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vegan peach coffee cake

What you need: 

Cake
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1/3 cup sugar
1/2 cup oil (I subbed applesauce for half the oil)
1 tsp vanilla
1 1/4 cups flour
2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
2 ripe peaches, peeled and diced (BLANCH 'EM: score your peaches at the bottom, put them in a pot of boiling water for a minute, submerge them into a bowl of ice water, peel off the skin.)

Crumble
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 cup non-dairy spread

What you do: 

Preheat oven to 350 degrees and grease a 8x8 cake pan.
 
In a large bowl combine non-dairy milk and vinegar. Let sit for five minutes. Mix in sugar, oil, and vanilla. In a medium bowl, combine flour, baking powder, spices, and salt. Add dry ingredients to wet and combine. Stir in diced peaches.

Prepare the crumble: Combine flour, brown sugar, and cinnamon. Mix in non-dairy spread, using your fingers. Mix until large clumps appear.

Pour batter into pan and sprinkle crumble over batter. Bake for 30-35 minutes.

Preparation Time: 
10 minutes
Cooking Time: 
30-35 minutes
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

What a terrific recipe! I've been looking for a good recipe for coffee streusel cake for about an hour now and yours is the best one that I've found! I did not have peaches but replaced the vanilla with a peach flavored amaretto I had in my pantry, and I added about a handful of raisins as well. Thank you! I thought I might top it with yogurt, but it's so nice and moist that I just don't need to. It's really tasty with just the right amount of sweetness too!

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