Vegan Peach Cake
Indulge in the ultimate summer dessert with this Vegan Peach Cake, a moist and flavorful bake that’s bursting with fresh, juicy peaches in every bite. Made with wholesome ingredients like ripe peaches, coconut sugar, and creamy almond milk, this dairy-free and egg-free recipe is perfect for vegans and non-vegans alike. A hint of cinnamon adds warmth, while the addition of apple cider vinegar helps create that tender, fluffy texture you crave in a homemade cake. This easy-to-make, one-bowl recipe is perfect for any occasion, whether it’s a picnic, party, or simply a treat-yourself moment. Serve it plain or topped with your favorite vegan whipped cream or vegan ice cream for the perfect finish. Whether you're a seasoned baker or a beginner, this Vegan Peach Cake will quickly become a go-to recipe in your kitchen!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups ripe peaches, peeled and diced
- 1 cup coconut sugar
- 1 cup unsweetened almond milk
- 0.5 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Step 3
In a separate bowl, combine the coconut sugar, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Mix well until the coconut sugar is mostly dissolved.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Step 5
Fold in the diced peaches gently, ensuring they are evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Step 7
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Step 9
Slice the cake and serve it as is, or with your favorite vegan whipped cream or a scoop of vegan ice cream.
Nutrition Facts
| Serving size | (1594.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3149.1 |
| Total Fat 126.7g | 0% |
| Saturated Fat 98.9g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3488.8mg | 0% |
| Total Carbohydrate 499.8g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 300.0g | |
| Protein 33.1g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 525.6mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 1773.5mg | 0% |
Source of Calories