This peaches and cream layer cake is loaded with juicy peaches and a touch of cinnamon, then layered with coconut whipped cream cheese frosting and fresh peach slices! It’s also vegan friendly with gluten free and refined sugar free options!
Fall may officially be kicking off in just a couple of days, but with temps in the mid-90’s here in the south, it seems there is still a little more summer to be had. Many people are super ready for the new season, already making all the pumpkin and apple things. It made me want to jump on the autumnal bandwagon! But, at the market, there was this big pile of peaches on sale, and one thing led to another, and I ended up walking out with five pounds of peaches instead of the apples I had planned to get. 🙈 Yes, this girl is a sucker for some produce sales!
Whether you’re ready for the new season or still enjoying the existing one, this warm, cinnamon-spiced cake studded with juicy end-of-summer peaches is the perfect treat to transition over fall!
Peaches are one of those seasonal fruits that I miss so much throughout the winter months. Their short summer stint is just enough to whet my appetite, leaving me feeling unsatisfied until the season comes back around again.
As if topping the cake with loads of fresh peaches wasn’t enough, I also added chopped peaches into the batter so you get juicy fruit in every bite. In between the layers, aside from peach slices, is a simple coconut whipped cream cheese frosting. It’s basically just dairy-free (or regular) cream cheese with whipped coconut cream and sweetener. The cream cheese helps stabilize the coconut cream, but you can omit it and just use plain coconut whipped cream (or regular whipping cream, if not dairy-free).
I hope you’re enjoying these last couple days of summer! I promise, I do have some fall treats coming your way, so stay tuned! 🤗
Peaches and Cream Layer Cake
- Total Time: 25 mins
- Yield: one 6-8 inch cake 1x
Description
This delicious cake is loaded with juicy peaches and a touch of cinnamon, then layered with coconut whipped cream cheese frosting and fresh peach slices! It’s vegan friendly with gluten free and refined sugar free options!
Ingredients
Peach Cake: (Gluten-free version below)
- 2 cups unbleached all-purpose flour
- 1/2 – 2/3 cup coconut sugar
, pure cane sugar, or brown sugar (to taste)
- 1 1/2 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup almond milk or other milk of choice
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
, melted coconut oil, or other oil of choice
- 1 cup peeled, pitted, and chopped fresh ripe peaches
- 2–3 ripe peaches, pitted and thinly sliced (for topping the cake)
, pure cane sugar, or brown sugar (to taste)
, melted coconut oil, or other oil of choiceGluten-Free Peach Cake:
- 1 cup gluten-free all-purpose flour blend – I used King Arthur Flour Gluten Free Measure for Measure Flour
- 1 cup superfine blanched almond flour
- 1/2 – 2/3 cup coconut sugar
- 2 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2–2/3 cup almond milk or other milk of choice (*start with less and add more if needed)
- 1/2 cup unsweetened applesauce
- 2 tablespoons avocado oil
- 1 cup peeled, pitted, and chopped fresh peaches
- 2–3 ripe peaches, pitted and thinly sliced (for topping the cake)
Whipped Cream Cheese Frosting:
- 8 oz. regular or dairy-free cream cheese or mascarpone (can substitute with additional coconut cream/whipped cream, if preferred)
- 2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1¾ cup firm coconut cream only, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)
- 3–5 tablespoons honey or maple syrup (OR 1/4–1/2 cup powdered sugar, use more or less to taste)
Instructions
- Preheat oven to 325ºF. Grease two 8-Inch pans
or three 6-inch cake pans
and line the bottom with a parchment paper
circle, cut to fit the pan, and then grease the parchment paper circle. I don’t recommend skipping this step or your cakes could stick to the bottom of the pan. Set pans aside. Alternatively, you can line a cupcake pan with paper liners to make cupcakes.
- In a large bowl, mix together dry ingredients—flour(s), sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- Mix in milk, applesauce, and oil, stirring together just until blended and smooth. Fold in peaches.
- Evenly distribute the cake batter into the two or three pans and place onto the middle rack in the preheated oven. Bake for 25-35 minutes, or until center is set and a toothpick inserted comes out with a few moist crumbs. More or less time may be needed depending on your oven.
- Let cakes cool for several minutes in the pan before inverting onto a cooling rack to cool thoroughly. Cakes are the easiest to handle and decorate when they are wrapped in plastic wrap and frozen overnight. If you don’t have the opportunity to chill overnight, please make sure they are thoroughly cooled before topping with the cream. The whipped cream will melt and slide off of a warm cake.
or three 
and line the bottom with a 
circle, cut to fit the pan, and then grease the parchment paper circle. I don’t recommend skipping this step or your cakes could stick to the bottom of the pan. Set pans aside. Alternatively, you can line a cupcake pan with paper liners to make cupcakes.Whipped Cream:
- In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and continue to beat until fluffy. Add cold, hardened coconut cream and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener if needed. Keep refrigerated until ready to use.
- If using regular whipping cream, beat whipping cream separately until fluffy and stiff peaks form (about 3-4 minutes) and then fold it into the cream cheese mixture.
Putting it Together:
- Place one of the fully cooled cakes onto your cake plate. Top with a large dollop of whipped cream and spread across the cake, leaving about a 1-inch border around cake (the whipped cream will spread when topped with the other cake layers.) Top with some of the sliced peaches.
- Repeat the process with remaining cake layers.
- For best results, keep in a cool room and serve shortly after assembling. Store any leftovers in an airtight container in the fridge.
Notes
*I find that gluten-free flour blends absorb liquid differently, depending on the brand. The gf batter should be wet (like muffin batter) but not runny. Start with less and add more if necessary.
- Cook Time: 25 mins
- Category: Dessert, Vegan, Gluten-Free
You May Also Enjoy These Similar Recipes:
Blueberry Peach Coffee Cake
Peach Cobbler Muffins
Simple Apple Cake
You are so talented!!
Thank you for always including gluten free versions! My husband has Crohn’s disease and I love being able to come to your site for great recipes that don’t bother his belly. Thank you!
Hi Kelly! Thank you for your encouraging comment! I really try to add gluten-free versions when I can. I have Hashimoto’s, so I too am gluten-free. I’m the only one I know who is though, so I usually make regular flour versions for my friends and family (hence the two versions!) My goal is to find a gluten-free version of my cinnamon/sweet rolls, as those are some of the only recipes that don’t include a gluten-free version. Looking forward to the day I can enjoy cinnamon rolls again with my family!
This cake looks so delicious and I love how high it is! So festive and perfect for the season ♥