Vegan Peach Crumble Coffee Cake Recipe

Name: Vegan Peach Crumble Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat your oven to 350u00b0 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.

1109

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the coffee cake:, 1 cup almond milk, 1 teaspoon apple cider vinegar, 1/2 cup organic sugar, and more.

Yes, Vegan Peach Crumble Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Peach Crumble Coffee Cake

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