vegan peaches & cream layer cake
This gorgeous Peaches & Cream Layer Cake combines fluffy, peach-studded cake with cinnamon frosting, fresh peach slices, and a vegan white chocolate drip for the ultimate summer indulgence.
Servings: 12
Ingredients
- *for the cake*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt {I used Nancy's Oatmilk Yogurt}
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ tablespoon cinnamon
- ⅔ cup unsweetened nondairy milk
- 1 cup fresh peach chunks
- *for the frosting*
- ½ cup shortening
- ¼ cup vegan butter
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- *for assembling*
- 2 medium peaches sliced thinly and patted dry with paper towels
- vegan white chocolate find recipe above or white candy melts
- 2-3 tablespoon nondairy milk as needed, to thin chocolate
- additional peaches and flowers for decorating
Instructions
- First, make the cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, and vanilla extract, and add them to the dry ingredients. Mix until combined.
- Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the peach pieces.
- Divide batter evenly among the 2 pans, and bake for 45-55 minutes until cake is set in the center and a toothpick comes out clean.
- When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, vanilla extract, and cinnamon together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt.
- To assemble the cake, divide the 2 cake layers in half to create 4 thin layers.
- Place one cake piece on your cake stand or platter, and spread some white frosting on top. Arrange the thinly sliced peaches on the cake, then spread a bit more frosting on top. Repeat with all.
- Next, cover the cake with the remaining frosting. I always like the "naked" look, so I cover the cake and use a bench scraper to get rid of any excess. Repeat to fill any gaps!
- Let the cake chill for 30 min-1 hr before covering with the ganache.
- Either make the white chocolate according to directions, or place about ½ cup of candy melts/almond bark in a microwave-safe bowl. Add in a splash of nondairy milk, and microwave in 20 second intervals until smooth and creamy. Add more milk and keep stirring if the mixture is too thick.
- Transfer your white chocolate ganache to a squeeze bottle, and decorate the cake. Finally, add some peach pieces or small peaches on top for decoration. You can also add on some flowers if you'd like!
- Allow the cake to chill until it's time to serve, and store leftovers in the fridge. Enjoy!