Vegan Peach Crumble Coffee Cake

recipe image

Vegan Peach Crumble Coffee Cake

Photo by James Ransom
  • Prep time
    15 minutes
  • Cook time
    40 minutes
  • Serves
    9 to 12
Author Notes

The ultimate summer breakfast treat, this coffee cake is studded with fresh peaches and topped with an irresistible nutty, sugary, and crumbly topping. It’s perfect for a sweet morning, but it’s also pretty great for dessert (especially if you top it with a scoop of vanilla ice cream). —Gena Hamshaw

  • Test Kitchen-Approved
Ingredients
  • For the coffee cake:

  • 1 cup

    almond milk


  • 1 teaspoon

    apple cider vinegar


  • 1/2 cup

    organic sugar


  • 1/3 cup

    melted coconut oil


  • 1 teaspoon

    vanilla extract


  • 1 1/4 cups

    unbleached, all-purpose flour


  • 1 teaspoon

    baking powder


  • 1 teaspoon

    baking soda


  • 1 teaspoon

    ground cinnamon


  • 1/4 teaspoon

    sea salt


  • 1 cup

    peeled, diced ripe peaches

  • For the crumble topping:

  • 3/4 cup

    unbleached, all-purpose flour


  • 1/3 cup

    packed organic brown sugar


  • 1/3 cup

    chopped walnuts


  • 1 teaspoon

    ground cinnamon


  • 1/2 teaspoon

    ground ginger


  • 1/8 teaspoon

    salt


  • 4 tablespoons

    coconut oil (melted or solid—either will work)

Directions
  1. Preheat your oven to 350° F. Lightly oil an 8- or 9-inch square baking dish.
  2. In a medium-sized mixing bowl, vigorously whisk together the apple cider vinegar and the almond milk until the mixture is frothy. Allow it to sit for a few moments. Mix in the sugar, coconut oil, and vanilla.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they’re just combined, adding a little more almond milk if necessary. Fold in the diced peaches and pour the batter into the baking dish.
  4. To make the crumble topping, place the flour, sugar, walnuts, cinnamon, ginger, and salt in a small mixing bowl. Work in the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form (you may only need 4 tablespoons of oil, but it’s good to have 5 handy). If you like, you can also pulse the ingredients together in a food processor for this step.
  5. Distribute the crumble topping over the coffee cake. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.

Gena is a registered dietitian, recipe developer, and food blogger. She’s the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.







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