This Peaches and Cream Cake is tender, moist, and topped with whipped cream and macerated peaches, making it the perfect summer dessert! And it is easy to make and completely dairy-free and vegan.
Whipped cream cakes are my favorite desserts to make in the Spring and Summer. And I think they are your favorite too, because my Vegan Strawberry Shortcake Cake and Vegan Blackberry Chantilly Cake are my top recipes this time of year. They are beautiful, easy, and delicious!
So it is time to add a peach version to the mix with this Peaches and Cream Cake. This cake is tender, moist, and completely vegan! It is topped with fluffy whipped cream and macerated peaches for a Summer dessert anyone will love.
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Why You'll Love This Recipe
- This recipe uses basic ingredients.
- And it requires no cake stacking, so it is perfect for beginners.
- This Peaches and Cream Cake is completely dairy-free and vegan, so anyone can enjoy it.
- The cake is tender and packed with fresh peaches inside and out.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Peaches: Use fresh, ripe peaches for this recipe! They should be fragrant, juicy and the flesh should give when firmly pressed. Do not use frozen or canned peaches for this recipe.
Non-Dairy Heavy Whipping Cream: I love Silk Heavy Whipping Cream and Country Crock Plant Cream. Both options taste great and whip to stiff peaks for the perfect Vegan Whipped Cream.
Non-Dairy Butter: I love Country Crock Plant Butter, but use your favorite.
Lemon Juice: Lemon juice in the cake activates the baking soda for a tender, fluffy Peaches and Cream Cake!
Instructions
Step 1. In a large mixing bowl, combine sugar, non-dairy milk, melted non-dairy butter, vanilla, and lemon juice.
Whisk well to combine.
Step 2. Then, add flour, baking powder, baking soda, and salt. Whisk to form the cake batter, then add chopped peaches and fold them into the batter to distribute.
Scrape the batter into a prepared 8-inch round cake pan and use a spatula to even the batter out on top.
Step 3. Bake the vegan peach cake in a 350*F oven for 50-53 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before topping.
Step 4. While the cake is in the oven, macerate the peaches. Chop the peaches into ¾-inch cubes.
Transfer the peaches to a medium bowl, then add sugar and lemon juice and gently stir.
Place the pixture in the refrigerator for at least 30 minutes.
Step 5. Once the peach cake is cool, make the whipped cream. Pour the non-dairy heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture on medium speed for about 2 minutes, then sprinkle the powdered sugar into the bowl.
Continue whipping on medium-high speed until the cream holds stiff peaks.
Step 6. Place the Peach Cake onto a plate and top with the whipped cream. Use a spoon or a spatula to create a well in the center of the whipped cream, then spoon the peaches into the center of the cake.
Serve!
Recipe FAQs
To store, place the cake in the refrigerator for up to 2 days.
The completed cake can be stored for a couple of days in the refrigerator, but it is best when it is fresh because the whipped cream starts to deflate.
To make it ahead of time, bake the cake and allow it to cool completely, then wrap it tightly with plastic wrap and store it at room temperature for up to two days.
Add whipped cream and peaches just before serving.
Yes! The cake will be slightly thinner and will take less time to bake. Start testing for doneness with a toothpick around 40 minutes.
Expert Recipe Tips
You can peel the peaches if you want to, but I didn't. I like the color the skin adds!
Be sure the cake is completely cool before topping with whipped cream. If the cake is even a little bit warm, it will deflate the whipped cream!
Wait to top the peach cake with whipped cream and peaches until you are ready to serve. Or you can slice and plate the cake and top each individual slice with a dollop of whipped cream and peaches!
Looking for More Vegan Summer Desserts?
If you tried this Peaches and Cream Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Peaches and Cream Cake (vegan!)
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 8 Inch Round Cake Pan
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Peach Cake
- 2 Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Cup Granulated Sugar
- 1 Cup Non-Dairy Milk
- 8 tablespoon Non-Dairy Butter, melted
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla Extract
- 1 Medium Peach, chopped into ½ inch pieces See note!
For the Macerated Peaches
- 4 Medium Peaches, chopped into ¾ inch chunks
- 2 tablespoon Granulated Sugar
- 1 tablespoon Lemon Juice
For the Whipped Cream
- 1 Cup Non-Dairy Whipping Cream See note!
- 2 tablespoon Powdered Sugar, sifted
Instructions
Bake the Peach Cake
- Preheat oven to 350*F. Grease an 8-inch round cake pan and insert a parchment circle into the bottom of the pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- In a large mixing bowl, combine sugar, non-dairy milk, melted non-dairy butter, lemon juice, and vanilla. Whisk to combine, then add the dry ingredients and whisk to form the cake batter.1 Cup Granulated Sugar, 1 Cup Non-Dairy Milk, 8 tablespoon Non-Dairy Butter, melted, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
- Add the chopped peach and use a spatula to fold them into the batter.1 Medium Peach, chopped into ½ inch pieces
- Scrape the batter into a prepared 8-inch round cake pan and use a spatula to even the cake batter out. Then, bake the cake in a 350* F oven for 48-53 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before topping.
Macerate the Peaches
- While the cake bakes, macerate the peaches. In a medium bowl, combine chopped peaches, granulated sugar, and lemon juice. Gently stir, then place the mixture in the refrigerator for at least 30 minutes.4 Medium Peaches, chopped into ¾ inch chunks, 1 tablespoon Lemon Juice, 2 tablespoon Granulated Sugar
Whip the Cream and Top the Cake
- Once the cake is completely cool, whip the cream. Pour the non-dairy whipping cream into the bowl of a stand mixer fitted with the whisk attachment. Whip the cream on medium speed for about 1 minute, until the cream looks thicker and has taken on some air. Then, sprinkle the powdered sugar over the cream and continue whipping on medium-high speed until stiff peaks have formed.1 Cup Non-Dairy Whipping Cream, 2 tablespoon Powdered Sugar, sifted
- Place the cool peach cake on a serving platter and top with the whipped cream. Use a spoon or a spatula to form a well in the center of the whipped cream and use a slotted spoon to scoop the peaches into the center, leaving the liquid behind in the bowl. Or slice the cake and top individual slices with whipped cream and peaches as you serve the slices. Serve immediately.
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