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. Kathryn from

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

  2. 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?

  3. Tieghan from

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

  4. 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 🙂

  5. Eileen from

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

  6. 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!

  7. Interesting use of different flours in this yummy recipe. LOVE peaches this time of the year 🙂

    • 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…

  8. 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 🙂 when they’re ripe, they’re ripe…

  9. Stacey from

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

  10. 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.

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

    So beautiful…

    ~ i s a b e l l e

  12. 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 🙂

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

    • jeanine

      thanks for the validation 🙂

  14. 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!

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.