Simple Vegan Peach Cake with Buttermilk

A slice of whipped cream topped peach cake on a white plate, a fork sits on the side of the cake.

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Simple Vegan Peach Cake with Buttermilk

A soft, golden, simple vegan peach cake that’s easy to prepare and full of summer flavour. Each bite is tender and moist with sweet, juicy pieces of fresh peach baked right in. Whether you’re enjoying it with coffee or turning it into an impressive dessert for guests, this cake is versatile and perfect for any occasion. It’s fully dairy-free, egg-free, and easy to make gluten-free, so everyone can enjoy a slice.

Prep Time20

Cook Time55

Total Time1 15

Servings:

Author: Gwen Leron

Ingredients

1 cup (250ml) unsweetened dairy-free milk (room temperature)
1 tablespoon lemon juice
2 ¼ cups (281g) all-purpose flour **please see important notes about flour and the gluten-free option below**
1 tablespoon baking powder
¼ teaspoon salt
⅔ cup (134g) sugar
1 tablespoon (6g) lemon zest
½ cup (125ml) oil
1 teaspoon vanilla extract
1 ½ cups (230g) fresh peaches, chopped
½ peach, sliced (if the peach is small, use ¾ or the whole peach)

Instructions

Preheat oven to 350°F (177°C).
Line an 8-inch circle cake pan with parchment paper, set aside.

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir.
Stir and set aside for 10 minutes.

Make Cake Batter:

In a medium bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.
In a large bowl, add the sugar and lemon zest. Mix them, occasionally pressing the back of the spoon against the mixture to help release the oil from the lemon zest. Mix until both ingredients have combined well, set aside.
Add the buttermilk, oil, and vanilla to the sugar mixture. Mix well until everything has combined.
Gradually add the dry mixture to the wet mixture and stir with a wooden spoon until a thick batter has formed. Don't over-mix.
Gently fold the chopped peaches into the batter.
Using a rubber spatula, scrape the batter into the prepared cake pan, spread it evenly, and smooth out the top.
Gently press the sliced peaches onto the top of the cake.

Bake:

Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. Take care not to over bake.
Remove the cake from the oven and place the pan on a cooling rack. Let the pan sit for 15 minutes.

Cool & Serve:

After the 15 minutes have passed, run a butter knife around the edges of the pan to loosen the cake. Place a plate on top of the pan, hold them together, and carefully flip the pan over. Lift the pan off, peel away the parchment paper, then gently flip the cake again onto a cooling rack so it sits right side up. Allow the cake to fully cool before slicing. (At least 2 hours)

Notes

Please read all of the information above, as well as the notes below before making this recipe.
If you are making the vegan gluten-free version, use 2 ¼ cups (333g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag, NOT the red bag. Different gluten-free flour blends use different ingredients and ratios, so results may not be the same if you substitute. I’ve only used the brand mentioned above. This recipe will not work with coconut flour or any other single gluten-free flour.
If using a 9-inch cake pan, bake for 45-50 minutes.
Storing Leftovers: Store leftovers in an airtight container at room temperature for up to 2 days, then refrigerate for 2-3 more days.
Freezing: Once fully cooled, wrap the cake tightly, place it in an airtight container or freezer bag, and freeze up to two months. Thaw in the refrigerator overnight or at room temperature before serving.
The nutrition info listed below is based on one of 8 servings made as the recipe is written. The cake made with gluten-free flour has a rough calorie count of 357 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition