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Vegan Peach Coffee Cake with Streusel Topping

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  • 1 ¼ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)
  • ½ cup maple sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • pinch of nutmeg
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • ⅓ cup refined coconut oil
  • 1 teaspoon vanilla
  • 1 cup diced peaches


  • ¾ cup einkorn flour (or unbleached white flour or gluten free all purpose flour)
  • ⅓ cup chopped walnuts or pecans
  • ⅓ cup packed brown sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • ¼ cup refined coconut oil
  • Powdered sugar


Preheat the oven to 350 degrees F. Lightly brush or spray an 8 x 8-inch baking dish with refined coconut oil.

To make the cake: 

In a large bowl, mix together the 1 ¼ cup of the einkorn flour, maple sugar, cinnamon, baking powder, sea salt, and nutmeg. In a small pot, place the almond milk and apple cider vinegar. Stir and let sit for a few minutes. Add the coconut oil and warm the mixture on low heat until the oil melts. Whisk to blend. Pour the almond milk mixture into the einkorn flour mixture. Whisk to combine. Stir in the vanilla. Fold in the peaches.

To make the topping: 

In a medium mixing bowl, stir together the ¾ cup of the einkorn flour, walnuts, brown sugar, sea salt, cinnamon, and nutmeg.  Add the melted coconut oil and mix until well combined and a nice crumbly texture. Use your hands if needed. Set aside.

Pour the cake batter into the prepared pan and spread evenly.

Gently sprinkle the crumb topping evenly over the cake batter.  Bake for 45 to 50 minutes, or until the center of the cake springs back to the touch.  Let the cake cool, then dust with the powdered sugar by sifting it through a sieve over the cake. Cut into squares.

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Natural Kitchen Cooking School