Vegan Peach Crumble Coffee Cake

By • July 17, 2014 • 10 Comments

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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

Serves 9 to 12

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 to 5 tablespoons coconut oil (melted or solid -- either will work)
  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.
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3 months ago Amanda

Can you substitute apples in this receipe? Peaches are out of season now.

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4 months ago hkrf1017

Made this this afternoon. I used cardamom instead of cinnamon and whole wheat pastry flour instead of AP. I also inadvertently doubled the number of peaches called for. A little wetter and denser than what I am used to (my fault!) but when my husband tasted it, he looked to the sky and said "Thank you Gena."

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4 months ago Jennifer Ayala

Have you tried using coconut palm sugar instead of cane? I'm experimenting with direct substitution in baking other recipes, with mixed results.

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4 months ago JoySims

I made this with all canola oil and substituted almonds. I really love the texture, flavor and moistness of the crumble and cake. However, I didn't think it was quite "peachy" enough with just 1 cup of peaches. Could more peaches be added and the recipe still turn out OK? Obviously there is likely a concern about additional moistness of the cake with more peaches. Thanks!

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5 months ago Michelle Crisp

Looks delish! All I have is virgin coconut oil - is that okay for baking, or should I get some that has been refined?

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5 months ago Zoe Borenstein

Virgin coconut oil is splendid in baked goods! It does have a coconut flavor though, and if you are looking for a flavorless oil, you may want to use the refined kind. I personally love the unrefined kind, and I use it in everything.

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5 months ago Michelle Crisp

Sweet - thank you! I'm more than okay with a little (or a lot!) of coconut flavor : )

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5 months ago Dina Moore-Tzouris

Just sub GF all-purpose or baking flour for the AP. I add ¾ tsp of xanthan gum if it isn't already added to your flour. Let me add, as I'm eating my seventh piece, that this is one of those recipes no one would know is vegan.

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5 months ago Zoe Borenstein

Looks delicious! Any tips for making it gluten free?

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5 months ago Dina Moore-Tzouris

So I made this tonight for tomorrow's breakfast, and just thought I'd taste test so I could report back. It's amazing! Moist, perfectly spiced--cake part cake-y and crumble just right. I used almonds, which I toasted first, instead because that's what I had. Homemade almond milk. I think you could mess around with this recipe and sub in other fruits, like raspberries or blueberries, which are also in season right now, along with different spices or nuts. Thanks! Fantastic!