For the ultimate summer pleasure, this stunning Peaches & Cream Layer Cake mixes fluffy, peach-studded cake with cinnamon frosting, fresh peach slices, and a vegan white chocolate drip.
Ingredients
for the cake
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter, at room temperature
- ⅓ cup nondairy yogurt {I used Nancy’s Oatmilk Yogurt}
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ tablespoon cinnamon
- ⅔ cup unsweetened nondairy milk
- 1 cup fresh peach chunks
for the frosting
- ½ cup shortening
- ¼ cup vegan butter
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
for assembling
- 2 medium peaches, sliced thinly and patted dry with paper towels
- vegan white chocolate (find recipe above) or white candy melts
- 2-3 tablespoon nondairy milk, as needed, to thin chocolate
- additional peaches and flowers for decorating
Instructions
- Make the cake first. Preheat the oven to 350 degrees Fahrenheit and spray two 6-inch round cake pans with nonstick baking spray. Whisk together the ground flaxseed and water in a small bowl and put away to thicken.
- Combine the flour, baking powder, baking soda, salt, sugar, and cinnamon in the bowl of a stand mixer.
- Mix in the vegan butter on low speed until it’s completely mixed and has a sandy texture.
- Whisk together the oil, flaxseed mixture, nondairy yogurt, and vanilla extract in a separate dish before adding to the dry ingredients. Mix until everything is well blended.
- Pour in the unsweetened nondairy milk and beat until smooth and creamy on medium-low. Finally, fold in the peach chunks lightly.
- Bake for 45-55 minutes, or until the cake is set in the center and a toothpick inserted in the center comes out clean.
- Make the icing when the cakes have totally cooled. Combine the shortening, vegan butter, vanilla extract, and cinnamon in the bowl of a stand mixer and beat until thoroughly smooth and creamy. 1 cup at a time, add the powdered sugar until a thick frosting forms. Add the salt at this point.
- To put the cake together, cut the two cake layers in half to make four thin layers.
- Spread some white frosting on top of one cake slice on your cake stand or platter. Place the thinly sliced peaches on top of the cake, then dot with additional icing. Carry on with the rest.
- Then, using the remaining frosting, cover the cake. I prefer the “naked” look, so I cover the cake and scrape away any extra with a bench scraper. Fill up any holes with more repetitions!
- Allow the cake to cool for 30 minutes to an hour before applying the ganache.
- Make the white chocolate according to the package directions, or in a microwave-safe bowl, place about 12 cup candy melts/almond bark. Microwave in 20 second intervals until smooth and creamy, adding a splash of nondairy milk as needed. If the mixture is too thick, add more milk and whisk constantly.
- Fill a squeeze bottle with white chocolate ganache and use it to adorn the cake. Finally, for decoration, scatter some peach bits or little peaches on top. If you’d like, you can also add some flowers!
- Allow the cake to chill until ready to serve, and refrigerate any leftovers. Enjoy!
Source: The Baking Fairy
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