Indulge in the comforting flavors of summer with this Vegan Peach Coffee Cake—a delightful treat that’s perfect for breakfast, brunch, or dessert. Bursting with juicy, ripe peaches and layered with a warm cinnamon streusel topping, this plant-based cake is moist, tender, and full of homemade charm.
Made without dairy or eggs, it’s a compassionate and delicious twist on a classic favorite. Whether served warm with a cup of coffee or enjoyed as a sweet afternoon snack, this peachy delight brings together fresh fruit and cozy spice in every bite—perfect for peach season or anytime you crave a fruity, fluffy bake.
If you’re craving a soft, crumbly coffee cake with a fruity twist, this vegan peach coffee cake is your go-to treat. With sweet, juicy peaches tucked inside a cinnamon-scented cake and topped with a buttery crumble, it’s the perfect breakfast, brunch, or dessert item. Even without eggs or dairy, this cake is incredibly moist, flavorful, and satisfying.
Vegan Peach Coffee Cake
Description
Vegan Peach Coffee Cake is a moist, tender cake bursting with juicy peaches and topped with a buttery, crumbly cinnamon streusel—all without any dairy or eggs.
Perfect for breakfast, brunch, or dessert, this plant-based treat pairs beautifully with a hot cup of coffee or tea.
The combination of ripe summer peaches and warm spices creates a comforting, melt-in-your-mouth experience that everyone, vegan or not, will love.
Ideal for summer gatherings or cozy mornings, this cake is simple to make and irresistibly delicious.
Ingredients
For the crumb topping:
Optional glaze:
Instructions
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Start by preheating your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper for easy removal. If you prefer a thinner cake, you can use a 9x9-inch pan instead.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. This is the base of your soft, fluffy cake.
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In another bowl, mix the almond milk, oil, applesauce, and vanilla extract until well combined. The applesauce acts as a binder in place of eggs while keeping the cake moist and tender.
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Add the wet mixture into the dry ingredients. Stir until just combined — do not overmix. Fold in the chopped peaches gently. The batter will be thick, but that's perfect for holding the fruit in place.
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Pour the batter into the prepared baking pan and spread it evenly with a spatula.
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In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold vegan butter and use a pastry cutter or your fingers to work it into a coarse crumb texture. Sprinkle the crumble mixture generously over the cake batter.
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Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The crumble should be golden and slightly crisp.
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Let the cake cool in the pan for about 15–20 minutes. You can eat it warm, but letting it cool allows the texture to set better. If using the glaze, mix the powdered sugar, almond milk, and vanilla in a small bowl, and drizzle it over the cooled cake.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Sodium 250mg11%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Vegan Peach Coffee Cake is a delightful, plant-based twist on a traditional classic, combining the tender crumb of coffee cake with the sweet, juicy burst of ripe peaches.
Whether made with fresh, canned, or frozen peaches, this treat is perfect for brunch, dessert, or a cozy afternoon snack with tea or coffee.
Below are expert tips to perfect your bake, how to store it, and a final wrap-up for this irresistible cake.
Baking Tips for the Best Vegan Peach Coffee Cake
- Use Ripe, Juicy Peaches:
Fresh, in-season peaches (typically June to September) offer the best flavor and texture. If using canned or frozen peaches, drain them well and pat dry to prevent sogginess. - Don’t Skip the Streusel Topping:
The crumbly, cinnamon-sugar streusel layer is what makes a coffee cake irresistible. Use vegan butter or coconut oil, flour, brown sugar, and cinnamon to create a crunchy top. - Use the Right Egg Substitute:
For moisture and binding, use unsweetened applesauce (1/4 cup = 1 egg), mashed bananas, flaxseed meal (1 tbsp ground flax + 3 tbsp water), or plant-based yogurt. - Keep It Moist but Not Dense:
Vegan cakes can sometimes be dense if overmixed. Mix wet and dry ingredients gently until just combined. Almond milk or oat milk with a splash of lemon juice also helps tenderize the crumb. - Add a Touch of Citrus:
A small amount of lemon zest or juice brightens the flavor and enhances the sweetness of the peaches without overpowering them. - Layer Strategically:
Spread half the batter, add a layer of peaches, then top with the remaining batter and more peaches or streusel. This layering helps keep the fruit evenly distributed and avoids soggy bottoms. - Choose the Right Pan:
An 8x8 or 9x9 square pan or a round springform pan works best. Line with parchment paper for easy removal. - Let It Cool Fully:
Allow the cake to cool before slicing to prevent crumbling. The flavors also deepen as it sits.
Storage Guidelines
- Room Temperature:
If your kitchen is cool and dry, the cake can be stored in an airtight container at room temperature for up to 2 days. Make sure it is completely cooled before sealing. - Refrigerator:
For longer freshness, place the cake in an airtight container and store it in the refrigerator for up to 5–6 days. Let it come to room temperature or warm slightly before serving. - Freezing:
Vegan Peach Coffee Cake freezes beautifully. Wrap individual slices in plastic wrap and place them in a freezer-safe container or zip bag. Freeze for up to 2 months. Thaw overnight in the fridge or reheat gently in the oven or microwave. - Reheating Tip:
To revive a day-old slice, warm it in the oven at 300°F (150°C) for about 8–10 minutes. This brings back some of the moisture and enhances the flavor.
Tips & Variations
- Peaches: Fresh, canned (in juice), or even thawed frozen peaches work well. If using fresh, peel and dice them. If you leave the skin on, the texture will be a little chewier, but still tasty.
- Flour options: Whole wheat pastry flour or a 50/50 mix of all-purpose and almond flour can work for a slightly healthier version.
- Add-ins: Try folding in some chopped walnuts, pecans, or vegan white chocolate chips for extra texture.
- Make it gluten-free: Use a 1:1 gluten-free flour blend, but avoid coconut flour, as it will make the cake too dense.
- Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. It also freezes well — just wrap individual slices and store for up to 2 months.
Serving Suggestions
- Serve with a cup of hot coffee, chai, or oat milk latte for the ultimate café-style treat.
- For brunch, pair it with a vegan tofu scramble and fruit salad for a balanced spread.
- To elevate it for dessert, serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream.
Why You'll Love It
This vegan peach coffee cake is:
- Moist and tender with juicy fruit in every bite
- Perfectly sweet with a golden crumb topping
- Dairy-free, egg-free, and fully plant-based
- Easily adaptable for different fruits and flavors
- Quick to make and ideal for any occasion
Whether you’re serving a crowd or indulging solo, this cake hits the sweet spot between comfort and freshness. It’s one of those recipes that proves vegan baking can be just as rich and flavorful — without any animal products.
Conclusion
Vegan Peach Coffee Cake is a moist, fruity, and comforting dessert that satisfies sweet cravings without the need for eggs or dairy.
With its buttery streusel topping and soft peach-filled base, it captures the nostalgic essence of classic coffee cake while remaining entirely plant-based.
It’s perfect for brunches, potlucks, picnics, or simply as a treat to enjoy with your morning coffee or afternoon tea.
Whether you’re new to vegan baking or a seasoned pro, this recipe offers a delightful way to use seasonal fruit while enjoying a wholesome and delicious cake.
With the proper baking tips and smart storage methods, your vegan peach coffee cake can stay fresh, flavorful, and ready to enjoy all week long.
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Frequently Asked Questions
What makes this peach coffee cake vegan?
Vegan peach coffee cake is made without any animal-derived ingredients. Instead of eggs, recipes often use flaxseed meal, applesauce, or mashed banana as binders.
Dairy milk is replaced with plant-based options like almond or oat milk, and vegan butter or coconut oil stands in for regular butter.
The result is a moist, fluffy cake with all the classic flavor—minus the dairy or eggs.
Can I use canned or frozen peaches instead of fresh?
Absolutely. While fresh peaches are ideal in peak summer for their juicy sweetness, canned (in juice, not syrup) or frozen peaches work perfectly as substitutes. Be sure to drain canned peaches well and thaw frozen ones fully before use to avoid adding excess moisture to the batter.
How do I store vegan peach coffee cake, and how long does it last?
You can store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, or freeze individual slices for up to 2 months. Let frozen slices thaw at room temp or reheat gently in the microwave.
Can I make it gluten-free as well?
Yes! To make a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Keep in mind that texture may vary slightly, but it will still be delicious. Always check that your baking powder and other ingredients are certified gluten-free.
