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
- 1ΒΌ 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.