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