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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 !
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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 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.

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