Peach Sponge Cake
This vegan peach sponge cake is a light, fluffy summer bake made with all-purpose flour, soy milk, sunflower oil and fresh peaches, with no eggs or dairy. You fold cubed peaches into the batter, top it with sliced peaches and a sprinkle of brown sugar, then bake at 350F (180C) for 25 minutes until a toothpick comes out clean.
Sponge cakes are one of my favorite desserts in the entire world, and this vegan peach sponge cake is one of my latest obsessions. I made it last summer but only got the time to share the recipe with you now, and I am so glad I did, because it is so, SO good. For this one I used fresh peaches from my garden and it turned out insanely delicious. I have two peach trees, one that makes big, juicy peaches that are just perfect to eat as they are, and ever since I got it I have been thinking about countless peach desserts to share with you.
This peach sponge cake recipe is inspired by my vegan lemon muffins that I made a while ago. I changed the fruits and the shape, so I basically transformed it from muffins into a real cake. I love a fluffy sponge cake whenever I can get it, and I am craving a piece just while I am writing these words right now.
This Recipe Works If You Need
- An easy, one-bowl summer dessert that uses up a glut of ripe peaches from the market or your own tree.
- A fully vegan cake for guests, with no eggs, butter or dairy milk to work around.
- A fuss-free bake that comes together while the oven preheats, with no creaming, no folding of whipped egg whites and no fancy equipment.
- A not-too-sweet cake to serve with afternoon tea or coffee, light enough to enjoy after a heavy meal.
- A flexible base recipe you can adapt to whatever soft fruit is in season.
Why You’ll Love This Recipe
- It is extremely easy to make. What I love most about a good sponge cake is exactly this. You sift the dry ingredients, whisk in the wet, fold in the fruit and bake. There is no tricky technique to master.
- It is fully vegan without compromise. Soy milk and sunflower oil do the work that eggs, butter and milk would normally do, and the crumb still turns out light and tender.
- The peaches go in two ways. Cubed peaches melt into the batter for pockets of jammy fruit, while the slices on top caramelize slightly with the brown sugar for a prettier, more flavorful crust.
- It tastes like summer. I made this last summer and I truly believe summer is the perfect season for it, when peaches are at their ripest and most fragrant. But that is just my two cents.
- It is super versatile. Any sponge cake, vegan or not, takes well to different fruits, glazes and toppings, so you can riff on it all season long.
Ingredient Notes
Peaches. This recipe uses 6 small peaches like the ones in the photos. If you only have larger peaches, use fewer of them and adjust the quantities accordingly. Look for peaches that yield slightly to gentle pressure near the stem and smell sweet and floral, that aroma is the surest sign of ripeness. Avoid rock-hard fruit, which will not soften enough during a short bake, and skip any with bruises or wrinkled skin. I used fresh peaches from my garden, but ripe market peaches work beautifully too.
All-purpose flour. 200 g gives the cake its structure. Sift it before mixing, this aerates the flour and breaks up lumps so the batter comes together smoothly and the crumb bakes up lighter. Spoon the flour into your measuring cup and level it off rather than scooping, which packs in too much and gives a dense cake.
Soy milk. 200 ml replaces the regular milk here. I used soy milk, but you can use any type of nut milk you prefer. Soy has slightly more protein than most nut milks, which helps the crumb hold together, so it is my first choice for cakes. Unsweetened or lightly sweetened both work since the cake has its own sugar.
Grapeseed or sunflower oil. 100 ml of a neutral oil keeps the cake moist and tender for days, far longer than a butter-based crumb stays soft. Choose one with no strong flavor of its own so the peaches and vanilla stay front and center. Do not swap in olive oil unless you want its taste to come through.
Light brown sugar. 200 g sweetens the batter, plus a little extra to sprinkle on top. The molasses in brown sugar adds a soft caramel note and a touch of moisture that white sugar lacks. The sprinkle on top is what gives the sliced peaches their lightly caramelized finish.
Lemon. You need the zest of one lemon and the juice of half. The zest carries most of the fragrance, so zest only the bright yellow layer and stop before the white pith, which is bitter. The juice adds a little acidity that lifts the sweetness and keeps the cake from tasting flat.
Vanilla and rum. 1 tsp of pure vanilla extract and 1 tsp of pure rum round out the flavor. I love a little bit of alcohol in my desserts from time to time, I must admit, and the rum gives this cake a warm, grown-up depth. Use pure extracts rather than imitation for the cleanest taste.
Baking powder. 1 tsp is the only leavener, so make sure yours is fresh. Old baking powder loses its lift and leaves you with a flat, heavy cake. If you are unsure, drop a little into hot water, it should fizz energetically.
Tips
- Mix the dry ingredients first. Sift the flour, then stir in the brown sugar and baking powder before you add anything wet. Distributing the leavener evenly while everything is dry prevents pockets that rise unevenly.
- Do not overmix once the wet meets the dry. Whisk just until you no longer see dry flour. Overworking the batter develops gluten and trades a tender crumb for a tough, rubbery one.
- Reserve the prettiest slices for the top. Cube 3 peaches into the batter and arrange the other 3, sliced, on the surface. The sprinkle of brown sugar over them is what gives that lightly caramelized top.
- Test before you trust the timer. Insert a toothpick into the middle of the cake. If it comes out clean it is ready, if there is wet batter give it a couple more minutes. Ovens vary, and the moisture from the peaches can mean it needs a little longer.
- Let it cool before slicing. I did not wait, which is why mine looks a little fragile in the photos, but trust me, once it is cool it is just perfect. Cooling lets the crumb set so the slices hold their shape.
Substitutions and Variations
- Swap the milk. Soy is my go-to, but any non-dairy milk works. You can even make my recipe for homemade rice milk, it is so good and so easy to make.
- Change the fruit. The base batter is endlessly adaptable. Since this cake started life as my vegan lemon muffins, you can lean back into citrus, or fold in nectarines, apricots or plums when peaches are out of season.
- Leave out the rum. The rum is there for extra flavor, so if you would rather skip the alcohol just leave it out and add a little more vanilla in its place.
- Change the shape. I baked this in a rectangular pound cake tin about 30 cm long, but the same batter works in a round tin or as muffins, just keep an eye on the bake time since smaller portions cook faster.
Storage and Make Ahead
This peach sponge cake keeps well for 3 to 4 days in an airtight container at room temperature, and the neutral oil in the batter means it stays moist rather than drying out the way a butter cake would. In warm summer weather, or if your kitchen runs hot, move it to the fridge and bring slices back to room temperature before serving so the crumb softens again. You can also freeze it: wrap individual slices well and freeze for up to a month, then thaw at room temperature.
It is also a great make-ahead bake, since the flavor deepens after a day. I love a slice with mint tea, but it is super versatile and pairs just as well with coffee. If you are after more fruit-forward bakes, you may remember I have made several other vegan sponge cakes on the blog, like this vegan sponge cake with red currants. The recipe that started it all is my vegan lemon muffins, and if peaches are your thing you will also want this peach crumble pie. I hope I convinced you to try this peach sponge cake soon, and if you do, do not forget to let me know how you liked it.
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Peach Sponge Cake
Ingredients
- 200 g all-purpose flour
- 100 ml grapeseed or sunflower oil
- 200 ml soy milk or any other non-dairy milk
- 200 g light brown sugar
- 1 tsp baking powder
- 1 lemon 1 zested, ½ juiced
- 1 tsp pure vanilla extract
- 1 tsp pure rum
- 6 peaches like the ones in the photos; if you use larger peaches, adjust the quantities accordingly
Instructions
- Preheat the oven to 350F (180C).
- Sift the flour into a mixing bowl, then add the brown sugar and baking powder and stir to combine.
- Add all the other ingredients except the peaches, then whisk together until you have a smooth batter.
- Remove the pits from the peaches. Cut 3 of them into small cubes and slice the other 3.
- Fold the cubed peaches into the batter and mix evenly.
- Grease a baking tin (I used a rectangular loaf/pound cake tin, about 30 cm long).
- Pour in the batter and arrange the sliced peaches on top. Sprinkle a little brown sugar over the surface.
- Bake for 25 minutes. Test with a toothpick inserted into the center: if it comes out clean, the cake is done. If not, bake for a few more minutes until set.
- Let it cool before serving. I didn’t wait, which is why it looks a bit fragile in the photos, but once fully cooled it holds together perfectly.
Frequently Asked Questions
This version is. It uses soy milk in place of dairy milk and sunflower oil instead of butter, with no eggs at all. The lift comes from baking powder rather than whipped eggs, so the crumb still bakes up light and fluffy while staying completely plant-based.
Fresh ripe peaches give the best flavor and texture, but frozen peaches work if you thaw and drain them well first, since excess water can make the batter soggy. Canned peaches are softer and sweeter, so drain them thoroughly and consider reducing the sugar slightly.
You need 6 small peaches like the ones in the photos. Three get cut into small cubes and folded into the batter, and the other three are sliced and arranged on top. If you only have larger peaches, use fewer and adjust the quantities accordingly.
Any non-dairy milk works in place of soy. Almond, oat, rice or other nut milks all do the job, so use whichever you prefer or have on hand. Soy has a little more protein, which helps the crumb hold together, but the cake turns out well with any of them.
Bake at 350F (180C) for about 25 minutes, then insert a toothpick into the middle of the cake. If it comes out clean, it is ready. If there is wet batter on it, give it a couple more minutes, since the moisture from the peaches can mean it needs a little longer.
Yes. The rum is added for extra flavor and a warm depth, but it is optional. Leave it out and add a little more vanilla extract in its place, and the cake will still taste delicious.
Amazing! Will try it with cherries too this weekend, can’t wait! x