Some of the healthy changes I made to update the classic Peach Cake recipe for a whole foods, plant-based vegan … Add all the wet ingredients. « Vegan Custard Sauce with Rose Water or Vanilla, Epic Vegan Tuna Mayonnaise Recipe in Jacket Potato ». Dimpled in the tender moist cake texture and drenched in heavenly golden custard sauce, each sun-ripened morsel of peach speaks of summer. Social media share and directly embedding our YouTube videos (via the YouTube embed code) are always welcome. It doesn’t have to be this way. Note: If you are substituting the fruit syrup completely with some other sweetener, add in one teaspoon of apple cider vinegar (or lemon juice/white vinegar) to the wet ingredients. Dust with icing sugar, slice and serve with custard sauce. Delicate apple muffins with a crunchy Peanut Craquelin top. The beauty of this peach cake lies in its simplicity. Turn the loaf pan upside down and remove the excess of flour. Categories: Cakes, Desserts, Holiday Recipes, Pantry Recipes, Recipes Tags: naturally sweetened, peach, vegan cake, Your email address will not be published. Combine the almond milk with the vanilla extract then add the peach purée. It is important selecting a neutral tasting oil as the cake has a delicate peach and vanilla flavour and anything strong will be overpowering it. The sweetness of the fruit syrup may vary depending on brand or batch. Pour the batter into the loaf pan you have prepared. Prepare a loaf pan by greasing every side with plant based butter or spraying with oil. The views and opinions expressed on this blog and in the video are 100% ours. In the video we show you three possible ways to position the slices of peach, have a look or choose the way you prefer to garnish with the peach slices. Vegan Pastry Dessert made with chestnuts – Mont Blanc. In a large mixing bowl, add the flours, coconut flakes, baking powder, baking soda, salt and vanilla powder together. Moist and sweet, this vegan peach upside down cake is scrumptious. Vegan Pumpkin Bread video recipe, it’s a moist, delicious loaf perfect at anytime of the day. Not only does the peach infused syrup impart additional ambrosial peachy notes to the cake but it delivers a dessert that is naturally sweetened. Just keep in mind that if it is not covered the cake tend to dry like any naked cake. Add the flour, milk, salt, and baking powder. If you can’t find a sugar free yogurt keep the quantity of agave syrup to a maximum of 100 gr or to your taste. Generally, it requires 35 – 40 minutes. Bake the Vegan Peach Cake at 180°C / 350°F for 35-40 minutes, or until a toothpick comes out clean or with just few moist crumbs attached. If using homemade coconut milk make a thicker consistency. Carefully turn the loaf pan upside down holding the cake top with one hand, position the cake on a dish or serving tray and allow it to cool completely. Pro Tips For Vegan Peach Coffee Cake Recipe You can use frozen or canned peaches instead of fresh ones but note that they will release more water so you may want to increase the amount … 2 teaspoons baking powder Separate the two peaches you will use for the garnishing, from the peach that will be part of the cake batter. For best results, bake for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 15 – 20 minutes. Place in the oven. Incredible, creamy, rich pastry video recipe Step by step. Copyright Theveganpastry™ 2020 powered by Verdesia®. Blend the ingredients together, shake the blender jar to make sure there are no big chunks hiding from the blades and keep blending until smooth. One bowl. This cake is easy to make and perfect as it is, it is typically eaten for breakfast, but is so soft and moist that any time of the day is the right time for this dessert. While the ganache is still not completely set garnish the peach cake and serve hot or cold based to your preference. Pingback: Vegan Crema Catalana | The Vegan Pastry | Vegan Blog | La Pasticceria Vegana. Pour the batter into a round pan lined with parchment paper (or greased and floured). Required fields are marked *. Please read more about our copyright notice in the Contact page. Thank you! As someone who shares mostly savory recipes on her blog, I’m always super impressed by people who do the same thing with desserts. Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit). 1-Plain 2-Cranberries with Walnuts. In a large bowl whisk; the organic all purpose flour, baking soda and baking powder. If it comes out clean, the cake is done. *For sweeter cake: The sweetness of the fruit syrup may vary depending on brand or batch. Here are all our tips to get the best out of this recipe, to make of this cake an experience. The whole thing is covered in homemade vegan white chocolate (we’ll come back to that in a second) and topped with… more tiny peaches! 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. We sometimes use affiliate links on this website. We believe in honesty of relationship and opinion. Please read our privacy policy. March 4, 2017 By veganlovlie Leave a Comment. If you want to keep it for longer (or if it is warm where you live), I suggest storing it in the refrigerator. 3/4 cup + 1 tablespoon [125 g] whole spelt (or whole wheat flour) Let's prepare it together! In any case, keep the same volume of syrup as is called for in the recipe. Set aside. Peaches are into season, their sweetness and vibrant colour is perfect to spark your day with deliciousness. Spread gently the batter evenly with a spoon or a spatula. In another bowl, cream the butter and sugar until light and fluffy. Preheat oven to 350°F. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Turn the loaf pan to move the flour around, get the flour to the edges. If you are substituting the fruit syrup completely with some other sweetener add in one teaspoon of apple cider vinegar (or lemon juice/white vinegar) to the wet ingredients. An ultra moist homey cake where gorgeous tangy-sweet slices of peach take the centre stage. Ingredients (8 slices, one round pan – 20 cm or 8 inches diameter), Dry mix – 1/2 cup + 1 tablespoon [140 ml] coconut milk** (carton consistency, homemade or any other non-dairy milk) Peach season is still a few months away. If the syrup isn’t too sweet, replace half (or more) of the light syrup with something sweeter like maple syrup or other liquid sweetener. Place in the oven. Let us know what you think about our Vegan Peach Cake recipe and feel free to share it with anyone you think may like it. Pinch vanilla powder (or 1 teaspoon vanilla extract to the wet ingredients), Wet mix – Dust with icing sugar, slice and serve with custard sauce. You need to stop whisking as soon as there is no more flour visible in your mixing bowl. Try our Vegan Coconut Raspberry Bites. If using other non-dairy milk, reduce the amount to 110 ml. Drop a comment below for any query or if you have experimented any variation with our Vegan Peach cake recipe that you want to share. If you want to keep it for longer (or if it is warm where you live), I suggest storing it in the refrigerator. Choose the way you prefer to position the peach slices on top, they all look different once you cut the cake in slices. Sometimes we make life harder than it has to be, in an attempt to be more sophisticated or elegant. Save my name, email, and website in this browser for the next time I comment. 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