Peaches and Cream Cake
Prep time
Bake time
Total time
A note about the whipped cream I am making here. I used (a slightly adjusted) Miyoko Schinner's recipe as listed below. And while I included the cashews in the video as well as the ingredients listed below, I have since made it without the cashews, but increased the coconut oil and added ¼ teaspoon xanthan gum. I do prefer my altered recipe as it is more stable, I didn't have to use the cashews ( so this cake remains nut free) and the xanthan really keeps it nice and thick like you remember heavy cream to be!
Serves: serves 8 - 10 people
  • For the Vanilla Cake
  • White Vinegar 1 Tablespoon (15ml)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cups (312g)
  • Golden Flax Meal 4 Tablespoons (32g)
  • Hot Water 10 Tablespoons (150ml)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g)
  • Salt 1 teaspoon (6g)
  • Vegan Butter 12 Tablespoons (170g)
  • For the Peach Filling
  • Fresh Peaches 3-4 large peeled and sliced into ¼" thick slices *you can use frozen sliced peaches too (approximately 2 cups total)
  • Cornstarch ½ teaspoon
  • Agave Syrup 2 Tablespoons
  • Ground Nutmeg ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Juice from 2 large oranges (approximately ¼ cup- my oranges were NOT juicy at all in the video!!)
  • For the Vegan Whipped Cream *See additional recipe below
  • Soy Milk 1 cup (237ml)
  • Melted Coconut Oil ¾ cup (177ml)
  • Soaked Raw Cashews ¼ cup (50g)
  • Granulated Sugar ¼ cup (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Cake Crunch Streusel
  • All Purpose Flour ¼ cup (31g)
  • Cinnamon pinch
  • Nutmeg pinch
  • Light Brown Sugar 3 Tablespoons
  • COLD vegan butter 1½ Tablespoons
  1. First prepare the whipping cream by combining all of the ingredients listed: the milk, coconut oil, vanilla, sugar and cashews together in a high speed blender and blend until perfectly smooth and there are no traces of nuts.
  2. Transfer the liquid to a mixer bowl and refrigerate until ice cold (several hours) I find this whips best when it is as cold as possible and I have sped the process by freezing, just be careful not to freeze solid or you will have to wait until it thaws to whip.
  3. Meanwhile, prepare the cake batter by first adding the vinegar to the soy milk to sour and combine the flax meal with the hot water to thicken.
  4. Sift the flour with the baking powder & salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. Add the thickened flax paste and the vanilla extract then mix on high speed for about 10 seconds to develop the batter
  7. Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the remaining soured milk
  8. Add another ⅓ of the flour and then the remaining sour milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Portion the batter between your greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers.
  11. Next prepare the Cake Crunch Streusel *optional step - by combing the flour, brown sugar, cinnamon and nutmeg in a mixing bowl then add the cold diced vegan butter and mix just until it resembles coarse meal.
  12. Transfer to a sheet pan lined with parchment paper and freeze it while you pre heat the oven.
  13. Bake at 350° f for 13minutes or until it is browned and crunchy, cool completely and reserve for later
  14. Next prepare the peach filling by peeling and slicing the peaches into a large bowl.
  15. Add the cornstarch, nutmeg, cinnamon, orange juice and agave and toss to coat evenly.
  16. Transfer the peach mixture to a medium sauce pot and cook over medium heat for about 5 minutes, the juice will start to bubble and thicken slightly.
  17. Remove from heat and cool rapidly in the refrigerator until you are ready to build the cake
  18. Once you are ready to build the cake - Whip the ice cold whipping mixture with a balloon whip attachment for about 5 minutes on medium high speed, until soft peaks form. It will look a little like mayonnaise.
  19. Be careful not to over whip or it will get grainy.
  20. Build the cake as shown in the video
Recipe by Gretchen's Vegan Bakery at