This Vegan Almond Peach Cake is moist, flavourful, and super comforting. Made with a combination of almond flour and all-purpose flour, and topped with fresh juicy Ontario peaches – this vegan desserts is the perfect way to use up some peaches.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 10servings
Author Two Market Girls
Ingredients
Wet Ingredients
60g(¼ cup) tahini
117g(½ cup) vegan yogurt
½cupnon-dairy milk
½cupmaple syrup+ more for glazing
1tbspapple cider vinegar
1tbspvanilla extract
½tspalmond extract
Dry Ingredients
240g(2 cups) all-purpose flour
80g(¾ cup) almond flour
1tspbaking powder
½tspbaking soda
1tspcinnamon
1tspnutmeg
1tbspground ginger
2peachessliced into wedges
¼cupsliced almonds
Instructions
Preheat oven to 350°F. Grease a 9″ round cake pan with a bit of oil and/or line it with parchment paper.
Whisk tahini and yogurt in a large bowl until smooth. Slowly whisk in the non-dairy milk and maple syrup, then the apple cider vinegar, vanilla extract, and almond extract. Set aside.
Combine all-purpose flour, almond flour, baking powder, baking soda, and spices in another bowl.
Fold the dry ingredients into the wet ingredients until just combined – be careful not to overmix.
Pour the batter into the cake pan, spreading it evenly across. Top with sliced peaches, placing them as close together as you can. Sprinkle with sliced almonds.
Bake in pre-heated oven for 45-50 minutes or until a toothpick comes out clean. You can also test doneness by gently pressing your finger on the cake, if it springs bake it's finished!
Allow the cake to cool about 10 minutes, then glaze the top with maple syrup. Let the cake cool completely before removing from the pan and serving.