125gwhole speltor whole wheat flour [3/4 cup + 1 tablespoon]
100gwhite spelt flouror all-purpose/plain flour [3/4 cup]
2tablespoons[10 g] fine desiccated coconut flakesoptional
Pinchvanilla powderor 1 teaspoon vanilla extract to the wet ingredients
Wet mix –
200mllight fruit syrup from the can of peaches[3/4 cup + 1 tablespoon], *see notes
140mlcoconut milkcarton consistency, homemade or any other non-dairy milk [1/2 cup + 1 tablespoon], **see notes
60mlvegetableor coconut oil [1/4 cup]
1large cansliced California cling stone peaches[796 ml]
Icing sugar for dustingoptional
Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
If using peach halves, slice them rather thickly. Set aside.
In a large mixing bowl, add the flours, coconut flakes, baking powder, baking soda, salt and vanilla powder together.
Make a well in the centre.
Add all the wet ingredients. Lightly mix the liquids together then start to mix with the flour by gradually drawing it in. Fold and mix gently until a thick batter is obtained.
Pour the batter into a round pan lined with parchment paper (or greased and floured). Spread it evenly into the pan. Then place the peach slices on top by gently pushing them in, in a circular pattern or any way you like.
Place in the oven. The baking time will depend on your oven. Generally, it requires 35 – 40 minutes. For best results, bake for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit) then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 15 - 20 minutes.
Remove from the oven and test with a toothpick or skewer. If it comes out clean, the cake is done.
Allow the cake to completely cool in the pan before demoulding. Dust with icing sugar, slice and serve with custard sauce.
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 - https://veganlovlie.com/homemade-coconut-milk-vegan-non-dairy/Link to original recipe - Peach Cake with Custard Sauce - https://veganlovlie.com/vegan-peach-cake-custard/
Moist Peach Cake with Custard Sauce • https://veganlovlie.com/vegan-peach-cake-custard/ • March 4, 2017