Vegan Peach Cake
Author:Vegan Peach Cake! The softest, fluffiest sponge flecked with juicy fresh peach pieces, and a crunchy golden sugar and flaked almond-encrusted top. Baked to perfection!
Ingredients
- 2½ cups (312 grams all purpose flour , (plain flour in the UK)
- 1 cup (200 grams) white or cane sugar , plus a little more for the top
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1¼ cup (300 ml dairy-free milk , unsweetened & unflavoured
- ½ cup (120 ml) oil , such as light olive, refined avocado, vegetable, sunflower, or canola
- 3 teaspoons vanilla extract
- 1¼ teaspoon almond extract
- 3 medium fresh peaches , divided - 2½ diced in the batter and ½ sliced for the top
- 2 to 3 tablespoons flaked almonds
INSTRUCTIONS
- Preheat your oven to 375℉ (190℃). Grease a 9 x 5-inch loaf pan and place a strip of parchment paper down the middle with some overhang at each end to act as handles once the cake is ready.
- Prep the peaches - Leave the skin on. Dice 2½ peaches and slice the remaining half into 6 or 7 thin half-moon-shaped slices.
- Make the batter - To a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together to combine then make a well in the middle.
- To the well, add the milk, oil, vanilla, and almond extract. Mix together gently to combine into a thick batter then add the diced peaches and fold them through so they are evenly distributed.
- Spoon the batter into the prepared pan and level the top with a spatula. Lay the peach slices down the middle, sprinkle the flaked almonds around them, then sprinkle over a generous amount of sugar.
- Bake on the middle shelf of your oven for about 80 minutes. If using a dark/black pan, check it at 75 minutes. The cake is done when it's golden, well-risen, starting to come away from the sides of the pan, and a skewer/toothpick inserted into the center comes out clean.
- Leave in the pan for 5 minutes, then very carefully lift out, remove the parchment paper, and cool completely on a wire rack.
NOTES
Storing - Because of the moisture from the fruit, this cake has a tendency to get a bit soggy if wrapped in plastic. So, to keep it nice and crusty on the outside, once it's cooled, I like to store it on the wire rack, a cutting board or plate at room temperature with a clean tea towel draped over it. Once cut, store it cut side down on the plate or cutting board, or wrap it in parchment paper so that it can breathe.
Freezing - Place completely cooled cake in a freezer bag or container and freeze for up to 3 months. Defrost unwrapped on a wire rack.
NUTRITION
Serving: 1serving | Calories: 335kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 136mg | Potassium: 264mg | Fiber: 2g | Sugar: 24g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
