This cake keeps well for a couple of days in an airtight container and is even nicer the next day. If you want to keep it for longer (or if it is warm where you live), I suggest storing it in the refrigerator.
*For sweeter cake:
The sweetness of the fruit syrup may vary depending on brand or batch. If the syrup isn't too sweet, 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.
If you are substituting the fruit syrup completely with some other sweetener add in one teaspoon of apple cider vinegar (or lemon juice/white vinegar) to the wet ingredients.
**Non-dairy milk choice:
I used 80 ml canned coconut milk diluted with 60 ml water to yield a slightly thinner consistency. This yields the moistest texture. If using homemade coconut milk make a thicker consistency. If using other non-dairy milk, reduce the amount to 110 ml. The texture of the cake will vary depending on choice of milk used.
Custard Sauce recipe
- https://veganlovlie.com/custard-sauce-vegan-eggless/Homemade coconut milk
Link to original recipe - Peach Cake with Custard Sauce