Vegan Peach Crumble Coffee Cake
Gena Hamshaw
Photo by James Ransom
- Serves
- 9 to 12
- Prep Time
- 15 Minutes
- Cook Time
- 40 Minutes
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).
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 cup 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 tablespoon coconut oil (melted or solid—either will work)
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Directions
Instructions
- Step 1
Preheat your oven to 350° F. Lightly oil an 8- or 9-inch square baking dish.
- Step 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.
- Step 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.
- Step 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.
- 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.