Uploaded October 2019 | Updated September 2026, 2 weeks ago

---

FULL POST: feastingonfruit.com/peach-coffee-cake

Sponsored by California Cling Peaches!

RECIPE
Cake
1/2 cup almond butter
2/3 cup coconut sugar
1 cup almond milk
1 tbsp lemon juice
1 tsp vanilla extract
2 cups oat flour
1/2 cup tapioca 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 pecans
1/3 cup oat flour
3 tbsp coconut oil
1/4 tsp salt
1/4 cup coconut sugar

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.
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.

INGREDIENTS & PRODUCTS
tapioca starch: amzn.to/2DupQZh
coconut sugar: amzn.to/2Ev6JtS
baking dish: crate.us/2TONdVU

CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit