My son has been living in Virginia for a few years now and every once in a while we all head up to visit him. While we definitely go to Virginia for the main purpose of visiting him, we also go for the incredible peaches that are in the area. We go peach picking whenever we get the chance and the peaches we get there are always extraordinary. We brought some home with us. By the time we finished our drive, the peaches were so ripe they needed to be eaten immediately. Or…. I could bake them into a dessert. And that’s how the this Vegan Peach Crumb Cake was born.
For the allergy substitutes, you need some allergy-friendly butter. I tend to use Earth Balance because they have both vegan and soy-free options; however, you can use any allergy-friendly butter you prefer. For the milk substitute, I like to use Oat milk, particularly Califia Farms or Chobani. You can also use any milk substitute that works best with your allergies.
For those of you who haven’t made vegan buttermilk before, it’s a rather simple process. You simply add the vinegar with the non-dairy milk and let sit for 5-10 minutes until it curdles a bit. Also, you’ll need to make a crumb topping for this recipe. I’ve found it’s easier to make the crumb topping if you grate the frozen butter in before you cut it in. Simply cutting it in will leave too large chunks.
I really hope you enjoy this Vegan Peach Crumb Cake as much I did it. It’s light, fluffy and so so deliciously sweet. My husband and I consumed it in two days. I’m thinking about driving back to Virginia to grab more peaches in order to make more, would that be too insane? Looking for more peach recipes? Check out this Easy Vegan Peach Crisp and these Vegan Peach Streusel Muffins. Anyways, as always I hope you have an incredible time baking and I’ll see you next week.
Vegan Peach Crumb Cake
- 2 c all-purpose flour
- 1 c granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ½ c non-dairy milk + 1½ tsp vinegar
- ½ c applesauce
- 4 tbsp non-dairy margarine, melted
- 1 tsp vanilla
- 3 ½ c ripe peaches, pealed and sliced
- ¼ c brown sugar
- 1 tsp cinnamon
- ⅓ c non-dairy margarine, frozen
- ½ c granulated sugar
- ¾ c all-purpose flour
- Preheat oven to 400 degrees.
- Mix the vinegar with the non-dairy milk to make the buttermilk and set aside. Melt the 4 tablespoons on non-dairy margarine and let it cool. Place the flour, sugar, baking powder, cinnamon and salt in a medium bowl and mix together.
- Using a large bowl, place the non-dairy buttermilk with the applesauce, melted non-dairy margarine and vanilla and stir until combined. Gradually add the four mixture the the wet mixture and mix thoroughly. Pour into greased 9-inch pie tin or springform pan and spread out evenly.
- To make the filling, wash and peel the peaches and slice and arrange the slices in the tin. Mix the brown sugar and cinnamon and sprinkle on top of the peaches.
- Prepare the topping. Grate or chop the cold non-dairy margarine into small pieces and mix with the flour and sugar. Using your hands, mix together until they resemble large crumbs. Sprinkle on the peaches and place in the oven. If using the springform pan, make sure you place a baking sheet under to catch the juices.
- Bake for 50-55 minutes or until a knife inserted in the middle comes out clean. Let cool before slicing.