Meatless Monday’s: Almond & Peach Cake

Now, if you’ve ever spent a summer down here in Georgia, you already know that peaches aren’t just fruit—they’re a way of life. Juicy, golden, and sweet as sunshine, they’ve got a way of sneaking into just about everything we bake. And this Almond & Peach Cake? Well, it’s the kind of recipe that’ll make you want to sit out on the porch with a tall glass of sweet tea and a big ol’ slice while the cicadas hum in the background.

What I love most about this cake is how it balances indulgence with a little bit of wholesome goodness. Almond butter gives it a rich, nutty depth, almond meal adds that perfect crumb, and the peaches—oh, the peaches—melt right into the batter and caramelize on top like nature’s candy. Add in a warm hug of cinnamon and ginger, and you’ve got a cake that tastes like late summer afternoons rolled right into autumn evenings.

The best part? You don’t need to be a pro baker to whip it up. This recipe comes together easily, but the end result looks and tastes like something that came out of Grandma’s kitchen after a whole day’s work. Bake it for a family gathering, bring it to a church potluck, or keep it on the counter at home for when you want a little slice of comfort. Just don’t be surprised if it disappears quicker than you expect.

Almond & Peach Cake

Ingredient List

4 tbsp. almond butter
½ cup (125g) peach vegan yogurt (like Alpro)
½ cup (120ml) almond milk
½ cup (120ml) + 2 tbsp. maple syrup
1 tbsp. lemon juice
2 tsp. vanilla extract
2 peaches, cut into 8 segments each
Scant 2 cups (240g) all-purpose flour
¾ cup (80g) almond meal
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
3 tsp. ground ginger

Directions

Preheat your oven to 355°F (180°C). Grease a round cake tin or line it with baking paper.
In a large bowl, whisk together almond butter and yogurt until smooth. Gradually mix in the almond milk and ½ cup maple syrup. Stir in lemon juice and vanilla.
In another bowl, sift together the flour, almond meal, baking powder, baking soda, cinnamon, and ginger. Mix well.
Fold the dry ingredients into the wet mixture, stirring with a spatula until combined.
Pour the batter into the prepared cake tin, then arrange peach segments on top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Brush the top with the remaining 2 tbsp. maple syrup as a glaze. Allow the cake to cool completely before slicing and serving.
Makes 12 slices.

Nutrition Facts

Calories per serving: 199
Fats per serving: 6 grams
Protein per serving: 5 grams
Carbohydrates per serving: 30 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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