Summertime fruit is my jam. Cherries, peaches, watermelon, strawberries… you name it, I’m eating it these days!
Recently I was enjoying a big ole bowl of summertime fruit when I started thinking about how peaches would be great incorporated into a crumb cake recipe. So, I did what any foodie recipe creator would do, and I started playing around experimenting with a peach crumb cake.
This recipe was inspired by Ashley at Cook Nourish Bliss, whose pumpkin apple crumb cake is a favorite of mine. I’ve made it countless times, and it’s a goodie to bring to fall get togethers and to make for brunch over the holiday season. The crumb topping is to die for!
Featuring an almond + whole wheat flour cake base, I opted to make this crumb cake vegan by using coconut oil and a bit of apple sauce instead of butter, along with a flax egg. Cake is still cake and I’m not recommending that you eat it everyday, but I love being able to incorporate healthy swaps into a recipe and decidedly thinking that it tastes just as good as – or dare I say, BETTER! – than typical buttery, white flour crumb cakes.
Also, you can swap coconut sugar instead of brown sugar if you choose. I’m not sure if it’s my pregnancy tastebuds talking here, but I preferred the brown sugar version.
I also put a fun twist on the crumbly topping by including some chopped pistachios, which give the cake this hint of a toasted nutty flavor that I love. And in the middle of the cake & crumb layers lies fresh peach slices, which get all gooey and scrumptious when baked.
This peach crumb cake is pure dessert/brunch/breakfast/snack heaven, and I hope that you give this recipe a try!
Peach Crumb Cake {vegan}
Ingredients
For the crumb topping:
- 1/2 cup almond flour
- 1/2 cup whole wheat flour
- 1/3 cup melted coconut oil
- 1/4 cup pistachios chopped
- 1/4 cup brown or coconut sugar
- 1/4 cup cane sugar
- 1/4 TSP salt
- 1/4 TSP cinnamon
For the cake:
- 1 cup whole wheat flour
- 3/4 cup + 2 TBSP almond flour
- 1/2 cup brown or coconut sugar
- 1 flax egg: 1 TBSP ground flaxseed + 3 TBSP water
- 1/3 cup unsweetened apple sauce
- 1/4 cup melted coconut oil
- 2 TBSP almond milk
- 1 TSP cinnamon
- 1 TSP baking powder
- 1/4 TSP salt
- Pinch of nutmeg
- 2 peaches cored and sliced
Instructions
- Preheat oven to 350 degrees. Line a square baking dish (8x8 in or 9x9 works) with aluminum foil, wrapping it over the edges of the pan on two sides. Spray lightly with nonstick cooking spray and set aside.
- To make the crumb topping: In a medium mixing bowl, stir together both kinds of flour, the pistachios, both kinds of sugar, the salt and cinnamon. Add in the melted coconut oil and mix until well combined and evenly moistened. Set aside.
- To make the cake: In a small bowl, mix together the ground flaxseed and water. Set aside.
- In a mixing bowl, whisk together the flours, baking powder, salt, cinnamon and nutmeg.
- In another bowl, whisk together the melted coconut oil and brown sugar. Add in the apple sauce, almond milk, and flax egg, and stir together.
- Add the flour mixture to the wet bowl and mix until just combined. Transfer the batter to the prepared pan and spread evenly.
- Arrange the peach slices on top of the batter in an even layer.
- Spoon the crumb topping on top of the peach layer (Can't resist sneaking a few spoonfuls of topping into your mouth? Me neither!).
- Bake for 42-48 minutes, or until a toothpick inserted into the middle comes out clean. Set the pan on a wire rack to let the cake cool. Use the foil overhang to lift out of the pan if desired, cut into squares, and enjoy!
Nutrition
Tell me… What’s your favorite summertime fruit been lately?Â
I’ve been all about the summer fruit too, especially peaches! This cake sounds like summer dessert perfection!
I think you’d enjoy this recipe! I could use a piece right about now 🙂
Brown sugar pairs so well with peaches! We’ve been on a serious summer fruit kick lately, too. I feel like all the fruit is hitting peak flavor right now, and I keep buying more than we can eat. I can’t help it! Maybe I just need to whip up one of these crumb cakes to help use the peaches. The flavor sounds amazing!!
Same here! Only I feel like we do manage to eat it all haha this weekend alone we ate an entire pineapple & watermelon, plus some grapes & a few peaches. Fruit eating machines over here! 🙂
The peaches have been so good this year! I love the idea of adding them into a dessert. Yum!
Sweet, juicy peaches are the best!
Yessssss oh my gosh I so need to try this! I LOVE the peach / pistachio combo!
Yessss! Thanks for the recipe inspo my friend!
I haven’t made Ashley’s pumpkin apple crumb cake but I did pin it to try — I know I would love it! I love that you used peaches for a summery dessert. This looks like it would make a great breakfast too!
I highly recommend trying her recipe out… and this one too for that matter! 🙂