Vegan Peach Crumble Coffee Cake


For the coffee cake:

-1 cup almond milk
-1 teaspoon apple cider vinegar
-½ cup organic sugar
-1/3 cup melted coconut oil
-1 teaspoon vanilla extract
-1 ¼ cups unbleached, all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-¼ teaspoon sea salt
-1 cup peeled, diced ripe peaches

For the crumble topping:

-¾ cup unbleached, all-purpose flour
-1/3 cup packed organic brown sugar
-1/3 cup chopped walnuts
-1 teaspoon ground cinnamon
-½ teaspoon ground ginger
-1/8 teaspoon salt
-4 tablespoons coconut oil (melted or solid—either will work)


1. Preheat your oven to 350° F. Lightly oil an 8- or 9-inch square baking dish.

2. In a medium-sized mixing bowl, vigorously whisk together the apple cider vinegar and the almond milk until the mixture is frothy. Allow it to sit for a few moments. Mix in the sugar, coconut oil, and vanilla.

3. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry ingredients and mix until they’re just combined, adding a little more almond milk if necessary. Fold in the diced peaches and pour the batter into the baking dish.

4. To make the crumble topping, place the flour, sugar, walnuts, cinnamon, ginger, and salt in a small mixing bowl. Work in the oil with your fingers, one tablespoon at a time. Continue working until large crumbs form (you may only need 4 tablespoons of oil, but it’s good to have 5 handy). If you like, you can also pulse the ingredients together in a food processor for this step.

5. Distribute the crumble topping over the coffee cake.

6. Bake for 35 to 40 minutes, or until the topping is fragrant and toasty and a toothpick inserted into the cake comes out clean.


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