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Vegan Peach Sponge Cake Chec cu piersic de post

Peach Sponge Cake

A light, refreshing vegan peach sponge cake made with fresh peaches, ready in about 40 minutes. Simple, dairy-free and full of summer flavor.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Choose Serving Size 10

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.