This Peaches and Cream Cake was inspired by my new cake stand.
Yep, that’s how my brain worked on this one.
I got this fab new cake stand at TJ Maxx for $16 and thought “what gorgeous cake can I put on this?”
Peaches and Cream came to mind and a star was born!
Not to mention it is full on peach season right now too so what better idea than this?
My best recipe for vanilla cake takes center stage once again and to compliment those perfect moist layers is a fresh peach filling and billowy vegan whipped cream!
A glorious addition of my old obsession “cake crunch streusel” makes a crunchy texture amidst all those clouds of vanilla and peaches.
The Vegan Peaches and Cream Cake is the sure winner this summer!
A note about the whipped cream I am making here.
I used (a slightly adjusted) Miyoko Schinner’s recipe as listed below where I increased the coconut oil from her base recipe.
I though it was “okay” but not very stable for icing cakes, I think her recipe was intended as the whipped cream portion for chocolate mousse, which I could see how great it could work there.
I have since made it without the cashews, but increased the coconut oil even more and added ¼ teaspoon xanthan gum.
I also used alot less sugar than her recipe calls for, and I do prefer my altered recipe for sure.
It is more stable, whips smoother and 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!
The recipe box under this first one is for my altered (improved) recipe
- 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
- 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.
- 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.
- 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.
- Sift the flour with the baking powder & salt
- Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
- Add the thickened flax paste and the vanilla extract then mix on high speed for about 10 seconds to develop the batter
- 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
- Add another ⅓ of the flour and then the remaining sour milk
- Add the last amount of flour and mix just to combine evenly.
- 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.
- 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.
- Transfer to a sheet pan lined with parchment paper and freeze it while you pre heat the oven.
- Bake at 350° f for 13minutes or until it is browned and crunchy, cool completely and reserve for later
- Next prepare the peach filling by peeling and slicing the peaches into a large bowl.
- Add the cornstarch, nutmeg, cinnamon, orange juice and agave and toss to coat evenly.
- 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.
- Remove from heat and cool rapidly in the refrigerator until you are ready to build the cake
- 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.
- Be careful not to over whip or it will get grainy.
- Build the cake as shown in the video
Improved Whipped Cream Recipe (No cashews)
- Soy Milk 1 cup (237ml)
- Coconut Oil melted 1 cup (226g)
- Granulated Sugar ¼ cup (50g)
- Xanthan Gum ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Combine everything in a high speed blender and blend for about 20seconds
- Pour into a clean container and refrigerate until cold (I freeze it for under an hour but not so it is getting hard)
- Whip with a balloon whop attachment for about 3 minutes until soft peaks form
This looks amazing Gretchen, especially because of the new vegan whipped cream recipe <3. How would omitting the xanthan gum affect the recipe and was the cream u used in the video the cashew nut or this version?
Hi thanks! I ended up using the no nut version for the cake
xanthan can be omitted I just found it added to the thickness and stabilizing of the cream
Could almond milk work for the whipped cream?
yes
This looks amazing! I just bought your cookbook, and I’m looking forward to trying some recipes, but I can’t buy Ener-g where I live. Can I sub tapioca starch or corn starch, or anything else?
Hi Thanks! Here is a recipe for homemade EnerG
2 ½ cups potato starch
½ cup arrowroot starch
1 cup tapioca starch
2/3 cup Baking Powder
1/3 cup baking soda
Do you think using an emulsifier (soy lecithin) would help with the whipped cream? Extra stability possibly?
You can add that for sure! about a teaspoon.
I did not find it needed extra stability though since this whipped cream will stay really stiff in the fridge for days! I had this cake in my fridge for a week and it did not lose any integrity!
Dear Gretchen, do you have any idea what might have gone wrong with my whipped cream without cashews? It just won’t form stiff peaks after being chilled in the fridge overnight. I carefully measured all the ingredients. I am trying to freeze it a bit now and try to whip it again. Thank you!
Good idea to freeze it a bit – I will do that sometimes too if it seems to be taking forever to whip!
Hi Gretchen,
Can I substitute the soy milk for coconut milk in your recipe.
Thank you!
yes
This cake looks perfect on your new cake stand! Looks amazingly yummy.
🙂 Lol yep!! haha Thanks Chelsea!
Hi Gretchen, this is a pretty cake on a gorgeous stand. We do not have “vegan butter” where I live. Any idea what I can use instead ? Thanks Janet
Hi Janet! thankyou! You can use margarine instead (essentially that is what vegan “butter” is)
Great. Thanks very much Gretchen. Janet