Vegan Peach and Raspberry Crumb Cake

Especially because there are so many heartbreaking things happening right now, I'm embracing every sweet moment with my three wonderful kids. I'm thankful that they are happy, safe and loved. And that they are kind to each other. Let's learn from them. LET'S BE KIND TO EACH OTHER!

Sharing a vegan recipe for a sweet and delicious peach and raspberry crumb cake. Hope you love. 

The Recipe

Vegan Peach and Raspberry Crumb Cake

Ingredients

For the crumb topping:

1/3 cup / 50 g all-purpose flour

2 ounces / 50 g vegan butter

2 tablespoons sugar

For the cake:

7 ounces / 200 g peaches

3/4 cup / 100 g frozen raspberries

250 g all-purpose flour

50 g almond flour

150 g Sugar

8 tablespoons / 110 g vegan butter, soft

2 teaspoons baking powder

1/2 cup / 120 ml plant-based milk (I used oat milk)

1/2 cup / 120 g plant-based yogurt (I used coconut yogurt)

Instructions

1. In a pot bring water to boil. Cook peaches for a few minutes until the skin start to peel off. Drain the peaches and shock them with cold water. Peel off the skin (Careful! They can be still hot!), core the peaches and slice them. Note: You can also use peeled peaches from the can.

2. Preheat oven to 350 °F / 180°C.

3. In a bowl combine flour, sugar, baking powder and almond flour. Add melted butter, milk and yogurt and mix until smooth. Carefully add frozen raspberries and peaches with a spoon. 

4. Lightly grease a cake pan with sunflower oil or vegan butter. Pour the cake batter inside and bake for about 1 hour or until golden brown and center is set (Test with a wooden stick. It should come out clean). Allow to cool, slice and ENJOY!