Soft, buttery, and bursting with juicy peaches, this Eggless Peach Coffee Cake is the perfect treat for any time of day! With a golden, tender crumb and a sweet, crunchy topping, each bite feels like a warm hug. Whether you’re enjoying it with your morning coffee or serving it up as a simple dessert, this easy-to-make cake is sure to become a family favorite.
Oriana’s Thoughts On The Recipe
I have to tell you about this Eggless Peach Coffee Cake—it’s a total winner in my house, and I’m pretty sure you’ll fall in love with it too! This cake is everything I crave in a summer dessert: buttery, super moist, and bursting with sweet, juicy peaches. I’ve been known to sneak a slice in the morning with my coffee and again after dinner—no shame here! And the best part? It’s quick and simple to make, even on the busiest days. No eggs, no fuss, just pure deliciousness. Once you try it, I have a feeling it’ll become one of your go-to favorites too.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Peaches:
- Peaches: Fresh, ripe peaches are best for this recipe, offering a juicy, sweet flavor. You can also use frozen peaches. Read recipe notes for details.
- All-Purpose Flour: Helps absorb some of the juice from the peaches, preventing the cake from becoming soggy.
- Light Brown Sugar: Adds sweetness and a subtle molasses flavor that pairs beautifully with the peaches.
For the Crumb Topping:
- All-Purpose Flour: Provides structure for the crumb, giving it a sturdy yet tender bite.
- Light Brown Sugar: Sweetens and adds moisture; it also helps the crumb topping caramelize slightly as it bakes.
- Salt: Enhances the flavor and balances the sweetness.
- Unsalted Butter: Adds richness and helps create that perfect crumbly texture when mixed with the flour and sugar.
For the Peach Cake Batter:
- All-Purpose Flour: The base of the cake, giving it structure and tenderness.
- Baking Powder + Baking Soda: These leavening agents help the cake rise and stay light and fluffy.
- Salt: Balances the sweetness and brings out the flavors of the other ingredients.
- Milk: Adds moisture and helps create a tender crumb. You can use any milk you prefer, including dairy-free.
- Vinegar: When combined with baking soda, it helps the cake rise. It also mimics the leavening properties of eggs in eggless baking.
- Unsalted Butter: Adds richness, moisture, and flavor.
- Neutral-Tasting Oil: Keeps the cake moist even after a day or two. Canola, vegetable, or avocado oil works well.
- Granulated Sugar: Sweetens the cake and helps create a soft texture.
- Pure Vanilla Extract: Adds warm, sweet notes and enhances the flavor of the peaches.
For the Glaze (Optional):
- Powdered Sugar: Dissolves easily and makes a smooth glaze.
- Milk: Loosens the powdered sugar to the right drizzle consistency. You can use dairy or non-dairy milk.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Peaches releasing too much juice: This can make the cake soggy or affect the texture. Pro Tip: Toss the peach slices in a bit of flour and sugar as noted—it helps absorb extra liquid and keeps the cake light and fluffy.
- Cake not rising properly: This might happen if your baking powder or soda is old or if the vinegar doesn’t fully activate. Pro Tip: Make sure your leavening agents are fresh and whisk the vinegar and milk together before adding to the batter to help activate the rise.
- Overbaking the cake: This can dry out the crumb and make the peaches rubbery. Pro Tip: Start checking for doneness around the 40-minute mark. A toothpick should come out with just a few moist crumbs, not wet batter.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Peaches
Peel, pit, and chop your peaches into small chunks. In a bowl, toss them with flour and brown sugar until they’re nicely coated. Set them aside while you prep the rest.
Step 2 – Make the Crumb Topping
In a medium bowl, stir together the flour, brown sugar, and salt. Pour in the melted butter and mix with a fork (or pastry cutter) until you get a crumbly mixture. Set aside for later—it’s going to be the perfect crunchy topping!
Step 3 – Get the Oven and Pan Ready
Preheat your oven to 350º F (180º C). Line an 8×8-inch square pan with parchment paper, and lightly grease it with baking spray. This helps everything come out clean and easy later.
Step 4 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside for a sec.
Step 5 – Mix the Wet Ingredients
In a separate bowl, whisk the milk and vinegar together. Then add melted butter, oil, sugar, and vanilla, and whisk until well combined.
Step 6 – Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir until everything is just combined. Don’t overmix—just until you don’t see any flour streaks.
Step 7 – Layer the Batter and Peaches
Spread half of the cake batter into the prepared pan. Add half of the peaches on top. Then spread the rest of the batter over the peaches (it’s okay if it’s a little uneven), and top with the rest of the peaches. Finally, sprinkle the crumb topping all over the top.
Step 8 – Bake the Cake
Pop it into the oven and bake for 55–60 minutes, or until a toothpick poked into the center comes out clean or with just a few crumbs. Let it cool in the pan for about 10 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack.
Note: Ovens vary, so start checking around the 50-minute mark and keep an eye on it toward the end!
Step 9 – Add the Glaze (Optional)
If you’re going for the glaze, just mix together powdered sugar and milk until smooth, then drizzle it over the cooled cake. Slice and enjoy!
Extra Recipe Tips For Success
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Even Layer of Peaches. Spread peaches evenly over the batter for consistent bites of peachy goodness.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
Variations & Additions
- Add a sprinkle of chopped toasted pecans or almonds to the crumb topping for crunch.
- Swap peaches for nectarines, plums, or even blueberries for a fun twist.
- Stir in a bit of ground cinnamon or ginger into the batter for cozy spice.
Storage and Freezing Instructions
Store: Cover and store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Frequently Asked Questions
More Egg-Free Peach Recipes You’ll Love!
- Easy Caramel Peach Cobbler (Egg-Free)
- Eggless Upside-Down Peach Cake (Easy & Moist!)
- Easy Peach Muffins (No Eggs – No Dairy)
- Super Easy Peach Cake (no eggs – no dairy)
- Browse more recipes…
Recipe Card
Eggless Peach Coffee Cake
Ingredients
For the Peaches:
- 3 1/2 cups (420 g) chopped peaches, (peeled, pitted, and chopped)
- 2 tablespoons (18 g) all-purpose flour
- 2 tablespoons (24 g) light brown sugar
For the Crumb Topping:
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (70 g) light brown sugar
- 1/4 teaspoon (1 g) salt
- 4 tablespoons (56 g) unsalted butter, melted
For the Peach Cake Batter:
- 2 1/2 cups (350 g) all-purpose flour
- 2 1/2 teaspoons (10 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- 1 1/4 cup (300 ml) milk
- 4 teaspoons (20 ml) vinegar
- 1/4 cup (58 g) unsalted butter, melted
- 1/4 cup + 1 1/2 teaspoon (67 ml) neutral-tasting oil
- 3/4 cup + 1 tablespoon (162 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
Glaze (optional)
- 1/2 cup (60 g) powdered sugar
- 2 – 3 teaspoon milk
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Prepare the Peaches:
- Peel, pit, and chop the peaches. Combine flour and sugar, and sprinkle it over the chopped peaches. Toss until the peaches are evenly coated. Set aside.
Prepare the Crumb Topping:
- Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Make the Cake Batter:
- Preheat oven to 350º F (180º C). Line an 8×8-inch square cake pan with parchment paper. Lightly grease with baking spray with flour.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, whisk together milk, vinegar, butter, oil, sugar, and vanilla extract.
- Add wet ingredients to the dry ingredients; mix to combine.
- Spread, with the help of a spatula, half of the batter into a prepared pan. Add half of the peaches on top of the batter. Then, add the remaining batter on top of the peaches, and then add the remaining peaches on top. Sprinkle the crumb evenly over the top.
- Bake for 55 – 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. When ready, remove the cake from the oven and let it cool in the pan on wire racks for 10 minutes. Then remove the cake from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.Note: Every oven is different, so keep your eyes peeled. It may take a longer or shorter time.
Glaze (optional):
- If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled peach crumb cake.
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Peaches releasing too much juice: This can make the cake soggy or affect the texture. Pro Tip: Toss the peach slices in a bit of flour and sugar as noted—it helps absorb extra liquid and keeps the cake light and fluffy.
- Cake not rising properly: This might happen if your baking powder or soda is old or if the vinegar doesn’t fully activate. Pro Tip: Ensure your leavening agents are fresh and whisk the vinegar and milk together before adding them to the batter to help activate the rise.
- Overbaking the cake: This can dry out the crumb and make the peaches rubbery. Pro Tip: Start checking for doneness around the 40-minute mark. A toothpick should come out with just a few moist crumbs, not wet batter.
- Preheat the oven. Preheat it for at least 15-20 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Even Layer of Peaches. Spread peaches evenly over the batter for consistent bites of peachy goodness.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly inaccurate, affecting baking time, so keep a close eye on yours.
- Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time stated in the recipe is reached to avoid a sudden drop in temperature that could affect the cookies’ structure.
- Berries: Add blueberries or raspberries for a mixed fruit version.
- Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Nuts: Sprinkle chopped pecans or almonds over the crumb topping for a crunchy texture.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
