• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, cakes & breads, sweet · September 30, 2019

California Cling Peach Coffee Cake

Jump to Recipe·Print Recipe

Moist, fluffy coffee cake filled with sweet juicy California Cling peaches and topped with cinnamon pecan stresuel. The perfect brunch, snack, or dessert any time of year!

Peach Coffee Cake
SPONSORED BY CALIFORNIA CLING PEACHES

If I could cover myself in this cinnamon pecan streusel and bake till golden, there is a very high chance I would. But since that seems problematic for a variety of reasons, for now we’ll let these glorious California Cling peaches get the royal streusel topped treatment instead. They deserve it.

Plus we get to devour this peach-filled, streusel-sprinkled, perfect-with-coffee cake creation, which is royal treatment for the tastebuds in the most delicious sweet, spiced, summer-meets-fall way.

Peach Coffee Cake

We need to address one little thing right up front here.

Coffee cake does not CONTAIN coffee. At least not in the US. It is a wholesome breakfast-y cake meant to be paired WITH coffee or tea (or ice cream because it’s 10p.m. and this cake can go from brunch > dessert effortlessly). So the lack of coffee in the ingredient list is not a mistake.

But we don’t need coffee when we got almond butter for nutty moisture, cinnamon for those fall feels, coconut sugar for sweet brown-sugary richness, and peachy chunks for bright fruity flavor amidst all that cozy.

Peach Coffee Cake

I partnered with my new friends from the California Cling Peach Board to create this recipe, and I’m SO excited about this collaboration because…

  • They grow, pick, and deliver delicious fruit to us in ultra convenient form. Fruit and minimal effort things are two of my greatest loves.
  • I didn’t get a chance to post a single peach recipe this summer (hello life = CRAZY), but that tragedy has now been saved. Peaches in October ftw!
  • I haven’t sprayed myself with juice while opening a peach cup in years, and those nostalgia feels hit me hard in a very childhood/innocence/lunchbox joy kinda way. It was a good moment. (Although avoidable if you’d prefer not to be juice-sticky!)

You can find California Cling peaches at your favorite grocery store, learn what to look for here.

Always available no matter the month. Same or better nutrition. Cheaper than fresh. Packed in 100% juice. I don’t have to slice/dice myself. Make a killer California Cling Peach Coffee Cake. How are we even this lucky, friends? HOW?

Peach Coffee Cake

There are three layers.

The cake. Because this is a breakfast(ish) cake I chose oat flour instead of a nut flour. It’s a very moist cake – not as fluffy as a funfetti cupcake, more on the muffin-y side. One bowl. Nothing too fancy. Just vegan, gluten-free, healthier cake goodness.

The peaches. Already diced so all we have to do is drain, rinse, and pat dry. You want to remove the excess moisture on the outside otherwise it will seep into the cake while it bakes and could make it mushy. The perfect summery compliment to our cinnamony cake.

The streusel. Oh streusel, with your magical ability to make anything 10x more yummy. It’s sweet and salty and spiced and so good. I chose pecans to add a little nutty something, but you could use any kind of nuts (or even seeds) you like.

We layer, we bake, we eat, we try to save some for later/others but it’s hard. Know that you are not alone in that struggle.

Peach Coffee Cake
Peach Coffee Cake

There is no time of day or year that this cake is wrong for, the only way to mess up is to not make it like…NOW.

Peach Coffee Cake
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

California Cling Peach Coffee Cake

★★★★★ 5 from 7 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 9 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Moist, fluffy coffee cake filled with sweet juicy peaches and topped with cinnamon pecan stresuel. The perfect brunch, snack, or dessert any time of year!


Ingredients

Scale

Cake

  • 1/2 cup (125g) almond butter (or nut/seed butter of choice)
  • 2/3 cup (105g) coconut sugar
  • 1 cup (240g) almond milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups (220g) oat flour
  • 1/2 cup (60g) tapioca starch (or arrowroot/corn starch)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 4 containers diced California Cling Peaches

Streusel

  • 1 tsp cinnamon
  • 2/3 cup (75g) pecans (or nuts of choice)
  • 1/3 cup (40g) oat flour
  • 3 tbsp (38g) coconut oil 
  • 1/4 tsp salt
  • 1/4 cup (40g) coconut sugar

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the almond butter, coconut sugar, almond milk, lemon juice, and vanilla.
  3. Add the dry ingredients and stir to combine.
  4. Transfer to a greased cake pan (I used this 9×9″ square dish).
  5. Drain and rinse the peaches. Pat dry with a towel to remove excess moisture. 
  6. Spread the peaches on top of the cake batter, pressing in lightly.
  7. For the streusel, blend the pecans, oat flour, coconut sugar, cinnamon, and salt to a small crumble consistency.
  8. Blend/stir in the coconut oil until clumpy and evenly coated.
  9. Sprinkle over top of the peaches.
  10. Bake for 30-35 minutes at 350ºF.
  11. Cool for at least 30 minutes before slicing and eating.
  12. Keep leftovers in an airtight container in the fridge.


Nutrition

  • Serving Size: 1 slice
  • Calories: 308
  • Sugar: 17g
  • Sodium: 181mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 6g

Keywords: breakfast, brunch, cinnamon, dairy-free, egg-free, healthy, oat, peaches, streusel, video

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Pin
Share
Tweet
Email

In: vegan, gluten-free, cakes & breads, sweet · Tagged: breakfast, cinnamon, streusel, video, healthy, dairy-free, egg-free, oat, brunch, peaches

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter Stuffed Brownies
Vegan Pistachio Ice Cream
White Chocolate Coconut Macadamia Cookies

Comments

  1. Ashley says

    October 2, 2019 at 6:48 pm

    Natalie!! I swear I was on your blog Monday or Tuesday and didn’t see this post?! But clearly we were on the same wavelength because I made a pie with peaches and pecan streusel yesterday – so I totally feel ya with peaches in October. I mean, they are orange(ish), right?? There’s never a bad time for coffee cake and as the temps get cooler I drink more and more hot drinks every day and I’m always looking for sweet treats to pair with all the coffee + tea! Thanks for another gem of a recipe =)

    ★★★★★

    Reply
    • Natalie says

      October 3, 2019 at 9:41 am

      Hahaha no way?!?! It’s just a NEED STREUSEL kinda week I guess😂 And I just posted it yesterday so definitely just a mind meld situation lol. I’m not quite ready to let go of summer (also weather = not helping) so this feels like he perfect balance, right. Wish I could swap you for a slice of pie🍑🍑

      Reply
      • Ashley says

        October 3, 2019 at 10:03 am

        It has been quite the extended summer but dropped to the high 50s here today so I’m trading my cold brew for hot lattes 😉 And I’m up for a dessert trade any day, any time!

        ★★★★★

        Reply
  2. Elissa says

    October 3, 2019 at 1:54 pm

    What size container of peaches did you use?

    Reply
    • Natalie says

      October 3, 2019 at 3:52 pm

      I used 4 of the little single serve cups (113g each)

      Reply
  3. Valerie says

    October 3, 2019 at 5:42 pm

    Hi — This looks really yummy, but I have never seen that brand of peaches. Do you think it would work to substitute chopped fresh peaches into this recipe? If so, what amount? Thanks!

    Reply
    • Natalie says

      October 4, 2019 at 8:59 am

      That would work too, yes! I’d recommend about 2 cups chopped 🙂

      Reply
      • Valerie says

        October 4, 2019 at 9:31 am

        Thanks!

        Reply
        • Fiona Henry says

          October 4, 2019 at 11:36 am

          Hi. We r paleo no wheat . Aka oat . Can we substitute the oat

          Reply
          • Natalie says

            October 4, 2019 at 5:18 pm

            You could try it with a paleo flour mix like the bobs red mill one! Otherwise I’d recommend one of my other cake recipes that is already paleo (like this one: https://www.feastingonfruit.com/grain-free-tahini-cake/) with the peaches/streusel on top 🙂

  4. Cassie Thuvan Tran says

    October 4, 2019 at 4:34 pm

    This is a phenomenal idea! Peaches in a coffee cake…never would have created that concept, but I would totally be a fan of this recipe! The fact that there’s almond butter here is truly amazing. BUT, it’s possible that I’d end up making that streusel topping for everything–on top of oats, as a dessert, on top of a fruit salad, and as a garnish for ice cream and smoothies! Not kidding you!

    Reply
    • Natalie says

      October 4, 2019 at 5:19 pm

      Oh yes, that is a VERY real risk once you get a taste of this streusel stuff😂 Oooh fruit salad with streusel…I like that idea very much! And all the others you mentioned too, no wrong way to streusel🤗 Honesty if you just made the streusel, spread in on a pan, and toasted it I would’ve judge or blame ya! Thanks for checking it out Cassie🧡

      Reply
  5. Joshua Howard says

    October 8, 2019 at 2:20 pm

    Hi, Natalie! Your cake looks amazing! I gave a question. Can I ujse coconut milk to replace almond one?

    ★★★★★

    Reply
    • Natalie says

      October 8, 2019 at 11:29 pm

      Yes that will work! I recommend the carton kind, not the can, the canned/full fat might be too high fat and make the cake less fluffy. Hope that helps!

      Reply
  6. Trish says

    October 10, 2019 at 8:18 pm

    I will like to use fresh peaches how many would I need ? Cant wait to try your recipe!!

    Reply
    • Natalie says

      October 11, 2019 at 10:46 pm

      About 1.5 cups chopped fresh peaches will work!

      Reply
  7. stresuel says

    December 5, 2019 at 8:34 pm

    streusel 🙂

    ★★★★★

    Reply
  8. Selina Ehrenzeller says

    February 10, 2020 at 2:21 am

    Good morning
    Is it possible to use normal sugar instead of coconut sugar?
    thank you

    Reply
    • Natalie says

      February 10, 2020 at 8:55 am

      Yes that will work! It will be a little bit drier though, coconut sugar has more moisture similar to brown sugar 🙂

      Reply
  9. Kelly says

    September 11, 2020 at 9:19 pm

    wow. okay so I made this tonight after scheming what I could bake without fresh fruit and then remembered the can of peaches my mom gave me!! After some quick slicing and oat blending, voila: a beautiful, diet friendly coffee cake which was better than I could have imagined 🙂 it is so good. The almond butter gave it a distinct nuttiness while the oat flour gave it substance and a gentle earthiness(?) The peaches provide a beautiful pop of fresh sweetness and the crumble is just a delight.

    10/10 would recommend.

    ★★★★★

    Reply
    • Natalie says

      September 12, 2020 at 7:08 am

      Okay I want you writing all my recipe descriptions from now on haha! This is such a beautiful walk with words through the coffee cake eating experience😋☺️ I am sooooooo happy you loved it Kelly, and thank you for the wonderful feedback!

      Reply
  10. Sierra says

    June 12, 2021 at 7:36 pm

    Hi Natalie,
    Not sure if you will be able to get back to me in time… but will frozen peaches work for this? What about canned?

    Reply
    • Natalie says

      June 13, 2021 at 10:22 am

      I used canned here so yes that works!! If you use frozen, defrost them and drain the extra juice first, but that will work too 🙂

      Reply
      • Sierra says

        June 13, 2021 at 2:05 pm

        Alright, cool! I’ll be making this within the next few days with cornstarch and tahini and will let you know how it goes!

        Reply
  11. MAKE THIS! says

    June 15, 2021 at 6:09 pm

    I was blown away by this recipe! The strudel on top is simply something else and my mother with celiac disease commented that the cake was, well, actually cakey. I recommend tahini as a sub for anyone who doesn’t have almond butter on hand or wants a more sophisticated flavor profile. Bravo, Natalie! This one is a keeper!

    ★★★★★

    Reply
    • Natalie says

      June 15, 2021 at 6:27 pm

      YAY!! I am sooooo happy you loved it, and mom did too🤗 Appreciate your feedback and recs!

      Reply
  12. Carson says

    August 2, 2021 at 1:22 pm

    The strudel is a show stopper for sure! And the hearty muffin quality of the cake makes for a great snack and is complimented beautifully by the juicy peaches and that indulgent strudel I was just raving about! However, I do have one small issue with this cake, and if you have any suggestions I would be more than happy to be your guinea pig and try them out! There is a thin, white, slightly gummy line where the peaches meet the cake. It certainly wouldn’t deter me from making it again, but if you have any thoughts on how I might avoid this in the future I would love to hear them <3

    ★★★★★

    Reply
    • Natalie says

      August 2, 2021 at 6:56 pm

      I am so happy you liked it Carson! The moisture of the peaches seeps into the cake and creates that line, are you using canned or frozen or fresh peaches?

      Reply
      • Carson says

        August 3, 2021 at 8:31 am

        I was thinking that might be the case. I’m using the canned variety, drained and rinsed

        Reply
        • Natalie says

          August 3, 2021 at 9:07 am

          I would try just letting them drain really well in a sieve and or cut into smaller pieces so you can towel dry them better. You could also just fold the peaches into the batter instead of layering them on top. Hope that helps!

          Reply
  13. Anna says

    August 5, 2021 at 6:59 am

    Could I use berries (blackberries probably) in this cake instead of the peaches? And if so how many grams of berries?

    Reply
    • Natalie says

      August 5, 2021 at 9:30 am

      Yes absolutely! That sounds like a delicious idea, and it would be about 1 1/2 cup or about 210 grams.

      Reply
      • Anna says

        August 6, 2021 at 2:13 am

        Thanks! Do you think fresh, frozen or defrosted + drained would be best?

        Reply
        • Natalie says

          August 6, 2021 at 9:07 am

          I think fresh would be best!

          Reply

Trackbacks

  1. Brown Butter Cinnamon Streusel Coffee Cake - Britney Breaks Bread says:
    April 20, 2022 at 7:44 am

    […] While you're here, you've got to see this Maple Walnut Coffee Cake as well as this California Cling Peach Coffee Cake too! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Chocolate-Filled Pumpkin Cupcakes

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Blackberry Coconut Bars

Blackberry Coconut Bars

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue