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Vegan Peach Coffee Cake Recipe

This is a really easy coffee cake. I’ve made it a few times but this time I cut the recipe in half and made it in a loaf pan. I just didn’t need a whole coffee cake. I wanted a whole coffee cake, but I was showing restraint.

That brings me to a point. Since there are only two of us in this household, (and currently only one in California) I’m rarely making a full batch of anything. When you are baking vegan it is so much easier to pair down. Half an egg is pretty easy to work out and that way you get a variety of things.

I only made a small batch of this cake because honestly I wanted to eat my peaches in their natural form. So I got the best of both worlds with some warm coffee cake and some wonderful local sweet peaches.

Peach Coffee Cake
Servings: 9

Cake:
• 1/2 cup firmly packed brown sugar
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup non dairy milk
• 2 tablespoons canola oil
• 1 1/2 teaspoon vanilla
• 1/4 cup egg substitute (about 1 egg)
• 1 1/2 cup peeled fresh peaches, chopped

Topping:
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Preheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.

In another small bowl, combine oil, non dairy milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan.

In another small bow, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt.

 

Posted in Baking, Food, Recipes, Sweet.

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3 Responses

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  1. stacey says

    How long did you bake the half recipe in the loaf pan and/or how long would you bake the full recipe in a loaf pan? I like the idea of the loaf pan presentation rather than a 9″ cake pan. It looks so yummy has anyone out there made it? Any feedback for me?

    • Shannon says

      Hi Stacey,

      I would probably check on the half recipe in about 20 minutes with a toothpick depending on how thick the batter is in the pan. For a full loaf pan it might go closer to an hour. The moisture from the fresh peaches might require longer baking as opposed to a regular banana loaf. Just keep checking with a toothpick and you might have to cover the top with foil closer to the end so that it does not get over browned.

Continuing the Discussion

  1. My Sweet Vegan Orange Creamsicle Cake | Killer Bunnies, Inc linked to this post on May 6, 2012

    [...] it peach. Obviously the orange flavour was that memorable, or it got mistaken in his mind for my peach coffee cake.  Or maybe it was a hint for peaches to come into season to make it again. However, the rest of us [...]



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