Peach-Berry Almond Coffee Cake with Cinnamon Crumb Topping


This recipe for strawberry almond coffee cake is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Susan Asanovic. To qualify, the recipe includes Almond Plus Protein Almond Milk and Greek-Style Almond Yogurt by So Delicious Dairy Free.

Peach-Berry Almond Coffee Cake with Cinnamon Crumb Topping - Filled with strawberries, and topped with peaches, blueberries and a sweet crumble, this delight is dairy-free, egg-free, and vegan!

Spring Fling Dairy-Free Recipe ContestSusan says, “Anticipating summer, but not quite ready to leave winter; we are still baking, and happy to include spring berries and early peaches.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Peach-Berry Almond Coffee Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan and vegetarian.

3.5 from 2 reviews
Peach-Berry Almond Coffee Cake with Cinnamon Crumb Topping
Prep time
Cook time
Total time
Serves: 8-10
Peach-Berry Almond Coffee Cake
  • ½ cup diced strawberries
  • ⅞ cup coconut sugar or raw sugar (3/4 cup + 2 tablespoons)
  • 1-1/2 cups whole wheat pastry or all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup almond flour
  • 2 tablespoons ground flax seed
  • ½ teaspoon sea salt
  • 3 tablespoons coconut oil, melted and cooled
  • 8 ounces So Delicious Dairy Free Vanilla Almond Plus Almond Milk
  • 5 ounces So Delicious Dairy Free Strawberry Cultured Almond Milk (1 container less 2 tablespoons)
  • ¼ teaspoon almond extract
  • ⅓ cup blueberries
  • 1 large early season peach, scrubbed, pitted and sliced
  • ¼ cup toasted hazelnuts, coarsely chopped
  • 1-2 tablespoon confectioner’s pure cane sugar, optional
Cinnamon Crumb Topping
  • ⅓ cup all-purpose flour
  • pinch of sea salt
  • 3 tablespoons coconut sugar or raw sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup coconut oil, melted and cooled
Peach-Berry Almond Coffee Cake
  1. Heat oven to 350ºF. Spray or oil an 8”-9” tube pan.
  2. Sprinkle strawberries with 1 tablespoon sugar. Set aside 10-15 minutes.
  3. Meanwhile, combine pastry flour, baking powder, baking soda, almond flour, flax and salt in a medium bowl.
  4. In a larger bowl beat coconut oil with sugar until thoroughly combined and creamy; add half the almond milk, half the dry ingredients, remaining almond milk, the cultured almond milk, almond extract, and remaining dry ingredients. Beat at slow speed until smooth. Stir in strawberries. Pour into prepared pan, scatter with blueberries and arrange peach slices on top.
  5. Sprinkle topping (below) and hazelnuts over all.
  6. Bake 35-40 minutes, until lightly browned around the edges and a cake tester comes out with just a few crumbs clinging. Sift with confectioner’s sugar before serving, if you like.
Cinnamon Crumb Topping
  1. Combine flour, salt, sugar and cinnamon. Drizzle with coconut oil and combine with dry ingredients until crumbly, using a fork or your fingers.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This batter is really liquid and the topping didn’t crisp up as it would usually in a dairy topping; it was a bit of a disappointment considering the cost of the ingredients.

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