This easy vegan peach cake is super moist and fruity. Made with fresh peaches and simple ingredients it’s a fuss-free summer cake for every occasion.

Naturally sweet

The batter is not overly sweet because the ripe, juicy peaches on top add a natural sweetness to every bite. This simple fruit cake is perfect as an afternoon pick-me-up or as fruity dessert after a meal.

The cake is easy to make and you don’t even need a mixer to whip it up. A bowl and hand whisk will do. Oh, and if you are more into crumbles than cakes, try my Easy Peach Crumble.

Peach cake recipe

Juicy, fuss-free, and easy to make. Find the ingredient amounts in the recipe card below.

diced peaches — Dice peaches - no need to peel them first.

Wash, dry, pit, and dice peaches.

Line an 8-inch square pan (alternatively a 9-inch cake or springform pan) with parchment paper. Preheat oven to 375°F (190°C).

liquid cake batter ingredients — Mix all wet ingredients plus sugar and salt.

In a mixing bowl, whisk together apple sauce, plant milk, oil, sugar, vanilla, lemon zest, lemon juice, and salt.

Add flour and baking powder to the bowl and mix to combine.

cake batter in pan — Pour cake batter into the pan.

Spread the batter into the prepared pan.

unbaked peach cake — Distribute diced peaches on cake batter.

Add diced peaches on top. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove the cake from the oven and let cool to room temperature. It will keep several days in the fridge and tastes well even when enjoyed straight out of the fridge.

Enjoy!

More delicious summer desserts

peach crumble with vanilla ice cream — Peach Crumble

Recipe easy apricot sheet cake — Apricot Sheet Cake

If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.

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4.86 from 7 reviews

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Vegan Peach Cake (moist, tender, fruity)

This easy vegan peach cake is super moist and fruity. Made with fresh peaches and simple ingredients it’s a fuss-free summer cake for every occasion.

Author: carbgirl.com

Prep Time20

Cook Time55

Total Time1 15

Yield: 16 small pieces

Ingredients

1 pound (450 g) fresh, ripe peaches (5-6 peaches) (see note)
½ cup (120 g) unsweetened apple sauce
½ cup (120 ml) plant milk (I prefer oat or soy)
½ cup (120 ml) neutral oil
⅔ cups (150 g) sugar
2 teaspoons vanilla extract
Optional: 1 organic lemon (zest and 1 ½ tablespoons juice)
¼ teaspoon fine salt
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
Optional: maple syrup (see step 7)

Instructions

Wash, dry, pit, and dice peaches.
Line an 8-inch square pan (alternatively a 9-inch cake or springform pan) with parchment paper. Preheat oven to 375°F (190°C).
In a mixing bowl, whisk together apple sauce, plant milk, oil, sugar, vanilla, lemon zest, lemon juice, and salt.
Add flour and baking powder to the bowl and mix to combine.
Spread the batter into the prepared pan, and then add diced peaches on top. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Remove the cake from the oven and let cool to room temperature. It will keep several days in the fridge and tastes well even when enjoyed straight out of the fridge.
Optional: If you want the peaches to look shiny, brush them with maple syrup after baking when still warm. Note: I refrain from dusting the cake with powdered sugar (with or without maple brushing), since the sugar will melt immediately due to the moist fruit, see photos.

Notes

Peaches:

Use fresh, ripe peaches that are slightly soft to the touch. If the peels bother you, you can peel them – but I never do. You can dice the peaches like in this recipe or slice them for the fruit topping, whatever you prefer. I use 1 pound of peaches (5 to 6 peaches), which makes for a heavy fruit topping. If you prefer a lighter, less fruity topping, use only 3 peaches.