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One bowl vegan fresh peach cake

Preparazione 20 min
Cottura 30 min
Tempo totale 50 min
Porzioni 6


  • 300 g flour whole wheat
  • 120 g brown sugar *
  • 300 ml milk plant based, sugar free
  • 1 sachet baking powder
  • 4 peach **
  • 1 teaspoon cinnamon powder (optional)


  • Preheat the oven to 360°F. Mix in a large bowl the flour and brown sugar.
  • Wash the peaches and cut them into 1cm slices. If you use organic fruit don't peel it to gain in flavor, fiber and vitamins.
  • Add to flour and sugar the plant milk, stirring with a wire whisk. The batter consistency should be assessed according to your flour, it could serve a little less or more milk than the specified to obtain a thick and soft (but not runny) batter.
  • Add the peaches to the cake batter and stir briefly.
  • Finally add sifted baking powder and stir well to distribute it evenly.
  • Cover with parchment paper (or brush lightly with oil) a 10" round baking pan or two 8" square baking pans.
  • Pour the batter into the prepared pan(s) and bake the cake(s) for 30 minutes.
  • After that try the cake(s) with the toothpick test and, if necessary, increase the cooking time by 5 to 10 minutes (you may need this if you bake the whole batter in a single pan).
  • When done let the cake cool completely on a wire rack before serving.


* The amount of sugar varies according to taste and the sweetness of the fruit you choose; I suggest a minimum of 120g to a maximum of 150g for the sweet tooths!
** The fruit used may be varied: try apricots, plums, apples, pears; a mix of fresh fruit will be good, too.
The cake keeps well in the fridge for about a week. In summer serve it fresh to enjoy it the best!
It's also possible to freeze the cake once baked and cooled down, preferably divided into portions for a handy healthy and delicious breakfast.