Peach Sheet Cake with Cream – Easy, Vegan!

This vegan peach sheet cake is soft, moist, and beautifully fluffy, topped with fresh peach slices and a cloud of vegan whipped cream! This is one of those recipes that feels really special without requiring any special skills, any fancy equipment, or more than about 15 minutes of actual effort before the oven takes over. 10 ingredients, 1 bowl, 1 tray, and absolutely no eggs and no dairy. If peaches are in season near you right now, this is exactly what you should be baking with them!

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This vegan peach sheet cake is the one you make when beautiful peaches hit the market in summer, and you want to use them for something that isn’t just eating them fresh as a snack. It is going to be genuinely one of the most delicious things to come out of your oven this summer! It looks professional, but it requires almost zero effort to make it look that good.

The batter comes together in 1 bowl in about ten minutes. You slice the peaches and lay them across the top. The oven does everything else. It’s soft, fluffy, perfectly moist with those gorgeous peach slices baked right into the top, golden and smells absolutely delicious! A pile of whipped cream on top and suddenly you have a dessert that looks like it came from a very nice café. It is the perfect summer bake!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used plain flour for this vegan peach sheet cake. Standard all-purpose flour is exactly what you need if you’re based in the US. For a gluten-free version, swap for a 1:1 gluten-free flour blend. I like King Arthur.

Caster sugar: Caster sugar is my go-to sugar for baking! Coconut sugar works as a less refined substitute and adds a subtle caramel note that actually pairs really nicely with peach. Though it will give the cake a slightly darker colour, but tastes still very nice. You can also use granulated sugar or brown sugar as well if you prefer those.

Vegetable oil: Vegetable oil is what keeps this cake so moist and soft, and because it does not solidify when cool the way butter does, the cake stays tender and delicious for days. Any neutral-flavoured oil works, sunflower and rapeseed oil are both great choices. 

Soy milk: Soy milk is perfect for making a vegan buttermilk, it’s very important for the cake’s lift and tender texture. Soy milk works best because it curdles most effectively with the vinegar, but any unsweetened plant milk like almond or oat can be used as a substitute if soy is not your thing.

Peaches: Fresh, ripe peaches are the best peaches to use for this recipe! Slice and lay across the top of the batter before baking so they sink slightly into the sponge as it rises and turn beautifully golden and beautiful in the oven. The riper and more fragrant your peaches are, the more flavourful and gorgeous the finished cake will be. Tinned peaches in juice, well-drained and patted dry, work well as a substitute when fresh peaches are not in season.

For the whipped cream (optional): vegan whipping cream and caster sugar

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

20 x 30cm baking tray: A 20 x 30cm rectangular baking tray is the perfect size for this vegan peach sheet cake. Line it with baking parchment and leave a small overhang on the sides so you can lift the cake out easily once it has cooled.

Large mixing bowl: A large mixing bowl is where all the dry ingredients come together and where the full batter is made, so choose a wide, stable bowl with plenty of room so mixing is easy and comfortable.

Measuring jug: A measuring jug like the Pyrex one is ideal for making the vegan buttermilk and combining all the wet ingredients before adding them to the dry mixture. The spout makes pouring into the dry ingredients easy with minimal splashing.

Whisk: A balloon whisk is perfect for combining the dry ingredients together thoroughly and for whisking the wet ingredients until smooth. It makes short work of breaking up any lumps in the flour or cornflour before the batter comes together.

Silicone spatula: A silicone spatula is brilliant for folding the wet and dry ingredients together gently to make the batter without overmixing, and for scraping the batter into the prepared tin so nothing goes to waste.

Electric hand mixer or stand mixer: An electric hand mixer or stand mixer is what you need for whipping the vegan cream to the light, fluffy consistency. While it is technically possible to whip cream by hand, it takes longer and you need good arm strength. An electric mixer gets it done in minutes.

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

How to make vegan peach sheet cake

Preheat your oven to 180°C (350°F). Line your 20 x 30cm baking tray with baking parchment. Also half and slice the peaches in advance.

Step 1: Preheat the oven and make the vegan buttermilk

Let’s start making a peach sheet cake! First, in your measuring jug, combine the soy milk and apple cider vinegar, give it a quick stir, and set aside to curdle into a vegan buttermilk. You will see it thicken and curdle slightly, which is exactly what you want.

Step 2: Mix the dry ingredients

On to making the batter now. In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until everything is fully combined and completely lump-free. Whisking the dry ingredients together properly before the wet mixture goes in ensures the raising agents are evenly distributed, which gives you a consistently risen, even cake. So don’t skip the mixing!

Step 3: Combine the wet ingredients and make the batter

Add the vegetable oil and vanilla extract to the jug of vegan buttermilk and stir until well combined. Pour the wet mixture into the bowl of dry ingredients and fold together gently with your silicone spatula until just combined. Overmixing will make the cake tough and dense rather than soft and fluffy, and we want to avoid that. Pour the batter into your prepared tin and smooth the top evenly with the spatula.

Step 4: Add the peaches and bake

Arrange the sliced peaches across the top of the batter in whatever pattern you fancy. Place the tray in the centre of the preheated oven and bake for 30 to 35 minutes, until the cake is golden, well risen, and a skewer inserted into the centre comes out clean. If it comes out with wet batter, bake for another 5 to 10 mins. Remove from the oven and allow to cool completely on a wire rack before topping with the cream.

Step 5: Make the whipped cream and serve

Once the cake is fully cool, make the whipped cream. Pour the chilled vegan whipping cream and caster sugar into a large bowl and whip with your electric mixer or stand mixer on high speed until soft peaks form. You want it light and fluffy with just enough body to hold its shape when dolloped or piped, but not so stiff that it becomes grainy. Spoon or pipe the whipped cream generously over the cooled and sliced cake, or serve it on the side so people can help themselves. Enjoy!

Serving tips and ideas

• Pair with a scoop of vegan vanilla ice cream alongside the whipped cream for the ultimate summer dessert! Perfect for a party in the garden in summer.
• Serve a slice with a scoop of vegan vanilla ice cream and a drizzle of warm vegan caramel sauce for an indulgent twist that works particularly well with the peach.
• A simple dusting with a little icing sugar just before serving for a simple yet beautiful finish if you are skipping the whipped cream.
• Or just simply pair with a pot of tea or an iced coffee for the most perfect summer afternoon treat!

Expert tips and tricks

Use ripe, fragrant peaches

The peaches you choose will affect the cake’s taste, so choose your peaches carefully! You want peaches that are ripe and fragrant. They will be sweeter, juicier, and far more flavourful once baked. If your peaches are not quite ripe yet, leave them at room temperature for a day or two until they soften and smell incredible before using them.

Make sure the cream is very cold before whipping

Cold cream whips faster, more easily, and to a much more stable consistency than cream that has been sitting at room temperature. So keep the vegan whipping cream in the fridge right up until the moment you are ready to whip it. If your kitchen is very warm, you can even chill the mixing bowl in the fridge for ten minutes beforehand to help things along!

Pat tinned peaches dry if using

If you are making this outside of peach season and using tinned peaches, drain them very well and then pat them thoroughly dry with kitchen paper before placing them on top of the batter. Excess liquid from tinned peaches can make the surface of the cake wet and affect the texture.

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 strawberries sheet cake by scattering a handful of fresh strawberries across the batter alongside the peach slices! Double summer fruits sheet cake and the colours together are just beautiful.
• Peaches and cinnamon actually work very well, did you know that? Add a generous pinch of cinnamon and a little ground ginger to the dry ingredients for a warmly spiced peach cake that feels perfect as summer or early autumn dessert!
• Make individual peach sheet cake portions by using a tray of mini loaf tins, topping each one with a slice of peach, and baking for around 20 to 25 minutes for adorable single-serve cakes that are perfect for parties and gatherings.

How to store

• Room temperature: Once the cake has completely cooled and before the whipped cream is added, it can be stored covered at room temperature for up to 1 day. If the whipped cream is already on the cake, it must go in the fridge straight away as vegan whipped cream does not hold well at room temperature and will start to deflate and weep within a matter of a couple of hours, particularly in a warm kitchen. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the sheet cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the leftover slices in an airtight container in the fridge for up to 2 to 3 days. The sponge stays moist and delicious in the fridge. Bring individual slices to room temperature before adding whipped cream and serving for the best texture.

• Freezer: The plain sponge without the whipped cream can be frozen for up to 2 to 3 months. Allow the cake to cool completely, then wrap individual slices or the whole undecorated cake in cling film followed by a freezer-friendly bag or airtight container. Defrost fully at room temperature before serving. I would not recommend freezing the cake once the whipped cream has been added, because vegan whipped cream does not freeze and defrost well.

*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

Can I use tinned peaches instead of fresh?

Yes, absolutely. I like to use fresh fruits in my baking recipes but tinned peaches in juice are an option when fresh peaches are out of season, and they work well in this recipe. The key is to drain them very thoroughly and pat them completely dry with kitchen paper. Excess moisture from tinned peaches can make the cake wet, and create a soggy patch around the fruit. Once dried properly, they should bake up well and taste lovely.

Why is my cake dense rather than fluffy?

A dense sponge is almost always caused by overmixing the batter. Once the wet and dry ingredients are combined, the gluten in the flour starts to develop, and overmixing causes a tight, heavy, dense crumb rather than a light, airy one. Always fold gently and stop the moment it’s just combined. 

Can I make this cake without the whipped cream?

Absolutely! The whipped cream is listed as optional. The cake is completely delicious on its own, and the peach topping is beautiful without any additional decoration. A light dusting of icing sugar just before serving looks lovely and simple, or a scoop of vegan ice cream or a drizzle of vegan caramel sauce is a gorgeous alternative if you want something a little extra without the cream.

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 and cream sheet cake because it is:

• incredibly simple and easy to make!
• perfect summer bake in the peach season
• totally egg and dairy free
• great for home parties and holiday occasions

Want more recipes like this?

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

• Peach Muffins
• Vegan Peach Cobbler GF
• Blueberry Sheet Cake
• Vanilla Sheet Cake
• Lemon Cake
• Strawberry Loaf 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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