Almond Peach Cake

If you put fruit on cake, it's ok to eat it for breakfast, right? It is with this dairy-free vegan almond peach cakes! So perfect with ripe, summer peaches.

Almond Peach Cake //

If you put fruit on cake, it’s ok to eat it for breakfast. That’s the rule, right?

Of course, the cakes I make aren’t super decadent. This one, for example, is whole-grain enough that it could just as easily be baked in a muffin tin or mini loaf pans… the shape alone would make you feel differently about what time of day is cake-appropriate.

Almond Peach Cake //

Aside from the sprinkle of brown sugar on top, there’s no refined sugar. It’s moist on the inside thanks to a combo of coconut oil, almond milk and applesauce. And then, the best part – the peaches. Ripe, summery, juicy peaches.

This cake has one issue and that is that the peaches don’t last much longer than a day after they’re baked in. In our house, that doesn’t seem to be a problem…

almond peach cake

Serves: serves 6-8
  • 2 ripe peaches
  • 1 cup whole grain spelt flour
  • ½ all-purpose flour
  • ¼ cup masa harina corn flour
  • ¼ cup stone ground polenta
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup original Almond Breeze Almond Milk
  • ½ cup maple syrup
  • ¼ cup applesauce
  • ½ cup coconut oil
  • ½ teaspoon almond extract (optional)
  • sprinkle of brown sugar, on top (optional)
  • ¼ raw sliced almonds, on top
  1. Preheat oven to 350 & prepare a 12-inch round cake pan (or equivalent)
  2. Thinly slice your peaches and set aside.
  3. Combine the dry ingredients.
  4. In a separate bowl whisk together the wet ingredients.
  5. Stir the dry into the wet, don't over mix.
  6. Pour batter into prepared pan(s) and place peaches, brown sugar, and sliced almonds on top.
  7. Bake for 30-40 minutes or until a toothpick comes out clean.
pictured is one 8-inch, and one 4-inch cake pan.

a note to simplify flours:

- sub spelt & all-purpose: with 1.5 cups all-purpose or white/wheat mix. (or a gluten free mix you like).

- sub corn flour & polenta: with ½ cup cornmeal.



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Rate this recipe (after making it):  

  1. etyrobert

    Thank you for sharing this lovely recipe. I used this to teach my Year 4 students about blog. I prefer a food blog to enthusiast them on the amazing way to use blog as a medium to develop their reading interest as well as to encourage them to write as a way to communicate their thought and share their feeling. Thanks again! I found the recipe is excellent to be tried out.

  2. This peach cake looks like a dream! We love your blog and would love to have you as a recipe partner. Are you interested?

  3. Rachel Page from

    It’s absolutely beautiful – I will be proud to serve it to my guests tomorrow. Thanks!

  4. Hello colleagues, how is all, and what you want to say on the topic of this paragraph, in my view
    its in fact amazing designed for me.

    Feel free to visit my page: game progresses (Margret)

  5. Melanie from

    Hello Jeanine, just wanted to let you know I baked your recipe last night for a dinner with friends and it was a great success! I’m keeping this recipe in my Evernote recipe folder 🙂 Cheers!

    • jeanine

      Hi Melanie, yay, so glad you (and everyone) liked it!

  6. Although I prefer savory breakfasts over sweet ones, it would totally be fantastic to have this as a mid morning snack.

  7. Shobelyn from

    Just last night, I was planning on what to do with the peaches we are going to pick this Saturday, and then I found your blog. I am excited to make this. I am going to post it in my website how it turned out… thank you.

  8. I need to experiment with different flours – peaches are lovely this time of the year and its little saddening to see them go away soon

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.