Peach Coffee Cake (No Eggs, No Dairy)

This Peach Coffee Cake is a healthier version of the classic coffee cake, made with no eggs, no dairy, less unrefined sugar, and healthier fat, with a delicious peach taste.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Peach Coffee Cake

This Peach Coffee Cake is a healthier version of the classic coffee cake, made with no eggs, no dairy, less unrefined sugar, and healthier fat, with a delicious peach taste.

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Cool Down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 16 slices

Calories: 253.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 ⅔ cups All-Purpose Flour - (note 1)
• ▢ 3 teaspoons Baking Powder
• ▢ 1 cup Unrefined Cane Sugar - (note 3)
• ▢ 1 teaspoon Cinnamon
• ▢ 2 ½ cups Peach Slices - canned, pat dry, divided
• ▢ 1 ⅓ cups Almond Milk - (note 2)
• ▢ ½ cup Mild-Flavor Olive Oil - (note 4)
• ▢ 2 teaspoons Vanilla Extract

Crumb Toppings

• ▢ ½ cup All-Purpose Flour
• ▢ 6 tablespoons Unrefined Cane Sugar
• ▢ 1 teaspoon Cinnamon
• ▢ 4 tablespoons Mild-Flavor Olive Oil - (note 4)

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment paper – make sure it hangs on the sides of the pan. This makes it easier to remove the cake from the pan after baking. Oil the sides and bottom of the pan. Set aside.

Crumb Topping

• First, prepare the crumb topping. In a small bowl, stir the crumb topping ingredients together until they form a paste. Refrigerate while preparing the peach slices and making the coffee cake batter.

Peach preparation

• Open the cans of sliced peaches and drain them over a sieve. Discard the juice.
• Line 3-4 pieces of absorbent paper on your work surface, pour the drained peach slices on it, in an even layer. Place 3-4 pieces of absorbent paper on top and press to pat dry the slices and remove any juice.
• Set aside 1 cup of peach slices. Rough chop the remaining 1 1/2 cups into chunks. Set aside.

Cake Batter

• In a large mixing bowl, whisk flour, sugar, baking powder, and cinnamon.
• Fold in the 1 1/2 cups of chopped, drained peach chunks. Use a rubber spatula to stir and coat the peach chunks with the dry ingredients.
• Fold in the almond milk, oil, vanilla extract, and stir with a rubber spatula until a smooth cake batter forms.
• Pour the batter into the prepared pan.
• Remove the crumb topping from the fridge, use your fingers to rub the thick paste, and form chunks and pieces that you sprinkle all over the top of the cake.
• Sprinkle the remaining 1 cup of peach slices on top and slightly press them into the batter.
• Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake from browning too fast on top.
• Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven. If not, bake longer, in 5-minute increments, until the cake is set.
• Let it cool down for 15 minutes in the pan, then for 1 hour on a cooling rack before slicing into 16 portions.

Notes

Note 1: The recipe doesn’t work with almond flour. You can swap all-purpose flour for white spelt flour. For a gluten-free version, use my gluten-free conversion guide.

Note 2: or any milk you love, like oat milk, soy milk. 

Note 3: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.

Note 4: Or any light vegetable oil you love, or melted plant-based butter.

Storage: Store the cake in the fridge for up to 4 days in an airtight container.

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Nutrition

Serving: 1slice | Calories: 253.4kcal | Carbohydrates: 39.1g | Protein: 2.9g | Fat: 10.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.6g | Sodium: 110.5mg | Potassium: 63.6mg | Fiber: 1.2g | Sugar: 19.4g | Vitamin A: 79.2IU | Vitamin C: 1mg | Calcium: 76.4mg | Iron: 1.4mg | Magnesium: 7.8mg | Phosphorus: 48.6mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• All-Purpose Flour – This forms the main structure of your coffee cake, giving it a tender crumb. I recommend using all-purpose flour for this recipe, but white spelt flour can also work. Almond flour, coconut flour, or oat flour will not work. For a gluten-free version, use my gluten-free conversion guide.
• Baking Powder – This is your leavening agent, helping the cake rise and achieve a light, airy texture.
• Unrefined Cane Sugar – This provides sweetness to both the cake batter and the crumb topping. You can easily swap it for other granulated sweeteners like coconut sugar, regular granulated sugar, or brown sugar.
• Cinnamon – This warm spice adds a classic, aromatic flavor that pairs beautifully with the peaches and coffee cake.
• Peach Slices – These are the key ingredient of your cake, bringing juicy sweetness and a lovely texture. You’ll use them both chopped within the batter and as a delicious topping. Remember to pat them very dry!
• Almond Milk – This moistens the batter and helps bring all the ingredients together into a cohesive cake. Any other milk you enjoy, like oat milk or soy milk, works well here too.
• Light Olive Oil – This contributes to the cake’s moistness and tender texture, and it’s also used in the crumb topping. You can use any light vegetable oil you like, or even melted plant-based butter.
• Vanilla Extract – This enhances all the other flavors in the cake, adding a subtle, sweet aroma.

How to Make Peach Coffee Cake

Making this peach coffee cake is super easy. Here’s how in pictures.

Drain the peaches over a sieve.

Pat them dry with paper towels to remove any liquid.

Mix the dry ingredients in a large mixing bowl and incorporate the liquid ones and peaches.

Pour the batter into a large square pan and mix the crumble ingredients in a bowl.

Sprinkle the crumble on top of the cake batter and add the remaining peach slices.

Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes.

Carine’s Baking Tips

Let me share a few more tips for a perfect coffee cake.

• Pan Preparation – Properly lining and oiling your baking pan is key. The parchment paper “sling” makes it incredibly easy to lift the entire cake out once it’s cooled, preventing it from sticking.
• Dry Peaches are Key – Don’t skip patting the canned peach slices very dry. Excess moisture can make your cake soggy or prevent it from baking through properly. Absorbent paper works wonders here.
• Crumb Topping Texture – When preparing the crumb topping, rubbing the ingredients with your fingers rather than just stirring helps create those distinct crumb pieces that make coffee cake so special.
• Folding Technique – When adding the chopped peaches to the dry ingredients, gently fold them in. This ensures they are evenly coated and prevents overmixing the batter once the wet ingredients are added.
• Foil for Browning – Keep an eye on your cake as it bakes. If the top starts to brown too quickly, covering it loosely with foil after about 40 minutes will prevent over-browning while the inside finishes cooking.
• Don’t Rush Cooling – Allowing the cake to cool completely in the pan before transferring it to a cooling rack, and then for an hour before slicing, helps it set properly and prevents it from falling apart.
• Fresh Peach Swap – You can absolutely use fresh ripe peaches instead of canned ones! Just peel and slice them, and you won’t need to pat them dry.

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