Simple Vegan Peach Coffee Cake
A delightful treat that captures the essence of summer with juicy peaches and a soft, moist cake texture. Perfect for breakfast, brunch, or as a sweet indulgence.
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the base of the cake.
- 1 cup Granulated Sugar Sweetens the cake.
- 2 teaspoons Baking Powder Leavening agent for rising.
- 1 pinch Salt Balances sweetness.
Wet Ingredients
- 1/2 cup Unsweetened Applesauce Substitute for eggs.
- 1 cup Almond Milk Adds moisture.
- 1/4 cup Vegetable Oil Adds moisture and richness.
Fruits and Spices
- 2-3 pieces Fresh Peaches Diced, for flavor.
- 1 teaspoon Ground Cinnamon Adds warmth and depth.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking pan by greasing a 9x9-inch square baking dish or lining it with parchment paper.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well blended.
- In a separate bowl, mix the wet ingredients: applesauce, almond milk, and vegetable oil. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together using a spatula.
- Fold in the diced peaches until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Mix cinnamon with sugar and sprinkle over the top of the batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.
