This vegan peach crumble cake is easy to make using canned peaches which are blended right into the batter, giving it a soft, moist texture and a bright, sunny colour.
The peaches pair beautifully with the crisp cinnamon crumble topping and crunchy hazelnuts, making this an excellent snacking cake.
If I could only choose one type of cake to make, it would have to be a crumb cake. There is something about the contrast between the soft, moist cake and the crisp, crunchy streusel topping that just cannot be beaten, and this vegan peach crumble cake is no exception.
It consists of a tender peach and vanilla cake which is made using blended tinned peaches, giving it it's beautiful colour. While the peach flavour doesn't come through strongly as it is quite a delicate flavoured fruit, it does lend the cake a certain extra something, as well as colour and moisture.
I also mixed chunks of peach through the batter for bursts of fruity flavour, and the cake is topped with a crisp cinnamon streusel and optional chopped hazelnuts, which work really well with peaches.
Ingredient Details:
Tinned peaches: Make sure that you buy peaches in juice rather than in syrup as you will be blending one entire tin, including the liquid, into the cake batter.
Olive oil: I use extra virgin olive oil, I don't find that the flavour comes through strongly. Feel free to use regular olive oil or another neutral flavoured oil such as sunflower or canola.
Plain flour + cornflour: Regular plain (all-purpose) flour with a bit of cornflour (cornstarch) added gives the crumb a nice texture. You can swap the cornflour for an equal weight of plain flour if you don't have any, but I do recommend using it if you can.
Baking powder + soda: You need to use both, they are not interchangeable.
Sugar: Either caster or granulated for the cake is fine, I do not recommend swapping this for any other kind of sugar or sweetener. For the crumble, light brown soft sugar is best.
Vegan butter: You ideally need to use a block butter/margarine to make the crumble, not the spreadable kind in a tub.
Vinegar: This reacts with the bicarbonate of soda (baking soda) to help the cake rise and give it a fluffy texture.
How To Make Vegan Peach Crumble Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: To make the crumble topping, stir together the flour, brown sugar and cinnamon then mix in the melted butter. Set aside in the fridge.
- Step 2: Drain one of the tins of peaches really well then pat dry with kitchen paper. Cut into chunks then toss with a Tablespoon of flour to coat.
- Step 3: Tip the entire other tin of peaches into a blender, including the liquid. Add the oil, vanilla extract and vinegar and blend until smooth.
- Step 4: In a large bowl, whisk together the flour, cornflour, caster sugar, baking powder, bicarbonate of soda and salt.
- Step 5: Pour the wet ingredients into the dry and stir with a balloon whisk until smooth.
- Step 6: Gently fold in the flour coated peaches.
- Step 7: Pour the batter into a lined 23 cm square tin. Scatter over the crumble topping and the chopped hazelnuts.
- Step 8: Bake for 45 minutes.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.
Try and get the peaches for the mix-ins as dry as possible by patting them dry with kitchen paper. Peaches contain a lot of moisture which can make the cake wet.
Make sure that you don't over-beat the batter as that can make the cake tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.
The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
FAQ's:
You can use a couple of fresh peaches in place of the tinned ones for the mix-ins, but you must stick to tinned ones for the cake batter to maintain the correct consistency. You will be using the juice from the tin as well as the peach slices.
This vegan peach crumble cake is best eaten on the day it is baked but it will keep in an airtight container in the fridge for up to 3 days.
I wouldn't recommend it, it is likely to get a bit soggy.
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Vegan Peach Crumble Cake
Ingredients
Crumble:
- 125 g (1 cup) plain (all-purpose) flour
- 60 g (5 Tablespoons) light brown soft sugar
- ½ teaspoon cinnamon
- 75 g (⅓ cup) vegan butter melted
Peaches:
- one 411 g tin peach slices in fruit juice
- 1 Tablespoon plain (all-purpose) flour
Cake:
- one 411 g tin peach slices in fruit juice
- 110 g (½ cup) neutral oil (I use olive)
- 3 teaspoons vanilla extract/vanilla bean paste
- 1 ½ teaspoons vinegar
- 270 g (2 ¼ cups) plain (all-purpose) flour
- 50 g (5 packed Tablespoons) cornflour (cornstarch)
- 200 g (1 cup) caster or granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon table salt
- 40 g (¼ cup) roughly chopped hazelnuts
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Line a 23 cm/9 in square cake tin with baking parchment.
- To make the crumble topping, stir together the flour, sugar and cinnamon in a bowl, add the melted butter and stir until no dry patches remain. Place the bowl in the fridge while you make the cake batter.125 g (1 cup) plain (all-purpose) flour, 60 g (5 Tablespoons) light brown soft sugar, ½ teaspoon cinnamon, 75 g (⅓ cup) vegan butter
- Drain one of the tins of peaches really well then pat as dry as possible with kitchen paper. Cut into chunks then toss with a Tablespoon of flour to coat.one 411 g tin peach slices in fruit juice, 1 Tablespoon plain (all-purpose) flour
- Tip the entire other tin of peaches into a blender, including the liquid. Add the oil, vanilla extract and vinegar and blend until smooth.one 411 g tin peach slices in fruit juice, 110 g (½ cup) neutral oil (I use olive), 3 teaspoons vanilla extract/vanilla bean paste, 1 ½ teaspoons vinegar
- In a large bowl, whisk together the flour, cornflour, caster sugar, baking powder, bicarbonate of soda and salt.270 g (2 ¼ cups) plain (all-purpose) flour, 50 g (5 packed Tablespoons) cornflour (cornstarch), 200 g (1 cup) caster or granulated sugar, 2 ½ teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon table salt
- Pour the blended peach mixture into the dry ingredients and stir with a balloon whisk until no dry lumps remain. Gently fold in the flour coated peaches.
- Pour the batter into the lined tin. Scatter over the crumble topping and the chopped hazelnuts.40 g (¼ cup) roughly chopped hazelnuts
- Bake for 45-50 minutes until firm and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 20 minutes then carefully lift the cake out of the tin and place it on a wire rack to cool completely. Once cool, store in an airtight container in the fridge.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Martyna
I've made this cake about 4 times now. Delicious!