My Grandma does a mean, mean Peach Cream Cake. Why is it mean you say? Well because it makes me lose every last ounce of self control I have ever had in front of cakes. I am talking of having 6-7 slices as opposed to two or so, so I couldn’t resist the temptation to get her recipe and to try to make a vegan version of it.
So there you go – the Peach Cream Cake my grandmother would do if she was vegan.
Preparation time: 30min
Baking time: 45min
Cooling time total: 1 hour
The fruit layer:
1 can of peaches sliced into approximately 1cm thick slices
2-3 tablespoons sugar
2 tablespoons vegetable oil
cinnamon as needed
Sponge cake dough:
6 tablespoons vegetable oil
4 tablespoons baking powder
1 teaspoon vanilla sugar
1. Preheat oven to 200°C.
2. Plate the base of an approximately A4 sized baking pan with peach slices. Be careful not to lay them on top of each other but one next to the other. Add two tablespoons of oil and sprinkle with sugar.
3. Put the pan into the oven and bake for about 20 minutes. Meanwhile prepare the dough.
4. Put all the ingredients for the dough in a large mixing bowl, and using an electric blender, mix them into a sleek and fluffy dough.
5. After you took the pan out of the oven pour the dough over the pre-baked fruit and insert back into the oven, changing the temperature to 180°C this time.
6. Bake for another 20-25 minutes or until a tester inserted in the centre comes out clean.
7. Prepare the whipped coconut cream, while you let the dough cool completely.
8. When cooled take the cake out of the pan, dough side facing the plate and the fruit side facing you. Cover with whipped cream (set the cream as high as you want to, but make it at least two centimetres high), place it into the fridge for about 30 minutes and enjoy.