Vegan Brown Sugar Peach Cake Recipe

Dive into the sweet nostalgia of summer with this juicy peach cake—it’s like biting into a warm, sunny day even when it’s not summer anymore! 🍑✨

Creating vegan desserts is something I love, and my Brown Sugar Peach Cake is a delicious and delightful treat that everyone enjoys. The combination of fresh, juicy peaches with brown sugar and a hint of cinnamon makes for a nice, sweet experience.

I absolutely love the flavors in this cake. It’s also made with some of my favorite healthier baking staples—like unsweetened applesauce and almond milk—making it a dessert you can feel good about.

Vegan Brown Sugar Peach Cake Recipe Ingredients

• All-purpose flour: Provides structure; a staple in baking; source of carbohydrates.
• Brown sugar: Adds sweetness and moisture; rich caramel notes; contributes to browning.
• Unsweetened applesauce: Offers moisture and natural sweetness; replaces fat for a lighter cake.
• Almond milk: Dairy-free milk; adds moisture; low in calories and rich in vitamins.
• Ripe peaches: Natural sweetness; juicy texture; vitamins A and C; dietary fiber.

Vegan Brown Sugar Peach Cake Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any non-dairy milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3-4 ripe peaches, peeled and sliced
• 2 tablespoons lemon juice
• 1/4 cup brown sugar (for topping)
• 1/4 teaspoon cinnamon (for topping, optional)

How to Make this Vegan Brown Sugar Peach Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a baking pan that’s 9 inches by 9 inches or line it with parchment paper.

2. In a big bowl, mix together the flour, 1 cup of brown sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.

3. In a different bowl, mix the following ingredients: unsweetened applesauce, almond milk, vegetable oil, and vanilla extract. Ensure they are well combined before proceeding with the recipe.

4. Combine the wet and dry ingredients and stir until just combined; take care not to overmix.

5. Carefully incorporate the peeled and sliced peaches into the batter, ensuring they are uniformly dispersed. Fold them in gently to maintain the integrity of the batter.

6. Put the batter into the baking pan, which you’ve prepped, and level it out.

7. In a tiny bowl, mix together the 1/4 cup brown sugar and 1/4 teaspoon cinnamon (if using) for the top of the dish.

8. Evenly scatter the brown sugar topping over the batter.

9. Place in the preheated oven and set the timer for 35-40 minutes. At the end of that time, check the cake. It should be done if a toothpick poked into the center comes out clean.

10. Let the cake cool in the pan for approximately 10 minutes before moving it to a wire rack for the remainder of the cooling process. It is best served either warm or at room temperature. Enjoy!

Vegan Brown Sugar Peach Cake Recipe Equipment Needed

1. Oven
2. 9×9-inch baking pan
3. Parchment paper (optional)
4. Mixing bowls (large, medium, and small)
5. Measuring cups
6. Measuring spoons
7. Whisk or spoon (for mixing)
8. Spatula (for folding)
9. Knife (for peeling and slicing peaches)
10. Toothpick (for checking cake doneness)
11. Wire rack (for cooling)

FAQ

• Can I use canned peaches instead of fresh ones?You can indeed use canned peaches in your recipe if you cannot obtain fresh ones. Just be certain that the canned peaches are drained properly, and you will have no difficulty adapting the rest of the recipe to make it work for your ingredients.
• What can I substitute for almond milk?Any nondairy milk, including soy milk, oat milk, or coconut milk, can serve as an alternative to almond milk.
• Can I make this cake gluten-free?To make it gluten free, switch the all-purpose flour for a gluten-free flour blend made for baking.
• Is there a substitute for vegetable oil?Certainly, melted coconut oil or another neutral oil may be used in place of vegetable oil; canola oil, for instance, could be used.
• How can I store the Vegan Brown Sugar Peach Cake?Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Can I add nuts to this recipe?Absolutely! Adding chopped nuts, such as pecans or walnuts, will not only give the cake a fantastic crunch but also an extra pop of flavor.
• What role does lemon juice play in this recipe?Lemon juice assists in illuminating the peach flavor and balancing the cake’s sweetness.

Vegan Brown Sugar Peach Cake Recipe Substitutions and Variations

All-purpose flour: Substitute with 2 cups of whole wheat pastry flour or gluten-free baking flour (1:1).
Coconut sugar: This is a great substitute for brown sugar and has a similar flavor and consistency. Like brown sugar, coconut sugar is less processed than conventional white sugar and retains some nutrients.
Vegetable oil. Use melted coconut oil or avocado oil instead.
Milk made from almonds: Use tea made from soy, or oat, or any preferred non-dairy milk. Replace with.
Lemon juice can be replaced with lime juice or apple cider vinegar.

Pro Tips

1. Enhance Peach Flavor: Before adding the sliced peaches to the batter, toss them with a little additional lemon juice and a pinch of sugar. This will enhance their natural sweetness and add a subtle zest to the cake.