Peach Sponge Cake
In case you’re craving a sweet, refreshing dessert, I’ve got just the solution for you! Here’s how to make the most flavor-rich peach sponge cake – vegan and yummy!
Ingredients
- 200 g all-purpose flour
- 100 ml grapes 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 small 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, baking powder and mix.
- Add all the other ingredients, except peaches and whisk together.
- Remove the pits from the peaches. Cut 3 of them into small cubes and the other 3 in slices.
- Add the cubed peaches to the batter and mix.
- Grease a tin (I used a rectangular, ~30cm long, pound cake tin).
- Pour the mixture in and top with the sliced peaches. Sprinkle some brown sugar on top.
- Bake for 25 minutes. Test with a toothpick. Insert it in the middle of the peach sponge cake and if it comes out clean, it's ready. Otherwise, let it bake for a couple more minutes.
- Let it cool before serving. I didn't wait, so that's why it may look a bit too fragile in the photos, but trust me, when it's cool, it's just perfect!
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!