There’s something magical about the aroma of a freshly baked coffee cake wafting through your home on a lazy weekend morning. This Vegan Peach Coffee Cake brings together the sweet juiciness of seasonal peaches with a tender, moist crumb and a cinnamon-spiced streusel topping that will make your kitchen smell like heaven. The best part? It’s completely plant-based, so everyone at your table can enjoy a slice!
Perfect for brunch gatherings or afternoon tea, this delightful treat balances the natural sweetness of peaches with warm spices and a buttery crumb. Whether you’re a seasoned vegan baker or just looking to try something new, this coffee cake is sure to become a favorite in your recipe collection.
Why You’ll Love This
- No special ingredients needed – uses common vegan pantry staples you likely already have on hand
- Versatile fruit option – works beautifully with fresh peaches in season or frozen peaches year-round
- Perfect texture contrast – tender cake, juicy fruit, and crunchy streusel in every bite
- Quick prep time – just 15 minutes of hands-on work before it goes into the oven
- Impressive presentation – looks and tastes like it came from a bakery, even for novice bakers
Ingredients
- 1/2 cup neutral oil (like sunflower)
- 1 tablespoon orange blossom water
- 2 teaspoons dark rum
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 3/4 cup vegan yogurt
- 1/2 cup almond milk
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-2 large peaches, sliced
- 2 tablespoons Demerara sugar
- 1/4 cup peach or apricot jam
Instructions
- Preheat oven to 350°F. Grease and flour 9-inch springform pan, line bottom with parchment.
- Whisk together oil, orange blossom water, rum, salt, sugar, yogurt and milk.
- Mix flour with leaveners, then whisk into wet ingredients until just combined.
- Pour into pan, top with peach slices and Demerara sugar.
- Bake 40 minutes until golden. Cool 10 minutes, remove sides, brush with jam.
Tips & Variations
- Fruit swaps: Replace peaches with nectarines, plums, or berries depending on what’s in season.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend for both the cake and streusel.
- Add texture: Mix ½ cup chopped walnuts or pecans into the streusel for extra crunch.
- Spice it up: Add ½ teaspoon of cardamom or ginger to the cake batter for a more complex flavor.
- Make ahead: Prepare the batter and streusel the night before, refrigerate separately, and assemble and bake in the morning.
- Reduce sugar: Cut the granulated sugar to ¾ cup if your peaches are particularly sweet or you prefer a less sweet cake.
Serving Suggestions
Serve this vegan peach coffee cake slightly warm with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for an indulgent dessert. For breakfast or brunch, pair with a strong cup of coffee or chai tea to complement the warm spices in the cake.
This cake also makes a lovely addition to a weekend brunch spread alongside fresh fruit, vegan yogurt parfaits, and savory options like tofu scramble or breakfast potatoes.
Notes
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- The cake is done when the top is golden brown and springs back slightly when touched.
- If using frozen peaches, do not thaw before adding to the batter to prevent excess moisture.
- For the best texture, be careful not to overmix the batter once the wet and dry ingredients are combined.
FAQs
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches. Just be sure to drain them well and pat dry with paper towels to remove excess moisture.
Why did my streusel topping sink into the cake?
This can happen if the butter in your streusel gets too warm. Make sure to use cold vegan butter and keep the streusel chilled until ready to use.
Can I make this cake oil-free?
You can substitute the oil with unsweetened applesauce for a lower-fat version, though the texture will be slightly different.
How can I tell when the cake is done without a toothpick?
The cake should be golden brown on top, and when you gently press the center with your finger, it should spring back rather than leave an indentation.
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