In summertime when peaches are fresh and abundant, I typically start making my Vegan Peach Cobbler on repeat. But this year I wanted to come up with another go-to peach dessert to bring to potlucks and backyard bbq’s. I came across this recipe for a Brown Sugar Peach Cake from The View From Great Island and knew I had to make a vegan friendly version asap! Inspiration came from my Vegan Coconut Cake for the cake part, which is one of the easiest cake recipes in the world but still incredible. I love a cake recipe that can be easily made in 1 bowl without any complicated ingredients like aquafaba. You don’t even need a mixer, just a spoon and whisk!
Special tips and substitutions
Gluten free – To make the cake gluten free, substitute a high quality gluten free all purpose flour. Do NOT use almond flour, it will not work. Don’t have fresh peaches? While the cake is best with fresh ripe peaches, you can make it with either frozen or canned peaches in a pinch. Don’t like your cakes very sweet? Leave off the brown sugar frosting. It’s super sweet (which I love, it is cake, after all!), so if that’s not your thing, dust the cake with a little powdered sugar instead. Want to use a different pan? I use an 11×17 inch sheet pan, but you can make it in a 9×13 inch pan if you want. The cake will need longer to bake. You could also make it in two 8 inch pans and frost it with my buttercream frosting instead, and perhaps decorate with fresh peaches.
How to store leftover peach cake
The cake will keep at room temperature for 3-4 days, covered well. You can also refrigerate it, covered, for up to 1 week. If needed, freeze some of the slices or a portion of the cake.
The extra-special brown sugar frosting
The frosting is the highlight of this recipe to me! It’s caramel-like, cooked on the stove in just minutes, then poured over the cake straight out of the oven. Just like my Chocolate Sheet Cake, this brown sugar frosting hardens a bit on the cake as it cools, creating the most delicious texture ever. All you need to make it are vegan butter, plant milk, brown sugar, vanilla and powdered sugar. I hope you enjoy this cake as much as I do!
Want more summer vegan cake recipes?
Vegan Strawberry Cake Vegan Lemon Cake Vegan Hummingbird Cake Vegan Lemon Blueberry Lavender Cake Vegan Lemon Poppyseed Sheet Cake with Whipped Buttercream
