Peaches and Cream Cake (vegan!)

A slice of peaches and cream cake on a small plate.

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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.

Prep Time30

Cook Time50

Cooling Time2

Total Time3 20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 390kcal

Author: Megan Calipari

Cost: $7

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.

Notes

I don't peel the peaches for this recipe. I love the color the skin adds, and the skins soften during both baking and macerating. You can, of course, peel the peaches if you prefer.

For non-dairy whipping cream, I love Silk and Country Crock. Both taste great and whip to stiff peaks!

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!

Nutrition