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.
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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.