Description
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!
Ingredients
For the cake
- 3 cups (340g) plain flour
- Scant 1 & 1/2 cups (270g) caster sugar
- 1/2 cup (120ml) vegetable oil
- Scant 1 cup (230ml) soy milk
- 2 tbsp cornflour
- 1 tbsp apple cider vinegar
- 1–2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
For the peach filling
- 5 medium peaches
- 1/4 cup (60g) caster sugar
- 2 tbsp cornflour
For the crumble topping
- 1/2 cup (60g) plain flour
- 1/8 cup (37g) caster sugar
- 2 & 1/2 tbsp (30g) vegan butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Vegan cream cheese buttercream frosting or vegan vanilla buttercream frosting
Instructions
-
Preheat your oven to 180°C (350°F). Grease and line your two 18cm round cake tins with baking parchment.
- To make the crumble topping, in a bowl, combine plain flour, caster sugar, a pinch of salt, and melted vegan butter and mix until it resembles coarse, sandy crumbs with some slightly larger pieces throughout. Chill in the fridge for at least 30 mins.
- 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.
- In your measuring jug, combine the soy milk and apple cider vinegar, stir briefly, and leave to sit.
- 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.
- 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. If it comes out with moist batter, bake for another 5 to 10 mins.
- Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- To 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 into a compote. Remove from the heat and leave to cool completely before using in the cake assembly.
- 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.
- 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.
- Spread frosting across the top and down the sides of the assembled cake using your palette knife or offset spatula 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.
- Slice and enjoy!
Notes
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.
Always use a digital scale rather than measuring cups when you are baking.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Cake
- Method: Baking