Tis' the season to share your favorite holiday recipes with your friends and family. The holidays provide the perfect opportunity to introduce your loved ones to delicious plant-based entrees and treats. In the spirit of giving, here is my vegan/gluten-free peach coffee crumble cake recipe. Pair this perfectly "peachy" after-dinner dessert with your favorite coffee blend, and enjoy!
- 1 cup gluten free all-purpose flour
- 1/4 cup organic coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp ground ceylon cinnamon
- 1 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/2 cup organic coconut sugar
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup peeled and diced ripe peaches
- 3/4 cup gluten free all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup walnuts, chopped
- 1/8 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 4 - 5 tablespoons melted coconut oil
Preheat the oven to 350°F. lightly oil and 8-or 9-inch baking pan.
To make the cake, put the flours, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk to combine.
In a medium bowl, vigorously whisk together the almond milk and vinegar until frothy. Let sit for a few moments, then stir in sugar, coconut oil, and vanilla. Add to the flour mixture and stir until combined, add a little more almond milk if necessary. Fold in peaches. Pour the batter into the prepared pan.
To make the topping, add the flour, sugar, walnuts, salt, cinnamon and ginger in a small bowl and stir well. Drizzle the oil over the flour mixture, 1 tbsp at a time, stirring frequently. Stop adding the oil when large crumbs form. Scatter the topping evenly over the batter.
Bake for 35 - 40 minutes, until the topping is fragrant and toasty. Allow the cake to cool at least 30 minutes before serving. Enjoy as a breakfast treat or a dessert with a scoop of almond milk vanilla ice cream!