Vegan Peach Cake with Crumb Topping

For this recipe, the peach cake is dairy-free and egg-free. Depending on what sugar you use the loaf will can also be refined sugar free.

I love making this loaf in the summer and switching up the fruits I use. Since it is berry season, it always turn out so delicious and refreshing without being overly sweet.

This recipe is the perfect thing to make when hosting guests during the summer. It comes together super quickly and is always a crowd pleaser!

TIP: before adding your blueberries to the batter, coat them in 1-2 tablespoons of flour. This helps them not all sink to the bottom. Also, if you’re using frozen blueberries, it helps the muffins not become mushy when the liquid is released from them.

Vegan butter: any vegan butter will work. You may also be able to use melted oil. However, in my opinion the butter will taste better.

Sugar: I used normal white sugar in this recipe. You can use any granulated sugar you want. Keep in mind if you use a sugar like coconut sugar it will change the color of the loaf to a more brownish color.

Nondairy milk: I used unsweetened almond milk; however, any nondairy milk will work the same.

Peach: any fruit will work. Can be fresh or frozen.

I would not recommend substituting the applesauce or flours. They all work together to create the perfect fluffy texture. There are substitutions for applesauce, however, it will have a very different taste and texture.

The loaf would taste super delicious with/without vanilla frosting as well. You could also add a glaze made with powdered sugar and nondairy milk.

 Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy Milk

• Baking powder

• All-purpose flour

• Almond flour

• Oats

• Cinnamon

• Peaches

• Powdered sugar

Recipe:

Cake

• 6 tablespoons melted butter

• 2/3 cup sugar

• 2/3 cup applesauce

• 1/2 cup almond milk

• 2 teaspoons baking powder

• 1 1/3 cup cup all-purpose flour

• 1/2 cup almond flour

• ½ cup – 1 cup chopped peaches

Crumb topping:

• 1/4 cup butter

• 1/4 cup sugar

• 2 teaspoons cinnamon

• 1/4 cup rolled oats

• 1/4 cup all-purpose flour

Directions:

1. Start by making the crumb topping. In a bowl melt the butter. Once melted stir in the sugar. Then add in the cinnamon, oats, and all-purpose flour. Stir until a crumb forms. Set aside.

2.    Preheat your oven to 350 degrees Fahrenheit. Line a 9 inch circular pan with parchment paper or spray with cooking spray.

3.    In a small bowl, melt your butter. Once melted transfer to a large bowl and add in the sugar, applesauce, and almond milk. Stir well to combine.

3.    Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter forms and there are no clumps. Fold in the chopped peaches.

4..    Transfer to the loaf pan. Top with crumb topping. Be sure to spread evenly across the batter.

5. Bake for 40 minutes - 1 hour or until a toothpick comes out clean.

Allow to completely cool before adding glaze. To make the glaze combine powdered sugar and nondairy milk. There aren’t any exact measurements for this. You can start with about 1/2 cup powdered sugar and 2 tablespoons of nondairy milk and stir. Add more liquid as needed or until desired consistency is reached.

Store in an airtight container in the refrigerator. It should last 1-2 weeks in the refrigerator. You can store in the freezer to last longer. If you try this recipe, please let me know what you think! I’d love to hear.