Description
This Vegan Peach Sheet Cake with Brown Sugar Frosting is a moist and flavorful dessert featuring fresh peaches folded into a tender cake batter, topped with a rich and creamy vegan brown sugar frosting. Perfectly sweet with a hint of vanilla, it’s an ideal treat for any occasion that caters to vegan and dairy-free diets.
Ingredients
Cake
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil
- 3/4 cup unsweetened soy milk
- 3/4 cup peach nectar or juice (or more soy milk)
- 2 teaspoons vanilla paste
- 3-4 medium peaches, peeled and chopped
Brown Sugar Frosting
- 1/2 cup vegan butter
- 1/2 cup unsweetened soy milk
- 1 cup packed brown sugar
- 2 1/2 cups powdered sugar, sifted if clumpy
- 1 teaspoon vanilla paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and grease an 11×17 inch sheet pan. Alternatively, you can use a 9×13 inch pan, but note that baking time will increase.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, salt, and granulated sugar until well combined.
- Add Wet Ingredients: Pour in the canola oil, unsweetened soy milk, peach nectar or juice, and vanilla paste. Mix gently with a large spoon until the batter is just combined; be careful not to overmix to maintain cake tenderness.
- Fold in Peaches: Gently fold the peeled and chopped peaches into the batter, ensuring they are evenly distributed without breaking them down.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes if using the 11×17 pan, or 40-50 minutes if using a 9×13 pan. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake bakes, combine the vegan butter, unsweetened soy milk, and brown sugar in a medium saucepan. Bring to a boil over medium heat, stirring constantly until the butter melts and brown sugar dissolves. Remove from heat.
- Finish Frosting: Gradually whisk in the powdered sugar until the frosting is smooth and well combined. Add the vanilla paste and whisk again.
- Frost the Cake: Pour the warm frosting evenly over the warm cake, spreading with a spatula or spoon.
- Cool and Serve: Allow the cake and frosting to cool for at least 30 minutes so the frosting can set. Cut into slices and enjoy!
Notes
- If you use a 9×13 inch pan, expect the cake to take longer to bake.
- Peeling the peaches ensures a smooth texture in the cake.
- You can substitute peach nectar with additional unsweetened soy milk if needed.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Sifting the powdered sugar helps prevent clumps in the frosting for a smooth finish.
