Gretchen's Vegan Bakery

Peaches and Cream Cake

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It’s peach season y’all!

fresh peach compote billowy whipped cream
make the perfect Peaches and Cream Cake!
three easy recipes and one is your favorite store bought whipped cream 

Peaches 'n' Cream Cake

the golden syrup from the peach compote soaking those vanilla cake layers!

Peaches and Cream Cake

 

grab yourself some peaches and get that vanilla cake baking

In about three hours you will be in Peaches and Cream Cake heaven!
Hey I didn’t say perfection was fast just easy!

WATCH  HOW TO MAKE THIS CAKE

Peaches and Cream Cake

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Notes for Success

There are several options for Vegan Whipped Cream including my homemade recipe! But for those who want to take the easier route pick your favorite store bought option! You will need a total of 3 full cups volume of whipped cream for this entire cake

Crushed gingersnap cookies was my idea for the crunchy garnish although it doesn’t look as good as I’d hoped it sure adds a delicious crunchy texture! Use whatever garnish you prefer or none at all!

Fresh or frozen peaches will work great however frozen peaches will have much more liquid as they thaw so you may want to either increase the cornstarch to 1 teaspoon or reduce some of the orange juice

My cake recipes bake into 3-7″ layers or 2-8″ layers if you do not have 7″cake pans

Peaches and Cream Cake

Peaches and Cream Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients
  

For the Peach Compote

  • 2½ cups Fresh Peaches 4 large
  • ½ teaspoon Cornstarch
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cinnamon
  • ¼ cup Juice from 2 large oranges 56ml

Instructions
 

  • First prepare the cake recipe as per the instructions on that recipe post & bake the batter into 3-7" pans
  • Next prepare the peach compote by peeling & slicing the peaches
  • In a large bowl add the cornstarch, nutmeg, cinnamon & orange juice to the peach slices & toss to coat evenly.
  • Transfer the peach mixture to a medium sauce pot & cook over medium heat for about 5 minutes stirring often, the juice will start to bubble & thicken slightly.
  • Remove from heat & cool rapidly in the refrigerator until you are ready to build the cake
  • I made this cake naked style with the fillings exposed but you can build this cake as you like. Watch the YouTube video for how I assembled the cake

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Whipped cream cakes must be refrigerated at all times and will stay fresh for up to 4 days
Tried this recipe?Let us know how it was!

 

Reader Interactions

Comments

  1. Roger

    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?

    • Gretchen

      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

  3. Nia

    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?

  4. Nicholas

    Do you think using an emulsifier (soy lecithin) would help with the whipped cream? Extra stability possibly?

    • Gretchen

      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!

  5. Anastasia

    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!

  8. Janet

    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

    • Gretchen

      Hmm, I’m not sure since I am from US, but if you do an internet search for flax seed (flax meal is simply ground flax seeds) you may find some direction

  11. Yaneli

    What type of flour do you recommend using for this peach cake recipe? Regular All purpose flour, Self rising flour or Cake flour? Thank you!

  12. Yaneli

    Can i use “Cream of Tartar” instead of Xantham Gum for the Whipped Cream with NO cashews? Will it still give me the same solidity as the xantham gum would?

    • Gretchen

      cream of tartar is an acid, that would typically work as a stabilizer in a meringue, but It won’t do very much here. The xanthan gum is a thickener that helps to stabilize emulsions, so they are no synonymous.
      Just leave it out with no changes, it will be fine

    • Gretchen

      You would not be able to fit all the batter into those sized pans, so be sure to only fill ¾ full for each pan – temperature same, time may be slightly less. Check at 18minutes and go from there

  14. Vivian

    Hi thanks for sharing your recipe. May I ask What can I substitute for vegan butter if I can’t find here. Or can I use margarine for baking? Thanks.