Now that the weather is getting lovelier by the day I set this week to developing a new summery vegan cake. I’ve been lacking on the vegan recipe front lately but loads of my vegan friends have been requesting me to upload some new recipes they could enjoy and I hope this doesn’t disappoint. Since it can be quite hard finding fresh fruit right now, this cake uses tinned peach slices which are much easier to get your hands on, and hopefully the majority of the ingredients are things you may have lying around in half empty bags in the cupboards.
This loaf cake is super easy to make by hand with minimum washing up as its an all in one bowl mix. The ground almonds and oil keep this bake super moist for up to a week in the fridge, so it’s ideal for something to have for dessert whenever the mood takes you. I love to serve up with a spoon of Oatly creme fraiche and a sprinkling of toasted flaked almonds, but use what you like, dairy free vanilla ice cream works perfectly too.
Ingredients (makes 1 loaf)
- 140g Plain flour
- 140g Ground Almonds
- 2 tsp Baking powder
- 1⁄2 tsp Bicarbonate of Soda
- 150ml oat/soy milk
- 50ml Peach liquid from the tin
- 90ml olive oil or veg oil (olive oil has a stronger taste so use which you prefer)
- 180g Caster Sugar
- 1tsp fine Salt
- 1tsp white wine or apple cider Vinegar
- 1 tin sliced Peaches
- 1tbsp milled Flaxseed
- 1tbsp water
- 50g toasted flaked almonds
- 1⁄2 tsp almond extract
- 1tbsp sugar
- Vegan creme fraiche or ice cream to serve
Method
- Start by greasing and lining a loaf tin with vegan spread and baking paper. Set aside. Preheat the oven to 155 degrees celsius.
- Mix the Flaxseed and water together in a large bowl and allow to sit for 5-10 minutes.
- Add the milk, peach liquid, oil, sugar, salt and vinegar to the Flax and whisk until fully combined.
- Incorporate the flour, ground almonds, baking powder, bicarb and almond extract.
- whisk until no dry clumps are left and the batter looks smooth and silky.
- Sprinkle 1tbsp sugar onto the base of the lined loaf tin evenly.
- Scatter the toasted almonds on top of the sugar, followed by the sliced peaches arranged in a way of your choosing ( I used around 8 slices, the left over can be used for garnish later.)
- Gently pour the batter on top of the peaches and level out into all four corners with the back of a spoon.
- Bake in the middle of the oven for 45-50 minutes. A tooth pick should come out without batter but with a few pieces of moist almond.
- Remove from the oven and allow to rest in the tim for 10 minutes.
Carefully turn the loaf out onto a wire rack with a sheet of baking paper between the cake and the rack to prevent it from sticking. The peach side should be face up. Allow to cool fully for up to 2 hours.
To serve, slice your loaf using a sharp serrated knife and arrange on a plate. Spoon either creme fraiche or ice cream next to the cake and scatter with toasted flaked almonds. Arrange left over peach slices to your liking.
To store, wrap in cling film and keep in the fridge or freezer. You can enjoy this cake warmed up in the microwave to make those peaches extra juicy.
