Peach and Raspberry Cake- Dairy Free, Egg Free.
A lovely light and fluffy peach and raspberry cake that is perfect for making the most of summer produce.
Servings: 12 slices
Calories: 358kcal
Equipment
- 1 round springform cake tin 23cm/9"
- 1 Whisk
- 1 spatula
Ingredients
- 380 g plain or all purpose flour
- 18 g baking powder
- 1 teaspoon salt
- 250 g sugar
- 250 ml plant milk
- 200 ml sunflower oil
- 45 ml aquafaba (chickpea juice) or linseed egg 45 mil total
- 110 g peach chopped -approx 1 peach chopped- without it's stone.
- 100 g Raspberries fresh or frozen
- 1 teaspoon vanilla extract
To top the cake
- 110 g peach or nectarine around 1 peach sliced
- 50 g 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.
Nutrition
Calories: 358kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Sodium: 366mg | Potassium: 87mg | Fiber: 2g | Sugar: 25g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 2mg