Dairy-Free Peach Cake
Indulge in the sweet, summery flavors of our Dairy-Free Peach Cake, a moist and delicious dessert that’s perfect for any occasion. This recipe swaps out traditional dairy ingredients for creamy coconut oil and unsweetened almond milk, making it a great option for those with dietary restrictions. Packed with fresh, juicy peach slices and spiced with warm cinnamon and nutmeg, every bite delivers a cozy yet refreshing flavor profile. The addition of unsweetened applesauce keeps the cake perfectly tender, while the zesty hint of lemon juice brightens the overall taste. Ready in just over an hour, this easy-to-make peach cake is ideal for family gatherings, picnics, or as a weekday treat. Serve it warm or at room temperature, and watch it disappear! Keywords: dairy-free cake, peach cake recipe, summer desserts, no dairy cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup coconut oil, melted
- 1 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups ripe peaches, peeled and thinly sliced
- 0.75 cup unsweetened almond milk
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little melted coconut oil or line with parchment paper for easy removal.
In a large bowl, sift together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate bowl, mix together the melted coconut oil and granulated sugar until combined. Add in the applesauce, vanilla extract, and lemon juice, mixing well until smooth.
Slowly add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Stir until just combined.
Gently fold in the sliced peaches until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. This cake can also be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 254.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 430 mg | 33% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
