Fluffy & moist peach coffee cake with a sweet cinnamon filling, syrupy stewed peaches, and buttery walnut streusel topping.
This Vegan Peach Coffee Cake with walnut streusel is the perfect morning coffee pairing or afternoon sweet treat. The cake is deliciously moist and fluffy and contains a sweet cinnamon filling, syrupy stewed peaches, and topped with a buttery walnut-filled streusel.
This coffee cake contains everything you could ask for – chunks of sweet and soft stewed peaches, a sweet cinnamon filling, and a buttery walnut streusel topping.
Who doesn’t love cake for breakfast? I recommend pairing this with a warm beverage (preferably coffee, of course) or glass of milk.
This recipe is the perfect transition from spring to summer.
Why you’ll love this Vegan Peach Coffee Cake:
Simple and easy to make. This recipe is easy to make and contains simple mostly pantry-friendly ingredients.
Fluffy and moist. This recipe contains a moist and fluffy cake, soft stewed peaches, and buttery streusel topping.
100% Vegan. This recipe is completely dairy and egg-free and uses vegan butter and non-dairy milk.
Ingredient Breakdown:
Walnut Streusel
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Walnuts – can also substitute or almonds.
- Vegan butter – my favorite brands are Country Crock Plant Butter and Earth Balance.
Stewed Peaches
- Peaches – I highly recommend fresh over frozen peaches.
- Brown sugar – either dark or light brown sugar works well.
- Ground cinnamon – for extra flavor and pairs deliciously with fresh peaches.
- Corn starch – to help thicken the peaches and create a delicious syrupy texture.
Coffee Cake
- All-purpose flour – I have not tested a gluten-free version of this recipe.
- Non-dairy milk – any neutral flavored non-dairy milk works well, such as almond, oat, or cashew.
- Lemon juice – reacts with the baking powder to create a delicious fluffy texture.
How to make Vegan Peach Coffee Cake:
- Preheat oven to 350°F. Line an 8×8″ pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, pecans, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- Make the caramelized peaches. Whisk together corn starch and cold water until dissolved. Add the sliced peaches, brown sugar, and cinnamon to a medium skillet over medium heat. Cook, stirring gently, for 5 minutes. Re-stir the corn starch slurry so it’s all dissolved, then add to the peach mixture and continue cooking for 30-60 seconds, until the juices have thickened. Remove from the heat and stir in the vanilla extract and saltt. Transfer to bowl to cool completely (you can speed this up in the fridge).
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). .
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Sprinkle filling over the top then caramelized peaches, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
Recipe Modifications:
Substitute walnuts with almonds or pecans.
Substitute vegan butter with regular unsalted butter.
Substitute non-dairy milk with regular milk.
Storage Instructions:
Store cooled coffee cake in an airtight container in the fridge for up to 3-4 days.
More Delicious Summer Dessert Recipes..
- Peach Upside Down Cookies
- The Best Vegan Peach Cobbler
- Vegan Strawberry Shortcake
- Vegan Triple Berry Cobbler
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Peach Coffee Cake
Ingredients
Streusel
- ½ cup (68g) all-purpose flour
- ½ cup (44g) finely chopped walnuts
- ¼ cup (52g) packed brown sugar
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- 4 tbsp cold vegan butter, cubed
Stewed Peaches
- 3 medium peaches or 6 small peaches, cored and sliced
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 1 tsp cornstarch + 1 tsp water
Cake
- 2 cups (282g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¾ cup unsweetened, plain non-dairy milk
- 1 tsp lemon juice
- 6 tbsp room temperature vegan butter
- ¾ cup (158g) granulated sugar
- 2 tsp vanilla extract
Cinnamon Filling
- ½ cup (103g) packed brown sugar
- ½ cup (68g) all-purpose flour
- 3 tbsp vegan butter, softened
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F. Line an 8×8" pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, walnuts, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- Make the stewed peaches. Whisk together corn starch and cold water until dissolved. Add the sliced peaches, brown sugar, and cinnamon to a medium skillet over medium heat. Cook, stirring gently, for 5 minutes. Re-stir the corn starch slurry so it's all dissolved, then add to the peach mixture and continue cooking for 30-60 seconds, until the juices have thickened. Remove from the heat and stir in the vanilla extract. Transfer to bowl to cool completely (I sped up the process in the freezer, stirring every 10 min).
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Whisk together non-dairy milk and lemon juice in a liquid measuring cup. Set aside.
- In a separate larger mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugars until light and fluffy then mix in the vanilla. With the mixer on low speed, add a third of the milk and a third of the flour to the butter mixture at a time. Mix until all the milk and flour is incorporated and a smooth batter forms (make sure not to overmix or the cake will be too dense). .
- To make the cinnamon filling, in a separate small bowl pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
- Pour half the cake batter into the prepared baking dish. Sprinkle filling over the top then caramelized peaches, then pour over remaining cake batter. Sprinkle over streusel topping and lightly press so it sticks.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
