Peach and vanilla cake (v)

A perfect cake for summer, with fresh peaches and vanilla tones


Cake adapted from this vegan white cake

Icing adapted from The 100 Best Vegan Baking Recipes (Kris Holechek)

Makes 1 large round cake

Original post (and pictures) here


For the cake

1 1/3 cups white sugar

1/2 cup non-dairy margarine (I used Nuttelex)

3 cups plain flour

1 tbsp baking powder

3/4 tsp salt

2 cups non-dairy milk (I used soy)

1 - 1.5 tbsp vanilla (see note below)

1 tsp apple cider vinegar

2 - 4 large fresh peaches, peeled and sliced (see note below)

Note. I used 1 tbsp vanilla and 2 large peaches, but next time would increase these proportions to 1.5 tbsp vanilla and 4 peaches

For the icing

3 tbsp non-dairy margarine

~2 tbsp plain natural yoghurt (I did 1 generous dessertspoon dollop, so this is an approximation!)

2 1/2 cups icing sugar

1 tsp vanilla

2 tbsp non-dairy milk

2 - 3 medium fresh peaches, to decorate (I used 2.5)


For the cake

1. Preheat the oven to 180'C and prepare a round cake pan.

2. Cream the sugar and margarine in a large bowl, until light and fluffy.

3. Combine the flour, baking powder and salt in a separate bowl. Alternate adding this flour mixture and the soy milk to the creamed sugar, stirring to combine after each addition (e.g., add 1 cup flour mix, stir, add 1 cup soy milk, stir). Continue until all of the flour mixture and all of the soy milk have been added to the large bowl and stirred through.

4. Add the vanilla and apple cider vinegar. Beat the cake batter with an electric beater for about 2 minutes (or the equivalent by hand). 

5. Add the chopped peaches and stir through.

6. Bake for 40 - 45 minutes, until a skewer comes out clean.

7. Let the cake rest in the pan for 10 - 20 minutes, then cool completely on a cooling rack.

For the icing

1. cream the icing sugar, margarine and yoghurt in a large bowl, until light and fluffy.

2. Add the vanilla and soy milk and continue beating until well-combined.