Vegan peach snacking cake

sliced peach cake on a plate

5 from 1 reviews

Rich tasting, soft and incredibly aromatic. Made with plant based yogurt and milk, this is incredible for any occasion – breakfast, midday snacking or serving as dessert.


  • 1/2 cup (120 ml) neutral oil (I use sunflower)
  • 1 tablespoon orange blossom water 
  • 2 teaspoons dark rum 
  • 1/2 teaspoon fine sea salt 
  • 1 cup (210 g) granulated sugar 
  • 3/4 cup (200 g) vegan yogurt (I like both coconut and soy-coconut)
  • 1/2 cup (120 ml) plant milk (almond or soy)
  • 2 3/4 cups (360 g) all-purpose flour 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 12 large peaches, stoned and sliced into wedges
  • 2 tablespoons Demerara sugar 
  • 1/4 cup (60 ml) apricot or peach jam, at room temperature



  1. Preheat the oven to 350°F (175°C) with a rack placed in the center. Lightly grease a 9-inch (23-cm) springform pan with oil, then line the bottom with parchment paper and grease that too. Dust insides of the pan with flour and set aside.
  2. Make batter:
    Combine oil, orange blossom water, rum, salt, sugar, yogurt and milk in a large bowl. Whisk until the ingredients come together. In a separate bowl, mix flour with baking powder and baking soda. Lightly whisk the flour mixture into the wet ingredients, be careful not the over mix. Scrape the batter into the prepared pan in an even layer. Top with peach wedges. Sprinkle with Demerara.
  3. Bake:
    Bake in the middle of the oven for 40 minutes or until the top of the cake is golden and a cake tester inserted into the cake comes out clean.
  4. Remove cake from the oven and allow to cool for 10 minutes. Run a thin spatula along the sides of the cake, then remove the sides of the pan to release the cake. Brush the top of the cake with jam and allow to cool completely before serving.
  5. Keep leftover cake covered at room temperature for 1-2 days or in the refrigerator for up to 3 days.


You can use other plant-based yogurts or milk if you wish. Personally I like coconut or soy-coconut yogurts the most for this cake, along with soy or almond milk.

If you run out of milk, you can use water instead. Don’t add more yogurt though, as too much fat in the cake will make it too dense and gummy.

If you cant find orange blossom water locally (I usually find it at large grocery stores or spice and Middle Eastern stores), try Amazon.  

I really recommend you use a springform pan (like this 9-inch Cuisinart one), because it makes removing the cake from the pan super easy.

Keywords: vegan cake, single-layer cake