Vegan Peach Crumb Cake
Servings: 12 servings
Ingredients
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
Filling
- 3 ½ c ripe peaches, pealed and sliced
- ¼ c brown sugar
- 1 tsp cinnamon
Streusel Topping
- ⅓ c non-dairy margarine, frozen
- ½ c granulated sugar
- ¾ c all-purpose flour
Instructions
- 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.
Notes
Plums can be substituted for the peaches.
If you prefer, you can use 2 eggs instead of the applesauce.