Vegan Peach Coffee Cake

Sweet, juicy peaches nestled in a tender vegan cake create an irresistible summer dessert. This dairy-free creation proves that plant-based baking can produce incredibly moist, flavorful results that everyone will love. The orange blossom water adds an elegant touch while fresh peach slices create a beautiful golden crown.

Having baked this cake countless times during peach season, I've found it brings pure joy to both vegans and non-vegans alike. The way the peaches sink slightly into the batter while baking creates perfect fruit-filled pockets throughout the cake.

Essential Ingredients

• Fresh peaches provide natural sweetness and moisture
• Plant-based yogurt creates perfect cake texture
• Almond milk adds subtle nutty notes
• Orange blossom water offers delicate floral essence
• Neutral oil ensures consistent moisture
• All-purpose flour provides structure
• Demerara sugar adds delightful crunch
• Peach jam creates glossy finish

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Creating Your Masterpiece

Preparation:

Prepare your springform pan with care, ensuring every surface is properly greased and floured.

Foundation Mix:

Whisk wet ingredients until perfectly combined, creating a smooth base.

Dry Integration:

Combine flour with leavening agents, then fold gently into wet mixture.

Fruit Arrangement:

Place peach wedges in a beautiful pattern atop the batter.

Sugar Crown:

Sprinkle demerara sugar generously over peaches for caramelization.

Baking Journey:

Watch as your creation transforms in the oven, becoming golden and fragrant.

Finishing Touch:

Brush warm jam over the surface for professional shine.

Final Rest:

Allow cake to cool completely, letting flavors develop fully.

Growing up, traditional coffee cakes always included eggs and dairy. Discovering how beautifully this vegan version comes together changed my perspective on plant-based baking forever.

Perfect Serving Ideas

Transform this coffee cake into a proper dessert by serving warm with vanilla bean ice cream. Pair with hot coffee or tea for breakfast or brunch. Add a dollop of whipped coconut cream for extra indulgence. Serve alongside fresh peach compote for intense fruit flavor.

Creative Variations

Experiment with different stone fruits like plums or apricots. Add almond extract for a subtle nutty flavor. Include cinnamon or cardamom in the batter. Try coconut sugar instead of granulated for caramel notes. Consider adding chopped nuts to the topping.

Storage Solutions

Keep your cake fresh at room temperature for two days, covered with parchment paper. Extend shelf life to 3-4 days by refrigerating in an airtight container. Bring to room temperature before serving for best texture. Individual slices can be frozen for up to one month.

Baking Success

Understanding doneness cues ensures perfect results. The cake should spring back when touched and a tester should come out clean. Edges should pull slightly away from the pan.

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Fruit Selection

Choose peaches that are ripe but still firm. Over-ripe fruit can make the cake too wet, while under-ripe peaches lack flavor.

Professional Chef Tips

• Test peach ripeness by gentle pressure near the stem
• Rotate pan halfway through baking for even color
• Cool completely for clean slices

Through years of vegan baking experiments, this peach coffee cake has become my go-to summer recipe. It proves that plant-based desserts can be just as delicious and satisfying as traditional ones. Whether served at a weekend brunch or afternoon tea, this cake brings people together with its comforting flavors and beautiful presentation.

Frequently Asked Questions

→ What yogurt works best?

Soy-based, coconut, or soy-coconut yogurts give best results.

→ Can I substitute ingredients?

Can use water for milk or more milk for yogurt, but never more yogurt as it makes cake dense.

→ Why orange blossom water?

Adds floral note. Can substitute with almond or vanilla extract.

→ How long does it keep?

2 days at room temperature or 3-4 days refrigerated.

→ Why line pan with parchment?

Ensures cake releases easily from pan without sticking.