Easy! Vegan Peach Cake

This vegan peach cake is two layers of soft, fluffy sponge cake, filled with a gorgeous jammy peach compote, frosted with creamy vegan frosting, and finished with even more peach filling and a golden, buttery crumble scattered over the top! Only 10 ingredients, completely dairy-free and egg-free, and honestly one of the prettiest cakes I have ever put on a table. Soft, moist, and packed with juicy peach flavour from the filling all the way through the sponge. Summer baking does not get better than this!

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Right, gather round because I need to tell you about this peach cake I made the other day. This vegan peach cake has been living rent free in my head since the moment I first made it. Two layers of the most beautifully soft, fluffy sponge. A jammy, golden peach compote filling that is sweet and fragrant and honestly could be eaten by the spoonful. Creamy vegan frosting holding everything together. And then the crumble on top, because if you are going to go for it, you might as well really go for it.

The crumble is the thing that takes this cake from a lovely summer bake to something really special. It adds this gorgeous golden, buttery crunch on top that contrasts so perfectly with the soft sponge, silky frosting, and jammy peach filling underneath. Every element works so well together, and the cake will genuinely get people talking.

Make it for a birthday. Make it for a summer gathering. Make it because peaches are in season and you are someone who knows how to celebrate seasonal beauties!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour gives this vegan peach cake its beautifully soft, tender crumb and provides the structure that holds those layers together. Standard all-purpose plain flour is perfect here. Going gluten-free? A 1:1 gluten-free flour, I love King Arthur. It works brilliantly as a swap and gives you a wonderfully moist sponge.

Caster sugar: Caster sugar dissolves quickly and evenly into the batter, keeping the sponge moist and delicately sweet without overpowering the natural flavour of the peaches. It also goes into the peach filling, where it helps the fruit break down into that gorgeous, jammy compote. Granulate sugar works in place and coconut sugar works as a substitute too for a less refined option, which adds a subtle caramel depth that pairs beautifully with peach.

Vegetable oil: Oil is the reason this cake stays so incredibly moist and soft for days after baking. Unlike butter, it does not solidify when cool, which means the sponge stays tender right through to the last slice. Any neutral-flavoured oil is perfect here; sunflower and rapeseed oil are both ideal.

Soy milk: Soy milk is perfect for making vegan buttermilk, which is one of the main reasons this sponge is so light and fluffy. Soy milk curdles most effectively with the vinegar, making it the best choice for this recipe. Any unsweetened plant milk works as a substitute though if you don’t want to use soy, and the result will still be delicious.

Peaches: Fresh, ripe, fragrant peaches are at the heart of this entire cake. They go into the filling, where they cook down into the most beautiful, golden, jammy compote, and they are also used to decorate the top. The riper your peaches are, the more intensely flavoured that filling will be. Tinned peaches in juice, very well drained and patted dry, are a great substitute when fresh peaches are not in season.

For the crumble topping:

Plain flour, vegan butter, and caster sugar: The crumble topping is made by rubbing these three ingredients together until the mixture resembles coarse, sandy crumbs. I use Flora vegan butter here, which gives the crumble a really rich, buttery flavour and a beautiful golden colour as it bakes. The crumble is chilled briefly, scattered onto a baking tray, and baked before the cake is assembled so it is perfectly golden and crisp when it goes on top.

For the frosting:

Vegan cream cheese frosting or vegan vanilla frosting: Either works beautifully here and the choice is yours depending on how you want the finished cake to taste. A vegan cream cheese frosting adds a lovely tanginess that cuts through the sweetness of the peach filling, while a vegan vanilla buttercream is richer, sweeter, and more classic. Both work beautifully. I have recipes for both on my website, so you are covered either way!

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Two 18cm (7 inch) round cake tins: Two 18cm(7inch) round cake tins are exactly what you need for this vegan peach layer cake. They give you two even sponge layers that stack beautifully and slice cleanly. Grease both tins well and line the bases with baking parchment so the cakes release without sticking.

Large mixing bowl: A large mixing bowl is where the dry ingredients come together and where the full batter is made. Choose something wide and stable with plenty of depth so you can mix comfortably without the batter spilling the sides.

Measuring jug: A measuring jug is brilliant for making the vegan buttermilk and combining all the wet ingredients before they go into the dry mix. The spout gives you easy, controlled pouring that keeps things tidy.

Small saucepan: A small saucepan is what you need for cooking the peach filling down into that gorgeous, jammy compote. A heavy-bottomed pan distributes heat evenly and gives you more control as the fruit softens and the juices thicken.

Silicone spatula: A silicone spatula is essential throughout this recipe. Use it to fold the batter together gently, stir the peach filling as it cooks, and scrape batter into the tins. Nothing gets left behind.

Electric hand mixer or stand mixer: An electric mixer is what you need to get your frosting light, smooth, and perfectly fluffy. Cream cheese frosting or a vanilla buttercream, either way, an electric mixer does the job in a fraction of the time it would take by hand and gives you a more consistent result.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan peach cake

Preheat your oven to 180°C (350°F). Grease and line your two 18cm round cake tins with baking parchment.

Step 1: Make the crumble topping first

Let’s start with the crumble so it has time to bake and cool while you get on with the cake. In a bowl, combine plain flour, caster sugar, a pinch of salt, and cold vegan butter (I use Flora, it’s my go-to vegan butter for my recipes) and rub the mixture between your fingertips until it resembles coarse, sandy crumbs with some slightly larger pieces throughout. 

Pop it in the fridge for 10 to 15 minutes to firm up slightly, then scatter it loosely across a lined baking tray. Bake in your preheated oven for 20 to 30 minutes, keeping an eye on it from around the 15-minute mark, until it is golden and crisp. Remove from the oven and leave to cool completely on the tray. It will crisp up further as it cools.

Step 2: Preheat the oven and make the vegan buttermilk

Now onto making the cake! In your measuring jug, combine the soy milk and apple cider vinegar, stir briefly, and leave to sit for a couple of minutes until it curdles into a vegan buttermilk. This is the little trick that gives the sponge its gorgeous lift and tender crumb, so give it the time it needs to curdle properly before moving on.

Step 3: Make the batter and bake the cakes

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until fully combined and completely lump-free. Add the vegetable oil and vanilla extract to the jug of vegan buttermilk and stir to combine. Pour the wet mixture into the dry ingredients and fold together gently with your silicone spatula until just combined.

The moment the flour streaks disappear, stop. I mean it. Over-mixing is the enemy of a fluffy sponge, and we are not letting that happen today.

Divide the batter evenly between the two prepared tins, smooth the tops, and bake for 30 to 35 minutes until golden, well risen, and a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. We have our sponge cakes now, that was easy to make, wasn’t it?

Step 4: Make the peach filling

While the cakes are baking and cooling, make the peach filling. Slice your ripe peaches and add them to a small saucepan with caster sugar and cornflour. Cook over a medium-low heat, stirring gently, until the peaches have softened and the juices have thickened into a gorgeous, glossy, jammy compote. It will smell absolutely incredible!

Remove from the heat and leave to cool completely before using in the cake assembly. Pop it in the fridge for faster cooling. Warm filling will melt the frosting on contact, so please let it cool fully.

Step 5: Assemble the cake

Here’s the fun part, assembling the cake! Place the first cooled sponge layer on your serving plate or cake board. Spread a generous layer of frosting over the top, then use your piping bag to pipe a wall of frosting around the outer edge of the cake. This is your frosting dam, and it is doing important work by keeping the peach filling safely contained inside.

Spoon the cooled peach filling generously into the centre of the dam, spreading it out to meet the frosting wall. Carefully place the second sponge layer on top and press down gently so it sits level.

Step 6: Frost and finish

Spread frosting across the top and down the sides of the assembled cake using your palette knife or offset spatula, working in smooth, strokes until the whole cake is covered. Spoon or arrange more peach filling over the top of the frosted cake, then scatter the baked, cooled crumble generously over everything.

Stand back, take a photo, and try not to cut into it immediately. Actually, you know what, cut into it immediately. You have earned it!

Serving tips and ideas

• Planning a summer birthday? This cake makes a beautiful centrepiece and really does not need much extra decoration.
• For a simple summer dessert, pair a slice with a scoop of vegan vanilla ice cream. It is such an easy strawberries-and-cream-style moment, but with peaches instead.
• For afternoon tea, simply set this cake alongside a pot of tea for a lovely spread. A few sandwiches and scones would not hurt either!
• A few slices of fresh peach and a sprig of mint on top of each serving make such a simple, pretty finishing touch.
• For a dinner party, slice the cake at the table so everyone gets that lovely moment when the peach filling is revealed.
• Peach and caramel? Count me in! A drizzle of vegan caramel sauce on the plate adds an extra indulgent twist that works beautifully with the peach and crumble.

Expert tips and tricks

Use very ripe peaches for the filling

The peach filling is the heart of this cake, and the quality of your peaches will make a big difference. Very ripe, deeply fragrant peaches break down beautifully in the pan and give you the most intensely flavoured, jammy compote. Firm peaches will stay slightly hard and the filling can taste flat. If your peaches need a bit more time, leave them at room temperature for a day or two until they soften and smell wonderfully fragrant before cooking them.

Always use the piping bag dam technique

This is genuinely one of the most useful things I have learned about assembling layer cakes with a filling. Piping a wall of frosting around the edge of the bottom layer before adding the filling keeps everything contained and stops the peach compote from squeezing out between the layers when you put the second sponge on top. It also means you get a lovely clean reveal of that gorgeous filling when you slice the cake. Do not skip this step.

Cool everything completely before assembling

I know this is the boring bit, and I know you are excited, and I know the cake smells incredible. But assembling a layer cake with warm sponge, warm filling, or warm anything is a guaranteed path to a sliding, melting disaster (trust me, I’ve been there).

Every component needs to be completely cool before it goes anywhere near the frosting. If you are short on time, the sponges can go in the fridge for 20 minutes once they have reached room temperature to speed things along.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Turn this into a peach and raspberry cake by adding a layer of fresh raspberries alongside the peach filling between the layers. The tartness of the raspberry pairs perfectly with the sweetness of the peach, and the colours together are gorgeous.
• Make it a peach and almond cake by adding a splash of almond extract to the batter alongside the vanilla and scattering toasted flaked almonds over the crumble on top. Peach and almond is one of those classic combinations that never gets old, isn’t it?
• Fancy a lemon and peach version? Add the zest of a lemon to the batter and swap the vanilla frosting for a vegan lemon buttercream for a bright, zingy twist that makes the peach flavour sing even more.
• If you want to make it a cosy spiced version, make a spiced peach cake by adding a generous pinch of cinnamon and a little ground clove or cardamom to the dry ingredients for a warmly spiced sponge that feels particularly special as summer turns into early autumn.
• Love nectarines? Swap the peach filling for a nectarine compote using exactly the same method. Nectarines have a slightly more intense flavour than peaches and hold their shape a little better in the filling, which makes for an equally lovely cake with a slightly different character.
• Make individual peach celebration cakes by baking the batter in four smaller 15cm tins for more petite layers that are perfect for a smaller gathering or a special occasion.

How to store

• Room temperature: Once assembled and decorated, this vegan peach cake can sit covered at room temperature for up to 1 day in a cool environment. Because of the peach filling and the frosting, it is best moved to the fridge after that, particularly in warm weather where both the frosting and the filling can soften quite quickly. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the assembled cake covered in the fridge for up to 2 to 3 days. The flavours develop and deepen beautifully as the cake sits, and it can taste even better on day two. Bring individual slices to room temperature for 20 to 30 minutes before serving for the best texture and flavour, as the sponge can firm up slightly when cold. Add the crumble topping fresh each time you serve rather than storing it on the cake, so it stays crisp.

• Freezer: The cake freezes well for up to 2 to 3 months. Once completely cooled, wrap each layer individually in cling film and then in a freezer-friendly airtight container, and freeze. Defrost fully at room temperature before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why did my cake layers dome in the middle?

A domed top is one of those things that happens to pretty much everyone at some point, and it is nothing to panic about! It usually means the oven temperature was slightly too high, causing the edges to set before the centre has had time to rise evenly. I love using my cake strip to prevent this. If it has already happened, simply use a sharp serrated knife to level off the domed tops once the cakes are fully cooled before assembling. Honestly, a levelled cake stacks so much more beautifully anyway.

Why is my peach filling too runny?

Oh, I have been there! A runny peach filling is usually down to not enough cornflour or not cooking it for long enough to let the cornflour fully activate and thicken the juices. Make sure you cook the filling until it has visibly thickened and coats the back of a spoon before removing it from the heat. Remember that it will also thicken further as it cools, so give it time before deciding it needs more thickening.

If it is still too thin once cooled, return it to the pan, whisk in a little more cornflour dissolved in a tiny splash of cold water, and heat again until it thickens properly.

How do I stop the filling from leaking out between the layers?

The frosting dam technique is your best friend here! Before you add the peach filling to the first sponge layer, pipe a ring of frosting around the outer edge of the cake to create a border. This border contains the filling and stops it from squeezing out between the layers when the second sponge goes on top. Make sure the border is generous enough to fully contain the amount of filling you are using, and do not overfill the centre beyond what the border can hold.

My frosting is sliding off the cake, what went wrong?

Sliding frosting is almost always a temperature issue or the frosting is too thin. Either the sponge was not fully cool when you started frosting it, or the frosting itself was too soft and warm. Both sponge layers need to be completely cool before any frosting goes on, and the frosting needs to be at the right consistency, firm enough to hold its shape but soft enough to spread smoothly.

If your frosting is too soft, pop it in the fridge for 15 to 20 minutes to firm up before using, or add more icing sugar if it’s still too soft and whip until firm. And if your kitchen is very warm, work quickly and return the cake to the fridge between stages of assembly. A domed top might be one of the reasons too, so ensure you cut the dome and make the cake level before assembling. 

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this peach layer cake because it is:

• fairely simple and easy to make
• perfect for summer parties
• full of juicy peaches

Want more recipes like this?

Try my other delicious cake and dessert recipes you might enjoy!

• Peach Sheet Cake with Cream
• Peach Muffins
• Peach Cobbler GF
• Lemon Cake
• Raspberry Almond Cake
• Chocolate Chip Cake

Visit the cakes and cupcakes page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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