Vegan Peach Coffee Cake
This coffee cake is the ultimate summer breakfast treat, especially fresh out of the oven. The top is irresistibly nutty and crumbly. All you need is a fresh ripe peach to fill in the tart center. Top it with vegan ice cream and you can serve it as dessert, too. Photo Source.
Adapted from Food52
| Yield: 16 servings | Time: 1 hour |
Ingredients
cake
1 cup almond milk
1 teaspoon apple cider vinegar
½ cup sugar
⅓ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon sea salt
1 cup diced ripe peaches
crumble topping
¾ cup flour
⅓ cup packed brown sugar
⅓ cup chopped walnuts
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
4 tablespoons coconut oil, solid
Preparation
Preheat your oven to 350F. Lightly oil an 8 inch square baking dish. In a medium bowl 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 large mixing 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 tablespoon or two of almond milk if mixture seems too stiff. Gently fold in peaches and pour the batter into a baking dish.
Next make the crumble topping: place the flour, sugar, walnuts, cinnamon, ginger and salt in a small mixing bowl. Work in the coconut oil a tablespoon at a time, until large crumbs form. Distribute the crumble topping over the coffee cake and bake for 35-40 minutes. At that point a toothpick inserted into the cake comes out clean. Let cake cool and serve.