Dreamy Vegan Peach Coffee Cake Recipe for Sweet Mornings

Peach dreams dance through this luscious vegan coffee cake, creating magic in every tender crumb.

Soft, ripe fruit nestles between layers of delicate, golden goodness waiting to surprise you.

Delightful aromas will drift through your kitchen, promising something extraordinary.

Sweet peach essence mingles with warm spices, crafting a dessert that feels both comforting and elegant.

Baking this cake becomes a delightful adventure in plant-based indulgence.

Seasonal fruit transforms simple ingredients into an irresistible treat that beckons you to slice, savor, and celebrate.

Grab a fork and let the deliciousness begin!

Vegan Peach Coffee Cake Questions Answered

• Can I use different fruits instead of peaches in this coffee cake?

Yes! While peaches work wonderfully, you can easily swap them with fresh berries, chopped apples, or plums for a delicious variation.

• Is this recipe gluten-free?

To make it gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Just ensure the blend has xanthan gum or add it separately for better texture.

• How do I know when the coffee cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs, your cake is perfectly baked. The top should also be golden brown and slightly firm to the touch.

• Can I make this coffee cake ahead of time?

Absolutely! You can prepare the batter the night before and refrigerate it. Just bring it to room temperature before baking, and it will turn out just as delicious.

Why Vegan Peach Coffee Cake Is Both Fruity And Light

• Whip Up Super Quick Breakfast: This vegan peach coffee cake takes just 45 minutes from start to finish, making it perfect for busy mornings when you want something delicious without spending hours in the kitchen.
• Customize Your Fruit Feast: Fresh or frozen peaches work wonderfully, allowing you to enjoy this cake year-round and adapt to seasonal availability or personal preference.
• Create Family-Friendly Comfort: Soft, moist texture and sweet peach chunks make this cake appealing to both kids and adults, transforming an ordinary breakfast into a special shared moment.
• Simplify Baking Experience: Minimal ingredients and straightforward mixing steps mean even novice bakers can confidently create a bakery-worthy dessert without complicated techniques or specialized equipment.

Vegan Peach Coffee Cake Ingredient List

• Flour: Base of the cake, providing structure and texture. All-purpose flour works best for a tender crumb.
• Brown Sugar: Adds sweetness and moisture to the cake. Light or dark brown sugar can be used.
• Cinnamon: Warm spice that enhances the cake's flavor profile. Fresh ground cinnamon recommended for best taste.
• Salt: Balances and intensifies the overall sweetness of the cake.

• Coconut Oil: Provides richness and helps create a moist cake. Choose unrefined for a more pronounced coconut flavor.
• Plant-Based Milk: Adds moisture and helps bind the ingredients. Unsweetened almond or oat milk work well.
• Vanilla Extract: Adds depth and warmth to the cake's flavor. Pure vanilla extract preferred over artificial.

• Peaches, Fresh or Frozen: Main fruit component, adding natural sweetness and juiciness. Ripe, in-season peaches recommended.
• Baking Powder: Leavening agent that helps the cake rise and become fluffy. Make sure it's fresh for best results.
• Maple Syrup or Agave: Natural sweetener that adds moisture and depth. Choose high-quality, pure options.

Steps To Bake Vegan Peach Coffee Cake

Step 1: Prepare Dry Crumble Mixture

• Flour
• Brown sugar
• Cinnamon
• Salt

Mix these ingredients thoroughly to create a base for the cake’s delightful crumbly topping.

Step 2: Create Crumble Texture

Stir in melted coconut oil until the mixture transforms into a deliciously crumbly consistency. Set the topping aside while you continue preparing the cake.

Step 3: Preheat Oven

Warm up your oven to 350 degrees Fahrenheit. Grab a 9-inch square baking pan and lightly grease it with coconut oil or line with parchment paper to prevent sticking.

Step 4: Blend Wet Ingredients

• Almond milk
• Vanilla extract
• Apple cider vinegar
• Maple syrup

Blend these ingredients until they’re completely combined and smooth.

Step 5: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Ensure no lumps remain in the dry mixture.

Step 6: Mix Cake Batter

Gently fold the dry ingredients into the wet mixture. Stir until just combined – be careful not to overmix, as this can make the cake tough.

Step 7: Prepare Peaches

Dice fresh peaches into small, bite-sized pieces. If using frozen peaches, thaw and drain them completely.

Step 8: Add Peaches to Batter

Carefully fold the peach pieces into the cake batter, distributing them evenly throughout.

Step 9: Transfer to Baking Pan

Pour the batter into the prepared baking pan. Spread it evenly using a spatula.

Step 10: Add Crumble Topping

Sprinkle the reserved crumble mixture evenly over the top of the batter, ensuring complete coverage.

Step 11: Bake to Perfection

Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 12: Cool and Serve

Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack to cool completely. Slice and serve at room temperature.

Optional: Dust with powdered sugar or drizzle with a light glaze for extra sweetness.

Tips For A Moist Vegan Peach Coffee Cake

• Boost Crumb Texture: Use cold coconut oil for a more defined, crispy streusel topping that adds delightful crunch to your coffee cake.
• Customize Fruit Selection: Swap peaches with fresh blueberries, raspberries, or chopped apples to create seasonal variations of this versatile cake.
• Control Moisture Levels: If using frozen peaches, thaw and pat dry completely to prevent excess liquid from making the cake soggy.
• Enhance Flavor Depth: Sprinkle chopped nuts like almonds or pecans into the streusel for extra richness and nutty undertones.
• Storage Smart Tip: Keep the coffee cake covered at room temperature for 2-3 days, or refrigerate for up to a week to maintain freshness and prevent spoilage.

How To Store Vegan Peach Coffee Cake The Easy Way

• Wrap the cooled coffee cake tightly in plastic wrap or store in an airtight container to maintain its freshness.
• Refrigerate for up to 5 days, which helps preserve the delicate peach flavor and moist texture.
• Allow the cake to come to room temperature before serving for the best taste and softness.
• Freeze individual slices in freezer-safe bags for quick breakfast or dessert options, keeping them fresh for up to 3 months when properly sealed.

What Goes Best With Vegan Peach Coffee Cake

• Pair with Smooth Vanilla Latte: The creamy, sweet vanilla notes complement the cake's peachy warmth, creating a harmonious breakfast or afternoon treat that feels like a gentle hug.
• Match with Chilled Green Tea: The light, refreshing green tea cuts through the cake's richness, balancing the sweet peach and providing a crisp, clean contrast to the dense, crumbly texture.
• Serve with Cold Almond Milk: The nutty, subtle almond milk enhances the cake's cinnamon undertones while adding a cool, silky element that makes each bite more indulgent and satisfying.
• Complement with Fresh Mint Iced Tea: The bright, herbal mint lifts the cake's sweet profile, offering a zesty counterpoint that makes the dessert feel lighter and more vibrant.

Fun Twists For Vegan Peach Coffee Cake

• Summer Fruit Fusion: Swap peaches for a vibrant blend of fresh raspberries and blueberries, creating a colorful and tangy version of the classic coffee cake.
• Almond Crunch Edition: Sprinkle sliced almonds over the streusel topping and add a touch of almond extract to the batter for a nutty, aromatic transformation.
• Spiced Harvest Remix: Replace peaches with diced apples and enhance the cinnamon with a pinch of nutmeg and ginger, bringing warm autumn flavors to the cake.
• Tropical Morning Boost: Incorporate diced mango and a splash of coconut milk into the batter, topping with toasted coconut flakes for a sunny, tropical-inspired treat.

Vegan Peach Coffee Cake Recipe

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• Total Time: 55 minutes
• Yield: 8 1x

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Description

Peach coffee cake brings summer’s sweet embrace to morning gatherings with delightful vegan charm. Moist crumble topping and juicy peach chunks create a perfect companion for your favorite coffee brew.

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Ingredients

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Primary Ingredients:

• 1 ½ cups fresh or canned peaches, diced
• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ¾ cup non-dairy milk (almond, oat, or soy)

Liquid and Moisture Ingredients:

• ½ cup unsweetened applesauce (or mashed banana)
• ⅓ cup melted coconut oil (or neutral oil)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar or lemon juice

Dry and Seasoning Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup all-purpose flour (for topping)
• ¼ cup brown sugar, packed
• ¼ teaspoon salt
• 3 tablespoons melted coconut oil (or vegan butter)
• 1 teaspoon cinnamon (for topping)

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Instructions

1. Preheat the oven to the specified temperature and prepare a baking pan with a light coating of oil or parchment paper to prevent sticking.
2. Create the streusel topping by combining the dry ingredients in a mixing bowl, ensuring an even distribution of cinnamon and brown sugar throughout the mixture.
3. Pour the melted coconut oil into the dry streusel ingredients, gently mixing with a fork until the texture becomes crumbly and resembles coarse sand.
4. In a separate large mixing bowl, whisk together the wet ingredients until they form a smooth, homogeneous liquid base.
5. Gradually fold the dry cake ingredients into the wet mixture, stirring carefully to avoid overmixing and maintain a light, airy batter consistency.
6. Gently incorporate the fresh peach pieces into the batter, distributing them evenly to ensure each slice will have a delightful fruity element.
7. Transfer the batter into the prepared baking pan, spreading it out to create an even surface.
8. Sprinkle the prepared streusel topping generously over the batter, covering the entire surface with the crumbly mixture.
9. Place the pan in the preheated oven and bake until the cake turns golden brown and a toothpick inserted into the center comes out clean.
10. Remove from the oven and allow the coffee cake to cool completely on a wire rack before slicing and serving.
11. Optional: Dust with powdered sugar or drizzle with a light glaze for added sweetness and presentation.

Notes

• Choose ripe, fragrant peaches for the most intense natural sweetness in your coffee cake.
• Use gluten-free flour blend as a direct substitute if you need a gluten-free version of this recipe.
• Experiment with adding chopped nuts like almonds or pecans to the crumble topping for extra texture and flavor complexity.
• Store leftover cake covered at room temperature for up to 3 days, or refrigerate to extend freshness for an additional 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 215
• Sugar: 10 g
• Sodium: 220 mg
• Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg