This Vegan Peach Crackle Cake is filled with fresh peaches and topped with a crunchy cinnamon sugar topping for a truly delicious summer cake!
If you loved my peach pie cookies or blackberry peach cobbler, you are going to love the new peach dessert!
With a moist cinnamon cake, chunks of fresh peaches, and a sugar crackle topping, it truly is the perfect one-layer cake to make this Summer.
Ingredients:
Ingredient & substitution notes:
- Peaches: For baking, you want your peaches ripe, but firm. If they are too soft/overripe, they will become mushy and not work well in this recipe.
- If your peaches are overripe/soft, they would be much better in my blackberry peach cobbler or peach iced tea.
- Cornstarch: This helps give the cake a more tender crumb when mixed with all-purpose flour and gives it the consistency of pastry/cake flour.
- If you can't find it, substitute with 2 Tablespoons all-purpose flour.
- Apple cider vinegar: This is needed to create the "vegan buttermilk" and interact with the baking soda.
- Substitute 1:1 for lemon juice.
- Olive oil: Substitute 1:1 for any liquid oil.
- I don't recommend using coconut oil as it can solidify and sometimes lead to a greasy texture in baked goods.
- Oat milk: Substitute 1:1 with any plant-based milk such as almond milk or soy milk.
How to make a vegan peach cake
Make the cinnamon & peach cake batter:
Mix the oat milk and apple cider vinegar together to create a vegan buttermilk. Then, whisk in the sugar, olive oil, and vanilla.
Next, add in the dry ingredients, including the all-purpose flour, baking powder, cinnamon, salt, and baking soda. Mix into a thick batter.
Add in the diced peaches and use a spatula to fold them into the batter.
Add to pan & top with cinnamon sugar
Pour the cake batter into a parchment-lined 9-inch springform baking pan. Use a spatula to evenly spread the batter out in the pan.
Then, sprinkle the cinnamon sugar on top.
Bake & slice!
Add the cake to the oven and bake at 350F for 30 minutes.
Once baked, remove the cake from the pan and move to a wire rack to cool completely.
Once cooled, slice the peach crunch cake into 8 evenly-sized wedges. Serve & enjoy!
FAQ & Tips:
Can I make this peach cake gluten-free?
I haven't tried it, but you can likely replace the all-purpose flour with a 1:1 gluten-free baking flour mix. Make sure to still use the cornstarch or replace it with 2 more Tablespoons of the gluten-free flour.
Other flour alternatives like almond flour, oat flour, or coconut flour will not work in this recipe as it's not a 1:1 substitution.
How do I store peach crackle cake?
This peach cinnamon cake can be wrapped in plastic wrap and stored at room temperature for 24 hours or in the fridge for 2-3 days.
You can also slice the peach crunch cake and store it in a closed container in the freezer for up to 1 month. Just defrost at room temperature for about 1 hour before enjoying!
I can't wait for you to try this perfectly sweet Vegan Peach Crackle Cake. It's filled with juicy fresh peaches and topped with the most addicting sugar crunch topping. Enjoy!
-TSG
More vegan cake recipes you will love:
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Vegan Peach Crackle Cake
Ingredients
Peach Cake:
- 2 cups diced peaches about 2 large peaches diced, pits removed
- ¾ cup oat milk or soy milk
- 1 Tablespoon apple cider vinegar or lemon juice
- ½ cup cane sugar
- ⅓ cup olive oil or melted vegan butter
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoons salt reduce to ½ teaspoon if using melted butter
- ¼ teaspoon baking soda
Cinnamon Sugar Topping:
- ¼ cup cane sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350. Line a 9-inch springform pan with parchment paper and lightly grease the sides. Set aside.
Make the peach cake:
- Start by dicing the fresh peaches. Then, set aside.
- Add the oat milk and apple cider vinegar to a large mixing bowl and whisk together. Let it sit for 2-3 minutes to curdle and create the “vegan buttermilk”.
- Next, add the sugar, olive oil, and vanilla to the bowl and whisk together. Then, add in the dry ingredients, starting with the all-purpose flour, and then add the cornstarch, baking powder, ground cinnamon, salt, and baking soda on top.
- Mix into a thick batter. Then, add in the peaches and use a spatula to fold them into the batter.
Bake the cake:
- Pour the peach cake batter into the parchment-lined pan and smooth it out with a spatula.
- Mix the remaining sugar and cinnamon for the topping. Then, sprinkle it over the top of the cake.
- Add the cake to the oven and bake at 350F for 30 minutes or until cooked through.
Slice & enjoy!
- Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully move to a wire rack to finish cooling completely before frosting.
- Once cooled, slice into 8 slices. Serve & enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- This peach cinnamon cake can be wrapped in plastic wrap and stored at room temperature for 24 hours or in the fridge for 2-3 days.
- You can also slice the peach cake and store it in a closed container in the freezer for up to 1 month. Just defrost at room temperature for about 1 hour before enjoying!
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