Vegan Peach Cake
Vegan Peach Cake is a natural, delicious, moist and fragrant cake. Step by step Video Recipe. Discover this dessert and all the incredible ways to enjoy it.
Share this post
Vegan Peach Cake
Vegan Peach Cake is a perfect easy to make cake to bring everyone together in these summer days. Satisfy the taste of anyone, enjoy it plain or in many other ways.
- 250 gr Organic All Purpose Flour
- 200 gr Plant Based Yogurt (almond, soy, oat)
- 3 Peaches
- 120 gr Agave syrup
- 120 gr Neutral tasting Oil
- Zest of 1/2 Lemon
- 3 tsp of Lemon Juice
- 1/2 Vanilla Pod (or 1 tsp vanilla extract)
- 6 gr Baking Soda
- 10 gr Baking powder
- Pinch of Salt
The ingredients are for 8 Slices
Loaf Pan 25 x 11 cm / 10 x 4.5 inch
- Peach fresh jam
- chocolate ganache
- Vanilla Ice Cream
There is no better season than Summer to try this dessert. Peaches are into season, their sweetness and vibrant colour is perfect to spark your day with deliciousness.
This cake is easy to make and perfect as it is, it is typically eaten for breakfast, but is so soft and moist that any time of the day is the right time for this dessert.
You can have it plain, with a cup of milk or coffee, or like us, greedy dessert lover, top it with some ice cream, chocolate ganache or home made peach jam. Here are all our tips to get the best out of this recipe, to make of this cake an experience.
For the best result in preparing our peach cake, or peach pound cake we suggest you to use a neutral tasting oil of your choice. It is important selecting a neutral tasting oil as the cake has a delicate peach and vanilla flavour and anything strong will be overpowering it.
For a similar reason is best to use a plant based yogurt, possibly sugar free, from one of the following; soy, almond, oat. If you can’t find a sugar free yogurt keep the quantity of agave syrup to a maximum of 100 gr or to your taste.
If you are looking for an approximate weight of the peaches used in this recipe, we are using peaches that weight around 150 gr each.
Vegan Victoria Sponge Cake
Vegan Victoria Sponge Cake Preparation
Preheat the oven (fan on) at 180ºC / 350ºF.
Start by cutting the three peaches into slices, cut the peaches into four parts and then cut each part into three slices.
Separate the two peaches you will use for the garnishing, from the peach that will be part of the cake batter. Keep the two peaches for garnishing aside for now.
Using a blender jar add the following ingredients; plant based yogurt, one peach (cut in slices), oil, a pinch of salt, lemon juice, lemon zest, vanilla and agave syrup.
Blend the ingredients together, shake the blender jar to make sure there are no big chunks hiding from the blades and keep blending until smooth.
Prepare a loaf pan by greasing every side with plant based butter or spraying with oil. Use cold or room temperature butter, as you want to avoid leaving to much butter on.
Dust the loaf pan surface with some flour, approximately 1/2 tsp. Turn the loaf pan to move the flour around, get the flour to the edges. Turn the loaf pan upside down and remove the excess of flour.
In a large bowl whisk; the organic all purpose flour, baking soda and baking powder. Remember to always add sifted dry ingredients to avoid clumps formation. Whisk the three until they are all uniformly distributed.
Add the blend into the large bowl and whisk just until the ingredients are incorporated. You want to mix the ingredients as little as possible to avoid too much gluten formation, this will keep your peach cake soft and moist. You need to stop whisking as soon as there is no more flour visible in your mixing bowl. If you keep mixing for too long the batter you activate more gluten and your end product will be more “bread like”.
Pour the batter into the loaf pan you have prepared. Spread gently the batter evenly with a spoon or a spatula.
In the video we show you three possible ways to position the slices of peach, have a look or choose the way you prefer to garnish with the peach slices.
Choose the way you prefer to position the peach slices on top, they all look different once you cut the cake in slices.
Bake the Vegan Peach Cake at 180°C / 350°F for 35-40 minutes, or until a toothpick comes out clean or with just few moist crumbs attached.
Let the peach cake cool at room temperature first for 15 minutes, then remove from the loaf pan. Carefully turn the loaf pan upside down holding the cake top with one hand, position the cake on a dish or serving tray and allow it to cool completely.
If you are not serving the vegan peach cake cover it with cling film and leave in the fridge to preserve its moisture and fragrance.
The Vegan Peach Cake can be consumed within 2-3 days. Just keep in mind that if it is not covered the cake tend to dry like any naked cake.
The vegan peach cake can be frozen and it will last up to one month at – 18 ºC or below. Once unfrozen need to be consumed within 2 days. We suggest you anyway to prepare this dessert and enjoy it fresh for the best taste experience.
This dessert can be eaten hot or cold based on your preference.
We love eating our vegan peach cake plain for breakfast, but in those days in which we are more greedy we tried few more combinations we want to share here;
- with vanilla ice cream
- with homemade refined sugar free peach jam
- with chocolate ganache
Homemade peach jam
Once they start to soften slightly blend them using a hand blender and lower the fire to low. Add 1 + 1/2 tsp of lemon juice, and bring to a boil.
Boil a couple of minutes and remove from the heat. Let the jam cool at room temperature and serve cold. If you are not consuming the jam store in the fridge in an airtight container and eat within 3 days.
Use the cold jam to top the peach cake slices.
Make a chocolate ganache with your favourite vegan chocolate and plant based milk and use it to garnish the vegan peach cake.
To make a simple vegan chocolate ganache melt the vegan chocolate using a double boiler, add the same amount of hot milk to the melted chocolate and whisk the two together. this method will give you enough time to work with the ganache before it set, but if you find the ganache to liquid to make the decoration you want on the cake simply wait.
A second method is to warm the plant based milk and add it to the chocolate, in this way the ganache will be slightly more dense and it will set sooner as the chocolate is melting only for the heath of the milk.
While the ganache is still not completely set garnish the peach cake and serve hot or cold based to your preference.
Let us know what you think about our Vegan Peach Cake recipe and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our Vegan Peach cake recipe that you want to share.
Let’s change the world today one dessert at the time.