Vegan Peach Cake With Sour Cream

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!