Fresh peach compote and billowy whipped cream make the perfect Peaches and Cream Cake!
This is a really simple cake to put together since it is just three easy recipes.
And one of them doesn’t even have to be a recipe if you have your favorite store bought whipped cream on hand!
Fresh peach compote and golden syrup is so amazing for soaking those vanilla cake layers!
So 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!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS 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 cups volume of whipped cream for this entire cake
Crushed gingersnap cookies was my idea for the crunchy garnish
While 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!
Peaches and Cream Cake
Ingredients
For the Peach Compote
- Fresh Peaches 4 large peeled and sliced into ¼" thick slices (approx 2½ cups)
- Cornstarch ½ teaspoon
- Agave or Maple Syrup 2 Tablespoons (30ml)
- Ground Nutmeg ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Juice from 2 large oranges approximately ¼ cup (56ml)
Instructions
- First prepare the cake recipe as per the instructions on that recipe post and bake the batter into 3-7" pans
- If you only have 8" pans that is totally fine you will just have a 2 layer cake instead but all teh recipes stay the same
- Next prepare the peach filling by peeling and slicing the peaches into a large bowl.
- Add the cornstarch, nutmeg, cinnamon, orange juice and syrup 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
- 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
- The gingersnap cookie garnish is optional
Notes
Whipped cream cakes must be refrigerated at all times and will stay fresh for up to 4 days
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
Hi can I ask what size cake mold did you use? Thanks
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
Hi Gretchen
i live in UK where can i get flax meal?
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
Gretchen could I use gf flour?
I do not do any gluten free baking, but I do know that gluten free + vegan is not a straight 1:1 sub
CLICK HERE for my friend Deborah who has GREAT recipes!
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!
I’m using CAKE flour. CLICK HERE FOR MORE
**AP can be used too it’s fine…
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?
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
If i use two 6 by 2 inch cake pans for this recipe what would be the bake time and temp?
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
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.
Yes margarine is great