Description

This Vegan Peach Coffee Cake is a soft, cinnamon-spiced cake layered with juicy peaches and topped with a buttery streusel crumble. It’s the perfect pairing for coffee or tea and makes a great breakfast, snack, or dessert!

Ingredients

Units Scale

For the Cake:

2 cups (250g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3/4 cup (150g) granulated sugar

1/2 cup (120ml) unsweetened almond milk (or any plant-based milk)

1/2 cup (120ml) unsweetened applesauce (or mashed banana)

1/3 cup (80ml) melted coconut oil (or vegetable oil)

1 tbsp apple cider vinegar (or lemon juice)

2 tsp vanilla extract

1 1/2 cups (200g) fresh or canned peaches, diced

For the Streusel Topping:

1/2 cup (60g) all-purpose flour

1/3 cup (65g) brown sugar

1 tsp cinnamon

1/4 cup (55g) vegan butter, melted

For the Optional Glaze:

1/2 cup (60g) powdered sugar

1 tbsp almond milk

1/2 tsp vanilla extract

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Instructions

Step 1: Prepare the Streusel Topping

In a small bowl, mix flour, brown sugar, and cinnamon.
Add melted vegan butter and stir until the mixture forms coarse crumbs. Set aside.

Step 2: Make the Cake Batter

Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
In another bowl, mix almond milk, applesauce, coconut oil, apple cider vinegar, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the diced peaches.

Step 3: Assemble & Bake

Pour the batter into the prepared baking 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 completely before adding the glaze.

Step 4: Make the Glaze (Optional)

In a small bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
Drizzle over the cooled cake before serving.

Notes

Fresh vs. Canned Peaches: If using canned peaches, drain them well before adding.
Oil Substitute: Use melted vegan butter instead of coconut oil for a richer flavor.
Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge.
Nut-Free Option: Use oat milk or soy milk instead of almond milk.