Peaches and Cream Cake
This cake features the softest peach-flavored sponge paired with sweet, fluffy whipped cream. It's simple, delicious, and perfect for any occasion.
Ingredients for the Cake:
- 2 3/4 cups self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 1 cup dairy-free milk + 1 teaspoon apple cider vinegar
- 1/4 cup peach juice (from a can of peaches works great)
- 1/2 cup dairy-free peach-flavored yogurt
- 1/3 cup olive oil
For the Decoration:
- 1 1/4 cups dairy-free whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Peach slices
- Preheat your oven to 340°F (170°C).
- In a small bowl, mix together the dairy-free milk and apple cider vinegar. Set it aside for a few minutes to thicken and curdle.
- In a large bowl, combine the thickened milk mixture with the peach juice, yogurt, and olive oil.
- Sift in the self-rising flour, baking powder, and baking soda. Gently mix everything until just combined.
- Pour the batter into three 6-inch round baking pans. Bake for 20-30 minutes, or until the cakes are well-risen and a toothpick inserted into the center comes out clean.
- While the cakes are cooling, whip the dairy-free whipping cream with the powdered sugar and vanilla extract using a stand mixer or an electric whisk until soft peaks form.
- Once the cakes are completely cooled, layer them with the whipped cream and top with fresh peach slices.
