown sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup unsweetened applesauce (or mashed banana)
- ½ cup almond milk (or any plant-based milk)
- ⅓ cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 2 tablespoons apple cider vinegar
- 2 ripe peaches, diced (fresh or canned, drained)
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup coconut sugar (or brown sugar)
- ½ teaspoon cinnamon
- ¼ cup coconut oil, melted
- ¼ cup chopped pecans or walnuts (optional)
For the Glaze (Optional):
- ½ cup powdered sugar
- 1 tablespoon plant-based milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Streusel
- In a small bowl, mix together flour, sugar, cinnamon, and nuts (if using).
- Stir in the melted coconut oil until the mixture becomes crumbly. Set aside.
Step 2: Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix applesauce, almond milk, coconut oil, vanilla, and apple cider vinegar.
- Gradually combine the wet and dry ingredients, stirring until just mixed. Avoid over-mixing.
- Fold in the diced peaches.
Step 3: Assemble and Bake
- Pour the batter into the prepared pan 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 10 minutes, then transfer to a wire rack.
Step 4: Add the Glaze (Optional)
- In a small bowl, whisk together powdered sugar, plant-based milk, and vanilla extract until smooth.
- Drizzle over the cooled cake.
FAQs
1. Can I use canned or frozen peaches?
Yes! If using canned peaches, drain them well before adding. If using frozen peaches, thaw and pat dry to avoid excess moisture.
2. Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free 1:1 baking flour. The texture may vary slightly, but it will still be delicious.
3. How do I store leftovers?
Store at room temperature for up to 3 days in an airtight container, or refrigerate for up to a week. You can also freeze slices for up to 3 months.
4. What can I substitute for applesauce?
Mashed banana or vegan yogurt work well as alternatives.
5. Can I add other fruits?
Yes! Try mixing in blueberries, raspberries, or even chopped apples for a fun variation.
Final Thoughts
This Vegan Peach Coffee Cake is a must-try for any peach lover. With its tender crumb, spiced flavor, and crunchy streusel topping, it’s the perfect cozy bake. Serve it warm, and don’t forget to grab your favorite coffee or tea! ☕🍑💛
Tried this recipe? Let me know in the comments how it turned out! 😊