Description
Juicy peaches, a tender moist crumb, cinnamon streusel topping, and sweet glaze make this gluten-free and dairy-free peach coffee cake irresistible.
Ingredients
3 cups peaches (about 5 peaches or 2 cans 15 oz. sliced peaches)
2 cups gluten-free flour (260 g)*
2 ½ teaspoons baking powder
½ teaspoon sea salt
3 large eggs
¾ cup sugar
½ cup dairy-free butter**
½ cup unsweetened almond milk
1 teaspoon vanilla
Crumb Topping
½ cup gluten-free flour*
½ cup packed brown sugar
4 tablespoon dairy-free butter, melted**
1 teaspoon cinnamon
¼ teaspoon sea salt
Glaze
1 cup powdered sugar
1-3 tablespoons unsweetened almond milk
½ teaspoon vanilla
Instructions
- Prepare a 9×9-inch pan by spraying it with non-stick spray or lining it with parchment paper.
- Preheat the oven to 350° F.
- Dice the peaches. Set aside.
- Whisk together the gluten-free flour, baking powder, and sea salt. Set aside.
- Put eggs and sugar in the bowl of a stand mixer, mix on medium-high speed for 7 minutes. This mixture will get fluffy and increase in volume.
- While the eggs and sugar are mixing, heat the dairy-free butter and almond milk in a small sauce pan until the butter is melted.
- Add the flour mixture to the egg mixture a little at a time, mixing for just a few seconds between additions. Then slowly mix in the milk mixture and vanilla. Mix until just combined, don’t over mix.
- Use a spatula to gently fold in the diced peaches.
- Spread the batter into the prepared baking pan. Bake for 20 minutes
- While the cake is baking, make the crumb topping by mixing all the ingredients. When the 20 minutes are up, remove the cake from the oven. Crumble the topping evenly over the top of the cake and gently press it into the surface using your fingers.
- Return the cake to the oven and bake for another 35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for at least an hour, or until completely cooled. You can remove the whole cake from the pan or leave it in the pan.
- Make the glaze by mixing powdered sugar with the vanilla and 1 1/2 tablespoons of almond milk. Slowly mix in more almond milk as needed until you have a smooth, thick but pourable glaze. Drizzle the top of the cake with the glaze.
- Serve and enjoy!
Notes
*Gluten-Free Flour: I used King Arthur’s 1-1 Gluten-Free Flour blend in this recipe. If you prefer to use organic flour be sure to try my Homemade Organic Gluten-Free Flour Blend (260 g) and 1/2 teaspoon of xanthan gum.
**I used Walmart Brand Better Goods Dairy-Free Butter. It’s seed oil free which is rare with dairy-free butter. You can also use your favorite brand.
Store, covered at room temperature for up to 3 days.
This coffee cake can also be frozen. You can wrap individual slices or the entire cake in parchment paper and then freeze in a freezer bag for up to 3 months. To thaw place in the refrigerator overnight or leave on the countertop for a few hours.