An ultra moist homey cake where gorgeous tangy-sweet slices of peach take the centre stage. This peach cake isthe kind of vegan dessert you would want to bring to a potluck or to keep all to yourself for a slice of summer sunshine.
Peach season is still a few months away. And when it does come, this cornucopia is one that is always short-lived, as summer fruits quickly come out of season within a couple of months. Ripened under the Californian sun, cling stone peaches are preserved and put up for the winter or year-round abundance. They are such a versatile ingredient that we’ve been enjoying many a treat all throughout the colder months.
Packed within 24 hours of picking, peaches retain so much of their delectable flavour and nutritional value. The California cling stone peaches that we get here in Canada are canned in their own juice or other fruit juices with no added sugar or preservatives. Hence, this flavoursome syrup is not something to be poured down the sink. I use it in so many ways and today I’m introducing it as a sweetener in this homey peach cake which is loosely based on the apple and orange loaf cake.
Not only does the peach infused syrup impart additional ambrosial peachy notes to the cake but it delivers a dessert that is naturally sweetened. That said, this cake is intentionally not overly sweet as it is complemented with a copious helping of gooey custard sauce. However, if you plan to just enjoy the cake on its own, then I suggest you replace half (or more) of the light syrup with something sweeter like maple syrup or other liquid sweetener. You may also reduce the peach syrup by a few spoonfuls and dissolve in some sugar to make a sweeter syrup. In any case, keep the same volume of syrup as is called for in the recipe.
Dimpled in the tender moist cake texture and drenched in heavenly golden custard sauce, each sun-ripened morsel of peach speaks of summer. Exquisite!
Sometimes we make life harder than it has to be, in an attempt to be more sophisticated or elegant. It doesn’t have to be this way. The beauty of this peach cake lies in its simplicity. Undemanding and calling for simple ingredients, this mellow kind of cake is one that you can serve on any evening or if you’re like us, you might even enjoy it for breakfast.
Related post:
Custard Sauce with Rose Water
Watch the video for the easy-to-follow steps of how to make this peach cake.
Vegan Peach Cake Recipe
serve with Custard Sauce
Ingredients(8 slices, one round pan – 20 cm or 8 inches diameter)
Dry mix –
3/4 cup + 1 tablespoon [125 g] whole spelt (or whole wheat flour)
3/4 cup [100 g] white spelt flour (or all-purpose/plain flour)
1 tablespoon cornstarch
2 tablespoons [10 g] fine desiccated coconut flakes (optional)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Pinch vanilla powder (or 1 teaspoon vanilla extract to the wet ingredients)
Wet mix –
3/4 cup + 1 tablespoon [200 ml] light fruit syrup from the can of peaches*
1/2 cup + 1 tablespoon [140 ml] coconut milk** (carton consistency, homemade or any other non-dairy milk)
1/4 cup [60 ml] vegetable (or coconut) oil
Topping –
1 large can [796 ml] sliced California cling stone peaches
Icing sugar for dusting (optional)
*For sweeter cake: The sweetness of the fruit syrup may vary depending on brand or batch. If the syrup isn’t too sweet, replace half (or more) of the light syrup with something sweeter like maple syrup or other liquid sweetener. You may also reduce the peach syrup by a few spoonfuls and dissolve in some sugar to make a sweeter syrup. In any case, keep the same volume of syrup as is called for in the recipe.
Note: If you are substituting the fruit syrup completely with some other sweetener, add in one teaspoon of apple cider vinegar (or lemon juice/white vinegar) to the wet ingredients.
**Non-dairy milk choice: I used 80 ml canned coconut milk diluted with 60 ml water to yield a slightly thinner consistency. This yields the moistest texture. If using homemade coconut milk, make a thicker consistency. If using other non-dairy milk, reduce the amount to 110 ml.
Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
If using peach halves, slice them rather thickly. Set aside.
In a large mixing bowl, add the flours, coconut flakes, baking powder, baking soda, salt and vanilla powder together.
Make a well in the centre.
Add all the wet ingredients. Lightly mix the liquids together then start to mix with the flour by gradually drawing it in. Fold and mix gently until a thick batter is obtained.
Pour the batter into a round pan lined with parchment paper (or greased and floured). Spread it evenly into the pan. Then place the peach slices on top by gently pushing them in, in a circular pattern or any way you like.
Place in the oven. The baking time will depend on your oven. Generally, it requires 35 – 40 minutes. For best results, bake for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 15 – 20 minutes.
Remove from the oven and test with a toothpick or skewer. If it comes out clean, the cake is done.
Allow the cake to completely cool in the pan before demoulding. Dust with icing sugar, slice and serve with custard sauce. This cake keeps well for a couple of days in an airtight container and is even nicer the next day. If you want to keep it for longer (or if it is warm where you live), I suggest storing it in the refrigerator.
Print Pin
Moist Peach Cake with Custard Sauce
Course Cake
Cuisine Vegan
Keyword peach cake, vegan cake
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 8 slices
Author Teenuja Dahari - veganlovlie.com
Ingredients
One round pan – 20 cm or 8 inches diameter
Dry mix –
- 125 g whole spelt, or whole wheat flour [3/4 cup + 1 tablespoon]
- 100 g white spelt flour, or all-purpose/plain flour [3/4 cup]
- 1 tablespoon cornstarch
- 2 tablespoons [10 g] fine desiccated coconut flakes, optional
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch vanilla powder, or 1 teaspoon vanilla extract to the wet ingredients
Wet mix –
- 200 ml light fruit syrup from the can of peaches, [3/4 cup + 1 tablespoon], *see notes
- 140 ml coconut milk, carton consistency, homemade or any other non-dairy milk [1/2 cup + 1 tablespoon], **see notes
- 60 ml vegetable, or coconut oil [1/4 cup]
Topping –
- 1 large can sliced California cling stone peaches, [796 ml]
- Icing sugar for dusting, optional
Instructions
Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
If using peach halves, slice them rather thickly. Set aside.
In a large mixing bowl, add the flours, coconut flakes, baking powder, baking soda, salt and vanilla powder together.
Make a well in the centre.
Add all the wet ingredients. Lightly mix the liquids together then start to mix with the flour by gradually drawing it in. Fold and mix gently until a thick batter is obtained.
Pour the batter into a round pan lined with parchment paper (or greased and floured). Spread it evenly into the pan. Then place the peach slices on top by gently pushing them in, in a circular pattern or any way you like.
Place in the oven. The baking time will depend on your oven. Generally, it requires 35 – 40 minutes. For best results, bake for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 15 - 20 minutes.
Remove from the oven and test with a toothpick or skewer. If it comes out clean, the cake is done.
Allow the cake to completely cool in the pan before demoulding. Dust with icing sugar, slice and serve with custard sauce.
Video
Notes
This cake keeps well for a couple of days in an airtight container and is even nicer the next day. If you want to keep it for longer (or if it is warm where you live), I suggest storing it in the refrigerator.
*For sweeter cake:
The sweetness of the fruit syrup may vary depending on brand or batch. If the syrup isn't too sweet, replace half or more of the light syrup with something sweeter like maple syrup or other liquid sweetener. You may also reduce the peach syrup by a few spoonfuls and dissolve in some sugar to make a sweeter syrup. In any case, keep the same volume of syrup as is called for in the recipe.
If you are substituting the fruit syrup completely with some other sweeteneradd in one teaspoon of apple cider vinegar (or lemon juice/white vinegar) to the wet ingredients.
**Non-dairy milk choice:
I used 80 ml canned coconut milk diluted with 60 ml water to yield a slightly thinner consistency. This yields the moistest texture. If using homemade coconut milkmake a thicker consistency. If using other non-dairy milk, reduce the amount to 110 ml. The texture of the cake will vary depending on choice of milk used.
Custard Sauce recipe - https://veganlovlie.com/custard-sauce-vegan-eggless/
Homemade coconut milk - https://veganlovlie.com/homemade-coconut-milk-vegan-non-dairy/
Link to original recipe -Peach Cake with Custard Sauce -https://veganlovlie.com/vegan-peach-cake-custard/
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Full Disclosure:This post is sponsored by California cling stone peaches. We only endorse products and services that we like, enjoy, use and that we believe, based on our experience, are worthy of such endorsem*nt. We value the trust of our readers and subscribers. We believe in honesty of relationship and opinion. The views and opinions expressed on this blog and in the video are 100% ours.
