For the ultimate summer treat, make this stunning Peaches & Cream Layer Cake with fluffy, peach-studded cake, cinnamon frosting, fresh peach slices, and a vegan white chocolate drizzle.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and sliced
Sour Cream Topping:
- 1 cup vegan sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add the vegetable oil, almond milk, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined.
- Gently fold in the sliced peaches, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the sour cream topping. In a small bowl, mix together the vegan sour cream, powdered sugar, and vanilla extract until well combined.
- Once the cake is done baking, remove it from the oven and let it cool completely.
- Once the cake has cooled, spread the sour cream topping evenly over the top.
- Slice and serve!
Nutrition Facts
- Calories: 250-300
- Total Fat: 10-15g
- Saturated Fat: 1-2g
- Carbohydrates: 35-45g
- Fiber: 2-4g
- Sugar: 18-25g
- Protein: 2-4g
- Sodium: 200-300mg
