My Vegan Peach Cobbler Cake is made with two layers of moist peach cake, frosted with cream cheese buttercream, filled with fruity peach jam and crumble pieces. It’s the ultimate banoffee cake, which is unbelievably vegan, no-egg and no-dairy!
This recipe has been made in collaboration with St Dalfour. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Peach Cobbler Cake
Indulge in a delightful fusion of light and fluffy sponge, creamy cream cheese buttercream, buttery crumble and fresh peaches in this delicious Vegan Peach Cobbler Cake. This scrumptious cake brings together juicy sweetness of peach with moist layers of a classic sponge, all while being entirely plant-based! Perfect for vegans and non-vegans alike, this cake is testament to the fact that you don’t need eggs or dairy create a scrumptious, summery treat!. Whether you’re celebrating a birthday, special event or gathering, this vegan peach cobbler cake is sure to be a show stopper!
Looking for more fruity recipes? Check out my Vegan Lemon Sandwich Cookies, Vegan Strawberry Tiramisu Cake, No-Bake Vegan Mango Cheesecake and Vegan Orange Cream Brownies.
What is peach cobbler?
Peach cobbler is a classic dessert (originating in British American Colonies) which consists of a fruit filling poured into a large baking dish and covered with a batter or biscuit before being baked. I personally find peach cobbler super comforting and warming. The pairing of the juicy peach with buttey crumble is what makes me absolutely adore this dessert, which made me want to make it into a cake perfect for celebrating.
Why you NEED to make this cake:
There are many compelling reasons to make my Vegan Peach Cobbler Cake, but here are my top 5 reasons:
- Vegan friendly: This recipe is 10% vegan and doesn’t contain any animal derived ingredients!
- Delicious flavour: This tasty cake offers the juicy and refreshing taste of a peach cobbler with the fluffy texture of a cake and buttery crumble, making it a simply unique and irresistible dessert.
- Seasonal delight: Utilising fresh peaches, this cake is a fun way to celebrate the flavours of Summer.
- Easy to make: With only 2 layers, this cake is easy to bake and assemble. The sponges bake in two pans, meaning less washing up and they can easily be baked at the same time, cutting down on prep time.
- Minimalistic ingredients: This recipe calls for simple ingredients, making this cake free from artificial additives, preservatives often found in store-bought desserts! Homemade cake is always a winner!
Layers to a peach cobbler cake:
The layers of my vegan peach cobbler cake are a delightful combination of textures and flavours. Here’s a overview of what you can expect from the layers of this vegan dessert:
- Sponges: I use my go-to vegan cake recipe as the base, and added in some delicious peach jam to the sponge for a subtle hint of flavour. The sponges are made without eggs or dairy, and this recipe achieves a light, airy texture through a combination of plant-based milk, apple cider vinegar, and baking soda, which work together to create a tender crumb.
- Buttercream: This cream cheese frosting is tangy, rich and oh so creamy! It complements the sweet flavour of the peach jam pairs beautifully with the sponges. Made by whipping up dairy-free cream cheese, butter, powdered sugar, and a touch of vanilla extract, this frosting is both creamy and smooth, with a perfect balance of sweetness and acidity.
- Peach cobbler: The flavour and star of the show is the peach cobbler. This is showcased with St Dalfour’s Heritage Peach Fruit Spread, and homemade crumble pieces. The cake is layered and filled with buttercream, swirls of the jam and a good handful of the crumble. The cake is also decorated with more fruit spread / jam, crumble and some peach slices… delicious!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Peach Cobbler Cake
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make a easy Vegan Peach Cobbler Cake, with fluffy sponges, peach jam and a homemade crumble, it’s absolutely delicious!
Ingredients
Ingredients for the cake
- 240ml of dairy-free milk (soya works best)
- 1 teaspoon of apple cider vinegar
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 2 tablespoons of St Dalfour Peach Fruit Spread
Ingredients for the crumble
- 80g of all purpose / plain flour
- 100g of whole oats
- 50g of caster sugar
- 120g of dairy-free block butter (chilled)
Ingredients for the buttercream
- 400g of dairy-free block butter
- 80g of dairy-free cream cheese
- 1 teaspoon of vanilla extract
- 600g of icing sugar / powdered sugar
Extras
- Peach slices (fresh or peach slices in juice – just make sure they’re drained)
Instructions
Method (sponges)
- Preheat your oven to 180°C fan and line two 8 inch loose base / push up cake tins with greaseproof paper. If you don’t have 2 cake tins you will have to bake the cakes separately. Just cover the unused batter with a damp tea towel until you’re ready to use it.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the peach jam a/ fruit spread and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the centre of the preheated oven and bake for around 30-35 minutes. As the cakes are quite thick, they may need a-little more baking time. You will know they are done when you put a knife or skewer in to the centre of the cake and it comes out clean and they are springy to the touch. If when testing the cakes, they still are wet inside, they need more baking time. Prevent burning the tops of the cakes by placing some grease proof paper over the tops while they finishing baking.
- Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack. Once cool, pop them into a sealed container to keep them fresh before frosting.
Method (crumble)
- Preheat your oven to 180°C fan and line a baking tray with grease proof paper.
- In a bowl, add in the flour, oats and sugar. Stir to combine.
- Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble.
- Sprinkle the crumble on the lined tray, and bake in the middle of the oven for 15-18 minutes, or until the crumble is golden brown in colour.
- Once baked, remove from the oven and allow to cool fully at room temperature. Heat from the crumble can make the buttercream melt, so make sure it’s cold to the touch before assembling the cake.
Method (buttercream)
- In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and add in the vanilla. Whip on high speed for around 10 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the frosting is too thick, add some more chunks of butter. if it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
Method (assemble the cake)
- Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the buttercream on the top and spread out until even using an off-set spatula or pallet knife.
- Add a swirl of St Dalfour Peach Fruit Spread, and top with a generous sprinkle of crumble, then place the second cake layer on top. Press it down gently so it sticks. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
- Place the cake into the fridge to set for 15-20 minutes. You want the buttercream to be firm, this will make the final coat and applying the decorations easier.
- Remove the cake from the fridge and apply a second/final coat.
- Transfer any left over buttercream into a piping bag fitted with a star tip nozzle.
- Pipe a decorative swirl to the top edge of the cake (watch the video tutorial here).
- Fill the middle of the cake with a puddle of peach jam / fruit spread.
- Decorate with fresh peach slices, and a sprinkle of crumble. You can also add some of the crumble up the sides of the cake in a ombre effect (as seen in the photos).
- Slice and enjoy!
Notes
To store: Store this cake in a sealed container in the fridge. Best eaten within 3 days of making.
Remove from the fridge and leave at room temperature for 15 minutes before serving.
Un-iced cakes can be stored in a sealed container at room temperature for 1 day (as the peach jam can make the cakes go alittle soggy).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: British
Can’t wait to try this recipe! Could I use a 9X13 inch pan for a single layer cake?
Author
Thank you, cant wait for you to give it a go!! Yessssss, makes a great sheet cake xx
This recipe got 3 stars for 2 reasons. You need to DOUBLE the the sponge ingredients, the amount given is in no way enough for 2 x 8 inch tins (the crumble and buttercream can remain at 1x).
Secondly, cook at 160c fan. not 180c.
Once those are fixed this cake is absolutely delicious and easily one of the best vegan cakes I’ve had in years!!