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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.
Course Dessert

Ingredients

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

Instructions

  • 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.