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+ servings

Peach Cobbler Cake




  • 3 large peaches cubed
  • 1 teaspoon corn starch
  • 1/4 cup sugar
  • 2 Tablespoons vegan butter
  • 1/2 lemon juiced
  • pinch salt
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon almond extract

For the cake

  • 7/8 cup non dairy milk
  • 1 teaspoon white wine vinegar
  • 1 Tablespoon vegan sour cream or vegan yogurt
  • 1/3 cup sugar
  • 3 Tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 peach sliced into rings
  • 2 Tablespoons maple syrup
  • 1 Tablespoon soy milk


  • Prehea toven to 400F. In a large bowl, mix together filling ingredients and place at the bottom of brownie pan (I used a round cast iron).
  • Next, begin preparing cake batter. Mix together all wet ingredients, plus sugar until well combined.
  • Ina separate bowl, sift dry ingredients and mix together.  Add wet ingredients to dry and whisk until just combined (don't overdo it).
  • Pour batter over peach filling and smooth out with back of spoon.
  • Place in the oven for approximately 30 minutes or until cake starts to stiffen. Remove from oven and gently add sliced peaches to the top and glaze top of cake and peaches with maple syrup+soy milk with a pastry brush.
  • Place back in oven for an additional 25-30 minutes, until the top is golden brown. Serve with ice cream (this is mandatory).
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