vegan peaches & cream layer cake

This gorgeous Peaches & Cream Layer Cake combines fluffy, peach-studded cake with cinnamon frosting, fresh peach slices, and a vegan white chocolate drip for the ultimate summer indulgence.

Happy Monday, buddies! I am so excited to announce that today kicks off another themed week! Welcome to #StoneFruitWeek 🙂 I have paired up with some great food bloggers to showcase delicious fruit desserts and dishes all week long. Peaches, apricots, nectarines, plums, cherries, and even mangos. We have them all! I just had to make one of my cute little layer cakes for the occasion, so here is my Vegan Peaches & Cream Layer Cake! Isn't it just so stinking adorable?! I'm in love!

So for this peaches & cream layer cake, we've got peaches on peaches on peaches... truly. The cake is a fluffy vanilla cinnamon batter studded with peach chunks. Then the cakes are layered together with a cinnamon buttercream and thinly sliced peaches (seriously the best part). The whole thing is covered in homemade vegan white chocolate (we'll come back to that in a second) and topped with... more tiny peaches! These are actually from my mom's backyard tree, and they were so small and adorable that I just had to use them. They give this cake the perfect finishing touch. To add a little extra pop of color, I added in some of those tiny yellow flowers. Don't ask me what they're called because I have no idea! 😉

These awesome events just would not be possible without a lot of hard work and coordinating, so a big THANK YOU to Heather from Hezzi-D's Books & Cooks for putting #StoneFruitWeek together!

Check out all the yummy recipes for Stone Fruit Week!

• Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie
• Grilled Peaches with Blueberry Syrup from Blogghetti
• Individual Plum Crisps from Hezzi-D's Books and Cooks
• Mango Pistachio Popsicles from A Kitchen Hoor's Adventures
• Peach, Bacon, and Brie Panini from Sweet Beginnings
• Peach Habanero Barbecue Sauce from Palatable Pastime
• Peach Daiquiri from Our Good Life
• Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla
• Vegan Peaches and Cream Layer Cake from The Baking Fairy

Tips for success:

• I highly recommend using fresh peaches in this cake! If you have to use frozen for the cake batter, then thaw them out first and get rid of allllll the excess water and juice. Otherwise your cakes will never solidify! Ask me how I know ????
• On that note, when preparing the peach slices for the filling, be sure to pat them dry and remove any excess moisture. That will help prevent the cake from sliding around.
• For fruit cakes like this, I always like to insert dowels or skewers to keep the cake nice and solid. Cake layers slipping and sliding is always a risk when using fresh fruit, especially between the layers! I just use BBQ skewers trimmed to size, but in a pinch, I have also used cake pop sticks. I have even seen people use straws! Really, anything that will keep the layers together will do 🙂
• I like to chill my cakes overnight before frosting and stacking, as that helps them hold their shape and keeps the cake sturdy! Wrap each cake tightly with plastic, and refrigerate overnight. If you are baking the cake a few days before you need it, wrap them up and place them in the freezer instead. Be sure to give them time to sit and thaw out in the fridge (not room temp) before you frost. Otherwise, they will "sweat" and be very wet and soggy! And nobody likes a soggy cake!
• For the white chocolate drip, I used THIS recipe for homemade vegan white chocolate! You can also buy vegan white chocolate from the store if you find it, or if dairy is not a concern, use white almond bark or candy melts instead.

I hope you guys will give this vegan peaches & cream layer cake a try! It is seriously so good. The cinnamon, vanilla, and fresh peach work so well together to create a perfectly summer dessert!

Come back later this week and see my other #StoneFruitWeek creations!

• Monday: Vegan Peaches & Cream Layer Cake
• Wednesday: Vegan Mango & Coconut Snack Cake
• Friday: Vegan Chocolate Cherry Galette

Check out some past peachy recipes:

• Vegan Peach Basil Pie
• Vegan Strawberry Peach Hand Pies
• Homemade Peach Lime Margaritas
• Vegan Small Batch Peach Walnut Muffins
• Vegan Strawberry, Mango & Peach Slab Pie
• Peach Cinnamon Rolls

Print Recipe

4.50 from 4 votes

vegan peaches & cream layer cake

This gorgeous Peaches & Cream Layer Cake combines fluffy, peach-studded cake with cinnamon frosting, fresh peach slices, and a vegan white chocolate drip for the ultimate summer indulgence.

Prep Time45 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Cakes

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• *for the cake*
• 2 tablespoon ground flaxseed + 6 tablespoon water
• 1 cup granulated sugar
• 1¾ cup all-purpose flour
• 1½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup vegan butter at room temperature
• ⅓ cup nondairy yogurt {I used Nancy's Oatmilk Yogurt}
• ¼ cup vegetable oil
• 1 tablespoon vanilla extract
• ½ tablespoon cinnamon
• ⅔ cup unsweetened nondairy milk
• 1 cup fresh peach chunks
• *for the frosting*
• ½ cup shortening
• ¼ cup vegan butter
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• pinch of salt
• *for assembling*
• 2 medium peaches sliced thinly and patted dry with paper towels
• vegan white chocolate find recipe above or white candy melts
• 2-3 tablespoon nondairy milk as needed, to thin chocolate
• additional peaches and flowers for decorating

Instructions

• First, make the cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
• In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon.
• Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
• In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, and vanilla extract, and add them to the dry ingredients. Mix until combined.
• Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the peach pieces.
• Divide batter evenly among the 2 pans, and bake for 45-55 minutes until cake is set in the center and a toothpick comes out clean.
• When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, vanilla extract, and cinnamon together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt.
• To assemble the cake, divide the 2 cake layers in half to create 4 thin layers.
• Place one cake piece on your cake stand or platter, and spread some white frosting on top. Arrange the thinly sliced peaches on the cake, then spread a bit more frosting on top. Repeat with all.
• Next, cover the cake with the remaining frosting. I always like the "naked" look, so I cover the cake and use a bench scraper to get rid of any excess. Repeat to fill any gaps!
• Let the cake chill for 30 min-1 hr before covering with the ganache.
• Either make the white chocolate according to directions, or place about ½ cup of candy melts/almond bark in a microwave-safe bowl. Add in a splash of nondairy milk, and microwave in 20 second intervals until smooth and creamy. Add more milk and keep stirring if the mixture is too thick.
• Transfer your white chocolate ganache to a squeeze bottle, and decorate the cake. Finally, add some peach pieces or small peaches on top for decoration. You can also add on some flowers if you'd like!
• Allow the cake to chill until it's time to serve, and store leftovers in the fridge. Enjoy!