If you are searching for a vegan fruit cake, then bookmark this summer-inspired peach cake recipe. Be sure to watch the video!
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Baking With Summer Fruits
Baking with summer fruits is a ritual that I follow diligently. Whether it is my teatime strawberry cake, lemon pound cake, or the aromatic orange cake, each one is a favourite summer teatime.
Stone Fruits, otherwise known as the summer fruits such as mango, peach, and apricot, certainly live up to their reputation. They have juicy, fibrous, aromatic, sweet taste and texture, making them perfect for baking.
This summer, Fresh Peach Cake was on my mind even before the peaches started appearing in the market. This eggless cake has summer goodness written all over it. It has a delicate and delicious flavour of fresh peaches.
Ingredients Required
- Flour: Use all-purpose flour as it gives a delicate texture to the cake. You can use all-purpose flour and almond flour in a ratio of (1:1).
- Granulated white sugar or vanilla sugar are perfect for this cake recipe.
- Peach: I have used fresh peaches. You can use canned peaches or peach puree as well. The same cake can be made with mango, strawberry, or apricot.
- Oil: Olive Oil gives a light texture and does not interfere with the flavour of the peaches. Coconut Oil is also a good choice for this peach cake recipe.
- Milk: For the tropical flavour, I use coconut milk. Regular dairy milk or almond milk also works for this cake batter.
- Other Essential Ingredients: Baking Powder, Baking Soda, Salt, Vanilla (Optional)
The Cake Decoration
There are many creative ways to decorate and serve a peach cake.
- You can dust the cake with icing sugar and top it with diced peaches for everyday family tea time.
- I have layered the cake with whipped cream, peach puree, and fresh peaches. And this combination turns out heavenly. And makes the cake perfect for simple celebrations at home.
- You can cover the peach cake in buttercream frosting if you are a professional baker.
Watch Peach Cake Video
My Tried & True Tips
- I use 6 inch round cake tin and then cut the cake into two layers for frosting. This batter is perfect for 6 – 7 inch cake or loaf tins.
- Ensure all ingredients are at room temperature before preparing the cake batter. Cold or chilled ingredients make the cake the opposite of light and fluffy.
- Adjust the amount of sugar according to the taste of the peaches. Usually, the canned peaches or the packaged puree are sweeter than the fresh peaches.
- In my 52 liter OTG, the cake takes 50 minutes in the middle rack. Make sure to bake the cake until the centers are set. Insert a toothpick in the center of the cake to test the doneness.
- Allow the cake to cool down for 10 minutes before inverting it into a wire rack. Do not frost or slice a warm cake. Wait for the cake to cool down completely.
Storage Suggestion
It is best to store fresh fruit cakes in the refrigerator. Especially if the cake is frosted.
In hot and humid tropical summer like India, the peach cake remains fresh for 4 – 5 days in the refrigerator. Make sure not to leave the non-frosted cake at room temperature for more than 24 hours.
More Eggless Cake Recipes
- Eggless Vanilla Sponge Cake
- Eggless Whole Wheat Cake
- Eggless Chocolate Cake
- Eggless Tutti Frutti Cake
- Eggless Semolina Cake
- Eggless Orange Cake
- Strawberry Cheesecake
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Vegan Peach Cake Recipe
If you are searching for a soft and moist vegan fruit cake, then bookmark this summer-inspired peach cake recipe.
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Servings: 6
Calories: 729kcal
- Round Cake Tin
- Spatula or Wooden Spoon
- Blender
Ingredients
Dry Ingredients:
- 2 Cup (240 gram) all-purpose flour (maida)
- 1 ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup granulated white sugar
Wet Ingredients:
- 1 ¼ Cup fresh peaches
- ¼ Cup (60 ml) coconut milk
- ⅓ Cup (approx 80 ml) olive oil
- 1 Teaspoon vanilla extract
Ingredients For Cake Frosting:
- 2 Cup whipped cream
- 1 Cup peach puree or preserve
- 1 Cup peaches, diced
Instructions
- Preheat the oven to 356°F (180° C). Grease a 6 inch round cake pan with a teaspoon of oil. Line the base of the tin with parchment paper. Set aside.
- Sift the flour, baking powder, soda, salt in a bowl and set aside.
- Combine 1 cup diced peaches with sugar. Blend to make a smooth puree. You can use 275 grams of readymade puree as well.
- Whisk together peach puree, coconut milk, olive oil, and vanilla for 5 – 6 minutes. You can use a hand mixer as well for the purpose.
- Now combine the sifted flour and wet ingredients. Cut and fold the batter to evenly combine. Make sure not to over mix the batter. If the batter seems too dry add 2 tablespoons coconut milk and fold it into the batter.
- Add remaining ¼ cup of peaches and gently fold them into the batter. Adding diced peaches is optional.
- Pour the batter evenly into the greased cake tin. Tap the tin once or twice gently on the kitchen counter to release the trapped air in the batter.
- Bake cake for 45 – 50 minutes or until the toothpick inserted in the center comes out clean.
- Once the cake is baked, allow it to cool in the cake tin for 10 minutes and then transfer to a wire rack. The peach cake is ready to serve.
Cake Frosting:
- Slice the cake into two equal halves. Spread 1 Cup of cream on top of the first layer of the cake. Drizzle peach puree or preserve. Place peaches on the cream and puree dollops. Cover this layer with the second layer of the cake. Repeat the same frosting process.
- Keep the frosted cake in the refrigerator for 10 – 15 minutes to set before serving.
Recipe Notes:
- Make sure to use the standard measuring cups, spoons, or a weighing scale rather than teacups.
- The baking time of the cake might slightly differ due to the oven size.
- Frosting the cake is optional. You can serve it without frosting as well with vanilla ice cream or clotted cream.
- Refer to the post above for detailed tips, and frequently asked questions that might help.
Nutrition
Calories: 729kcal | Carbohydrates: 127g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 212mg | Potassium: 428mg | Fiber: 4g | Sugar: 52g | Vitamin A: 388IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 5mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Rafeeda@The Big Sweet Tooth says
Such a lovely cake! I love such fruity bakes…
Shumaila | The Novice Housewife says
Love my hand blender too and this apricot cake looks lovely. Stone fruits scream summer and so does this cake!
Ashween says
This looks super yummy ! I can’t wait to bake this.
Ruxana says
Wow!What a yummy fruit cake…Nice clicks too