This Super Easy Peach Cake is soft and tender, with a creamy crumb that literally melts in your mouth. It’s not overly sweet, making it a perfect treat for any time of the day. Plus, it is incredibly simple to make. No need for fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and some basic pantry staples. It’s egg-free and dairy-free, perfect for those with food allergies. What’s more, this cake is so delicious on its own that it needs no topping or decorating. It’s perfect, just as it is. You can enjoy it for breakfast with your morning coffee, as a delightful afternoon snack, or as a light, refreshing dessert after dinner.
Oriana’s Thoughts On The Recipe
Hey there, fellow food lovers! I’ve stumbled upon my new favorite cake recipe, and I just can’t keep it to myself. This Super Easy Peach Cake is an absolute gem—egg-free, dairy-free, and completely vegan!
You don’t even need a mixer to whip it up. It’s soft, tender, and has a creamy crumb that just melts in your mouth. Trust me, this cake will become your go-to summer treat!
This Easy Peach Cake is not overly sweet but packed with juicy peach flavor in every bite. It captures the essence of summer. No need for fancy toppings or decorations; it’s simply delightful on its own.
Peaches are at their peak during the summer, and this cake is a wonderful way to showcase their natural sweetness. It’s easy and quick to make with simple ingredients, making it perfect for those lazy summer days when you want something delicious without spending hours in the kitchen.
Whether you enjoy this vegan peach cake with your morning coffee, as an afternoon snack, or even as a light dessert after dinner, it’s bound to bring a smile to your face.
What I Love About This Recipe
Effortlessly Easy: This cake is a breeze to make with simple ingredients you probably already have in your pantry. Plus, you don’t need a mixer—just a bowl and a whisk, and you’re good to go!
Allergy-Friendly Delight: Yes, this cake is egg-free, dairy-free, and completely vegan! It’s perfect for those with dietary restrictions or anyone looking to enjoy a lighter, plant-based dessert.
Perfect Flavor and Texture: The cake is soft and tender, with a creamy crumb that isn’t overly sweet. Each bite melts in your mouth, making it a truly delightful treat.
Peach Perfection: Every bite is bursting with juicy peach flavor. It’s like summer on a plate!
No Fuss Needed: This cake is so delicious it doesn’t need any topping or decorating. It’s perfect just the way it is.
Showcase for Summer Peaches: Peaches are at their best in the summer, and this cake is a wonderful way to showcase their sweet, juicy goodness.
Versatile Treat: Enjoy it for breakfast with some coffee or tea, as an afternoon snack, or even as an after-dinner dessert. It’s perfect for any time of the day!
Potential Cons Of The Recipe
While the Super Easy Peach Cake is a fantastic recipe, there are a few potential cons to keep in mind:
- Peach Flavor Intensity: Some might find the peach flavor too intense, especially if they prefer more subtle fruit flavors in their desserts. The natural sweetness and juiciness of ripe peaches dominate the cake’s flavor profile.
- Moisture Balance: Depending on the ripeness of the peaches, the cake can sometimes become too moist. This can make the cake slightly soggy if not baked properly or if the peaches release too much juice during baking.
- Ingredient Availability: While most ingredients are common, finding ripe peaches outside of their peak season might be challenging. Canned peaches can be an alternative, but they might not provide the same fresh, vibrant flavor.
Tips To Mitigate These Cons
- Balancing Peach Flavor: If you find the peach flavor too strong, you can reduce the amount of peaches slightly or mix them with another milder fruit, like apples or pears. This will balance the flavor and make it more subtle.
- Managing Moisture: Try not to use extra soft/ripened peaches. Your best bet is to purchase or pick peaches that are still firm, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need.
- Seasonal Adjustments: If fresh peaches are unavailable, you can use canned or frozen peaches. Just make sure they are well-drained and patted dry to avoid adding extra moisture to the cake. You can also try other fruits like nectarines or apricots when peaches are out of season.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of the cake. Notes: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking powder and baking soda: Leavening agents that help the cake rise. Notes: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors. Notes: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Buttermilk: Adds tanginess and helps tenderize the cake. Notes: Make your own dairy-free buttermilk at home by mixing your favorite unflavored, unsweetened variety of non-dairy milk with vinegar. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. For the vinegar, I recommend apple cider vinegar or white distilled vinegar. Radio: 1 cup (240 ml) of plant-based milk + 1 tablespoon (15 ml) of vinegar. Mix the plant-based milk and the vinegar in a bowl, stir, and let it sit for 5-10 minutes. The milk will be slightly thickened, and you will see small curdled bits. That is okay!
- Lemon (juice and zest): Adds freshness and complements the peach flavor.
- Neutral-tasting oil: Keeps the cake moist without overpowering the peach flavor. Notes: Use vegetable or canola oil – or any light-tasting oil of your preference.
- Granulated sugar: Sweetens the cake just right. Notes: I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
- Pure vanilla extract: Adds depth of flavor.
- Almond baking emulsion (optional): Enhances the peach flavor. Notes: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Sour cream: Adds moisture and richness. Notes: Use your favorite dairy-free sour cream or plain yogurt. Regular dairy sour cream will also work.
- Ripe peaches: The star of the show, providing that juicy, sweet flavor. Notes: Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. While I prefer fresh peaches, you can swap them for canned or frozen peaches if they’re not in season. Read more details in the recipe card.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2 – Combine Wet Ingredients
Whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if using), lemon zest, and sour cream in a mixing bowl.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients; mix to combine. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Add the remaining peaches on top.
Step 4 – Bake
Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding.
After baking, let cool to room temperature. Unmold onto a serving dish. When you are ready to serve, dust confectioners’ sugar on top, if desired. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Pan. The recipe is designed for a 9-inch springform pan, but a 9-inch round or square baking pan will also work.
- Peaches. You can peel or leave the skins on the peaches. It’s also up to you if you prefer to slice or dice the peaches for the batter and topping. I like to dice the peaches for the batter and add slices on top for a better look. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. While I prefer fresh peaches, you can swap them for canned or frozen peaches if they’re not in season. If using canned peaches, drain and pat dry them before adding them to the batter. The cake will take on some of the flavors from the syrup that’s on the canned peaches. If using frozen peaches, thaw, drain, and pat dry as well. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
- Spices: Add a sprinkle of cinnamon or nutmeg for a warm spice twist.
- Nuts: Mix in some chopped nuts for added crunch.
- Crunchy Top. Sprinkle the top of the cake with extra sugar for a crispy, golden brown top. This is totally optional.
- Other Fruits. This cake is great for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.
Serving Suggestions
Serve the cake warm or at room temperature. For an extra indulgent treat, pair it with a whipped cream dollop or vanilla ice cream scoop. Enjoy it for breakfast with some coffee or tea, as an afternoon snack, or even as an after-dinner dessert. It’s perfect for any time of the day!
Storing and Freezing Instructions
- Storing: Keep the cake in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes, but fresh peaches provide the best flavor and texture.
You can use plant-based milk with a tablespoon of vinegar or lemon juice to mimic the tanginess of buttermilk.
Insert a toothpick in the center; if it comes out clean, the cake is ready.
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Recipe Card 📖
Super Easy Peach Cake (no egg, no dairy, and vegan)
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 1/2 teaspoon (10 g) teaspoons baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/2 teaspoon (2 g) teaspoon salt
- 1 cup (240 ml) buttermilk (see notes bellow)
- 1 tablespoon (15 ml) lemon juice
- 1/2 cup (120 ml) neutral-tasting oil
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 teaspoon (2.5 ml) almond baking emulsion (optional – see notes)
- 1 teaspoon lemon zest
- 2 tablespoons (30 g) sour cream (non-dairy or dairy will work fine)
- 2 cups (320 g) ripe peaches peeled, pitted, and sliced or chopped (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Line a 9-inch sprinform pan or cake pan with parchment paper and lighly grease with baking spray.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, almond emulsion (if using), lemon zest and sour cream.
- Add wet ingredients to the dry ingredients; mix to combine. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Add the remaining peaches on top.
- Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding.
- After baking, let cool to room temperature. Unmold onto a serving dish. When you are ready to serve, dust confectioners’ sugar on top, if desired. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Spices: Add a sprinkle of cinnamon or nutmeg for a warm spice twist.
- Nuts: Mix in some chopped nuts for added crunch.
- Crunchy Top. Sprinkle the top of the cake with extra sugar for a crispy, golden brown top. This is totally optional.
- Other Fruits. This cake is great for other fruits and flavors. Instead of peaches, try nectarines, apricots, plums, pears, apples, or even halved cherries.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Most delicious cake ever!
Made it for an event I had and everyone loved it. Wish I knew the conversions to make in a Bundt cake pan instead because I would like to make more of it.
Hello Morgan! Thank you so much! I’m thrilled to hear the cake was a hit at your event and that everyone loved it. I haven’t test this recipe yet in a bundt pan, so I can not give you any advice yet. Thanks a lot for the review and good feedback.