Vegan Peach Coffee Cake
- Yield: 16 servings
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Ingredients
Cake- 1 cup Almond milk
- 1 tsp Apple cider vinegar
- 1/2 cup Sugar
- 1/3 cup Coconut oil, melted
- 1 tsp Vanilla extract
- 1 1/4 cup Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Sea salt
- 1 cup Ripe peaches, diced
- 3/4 cup Flour
- 1/3 cup Packed brown sugar
- 1/3 cup Walnuts, chopped
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/8 tsp Salt
- 4 tbsp Coconut oil, solid
Instructions
- Preheat oven to 350F.
- Lightly oil an 8 inch round baking dish.
- Whisk together the apple cider vinegar and the almond milk until frothy. Allow it to sit for a few minutes, then add the sugar, coconut oil and vanilla.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients to the dry and mix until they are combined, adding a tbsp or two of almond milk if mixture seems too stiff.
- Gently fold in peaches and pour the batter into the prepared baking dish.
- For the topping, place the flour, sugar, walnuts, cinnamon, ginger and salt in a mixing bowl. Work in the coconut oil one tbsp at a time, until large crumbs form.
- Distribute the crumble topping over the coffee cake and bake for 35-40 minutes. Until a toothpick inserted into the cake comes out clean.
- Let cake cool, then remove from pan and serve.
Notes
Recipe Adapted from StonePierPress.com