Nectarine and Almond Crumble Cake (Vegan)
This fluffy and delicious Nectarine and Almond Crumble Cake is naturally plant-based, spongey and makes a perfect summer bake. Make the most of summer fruits, paired with a delicious oat and almonds crumble top.
I love making crumble aka coffee cakes, as the combine a few things into one: a fluffy sponge cake, some juicy fruit and a nutty crumble dessert topping. This one is so good for summer to make the most of stone fruit season, and in this instance, nectarines. That said, you can totally make this with apricots or peaches, too. The base is a one-bowl super fluffy cake, topped with a layer of juicy fruits and then an oat and cinnamon crumb to make for a golden delicious bake – ideal for serving with tea or as a dessert, too.
Why will I love this cake?
This cake is amazing:
- Fluffy, moist, tender and spongey
- Fruity and nutty
- With a crunchy golden crumbly top
- Like a cake and fruit crumble dessert in one
- Naturally made without eggs and dairy
- Fully plant-based
- Easily gluten-free
- With nut-free options
- Great for a snack cake for the afternoons
- Ideal for dessert with dairy-free custard, ice cream or yoghurt
- Topped with a simple icing sugar glaze
- Summery and fresh with nectarines
- Easy to make in a few steps
- Bakes in 1 hour
- Delicious warm or cold
- Everyone will love it
- Great to make ahead of time
- You can freeze it for up to 1 month
- Also great with peaches or apricots
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the recipe card for weights for the ingredients and see my favourite and recommended products in the “shop the recipe” section.
For the nutty top:
- Plain or GF flour: use your preferred GF flour, where needed.
- Light brown sugar: to add sweetness and a lovely golden colour.
- Rolled oats: for a lovely texture.
- Flaked almonds: to add crunch.
- Cinnamon: for flavour.
- Softened coconut oil: to make the top delicious and buttery, while turning golden and crispy in the oven.
To make the cake sponge:
- Nectarines: make sure they are fresh and not too ripe, so that you can slice them neatly.
- Plant-based milk and apple cider vinegar: you can use your preferred dairy-free milk like oat, almond, soya or coconut.
- Light brown and caster sugar: both sugars work to sweeten the cake, while the light brown sugar adds richness.
- Thick dairy free yoghurt: this adds more moisture into the sponge and acts as a natural egg replacer.
- Light olive oil: to add moisture, fat and softness into the sponge.
- Vanilla extract: for flavour. I also love using vanilla bean powder for a more intense flavour.
- Plain or GF flour: is using GF flour make sure it is a flour mix that contains xanthan gum, or add ½ tsp of your own .
- Cinnamon and ginger: for a lovely warm and cosy flavour.
- Baking powder: for the rise.
Finally for the glaze, you need icing sugar, more vanilla and some water.
Is this gluten-free a nut-free?
This is easily gluten-free as long as you use GF flour (with xanthan gum or add ½ tsp of your own to the flour mix). To make it nut-free swap the flaked almonds for flaked coconut.
How do I make this?
This ready in a few steps:
- Combine the ingredients for the crumble top: and stir until clumpy.
- Add the milk and vinegar together: and leave to curdle for 5 minutes.
- Pour all the wet ingredients into a bowl: and whisk to combine.
- Sift in the flour: and whisk again until smooth.
- Pour the batter into the tin: and smooth over the top.
- Arrange the nectarines over the top and sprinkle over the crumble: to cover the top.
- Bake for 1 hour: or until well-risen, golden and an inserted skewer comes out clean.
- Allow to cool firstly in the tin: and then on a wire rack.
- Drizzle over the icing sugar glaze: and slice into 9 squares.
How long will it last?
This cake will keep for 2-3 days in a sealed container in the fridge or for 1 month in the freezer. Allow to defrost before drizzling with the icing sugar.
What other recipes can I try?
For more summery bakes:
- Black Forest Banana Bread
- Lemon Pistachio Mousse Cake
- Orange and Almond Loaf Cake
- Lemon and Blueberry Blondies
- Plum and Hazelnut Crumble Cake
Nectarine and Almond Crumble Cake (Vegan)
This fluffy and delicious Nectarine and Almond Crumble Cake is naturally plant-based, spongey and makes a perfect summer bake. Make the most of summer fruits, paired with a delicious oat and almonds crumble top.
Ingredients
For the Crumble Top:
- 50g plain or GF plain flour
- 50g light brown sugar
- 25g rolled oats
- 25g flaked almonds
- ½ tsp cinnamon
- 30g softened coconut oil
For the Cake:
- 2 nectarines, de-stoned and sliced thinly
- 80ml plant-based milk + 1 tbsp apple cider vinegar
- 75g light brown sugar
- 75g caster sugar
- 120g thick dairy-free yoghurt
- 80ml light olive oil
- 1 tsp vanilla extract or ½ tsp vanilla bean powder
- 210g + 1 tbsp plain or GF plain flour
- 2 ¼ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- A pinch of salt
For the Drizzle:
- 60g icing sugar
- ¼ tsp vanilla bean powder
- 1-2 tbsp water, to thin
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square tin with parchment paper.
- Start by making the crumble. Add the flour, sugar, oats, almonds and cinnamon to a small bowl and stir. Spoon in the coconut oil and use a fork or your fingers to work the oil into the mix to make a crumble.
- Add the nectarines to another small bowl with the 1 tbsp flour and toss well.
- Combine the milk and vinegar for the cake and leave for 5 minutes to curdle.
- Pour the milk mix into a large mixing bowl with the light brown and caster sugar, the yoghurt, olive oil and vanilla. Whisk to combine.
- Now sift in the flour, baking powder, cinnamon and ginger and add the salt. Whisk to a smooth batter with no specks of flour.
- Pour the batter into the tin and smooth over the top. Arrange the nectarines over the cake in a single layer and sprinkle over the crumble. Press down lightly.
- Bake in the oven for 1 hour, or until well-risen, golden brown and an inserted skewer comes out clean.
- Allow the cake to cool in the tin for 15 minutes and then carefully lift out to cool fully on a wire rack.
- Mix the icing sugar, vanilla and water to a thick but pourable consistency and drizzle over the cooled cake. Cut into slices.
- Enjoy straight away or keep in a sealed container in the fridge for 2-3 days. Best eaten at room temperature. You can freeze the cake for 1 month, wrapped well, and allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of this Nectarine and Almond Crumble Cake so please tag me in your creations. I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With nectarine love x
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