Vegan Peach Sheet Cake with Irresistible Brown Sugar Frosting
A delicious and simple vegan sheet cake featuring fresh peaches and a luscious brown sugar frosting that feels like summer.
Ingredients
Cake Ingredients
- 2 cups diced fresh peaches Alternatively, use canned peaches, drained.
- 2 cups all-purpose flour
- 1 cup brown sugar For deep flavor.
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon Optional.
- 1 cup plant milk Almond, soy, or oat milk work.
- 1/2 cup neutral oil Canola or avocado oil recommended.
- 1 tbsp apple cider vinegar Or lemon juice for tenderness.
- 1 tbsp vanilla extract
Frosting Ingredients
- 1/2 cup vegan butter Sticks preferred.
- 1 cup brown sugar
- 1/4 cup plant milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt Enhances flavor.
Instructions
Cake Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9x13 sheet pan by lining it with parchment paper.
- In a large bowl, combine the diced peaches, flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
- In another bowl, whisk together the plant milk, oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before frosting.
Frosting Preparation
- In a saucepan over medium heat, melt the vegan butter and brown sugar together.
- Stir in the plant milk and bring to a gentle boil for one minute.
- Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
- Spread the frosting over the cooled cake and let set slightly before serving.
Notes
For best results, ensure canned peaches are well drained. Allow the cake to cool fully before frosting to prevent sliding.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 20g