Celebrate peach season with this tender vegan coffee cake, filled with juicy fruit and finished with a sweet cinnamon crumble. Every slice combines soft cake, fragrant spices, and a crumbly topping that makes it just as lovely for breakfast as it is for dessert. Made without dairy or eggs, this comforting bake pairs beautifully with your morning coffee or a relaxing afternoon cup of tea.
Ingredients
For the Cake
Flour
Baking powder
Salt
Almond milk or another plant-based milk
Applesauce
Vanilla extract
Apple cider vinegar
Fresh peaches, cut into chunks
Lemon juice
For the Cinnamon Streusel Topping
Brown sugar
Flour
Cinnamon
Coconut oil
How to Make
Prepare the Oven and Pan: Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving some overhang along the sides so you can lift the cake out easily after baking.
Make the Cinnamon Crumble: In a small bowl, combine the brown sugar, flour, and cinnamon. Drizzle in the coconut oil and gently mix with your fingertips or a spoon until the mixture forms loose, crumbly pieces. Set aside.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the almond milk, applesauce, vanilla extract, and apple cider vinegar until smooth.
Combine the Dry Ingredients: In a separate bowl, sift or whisk the flour, baking powder, and salt together to distribute the ingredients evenly.
Prepare the Batter: Gradually add the dry mixture to the wet ingredients. Fold gently until just combined, taking care not to overmix so the finished cake stays tender.
Add the Peaches: Gently fold the fresh peach chunks into the batter. If using lemon juice to help prevent browning, toss the peach pieces with it before adding them.
Assemble the Cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the cinnamon streusel over the top, covering the surface with an even layer of crumbs.
Bake Until Done: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool Before Slicing: Let the cake cool completely before removing it from the pan and cutting it into portions. This allows the crumb to set and makes serving easier.
Important Recipe Tips
Create a Better Crumble: Use your fingertips to work the coconut oil into the streusel mixture. Aim for a mixture with both small crumbs and slightly larger clusters for a pleasant texture.
Try Other Fruits: Replace the peaches with blueberries, raspberries, or diced apples for a different seasonal variation.
Make It Gluten-Free: Use a suitable gluten-free flour blend in place of regular flour. The texture may vary depending on the blend.
Keep the Batter Moist: If the batter seems unusually dry, the original recipe suggests adding a small splash of almond milk or oat milk. Add gradually rather than pouring in too much at once.
Prepare Ahead: Bake the cake the night before, let it cool completely, and keep it covered at room temperature until serving the next day.
Serve It Warm: Enjoy a slice with coffee, chai, coconut yogurt, fresh berries, or dairy-free whipped cream. For a simple presentation, add fresh peach slices and a light dusting of powdered sugar.
Store Leftovers: Once completely cool, place the cake in an airtight container and refrigerate for up to 5 days.
Freeze Individual Portions: Wrap slices separately and place them in a freezer-safe bag or container for up to 3 months.
Reheat Before Serving: Warm an individual slice in the microwave for 15–20 seconds or in an oven preheated to 300°F for 5–7 minutes.
Final Thought
This vegan peach coffee cake brings together the sweetness of fresh peaches, the warmth of cinnamon, and a buttery-style crumble made with coconut oil. Serve it at brunch, share it with friends, or save a slice for an afternoon treat. With its soft texture and fruity flavor, it's a lovely way to make the most of fresh peaches.
