An ultra-moist and fluffy vegan peach sheet cake with plenty of fresh peaches and the most delicious brown sugar frosting. Best in summertime when peaches are in season but may also use frozen/canned peaches any time of year! Easy to make in 1 bowl (+ 1 pot for the frosting).

piece of cake on a white plate with a bite taken out of it showing peaches inside

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!

sheet pan with sliced peach cake with brown sugar frosting

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.
batter for cake with diced peaches throughout in a large bowl

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!

spatula holding a piece of sheet cake with peaches over a whole cake

Want more summer vegan cake recipes?

silver pan with sliced white cake with fruit and golden icing on top
square image of a piece of peach cake with brown sugar icing on top on a white plate
5 stars (3 ratings)

Vegan Peach Sheet Cake with Brown Sugar Frosting

An ultra-moist and fluffy vegan peach sheet cake with plenty of fresh peaches and the most delicious brown sugar frosting.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 16 servings


Peach 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 milk
  • 2 teaspoons pure vanilla extract
  • 3-4 medium peaches peeled and chopped

Brown Sugar Frosting


  • Preheat oven to 350 degrees F and grease an 11×17 inch sheet pan. You can also use a 9×13 inch pan but the cake will need to cook longer.
  • In a large bowl, add the flour, baking powder, salt and sugar and whisk well to combine.
  • Pour in the oil, milk, peach nectar or juice and vanilla. Mix with a large spoon until just combined, but be careful not to over mix.
  • Fold in the chopped peaches gently.
  • Pour into the prepared pan and bake for 25-30 minutes (or 40-50 minutes if using a 9×13 inch pan), or until a toothpick inserted comes out clean.
  • While the cake is baking, prepare the frosting: To a medium saucepan, add the vegan butter, milk and brown sugar. Bring to a boil and stir constantly until the butter has melted and the brown sugar dissolved. Remove from heat and whisk in the powdered sugar, gradually, until the frosting is smooth. Whisk in the vanilla as well.
  • Pour the warm frosting over the warm cake once it's done baking, spreading evenly with a spatula or spoon.
  • Let the cake and frosting cool for at least 30 minutes before serving, so the frosting can harden a bit. Cut into slices and enjoy!


  1. The brown sugar frosting is very sweet, so if you prefer a less sweet cake, simply leave the frosting off. You could dust it with powdered sugar instead. 
  2. Instead of cake flour, you can substitute all purpose flour but the cake will be a bit more dense. If needed, use a quality gluten free flour mix. 
  3. Any plant milk will work, just try to use unsweetened so you don’t add more sweetness, since it’s already a sweet recipe. 
  4. If you can’t find peach nectar or juice, you can use more milk.
  5. Frozen peaches will work, just cut them up (either while still frozen or defrosted), defrost and fold into the cake. Canned peaches will work as well. 
  6. The cake will keep at room temperature, covered, for 3-4 days or up to a week in the refrigerator. Slices can also be frozen.


Serving: 1of 16 slices | Calories: 443kcal | Carbohydrates: 73g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 136mg | Potassium: 182mg | Fiber: 1g | Sugar: 54g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. Sure! The taste and texture will be different, but you could sub applesauce or vegan yogurt for some or all of the oil in the cake itself. The frosting can’t be made without vegan butter, but you could just sprinkle a dusting of powdered sugar instead.

  1. This cake was absolutely delicious!!!
    I did a couple of things different that turned out great. I used canned peaches and cut them really large and it was perfect. When I made the icing (I only made half a recipe – the cake too) When I went to add the powdered sugar I only had about 1/4 cup to add 😬. Needless to say the icing was really runny – but again tasted delicious . So good in fact when I remake the is again I will use the same changes again. Thanks for this great recipe.
    To the above commenter – never un-veganize a recipe.
    The vegan version is ALWAYS better, healthier, and tastier.
    Plus you are helping the animal world

  2. Hi Nora – recipe looks delicious. Can I omit mixing in peaches into the recipe and just having them served on the side? Not sure how that would impact the cake itself. Thanks!

  3. Can i substitute the vegan butter, milk, etc for regular ingredients? It just looks so delicious.

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