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Vegan Peach Coffee Cake

Vegan Peach Coffee Cake

  • Yield: 16 servings
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  • 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
Crumb Topping
  • 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


  1. Preheat oven to 350F.
  2. Lightly oil an 8 inch round baking dish.
  3. 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.
  4. In another  bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
  5. 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.
  6. Gently fold in peaches and pour the batter into the prepared baking dish.
  7. 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.
  8. Distribute the crumble topping over the coffee cake and bake for 35-40 minutes. Until a toothpick inserted into the cake comes out clean.
  9. Let cake cool, then remove from pan and serve.


Recipe Adapted from