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).
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
Vegan Peach Sheet Cake with 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!
- 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.
- 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.
- Any plant milk will work, just try to use unsweetened so you don’t add more sweetness, since it’s already a sweet recipe.
- If you can’t find peach nectar or juice, you can use more milk.
- 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.
- 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.