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Peaches and Cream Layer Cake

  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: one 6-8 inch cake 1x


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!



Peach Cake: (Gluten-free version below)

  • 2 cups unbleached all-purpose flour
  • 1/22/3 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
  • 23 ripe peaches, pitted and thinly sliced (for topping the cake)

Gluten-Free Peach 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)
  • 35 tablespoons honey or maple syrup (OR 1/41/2 cup powdered sugar, use more or less to taste)


  1. 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.
  2. In a large bowl, mix together dry ingredients—flour(s), sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  3. Mix in milk, applesauce, and oil, stirring together just until blended and smooth. Fold in peaches.
  4. 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.
  5. 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.

Whipped Cream:

  1. 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.
  2. 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:

  1. 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.
  2. Repeat the process with remaining cake layers.
  3. For best results, keep in a cool room and serve shortly after assembling. Store any leftovers in an airtight container in the fridge.


*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