If you are searching for a vegan fruit cake, then bookmark this summer-inspired peach cake recipe. Be sure to watch the video!
- Baking With Summer Fruits
- Ingredients Required
- The Cake Decoration
- Watch Peach Cake Video
- My Tried & True Tips
- Storage Suggestion
- More Eggless Cake Recipes
- Vegan Peach Cake Recipe
Baking With Summer Fruits
Baking with summer fruits is a ritual that I follow diligently. Whether it is my teatime strawberry cake , lemon pound cake , or the aromatic orange cake , each one is a favourite summer teatime.
Stone Fruits, otherwise known as the summer fruits such as mango, peach, and apricot, certainly live up to their reputation. They have juicy, fibrous, aromatic, sweet taste and texture, making them perfect for baking.
This summer, Fresh Peach Cake was on my mind even before the peaches started appearing in the market. This eggless cake has summer goodness written all over it. It has a delicate and delicious flavour of fresh peaches.
Ingredients Required
- Flour: Use all-purpose flour as it gives a delicate texture to the cake. You can use all-purpose flour and almond flour in a ratio of (1:1) .
- Granulated white sugar or vanilla sugar are perfect for this cake recipe.
- Peach : I have used fresh peaches. You can use canned peaches or peach puree as well. The same cake can be made with mango, strawberry, or apricot.
- Oil : Olive Oil gives a light texture and does not interfere with the flavour of the peaches. Coconut Oil is also a good choice for this peach cake recipe.
- Milk : For the tropical flavour, I use coconut milk. Regular dairy milk or almond milk also works for this cake batter.
- Other Essential Ingredients: Baking Powder, Baking Soda, Salt, Vanilla (Optional)
The Cake Decoration
There are many creative ways to decorate and serve a peach cake.
- You can dust the cake with icing sugar and top it with diced peaches for everyday family tea time.
- I have layered the cake with whipped cream, peach puree, and fresh peaches. And this combination turns out heavenly. And makes the cake perfect for simple celebrations at home.
- You can cover the peach cake in buttercream frosting if you are a professional baker.
Watch Peach Cake Video
My Tried & True Tips
- I use 6 inch round cake tin and then cut the cake into two layers for frosting. This batter is perfect for 6 – 7 inch cake or loaf tins.
- Ensure all ingredients are at room temperature before preparing the cake batter. Cold or chilled ingredients make the cake the opposite of light and fluffy.
- Adjust the amount of sugar according to the taste of the peaches. Usually, the canned peaches or the packaged puree are sweeter than the fresh peaches.
- In my 52 liter OTG, the cake takes 50 minutes in the middle rack. Make sure to bake the cake until the centers are set. Insert a toothpick in the center of the cake to test the doneness.
- Allow the cake to cool down for 10 minutes before inverting it into a wire rack. Do not frost or slice a warm cake. Wait for the cake to cool down completely.
Storage Suggestion
It is best to store fresh fruit cakes in the refrigerator. Especially if the cake is frosted.
In hot and humid tropical summer like India, the peach cake remains fresh for 4 – 5 days in the refrigerator. Make sure not to leave the non-frosted cake at room temperature for more than 24 hours.
More Eggless Cake Recipes
- Eggless Vanilla Sponge Cake
- Eggless Whole Wheat Cake
- Eggless Chocolate Cake
- Eggless Tutti Frutti Cake
- Eggless Semolina Cake
- Eggless Orange Cake
- Strawberry Cheesecake
Ingredients
Dry Ingredients:
- ▢ 2 Cup (240 gram) all-purpose flour (maida)
- ▢ 1 ½ Teaspoon baking powder
- ▢ ½ Teaspoon baking soda
- ▢ ¼ Teaspoon salt
- ▢ ½ Cup granulated white sugar
Wet Ingredients:
- ▢ 1 ¼ Cup fresh peaches
- ▢ ¼ Cup (60 ml) coconut milk
- ▢ ⅓ Cup (approx 80 ml) olive oil
- ▢ 1 Teaspoon vanilla extract
Ingredients For Cake Frosting:
- ▢ 2 Cup whipped cream
- ▢ 1 Cup peach puree or preserve
- ▢ 1 Cup peaches, diced
Instructions
- Preheat the oven to 356°F (180° C). Grease a 6 inch round cake pan with a teaspoon of oil. Line the base of the tin with parchment paper. Set aside.
- Sift the flour, baking powder, soda, salt in a bowl and set aside.
- Combine 1 cup diced peaches with sugar. Blend to make a smooth puree. You can use 275 grams of readymade puree as well.
- Whisk together peach puree, coconut milk, olive oil, and vanilla for 5 – 6 minutes. You can use a hand mixer as well for the purpose.
- Now combine the sifted flour and wet ingredients. Cut and fold the batter to evenly combine. Make sure not to over mix the batter. If the batter seems too dry add 2 tablespoons coconut milk and fold it into the batter.
- Add remaining ¼ cup of peaches and gently fold them into the batter. Adding diced peaches is optional.
- Pour the batter evenly into the greased cake tin. Tap the tin once or twice gently on the kitchen counter to release the trapped air in the batter.
- Bake cake for 45 – 50 minutes or until the toothpick inserted in the center comes out clean.
- Once the cake is baked, allow it to cool in the cake tin for 10 minutes and then transfer to a wire rack. The peach cake is ready to serve.
Cake Frosting:
- Slice the cake into two equal halves. Spread 1 Cup of cream on top of the first layer of the cake. Drizzle peach puree or preserve. Place peaches on the cream and puree dollops. Cover this layer with the second layer of the cake. Repeat the same frosting process.
- Keep the frosted cake in the refrigerator for 10 – 15 minutes to set before serving.
Recipe Notes:
- Make sure to use the standard measuring cups, spoons, or a weighing scale rather than teacups.
- The baking time of the cake might slightly differ due to the oven size.
- Frosting the cake is optional. You can serve it without frosting as well with vanilla ice cream or clotted cream.
- Refer to the post above for detailed tips, and frequently asked questions that might help.
Nutrition
We follow a strict NO SPAM Policy
Vegan Peach Cake Recipe
Equipment
- Mixing Bowl
- Round Cake Tin
- Oven
- Spatula or Wooden Spoon
- Blender
Ingredients
Dry Ingredients:
- 2 Cup (240 gram) all-purpose flour (maida)
- 1 ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup granulated white sugar
Wet Ingredients:
- 1 ¼ Cup fresh peaches
- ¼ Cup (60 ml) coconut milk
- ⅓ Cup (approx 80 ml) olive oil
- 1 Teaspoon vanilla extract
Ingredients For Cake Frosting:
- 2 Cup whipped cream
- 1 Cup peach puree or preserve
- 1 Cup peaches, diced
Instructions
- Preheat the oven to 356°F (180° C). Grease a 6 inch round cake pan with a teaspoon of oil. Line the base of the tin with parchment paper. Set aside.
- Sift the flour, baking powder, soda, salt in a bowl and set aside.
- Combine 1 cup diced peaches with sugar. Blend to make a smooth puree. You can use 275 grams of readymade puree as well.
- Whisk together peach puree, coconut milk, olive oil, and vanilla for 5 - 6 minutes. You can use a hand mixer as well for the purpose.
- Now combine the sifted flour and wet ingredients. Cut and fold the batter to evenly combine. Make sure not to over mix the batter. If the batter seems too dry add 2 tablespoons coconut milk and fold it into the batter.
- Add remaining ¼ cup of peaches and gently fold them into the batter. Adding diced peaches is optional.
- Pour the batter evenly into the greased cake tin. Tap the tin once or twice gently on the kitchen counter to release the trapped air in the batter.
- Bake cake for 45 - 50 minutes or until the toothpick inserted in the center comes out clean.
- Once the cake is baked, allow it to cool in the cake tin for 10 minutes and then transfer to a wire rack. The peach cake is ready to serve.
Cake Frosting:
- Slice the cake into two equal halves. Spread 1 Cup of cream on top of the first layer of the cake. Drizzle peach puree or preserve. Place peaches on the cream and puree dollops. Cover this layer with the second layer of the cake. Repeat the same frosting process.
- Keep the frosted cake in the refrigerator for 10 - 15 minutes to set before serving.
Video
Notes
- Make sure to use the standard measuring cups, spoons, or a weighing scale rather than teacups.
- The baking time of the cake might slightly differ due to the oven size.
- Frosting the cake is optional. You can serve it without frosting as well with vanilla ice cream or clotted cream.
- Refer to the post above for detailed tips, and frequently asked questions that might help.
Nutrition
Dahi Lauki Ki Sabji is a sattvic-style bottled gourd curry recipe cooked without onion, garlic, or tomato. Easy to digest and wholesome too.
- What is Lauki?
- Ingredients Required
- How To Make Dahiwali Lauki
- My Tried and True Tips
- Serving Suggestion
- More Indian Sabji Recipes
- Dahi Lauki Ki Sabji Recipe
What is Lauki?
Lauki is the Hindi term for bottle gourd. It is also known as doodhi or ghiya in many regions of Northern India. Bottle Gourd is a thick, fleshy vegetable vine that grows in tropical countries. It belongs to the squash family.
In India, it is creatively used to make a variety of sabzi, vegetarian kofta , mithai, or kheer . It is one of those vegetables which are easy to cook and digest.
Dahi Lauki Ki Sabji is one of my favourite comfort foods. It is one of those minimal effort, maximum flavour sort of dishes that fit just right for everyday meal menus , especially during the summer season.
More Reasons To LOVE This Lauki Ki Sabji
- vegetarian
- nut-free
- gluten-free
- one pot dish
- pressure cooker recipe
- no onion, garlic, or tomato
Ingredients Required
- Bottle Gourd: A sign of a healthy, young gourd is pale green, with smooth, blemish-free skin and firm to the touch.
- Ghee: It gives a subtly sweet taste and aroma to lauki ki sabji.
- Whole Spices: Cumin, Fenugreek Seeds (methi dana), Kasuri Methi
- Spice Powder: Red Chili Powder, Turmeric Powder, Black Pepper Powder, Dried Ginger Powder (saunth), Garam Masala Powder
- Curd: Use plain, thick curd with malai (cream). You can substitute malai with a tablespoon of cooking cream.
- Other Ingredients: Salt, water, and fresh coriander
How To Make Dahiwali Lauki
Step 1) Remove the bottle gourd’s outer skin and white seeds/flesh. Wash it. Cut the bottle gourd into tiny equal size pieces.
Step 2) Whisk curd and cream nicely to a smooth, spoon-dropping consistency. Keep it aside until required.
Step 3) Heat ghee in a pressure cooker. Once hot, add cumin and fenugreek seeds. Saute for 10 – 20 seconds. Add chopped bottle gourd, turmeric powder, salt, red chilli powder, and water. Stir to combine ( images 1 & 2 ).
Step 4) Pressure Cook bottle gourd over low heat for 2 – 3 whistles. Allow the steam to release naturally from the pressure cooker.
Step 5) Open the lid of the pressure cooker. Gently mash the bottle gourd with the back of the ladle. Slowly add whisked curd, and continuously stir the curry with another hand ( image 3 ).
Step 6) Add black pepper, ginger powder, garam masala, and kasuri methi. Mix. Simmer lauki ki sabji over low heat for 5 minutes ( image 4 ).
Garnish with chopped fresh coriander leaves and serve warm.
My Tried and True Tips
- Bottle Gourd is one of the easy-to-cook vegetables. It requires only two to three whistles over medium heat to get ready. Hence, do not cook it for too long.
- Bottle Gourd or any other squash releases a lot of water/liquid while cooking. Hence, while pressure-cooking the vegetable, do not add too much water to make the curry.
- Before adding curd to lauki ki sabji, whisk it nicely, so there aren’t any lumps.
- Stir the curry continuously while adding the curd to avoid lump formation.
- Do not cook the curry for too long after adding the curd. Simmer only for 3 – 5 minutes.
Serving Suggestion
Dahi Lauki Ki Sabji is an Indian main course dish. In my family, we serve it for lunch with ghee-laced chapati or phulka. The combination is so delicious and oddly satisfying.
I like to make it for days when somebody in the family needs a wholesome and light-on-stomach meal, on hot summer days, or after an array of greasy food indulgences.
I will not recommend storing it in the refrigerator as the curry tastes best when freshly made and served hot.
More Indian Sabji Recipes
- Kele Ki Sabji
- Aloo Ki Sabji
- Arbi Ki Sabji
- Kaddu Ki Sabji
- Pakodi Ki Sabji
- Adrak Leshun Ki Sabji
- Kathal (Jackfruit) Ki Sabji
Ingredients
- ▢ 1 ½ Cup bottle gourd
- ▢ 2 tablespoon ghee
- ▢ ½ teaspoon fenugreek seeds (methi dana)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chili powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 Cup water
- ▢ ¼ Cup curd
- ▢ 1 tablespoon cream (malai or fresh cream)
- ▢ 1 teaspoon dried ginger powder
- ▢ ¼ teaspoon Garam Masala ( get recipe )
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- Remove the bottle gourd’s outer skin and white seeds/flesh. Wash it. Cut the bottle gourd into tiny equal size pieces.
- Whisk curd and cream nicely to a smooth, spoon-dropping consistency. Keep it aside until required.
- Heat ghee in a pressure cooker. Once hot, add cumin and fenugreek seeds. Saute for 10 – 20 seconds. Add chopped bottle gourd, turmeric powder, salt, red chili powder, and water. Stir to combine.
- Pressure Cook bottle gourd over low heat for 2 – 3 whistles. Allow the steam to release naturally from the pressure cooker.
- Open the lid of the pressure cooker. Gently mash the bottle gourd with the back of the ladle. Slowly add whisked curd, and continuously stir the curry with another hand.
- Add black pepper, ginger powder, garam masala, and kasuri methi. Mix. Simmer lauki ki sabji over low heat for 5 minutes.
- Garnish with chopped fresh coriander leaves.
- Serve Dahi Lauki Ki Sabji with hot Phulkas.
Recipe Notes:
- Bottle Gourd or any other squash releases a lot of water/liquid while cooking. Hence, do not add too much water to make the curry.
- Before adding curd to lauki ki sabji, whisk it nicely so there aren’t any lumps. Also, make sure curd is at room temperature and not cold or straight out of the refrigerator.
Nutrition
We follow a strict NO SPAM Policy
