Parve Peach Cake
Indulge in the sweet, fruity charm of Parve Peach Cake, a moist and flavorful dessert perfect for any occasion. This dairy-free cake combines the golden sweetness of canned peaches with a spiced batter infused with cinnamon and nutmeg for a warm, comforting aroma. Using a blend of applesauce and vegetable oil keeps the cake tender and light, while a simple dusting of powdered sugar provides a delicate finishing touch. Best of all, it’s made with pantry staples and requires just 15 minutes of prep, making it an easy yet impressive treat. Perfect as a stand-alone dessert or paired with a scoop of dairy-free ice cream, this parve delight is the ideal option for kosher meals or anyone looking to enjoy a peach-forward dessert that’s free of dairy without sacrificing flavor.
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Recipe Information
Ingredients
- 2 cups Canned peach slices (drained)
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 0.5 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 3 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce. Mix until well blended.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the drained peach slices gently, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar (if desired) before serving. Enjoy!
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 593.7 g | 216% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 392.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 276 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1311 mg | 28% | |
*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.
