Gluten and Dairy Free Peaches and Cream Cake
This summery cake combines fresh peach puree with a tender and moist peach cake.
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Servings: 8
Equipment
- 1 Mixing Bowl
- 2 8" round cake pans
- 1 saucepan
- 1 Blender
Ingredients
Peach Cake
- 2 1/4 cups Gluten Free 1.1 flour
- 3 eggs large
- 1 tbsp baking powder
- 1 1/3 cup sugar
- 1 cup Dairy Free butter, room temperature
- 1 tbsp vanilla extract
- 5 oz Dairy Free yogurt, plain or vanilla
- 1 tbsp natural peach flavoring
- 1 peach, thinly sliced
Peach Puree
- 2 peaches, chopped
- 1 tbsp sugar
- 1/2 cup water
Vanilla Buttercream Frosting
- 1 cup Dairy Free butter, room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp Dairy Free milk I used oat milk
Instructions
Peach Cake
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
- Add the butter and sugar to a mixing bowl and mix on high until light and fluffy.
- Add in the eggs, vanilla, and peach flavoring, mixing to combine. Mix in the yogurt.
- Add in the remaining ingredients and mix until just combined.
- Divide the batter between the 2 prepared cake pans.
- Arrange the thin slices of peach on top of both cakes.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Peach Puree
- Add all of the ingredients to a saucepan on medium heat.
- Allow to cook until the peaches begin to break down and the sauce thickens.
- Transfer the peach mixture to a blender and blend until mostly smooth. Allow to cool completely.
Vanilla Buttercream Frosting
- Add all of the ingredients to a bowl. Mix until smooth, creamy, and luscious.
Gluten and Dairy Free Peaches and Cream Cake
- Spread the peach puree on top of the first cake.
- Top with the second cake. Spread the frosting on the top and sides of the cake.
- Top with fresh peaches.
- Slice and enjoy!
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