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Peaches and Cream Cake

Peaches and Cream Cake

Rich, creamy and delightful, this dessert is a bit like tres leches cake combined with peaches.

No matter what the temperature is outside, I know it’s springtime when peaches appear at my local grocer. We can’t get enough of these juicy, sweet stone fruits. As shown here, these little personal-sized cakes are gluten free, plant based and vegan, corn free, soy free, made without xanthan gum and are free of refined sugar.

I’ll walk you through how to make this recipe the way we love it. See recipe notes for ideas to reduce the amount of full fat coconut milk used here.

Jump to Recipe

Let’s begin!

Prep the ingredients

Preheat the oven to 350F.

Peel (Optional) and slice 1 or 2 peaches and set to the side. I typically choose to leave the peels on.

Add the contents of a 12oz can of full fat coconut milk to your blender or food processor with vanilla extract and a touch of cinnamon (optional). Blend / puree until it’s smooth and creamy.

Combine the ingredients and Bake

Add flour (see recipe notes), cream of tarter, baking soda, maple syrup, oil, 1 tsp vanilla extract, and 1/4 cup full fat coconut milk in a mixing bowl. Stir to combine into a smooth batter

Divide into two 4″ ramekins or oven-safe mugs, filling them up about 1/2 way. Top with the sliced peaches. Bake at 350F until the top becomes golden brown and sides begin to pull away from the edges of the ramekin, about 30 minutes.

Remove from heat and let rest for about 10 minutes.

Add the Cream

Poke uniformly spaced holes into the cake with a toothpick. Pour the pureed, seasoned full fat coconut milk over top of both personal-sized cakes. Let rest for another 15 minutes and refrigerate for at least 2 hours.

Note: See recipe notes for ideas on how to cut back on the amount of full fat coconut milk used in this recipe.

Serve!

Top with additional refrigerated coconut milk (optional), and fresh, baked or grilled peaches and serve!

For best results, serve within 24 hours.

gluten-free-vegan-refined-sugar-free-peaches-and-cream-cake
Print Recipe

Peaches and Cream Cake

Rich, creamy and delightful, this dessert is like tres leches cake combined with peaches and cream.
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: corn free, free of refined sugar, gluten-free, no xanthan gum, Plant-based and vegan, soy free
Servings: 2
Calories: 634kcal

Ingredients

  • 1/2 cup Gluten Free Flour blend See Recipe Notes
  • 1/4 tsp cream of tarter
  • 1/4 tsp baking soda
  • pinch salt
  • 2 tsp vanilla extract, divided 1 tsp for the cake, 1 tsp for the cream
  • 3 tbsp oil
  • 1/4 cup maple syrup substitute agave
  • 12 oz can full fat coconut milk 1/4 cup is used to make the cake, another 1/2 cup is used for cream, and additional quantities can be used as topping
  • 2 peaches Peeled (optional) and sliced
  • 1/2 tsp cinnamon to taste

Instructions

  • Preheat oven to 350F
  • Add the contents of one 12 oz can of full fat coconut milk to a blender or food processor with 1 tsp of vanilla extract and cinnamon to taste. Puree into a smooth, creamy consistency and set to the side. You will use 1/4 cup for the cake. Another 1/4 cup per cake as cream, and additional refrigerated coconut milk as topping.
  • Add flour, cream of tarter, baking soda, maple syrup, oil, 1 tsp vanilla extract, and 1/4 cup full fat coconut milk in a mixing bowl. Stir to combine into a smooth batter.
  • Pour the batter into two 4" ramekins or oven safe mugs. Top with sliced peaches.
  • Bake until golden brown and the edges pull away from the ramekins. Remove from heat and place the ramekins on a cooling rack. Let cool for 10 minutes. Poke a few uniformly spaced holes in the cake.
  • Pour 1/4 cup of seasoned full fat coconut milk over top of the cake. Let the cake cool for another 15 minutes and then refrigerate for at least 2 hours. Refrigerate any remaining coconut milk, as well. It will become thicker and resemble a whipped topping.
  • To serve, top with additional refrigerated full fat coconut milk (optional), along with fresh, baked or grilled peaches. For best results, serve within 24 hours.

Notes

Gluten Free Flour: I blended together equal parts white rice flour, sorghum flour and tapioca starch to create the gluten free flour for this recipe. I suspect you can swap out rice flour for the sorghum flour if you dont have any on hand, although I haven’t tried that yet. 
You will not need the full can of coconut milk for this recipe. Any remaining quantity can be used to double this recipe or it can be refrigerated and used within a week for another recipe.
If you like a more soft texture to the cake you can add up to 6 tablespoons of full fat coconut milk in the batter (vs. 4 tablespoons, 1/4 cup, called for in the recipe). If you do this, the peach slices may likely sink to the bottom as they did in the pictures used for this post. If you add more liquid to the batter, consider reducing the amount of coconut milk ‘cream’ topping by half (1/8 cup).
On the other hand, if you’re not a fan of using so much full fat coconut milk, here are some options to cut down on the quantity used:
  1. Pour only 1/8 cup full fat coconut milk over top of the slightly cooled cake, prior to refrigerating it. 
  2. Pour 1/8 cup of your favorite non-dairy beverage over top of the slightly cooled cake, instead of 1/4 cup full fat coconut milk. Regular non-dairy beverage is much thinner and will sink into your cake differently than full fat coconut milk. Add more as needed until you achieve the desired consistency.
  3. Use an alternate, store bought non-dairy whipped topping in place of the seasoned, refrigerated full fat coconut milk before serving with additional peaches. 
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