Vegan Peach Cake
Delight in the natural sweetness of summer with this moist and flavorful Vegan Peach Cake! Packed with juicy, ripe peaches and subtly spiced with a hint of cinnamon, this plant-based dessert is a true celebration of seasonal flavors. Made with wholesome ingredients like coconut sugar, almond milk, and melted coconut oil, this dairy-free and egg-free recipe is perfect for vegans and non-vegans alike. Easy to prepare in just 20 minutes of prep time, the cake bakes to golden perfection in under an hour, making it a wonderful option for gatherings, picnics, or simply as a comforting treat. Serve it plain, dusted with powdered sugar, or pair it with vegan whipped cream or ice cream for an extra indulgent twist. Whether enjoyed as a dessert or a mid-afternoon snack, this Vegan Peach Cake is bound to become a favorite for its irresistible texture and sun-kissed flavor!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
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.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the diced peaches gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
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.
Slice the cake and serve it as is, or with your favorite vegan whipped cream or a scoop of vegan ice cream.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 217 mg | 5% | |
*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.
