Make the most of delicious summer produce with this Fresh Peach and Raspberry Cake. Made without any eggs or dairy, yet fluffy and delicately moist. Perfect for serving up with a cup of iced tea or coffee for a summer treat.
Juicy fresh peaches or nectarines plus fragrant raspberries are a delicious match, especially in summer when they are both in season. Inspired by the classic Peach Melba, a dessert made with fresh raspberries and peaches, this deliciously light cake is perfect to snack on all summer.
This easy to make cake has the same original recipe base as my favorite Easy Vegan Lemon Blueberry Cake and Vegan Lemon Poppy Seed Cake so if you find success with this recipe be sure to check them out for different cake occasions!
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🍑Ingredients
See recipe card at the bottom of the post for quantities for this Peach and Raspberry Cake
- Peaches or Nectarines: Did you know that peaches and nectarines are genetically identical apart from the gene that makes them fuzzy? Choose either fresh ripe peaches or nectarines for this cake, depending what is ripe and delicious looking.
- Fresh or Frozen Raspberries: I used freshly picked raspberries, however you can also choose frozen if you wish.
- All Purpose Flour (Plain Flour): Ordinary flour is best here.
- Sugar: Choose ordinary white sugar or caster sugar. (US peeps- make sure it's a vegan sugar made without bone char!)
- Nuetral Oil: I like to use sunflower oil.
- Vanilla Extract: Choose a good quality vanilla extract that uses real vanilla beans for the best flavor.
- Aquafaba or Milled Linseed: 3 tablespoon Aquafaba (aka the juice from tin of chickpeas) OR 1 tablespoon of Milled linseed mixed with 3 tablespoon of water. Either of these will help the cake stay moist, replacing eggs.
- Plant Based Milk : I used oat milk, however you can choose soy milk, coconut milk or whatever milk you choose.
- Baking Powder: Make sure it's fairly fresh for ooomph and lift.
- A pinch of salt: this balances out the sweet flavors.
See recipe card for quantities for this Peach and Raspberry Cake
👩🍳Instructions
Here's how to make the Peach and Raspberry cake for perfect results every time! Make sure to scroll to the bottom of the post to the recipe card for the quantities needed as well as step by step instructions.
- In a large bowl, whisk to together the sugar, oil, plant milk, aquafaba salt and vanilla extract until the sugar is dissolved and the mixture is thick and a little creamy.
2. Mix in the raspberries so they break up a bit (this is optional, but I like it when the cake has the raspberry more evenly distributed through it.)
3. Gently fold in the rest of the dry ingredients, then chop up 1 peach or nectarine and fold the diced peaches into the batter.
4. Prepare a springform pan by lining the base with parchment paper and spraying a little cooking spray around the edges of the tin. Pour out the cake batter and smooth out. Arrange sliced peaches or nectarine and the remaining raspberries on top of the cake. Bake.
Bake at 180C/356F for 55 minutes or until a skewer comes out clean when inserted into the center of the cake. Let the cake cool a little before removing it from the cake tin.
Hint: I like to leave my peaches or nectarines unpeeled as I think the best peach flavor is under the skin, however you can peel yours if you wish. Pop the peach in some boiling water, then the skin will slip off easily.
🌶️Substitutions & Variations
Here are some easy ways to switch up this Raspberry and Peach Cake recipe to suit your own tastes:
- Other Stone Fruit - instead of peaches or nectarines, choose apricots or plums.
- Other Berries - choose strawberries, blueberries or any other soft berry.
- Other Shapes: - I used a round cake pan for this cake, however it also works well in sheet pan (bake for 45 mins as it will be shallower) or in a loaf shape too!
- I added a sprinkle of demarera sugar on the top about 10 minutes before the cake finished baking for a lovely rustic look, however you could use icing sugar/powdered sugar to 'finish' the cake once cooled.
- Canned Peaches- Use canned peaches out of season. Blot off any excess liquid from the can before using.
- Omit the vanilla extract and add almond extract or peach extract.
🔪Equipment
You'll need a large mixing bowl, a whisk and a spatula to mix up this cake. You'll also need a springform pan (25cm) and parchment paper.
🫙Storage
This fresh peach and raspberry cake keeps well in an airtight container in a cool place for up to 4 days. As this cake contains fresh fruit it does taste better when eaten pretty quickly. If you wish you can freeze this cake for up to 3 months. Defrost thoroughly before eating.
Top tip
This recipe uses fresh peaches, however you could also use tinned peaches, just be sure to blot off any excess liquid before using.
❓FAQ
You can use peaches and nectarines interchangeably in cooking. They are almost identical except for the skin!
More Cakes
Looking for other vegan and dairy free cake recipes? Try these!
Summer Recipes
Here are some other lovely fresh summer recipes to try with this Peach and Raspberry Cake recipe:
📖 Recipe
Peach and Raspberry Cake- Dairy Free, Egg Free.
Equipment
- 1 round springform cake tin 23cm/9"
- 1 Whisk
- 1 spatula
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 380 g (3 cups) plain or all purpose flour
- 18 g (4 teaspoon) baking powder
- 1 teaspoon salt
- 250 g (1 ¼ cups) sugar
- 250 ml (1 cups) plant milk
- 200 ml (6/7 cups) sunflower oil
- 45 ml (3 tablespoon) aquafaba (chickpea juice) (or linseed egg 45 mil total)
- 110 g (1 cups) peach (chopped -approx 1 peach chopped- without it's stone. )
- 100 g (1 cups) Raspberries (fresh or frozen )
- 1 teaspoon vanilla extract
To top the cake
- 110 g (1 ⅕ cups) peach or nectarine (around 1 peach sliced)
- 50 g (⅕ cups) raspberries
Instructions
- Pre-heat oven to 190℃/375℉/Gas Mark 5. Grease and line a 23cm/9" loaf cake tin
- Dice one peach (to be used in the batter) and slice the other (to use on top)
- In a large mixing bowl, add the sugar oil, plant milk, vanilla, and aquafaba to the bowl and whisk very well until the sugar dissolves and the liquid emulsifies (comes together rather than being separate)250 g sugar, 250 ml plant milk, 200 ml sunflower oil, 45 ml aquafaba (chickpea juice) , 1 teaspoon vanilla extract
- Mix in the raspberries into to the wet ingredients (I do this so they are dispersed through out the cake- but you can leave them whole and mix in with the peaches later if you wish)100 g Raspberries
- Whisk the flour, salt and baking powder into the liquid making sure it's well incorporated and there are no flour lumps.380 g plain or all purpose flour, 18 g baking powder, 1 teaspoon salt
- Fold the chopped peaches into the batter.110 g peach
- Pour the cake mix into the prepared tin.
- Decorate the top of the cake with the extra raspberries and peach slices.50 g raspberries, 110 g peach or nectarine
- Bake for 50 minutes or until a skewer emerges clean from the cake.
- Once cooked, allow cake to cool in the tin for 20 minutes or up to an hour, then put on a cooling rack.
- Dust a little icing sugar over to serve (optional)
Notes
🍊Substitutions & Variations
Hint: Make sure when whisking up the liquid with the sugar that the sugar is really dissolved and the mixture is emulsified (thickened up a little and well whisked) This ensures the cake ends up with a tender and moist fluffy crumb.-
- Ground Linseed 'Egg' - instead of the aquafaba. I prefer aquafaba as it's clear, however you can also hydrate the linseed, then strain it, just using the liquid if you don't want to see any slightly gritty bits in the fluffy cake.
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- Gluten-Free- Choose your favourite gluten-free flour. You might want to add an extra tablespoon of aquafaba or linseed to help bind the cake better.
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- Other plant milks: Choose coconut milk, oat milk, soy milk or really any plant-based milk without a strong flavor.
- Other Berries: Raspberries or strawberries are particularly great!
- Nectarines or peaches can be used interchangeably in this recipe.
Lis Haakonssen says
The recipe for raspberry peach cake looks interesting, but is useless as no quantities are given.
A real waste of my time
Louise-Claire Cayzer says
The full quantities are available on the recipe card at the bottom of the post. You can navigate to it by the 'Jump to recipe' at the top of the post. You would have had to scroll past the recipe with the quantities laid out to get to the comments section too. Hope that helps!
Jen says
This cake turned out perfect! Aquafaba is always my go-to egg replacer and it did not disappoint in this recipe. Great combo of peaches and raspberries, too!
Louise-Claire Cayzer says
Perfectly light and fluffy, plus full of raspberry and peachy flavor!