Peach Melba Princess Cakes
Serves: 12 Mini Bundt Cakes
This is a building on recipes project so you will have to prepare several recipes in advance.
The buttercream can be made up to 1 week ahead of time, click here for how to get it back to pipe-able consistency after it has been refrigerated
  • For the Cake:
  • Vegan Butter 8 Tablespoons (112g)
  • Cake Flour 3 cups (360g)
  • Light Brown Sugar 1¼ cup (263g)
  • Baking Powder 4 teaspoons (20g)
  • EnerG Egg Replacer 2 teaspoons
  • Salt ¼ teaspoon
  • Almond Milk ¾ cup (180ml)
  • Peach Puree ¾ cup (180ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Fresh or Frozen Peaches small diced 1 cup
  • For the Peach Puree:
  • 4 medium peeled peaches approx 2 cups diced
  • For the Raspberry Compote
  • 2 Pints Raspberries
  • ½ Recipe Buttercream
  1. To make the Peach Puree: Slowly cook the peaches on a heavy bottom sauce pot over low to medium heat while stirring often.
  2. Once the peaches start to break down and get mushy transfer to a blender or food processor (be careful if it is very hot) and blend to smooth.
  3. For the Raspberry Compote:
  4. Add sugar if you like, but I did not. Add up to ¼ cup to your taste.
  5. Do the same as you did with the peaches, cook over low heat until soft and mushy. You can blend to a sauce or keep it chunky it is your preference
  6. For the Cake:
  7. Combine all the dry ingredients including the light brown sugar and the egg replacer in a mixing bowl and blend well.
  8. Combine the almond milk with the vanilla extract then add the peach puree.
  9. Add the vegan butter to the dry ingredients on the mixer bowl and blend on medium speed to a fine mealy consistency
  10. Add the almond milk / puree mixture while mixing on medium speed until all is incorporated, then whip on high speed for 30 - 45 seconds
  11. Portion the batter into the greased mini bundt pan and bake immediately at 350°F preheated oven for approximately 28 - 35minutes or until they start to get golden browned and springy to the touch when gently pressed in the centers.
  12. Assemble as shown in the video
Princess cakes can be stored at room temperature, in a cool dry area for up to 2 days.

For longer storage refrigerate for up to 8 days (they will most likely go sale before they will go bad)

The unfinished cakes can be frozen wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at