Vegan Peach Cake

A simple cake to prepare, the ingredients are basic - tasteful, tender, fresh, fluffy - a lighter dessert than many others but just as delicious. It will be a real treat for those who fast and do not know what to cook good and vegan sweets.

Ingredients
White flour
375 g
125g for each countertop sheet
Baking powder
4.5 tsp
1.5 teaspoons for each countertop
Sugar
225 g
75g for each countertop + 2 tablespoons of sugar for cream
Sunflower oil
9 tbsp
3 tablespoons for each countertop
Sparkling water
450 ml
150ml for each countertop
Any yellow fruit juice
2 cups
I took mango orange juice
Semolina flour
3 tbsp
Canned sliced peaches
2 pieces
2 jars of 700 ml
Coconut flakes
1 cup
maybe a little more, to have a reserve, it depends on how long the cream will take
Step by step
Step 1

We prepare 3 worktops in turn, so:

Take 125g flour + 1.5 teaspoons of baking powder - mix well.

Vegan Peach Cake - Step 1
Step 2

Add 75g of sugar.

Vegan Peach Cake - Step 2
Step 3

Mineral water follows - mix well so as not to be lumpy.

Vegan Peach Cake - Step 3
Step 4

And the last is the oil - 3 tablespoons - mix well.

Vegan Peach Cake - Step 4
Step 5

Spread a baking sheet 28cm in diameter with baking paper. Pour the dough into the pan and bake for 20 minutes at 180-200 degrees.

Vegan Peach Cake - Step 5
Step 6

When it browns slightly, take it out of the oven, let it cool down for 10 minutes.

Vegan Peach Cake - Step 6
Step 7

Remove the countertop on a grill and allow to cool completely.

Do the other 2 countertops in the same way - repeat the steps exactly.

Vegan Peach Cake - Step 7
Step 8

While the tops are baking, prepare the cream. Here's a picture of the juice I used.

Vegan Peach Cake - Step 8
Step 9

Pour the juice into a saucepan, mix it with 2 tablespoons of sugar and let it boil.

Vegan Peach Cake - Step 9
Step 10

Measure the semolina until the juice boils.

Vegan Peach Cake - Step 10
Step 11

When the juice starts to boil, add the semolina in the rain and stir continuously with the whisk - to avoid the formation of lumps. Bring to a simmer for 15 minutes, stirring regularly.

After this time, put the cream to cool.

Vegan Peach Cake - Step 11
Step 12

Take the peaches out of a compote jar, put them in a blender and pass them very well.

Vegan Peach Cake - Step 12
Step 13

After the semolina cream has cooled, add the mashed peaches.

Vegan Peach Cake - Step 13
Step 14

To even out the cream, pass it well with the blender, it will be creamier and finer.

Vegan Peach Cake - Step 14
Step 15

Here the 3 countertops ready baked and cooled.

Vegan Peach Cake - Step 15
Step 16

Grease the tops with cream - put a lot of cream, to make the cake tastier. If you see that the sheets are not placed perfectly, "hills" are formed, put the pieces of peaches among the countertops, where they need to be leveled.

Vegan Peach Cake - Step 16
Step 17

In the rest of the cream that remains after you have greased the tops, add the coconut - mix well, see that it has a thicker consistency.

Vegan Peach Cake - Step 17
Step 18

Grease the cake with a spatula with a spatula - level it and prepare it for beauty.

Vegan Peach Cake - Step 18
Step 19

Here's the cake ready to beautify as you like.

I chose the version with sliced peaches and coconut on the edges.

Vegan Peach Cake - Step 19
Step 20

So I sliced the peach pieces from the compote.

Vegan Peach Cake - Step 20
Step 21

I garnished it with peaches and sprinkled the edges with coconut.

Let the cake penetrate for 1-2 hours - I left it overnight and it was more syrupy. It depends on how you like it.

Vegan Peach Cake - Step 21
Step 22

Here you have a slice.

Although there are several steps not to think that it is complicated, I tried to detail the steps so as not to fail to prepare the recipe.

Good appetite!

Vegan Peach Cake - Step 22
Quantity: 1 kg (10-12 servings)
Prep time:
90 min
Difficulty: intermediate
Ready in: 120 min