Peach Crumble Coffee Cake

1. Prepare Pan and Mix Dry Ingredients

Preheat your oven to 350°F (175°C) and lightly oil an 8- or 9-inch square baking pan. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

2. Combine Wet Ingredients

In a medium bowl, whisk unsweetened almond milk with apple cider vinegar until frothy, then add sugar, melted coconut oil, and vanilla extract. Whisk until smooth.

3. Mix Batter and Add Peaches

Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Fold in diced ripe peaches and pour the batter into the prepared pan.

4. Prepare Crumble Topping

In a small bowl, combine all-purpose flour, brown sugar, chopped walnuts, salt, ground cinnamon, and ground ginger. Gradually drizzle in melted coconut oil, working it in until large crumbs form.

5. Bake the Cake

Sprinkle the topping evenly over the batter in the pan. Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.

6. Cool and Serve

Let the cake cool for at least 30 minutes on a cooling rack before slicing and serving.