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There is something so special about baking with fresh peaches during the warmer months. Their natural sweetness and juicy texture make them perfect for creating simple, wholesome desserts that feel a little bit special. This almond and peach cake has become one of my favourite summer bakes because it’s light, comforting and full of beautiful flavours. The combination of sweet peaches, creamy almond butter, cinnamon and ginger creates the perfect balance of fruity and warming flavours. I love making this cake when we have friends or family visiting, as it feels like a homemade treat everyone can enjoy. Plus, it’s completely plant-based, easy to make and fills the kitchen with the most delicious aroma while baking.

If you’ve been enjoying my healthier dessert recipes, this one fits perfectly alongside my Vegan Chocolate Mousse, Chocolate Chia Pudding, Raspberry Protein Pudding and Vanilla & Coconut Truffles. They’re all simple recipes that satisfy a sweet tooth while using everyday ingredients.

Why You’ll Love This Recipe

Soft, moist and full of flavour
Made with fresh peaches
Naturally dairy-free and vegan
Perfect for summer baking
Easy to make with simple ingredients
Contains almond butter and almond meal for a delicious nutty flavour
Great for afternoon tea or dessert
A beautiful way to use seasonal fruit

Almond & Peach Cake (Easy Vegan Summer Cake Recipe)

Ingredients

Ground ginger – Gives the cake a subtle spicy flavour that complements the sweetness of the fruit.

Peaches – Fresh peaches add natural sweetness, juicy texture and a beautiful fruity flavour to every slice.

Almond butter – Creates richness and adds a delicious nutty flavour while helping keep the cake moist.

Peach vegan yoghurt – Adds moisture and enhances the peach flavour while keeping the cake completely dairy-free.

Almond milk – Helps create a soft cake batter while making this recipe plant-based.

Maple syrup – Naturally sweetens the cake and creates a lovely caramel-like flavour.

Lemon juice – Brightens the flavours and balances the sweetness of the peaches.

Vanilla extract – Adds warmth and enhances the sweet flavours.

Plain flour – Provides the structure for the cake and creates a light, tender crumb.

Almond meal – Adds moisture, healthy fats and a delicious almond flavour.

Baking powder – Helps the cake rise and creates a softer texture.

Baking soda – Works with the lemon juice to help create a light and fluffy cake.

Cinnamon – Adds gentle warmth and pairs beautifully with peaches.

How to Make Almond & Peach Cake

Step 1

Preheat your oven to 180°C (355°F). Grease a round cake tin or line with baking paper.

Step 2

In a large bowl, whisk together the almond butter and peach yoghurt until smooth.

Step 3

Gradually add the almond milk and maple syrup, then mix in the lemon juice and vanilla extract.

Step 4

In a separate bowl, combine the flour, almond meal, baking powder, baking soda, cinnamon and ginger.

Step 5

Fold the dry ingredients into the wet ingredients until just combined.

Step 6

Transfer the batter into the prepared cake tin and arrange the peach slices over the top.

Step 7

Bake for approximately 50 minutes, or until a skewer inserted into the centre comes out clean.

Step 8

Brush the top of the warm cake with the remaining maple syrup and allow it to cool completely before slicing.

Tips & Variations

Store leftovers properly to keep the cake moist and fresh.

Use ripe peaches for the sweetest flavour and softest texture.

Don’t overmix the batter once the flour has been added, as this can make the cake heavier.

Try adding blueberries for a delicious peach and blueberry combination.

Swap peaches for nectarines if they are easier to find or in season.

Add chopped almonds on top before baking for extra crunch.

Serve with coconut yoghurt or dairy-free vanilla yoghurt for a simple dessert.

Add a drizzle of almond butter before serving for extra richness.

Make it gluten-free by using a gluten-free flour blend suitable for baking.

If you’re building a freezer full of healthier desserts, pair this with my Chocolate Chia Pudding for chocolate lovers, or keep a batch of Vanilla & Coconut Truffles in the fridge for easy grab-and-go sweet treats.

Looking for more fruity desserts? My Kiwi Chia Protein Pudding and Raspberry Protein Pudding are both perfect make-ahead options packed with fresh fruit and protein.

Frequently Asked Questions

Is this almond peach cake vegan?

Yes. This recipe is completely vegan when using a plant-based peach yoghurt, almond milk and maple syrup.

Can I use frozen peaches?

Yes. Allow frozen peaches to thaw first and drain away any excess liquid before adding them to the cake.

Can I use another yoghurt flavour?

Yes. Vanilla or natural dairy-free yoghurt would work well, although peach yoghurt gives the strongest flavour.

Can I make this cake gluten-free?

Yes. Replace the plain flour with a gluten-free baking blend. The almond meal already helps create a naturally moist texture.

Can I use fresh ginger instead of ground ginger?

Yes. A small amount of freshly grated ginger can be used for a stronger, fresher flavour.