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.Β 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. I am loving on peaches this time of year, and this recipe incorporates my obsession with almond milk too, thanks for sharing!

    • jeanine

      I’m obsessed with peaches this time of year too, so good!

  2. It’s totally okay to eat cake for breakfast if there’s fruit on it. I’m prettyyyyy sure I’ve done that before πŸ™‚

    • jeanine

      thanks for the validation πŸ™‚

  3. This looks and sounds delicious! Plus, I just so happen to have some Almond Breeze Almond Milk in my fridge. Lucky me!

    • jeanine

      thanks! ha, how convenient πŸ™‚

  4. This sounds amazing, looks absolutely beautiful! And I want to make it immediately.

    So beautiful…

    ~ i s a b e l l e

  5. If there was ever a cake to eat for breakfast, this certainly looks like it. This sounds so delicious and the perfect way to enjoy a little Sunday brunch and coffee.

  6. Stacey from

    mmm…this looks delicious. you could have it with yoghurt and honey for proper breakfast luxury!

  7. Emma from

    Mmmm mmmm. I kept meaning to try making a peach cake this summer but I kept eating them all before I could bake with them :S Oh, and cake with fruit definitely qualifies as breakfast.

    • jeanine

      I know, me too πŸ™‚ when they’re ripe, they’re ripe…

  8. Interesting use of different flours in this yummy recipe. LOVE peaches this time of the year πŸ™‚

    • jeanine

      I know… I didn’t mean to end up coming up with a 4-flour recipe… I made 3-4 test cakes leading up to this one. This combo ended up being the real winner…

  9. Cassie

    This cake will be perfect for a picnic I’m going to this weekend! I live in Australia and we can’t get masa harina; would it be okay to just used an extra 1/4 cup of polenta instead? Cheers

    • jeanine

      Hi Cassie!

      See the note at the very bottom of the recipe. I would go with 1/2 cup regular cornmeal instead of adding extra polenta, depending how coarse your polenta is. My polenta (bob’s red mill brand) is very coarse, so when I tried this with 1/2 cup of polenta I found it to be too gritty (which is how I ended up with the masa combo). A finer grain polenta, or a medium grain cornmeal would be ideal… Hope you like!

  10. Eileen from

    I would totally eat a cake like this for breakfast, no questions asked. πŸ™‚ And peaches and almonds are such a great match!

  11. Shannon from

    This cake looks wonderful. I feel like it would work with all sorts of fruit throughout the seasons too. Pears! Apples! Plums! Oh my.

    • jeanine

      Thanks! I was thinking that too… pears for fall πŸ™‚

  12. Tieghan from

    So pretty and totally perfect for breakfast! What an amazing cake!

  13. Moira from

    This recipe looks wonderful and right up my alley! If I make it once or twice and I’m pleased with the results, can I post the recipe (with full credit to you) on my blog?

  14. Kathryn from

    This is my absolute favourite kind of cake with sticky fruit nestled in a crumbly almond sponge. Definitely perfect breakfast food!

  15. 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

  16. 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.

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

  18. 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 πŸ™‚ Cheers!

    • jeanine

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

  19. 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)

  20. Rachel Page from

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

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

  22. 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.

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.