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–+ servings

sugarsalted.com

Vegan peach coffee cake

A fresh peach vegan cake that is rich, plush and quick to make. It uses non-dairy yogurt, almond milk and no eggs. So good!
Prep 10 minutes
Cook 40 minutes
Total Time 50 minutes
Servings 8

Ingredients 
US | M

  • 1/2 cup neutral oil I use sunflower oil
  • 1 tablespoon orange blossom water
  • 2 teaspoons dark rum
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 3/4 cup vegan yogurt I usually use a soy-based yogurt.
  • 1/2 cup almond milk or other plant milk
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-2 large peaches stoned and sliced into wedges
  • 2 tablespoons Demerara sugar
  • 1/4 cup peach jam or apricot jam, at room temperature

Instructions

  • Preheat the oven to 350°F (175°C) with a rack placed in the center. Lightly grease a 9-inch (23-cm) springform pan with oil, then line the bottom with parchment paper and grease that too. Dust insides of the pan with flour and set aside.
  • Make batter: Combine oil, orange blossom water, rum, salt, sugar, yogurt and milk in a large bowl. Whisk until the ingredients come together. In a separate bowl, mix flour with baking powder and baking soda. Lightly whisk the flour mixture into the wet ingredients, be careful not the over mix. Scrape the batter into the prepared pan in an even layer. Top with peach wedges. Sprinkle with Demerara.
  • Bake in the middle of the oven for 40 minutes or until the top of the cake is golden and a cake tester inserted into the cake comes out clean.
  • Remove cake from the oven and allow to cool for 10 minutes. Run a thin spatula along the sides of the cake, then remove the sides of the pan to release the cake.
  • Brush the top of the cake with jam and allow to cool completely before serving. Keep leftover cake covered (I like parchment or sandwich paper) at room temperature for up to 2 days or in the refrigerator for up to 3-4 days.

Notes

You can use other plant-based yogurts or milk if you wish. Personally I like coconut or soy-coconut yogurts the most for this cake, along with soy, oat  or almond milk.
If you run out of milk, you can use water instead. If you run out of yogurt, add more milk. But never substitute anything with more yogurt, as too much fat in the cake will make it too dense and gummy.
If you can't find orange blossom water, add almond or vanilla extract (or both) instead.