vegan peach coffee cake

Author:

fruitsalad

Preparation Time:

10 minutes

Servings:

Cooking Time:

30-35 minutes

Ingredients:

Cake

3/4 cup non-dairy milk

1 tsp apple cider vinegar

1/3 cup sugar

1/2 cup oil (I subbed applesauce for half the oil)

1 tsp vanilla

1 1/4 cups flour

2 tsp baking powder

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp salt

2 ripe peaches, peeled and diced (BLANCH 'EM: score your peaches at the bottom, put them in a pot of boiling water for a minute, submerge them into a bowl of ice water, peel off the skin.)

Crumble

1 cup flour

1/3 cup brown sugar

1 tsp cinnamon

1/4 cup non-dairy spread

Directions:

Preheat oven to 350 degrees and grease a 8x8 cake pan.

In a large bowl combine non-dairy milk and vinegar. Let sit for five minutes. Mix in sugar, oil, and vanilla. In a medium bowl, combine flour, baking powder, spices, and salt. Add dry ingredients to wet and combine. Stir in diced peaches.

Prepare the crumble: Combine flour, brown sugar, and cinnamon. Mix in non-dairy spread, using your fingers. Mix until large clumps appear.

Pour batter into pan and sprinkle crumble over batter. Bake for 30-35 minutes.