Vegan Peach Cake
This vegan peach streusel cake is the kind of cake you make when summer peaches are at their best. The base is soft, lightly sweet, and infused with vanilla, while the sliced peaches on top become tender and juicy as they bake. A golden brown streusel topping adds a satisfying crunch that contrasts beautifully with the soft fruit underneath. The whole cake is made with no eggs, no milk, and no butter. Also try my Vanilla Cake with Berry Topping, Blueberry Loaf Cake, or Peach Cupcakes.
Eggless Dairy-Free Peach Streusel Cake
This Vegan Peach Streusel Cake has a super moist vanilla and peach cake base with a delicious streusel topping. It is easy to make. I hope you'll give it a try !
Ingredients
Cake:
- 1/3 cup (65 g) Superfine Granulated Sugar
- 3/4 cup (180 ml) Water, room temperature
- 1/3 cup (80 ml) Vegetable Oil
- 1¼ cup (175 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- 1 tsp (5 ml) Vanilla Extract
- 1 Peach, thinly sliced
Streusel Topping:
- 2/3 cup (95 g) All-Purpose Flour
- 4 tbsp (60 ml) Vegetable Oil
- 1/3 cup (65 g) Superfine Granulated Sugar
Instructions
- Preheat oven to 350oF (180oC). Oil and line round pan with parchment paper (6 inch;15 cm diameter). Set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and vanilla extract and mix well.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer batter to pan. Top with sliced peach.
- To a another bowl add flour and sugar for the streusel top. Mix well
- Then add oil and mix until crumbly.
- Sprinkle the streusel over peaches, making sure to spread it at evenly as possible.
- Bake in preheated oven to 350oF (180oC), rack middle position, 50-55 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cake cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
