Moist Peach Cake | Easy Vegan Cake Recipe

Moist Peach Cake | Easy Vegan Cake Recipe


Today’s recipe is an ultra moist simple
homey cake where gorgeous tangy-sweet slices of peach take the centre stage. This is the kind of vegan cake you
would want to bring to a potluck or to keep all to yourself for a slice of summer sunshine
at the cusp of winter. Peach season is still a few months away. And when it does come, this cornucopia is
one that is always short-lived, as summer fruits quickly come out of season within a
couple of months. Ripened under the Californian sun, cling stone
peaches are preserved and put up for the winter or year-round abundance. They are such a versatile ingredient that
we’ve been enjoying many a treat all throughout the colder months, like the peach filled crepes
that we shared a few weeks ago. For convenience we are using pre-sliced peaches
today. If you are using peach halves, slice them
thickly and keep aside. The California cling stone peaches that we
get here in Canada are canned in their own juice or other fruit juices with no added
sugar or preservatives. Hence, I am using the flavoursome syrup from
the can as a sweetener in this peach cake. Not only does the peach infused syrup impart
additional ambrosial peachy notes to the cake but it delivers a dessert that is naturally
sweetened. You’ll find the ingredients and full printable
recipe on our website. I’ve left the link in the description below
the video. Set the oven to preheat at 200 degrees Celsius
(or 400 degrees Fahrenheit). In a large mixing bowl, add the flours, coconut
flakes (if using), cornstarch, baking powder, baking soda, salt and vanilla powder. Whisk all the dry ingredients together. Make a well in the centre. Add all the peach syrup followed by the rest
of the wet ingredients. This cake is intentionally not overly sweet
as it is complemented with a copious helping of custard sauce. However, if you plan to just enjoy the cake
on its own, then I suggest you replace half (or more) of the light syrup with something
sweeter like maple syrup or other liquid sweetener. You may also reduce the peach syrup by a few
spoonfuls and dissolve in some sugar to make a sweeter syrup. In any case, keep the same volume of syrup
as is called for in the recipe. Mix the wet and the dry ingredients together
until a thick batter is obtained. Then pour the batter into a round pan lined
with parchment paper (or greased and floured). Spread it evenly into the pan. Place the peach slices on top by gently pushing
them in, in a circular pattern or any way you like. Now place in the preheated oven. The baking time will depend on your oven. Generally, it requires about 35 – 40 minutes. For best results, bake for 20 minutes at 200
degrees Celsius (or 400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius
(or 350 degrees Fahrenheit) and continue to bake for another 15 – 20 minutes. Remove from the oven and test with a toothpick
or skewer. If it comes out clean, the cake is done. Allow the cake to completely cool in the pan
before demoulding. Dust with icing sugar for a rustic feel, slice and serve with a generous helping of custard sauce. Sometimes we make life harder than it has
to be, in an attempt to be more sophisticated or elegant. It doesn’t have to be this way. The beauty of this peach cake
lies in its simplicity. Undemanding and calling for simple ingredients,
this mellow kind of cake is one that you can serve on any evening or if you’re like us,
you might even enjoy it for breakfast. Dimpled in the tender moist cake texture and
drenched in heavenly golden custard sauce, each sun-ripened morsel of peach speaks of
summer. Exquisite! If you’re making this cake, don’t forget
to tag us on Instagram or post a picture on our Facebook page. Give us a thumbs up if you’ve enjoyed this
recipe and leave us a comment. We love reading them. Be sure to subscribe to our channel, if you
haven’t already. You can also subscribe to our newsletter. We’ll send you an email when we have a new
recipe or an announcement. Check the description under the video for
the link to the printable recipe and the custard sauce recipe. I’ll catch you in our next video. Bye.

36 thoughts on “Moist Peach Cake | Easy Vegan Cake Recipe

  1. ▶ Veganlovlie Recipes / Vegan Cake Recipe: An ultra moist homey cake where gorgeous tangy-sweet slices of peach take the centre stage. This is the kind of vegan dessert cake you would want to bring to a potluck or to keep all to yourself for a slice of summer sunshine. ✿ FULL PRINTABLE RECIPE ▶ http://veganlovlie.com/vegan-peach-cake-custard/

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    — VEGAN CUSTARD SAUCE
    ▶ https://www.youtube.com/watch?v=Ml0uZI31Qt8

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  2. You had me at peaches <3 I have a few more ingredients to add to my pantry before I can try this one, but I can't wait to try it <3 My husband and I LOVE peach EVERYTHING LOL

  3. We've enjoyed the sweet potaoe flatbreads we've made following your video/recipe!
    Looking forward to trying your peach cake&custard recipes.

  4. First, you look so lovely in this video, Teenuja–like a warm-hearted woman who makes tasty cakes, as a matter of fact! Second, this cake looks like such a welcome respite from winter and yet the sort of plain, satisfying food that one craves during the harshest season of the year. TFP : )

  5. thanks for answering .are you a Mauritian ? if yes you know the tikka sold. in "tricycle"chicken with a stick

  6. I'm super curious to see how this cake would be with fresh peaches! I mean, it'll be peach season soon enough, so it's a perfect time to experiment!

  7. your voice is so hypnotic … i honestly dont even know what i was watching, i was just listening to your voice <3

  8. I just discovered your lovely channel. You speak so calmingly and the videography is wonderful. Warm greetings to you.

  9. Hi I want to make this but before I do a few questions. Regarding the custard, I would like to use arrowroot powder instead of cornstarch what do you think? Second, I was wondering if I could just use "all" whole spelt flour, instead of the 3/4 cup white spelt what do you think? thank you K

  10. Just put this cake in the oven…I used cashew milk and blended fresh peaches..also added 2/3cup of brown sugar and a pinch of cinnamon…I’ll let you know if I ruined it or not..lol

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