{"id":8426,"date":"2017-03-04T08:16:15","date_gmt":"2017-03-04T13:16:15","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=8426"},"modified":"2019-12-11T02:15:24","modified_gmt":"2019-12-11T07:15:24","slug":"vegan-peach-cake-custard","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-peach-cake-custard\/","title":{"rendered":"Moist Peach Cake with Custard Sauce"},"content":{"rendered":"

An ultra moist homey cake where gorgeous tangy-sweet slices of peach take the centre stage. This peach cake<\/strong> is\u00a0the kind of vegan dessert you would want to bring to a potluck or to keep all to yourself for a slice of summer sunshine.<\/p>\n

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Peach season is still a few months away. And when it does come, this cornucopia is one that is always short-lived, as summer fruits quickly come out of season within a couple of months. Ripened under the Californian sun, cling stone peaches are preserved and put up for the winter or year-round abundance. They are such a versatile ingredient that we\u2019ve been enjoying many a treat<\/a> all throughout the colder months.<\/p>\n

Packed within 24 hours of picking, peaches retain so much of their delectable flavour and nutritional value. The California cling stone peaches<\/a> that we get here in Canada are canned in their own juice or other fruit juices with no added sugar or preservatives. Hence, this flavoursome syrup is not something to be poured down the sink. I use it in so many ways and today I\u2019m introducing it as a sweetener in this homey peach cake which is loosely based on the apple and orange loaf cake<\/a>.<\/p>\n

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Not only does the peach infused syrup impart additional ambrosial peachy notes to the cake but it delivers a dessert that is naturally sweetened. That said, this cake is intentionally not overly sweet as it is complemented with a copious helping of gooey custard sauce<\/a>. However, if you plan to just enjoy the cake on its own, then I suggest you replace half (or more) of the light syrup with something sweeter like maple syrup or other liquid sweetener. You may also reduce the peach syrup by a few spoonfuls and dissolve in some sugar to make a sweeter syrup. In any case, keep the same volume of syrup as is called for in the recipe.<\/p>\n

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Dimpled in the tender moist cake texture and drenched in heavenly golden custard sauce, each sun-ripened morsel of peach speaks of summer. Exquisite!<\/p>\n

Sometimes we make life harder than it has to be, in an attempt to be more sophisticated or elegant. It doesn\u2019t have to be this way. The beauty of this peach cake lies in its simplicity. Undemanding and calling for simple ingredients, this mellow kind of cake is one that you can serve on any evening or if you\u2019re like us, you might even enjoy it for breakfast.<\/p>\n

Related post:<\/em><\/strong><\/p>\n

Custard Sauce with Rose Water<\/a><\/p><\/blockquote>\n

Watch the video for the easy-to-follow steps of how to make this peach cake.<\/h4>\n