Vegan Peach Crackle Cake
This Vegan Peach Crackle Cake is filled with fresh peaches and topped with a crunchy cinnamon sugar topping for a delicious summer cake!
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Servings: 8 slices
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!
Nutrition
Serving: 1large slice | Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 375mg | Potassium: 91mg | Fiber: 2g | Sugar: 24g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!