Serves a Crowd

Vegan Peach Crumble Coffee Cake

by:
July 17, 2014
4.4
5 Ratings
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

What You'll Need
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.
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See what other Food52ers are saying.

  • Mark Chalfant
    Mark Chalfant
  • hkrf1017
    hkrf1017
  • Jennifer Ayala
    Jennifer Ayala
  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • Gena Hamshaw
    Gena Hamshaw

Popular on Food52

25 Reviews

lbn
lbn March 6, 2023
I did this with diced apple and I thought it was lovely! Quite sweet, but nice to eat. I might go lighter on the topping next time.
 
Mark C.
Mark C. November 16, 2020
Delicious! Added cardamom PLUS cinnamon, inspired by someone's comment. Used 1 1/2 cups of home-canned peaches - drained as well as we could. This still made it wetter, so we needed an extra 5-10 minutes bake time. This crumble is heaven.
 
Cmaliniak
Cmaliniak July 4, 2017
Can I sub Vegan "butter" for coconut oil- or vegetable oil for the coconut oil?
I need to make this vegan as well as gluten free, so thanks for that info below!
 
Meredith
Meredith July 28, 2016
Ack! I'm allergic to almonds. What can I substitute for the almond milk? I'm not particular whether the recipe is vegan or not, so would regular milk work?
 
Casey
Casey July 28, 2016
I reckon regular milk should work fine - seems the almond milk's purpose here is just for flavour, so you might want to try coconut milk instead if you can tolerate that?
 
Casey
Casey August 4, 2015
I don't know if this is a very British question (is coffee cake a different concept over here, I don't know), or if I'm not reading the ingredients properly (full of cold at the moment!), but there's no coffee in this, is there? Shouldn't coffee cake have coffee in it? Not to say that it doesn't sound delicious, of course!
 
penelope
penelope October 19, 2015
In the U.S. at least, coffee cake is a cake you eat while drinking a cup of coffee -- it's usually a breakfast/brunch food. So, rather than a very sweet, heavy, dessert cake, it's usually lighter, somewhat less sweet, and may feature fruit, lemon, or cinnamon, etc. as the dominant flavor.
 
Casey
Casey October 19, 2015
Thank you, Penelope! I will go back to my British corner full of knowledge :)
 
Amanda
Amanda September 21, 2014
Can you substitute apples in this receipe? Peaches are out of season now.
 
Gena H.
Gena H. July 13, 2015
Amanda, apples would work very well!
 
hkrf1017
hkrf1017 August 23, 2014
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."
 
Gena H.
Gena H. July 13, 2015
Can't tell you how glad I am to hear that :-)
 
Jennifer A.
Jennifer A. August 18, 2014
Have you tried using coconut palm sugar instead of cane? I'm experimenting with direct substitution in baking other recipes, with mixed results.
 
Gena H.
Gena H. July 13, 2015
I haven't tried it, Jennifer. Sugar substitution can be tricky -- let me know if you try and like it.
 
JoyJoy
JoyJoy August 18, 2014
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!
 
Gena H.
Gena H. July 13, 2015
JoyJoy, I tried it with 1 1/2 cups peaches today, and it was great!
 
Mari
Mari August 3, 2021
You can roast the peaches ahead of time (let them cool completely before adding to batter) to dry them out a bit and also concentrate the flavor.
 
Michelle C.
Michelle C. July 27, 2014
Looks delish! All I have is virgin coconut oil - is that okay for baking, or should I get some that has been refined?
 
Zoe B.
Zoe B. July 27, 2014
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.
 
Michelle C.
Michelle C. July 28, 2014
Sweet - thank you! I'm more than okay with a little (or a lot!) of coconut flavor : )
 
Dina M.
Dina M. July 27, 2014
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.
 
Gena H.
Gena H. July 13, 2015
Ha! So glad you like it, Dina :-)
 
Zoe B.
Zoe B. July 27, 2014
Looks delicious! Any tips for making it gluten free?
 
Gena H.
Gena H. July 13, 2015
Zoe, GF AP flour will work perfectly well!
 
Dina M.
Dina M. July 26, 2014
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!