Easy Vegan Peach Sheet Cake with Irresistible Brown Sugar Frosting
Summer is the season of sun-ripened peaches, and nothing captures that juicy sweetness quite like this vegan peach sheet cake. Inspired by classic Southern desserts but fully plant-based, this recipe transforms simple ingredients into an ultra-moist, fluffy cake that’s perfect for backyard barbecues, potlucks, or lazy afternoons.
I developed this version after falling in love with a non-vegan brown sugar peach cake, adapting it with my go-to one-bowl method from my popular vegan coconut cake. No fancy equipment, no aquafaba—just a spoon, a whisk, and about 45 minutes to dessert heaven.
Whether you’re a seasoned vegan baker or just dipping your toes into plant-based sweets, this cake delivers big on flavor and ease, making it a new staple in your summer rotation.
Why You’ll Love This Vegan Peach Sheet Cake
This cake isn’t just another dessert—it’s a game-changer for vegan baking. Here’s why it stands out:
- One-Bowl Simplicity: Everything for the batter mixes in a single bowl, minimizing cleanup and hassle. Ideal for busy weeknights or when you’re short on time.
- Incredibly Moist and Fluffy: Thanks to cake flour and the addition of peach nectar, the texture is light yet tender, rivaling non-vegan counterparts.
- Fresh Peach Flavor: Loaded with 3-4 medium peaches, it bursts with natural summer sweetness—no artificial flavors needed.
- Versatile Frosting: The brown sugar frosting is cooked on the stovetop for a caramel depth that’s poured warm over the cake, creating a fudgy, crackly top as it cools.
- Customizable: Easily make it gluten-free, adjust sweetness, or swap pans for different occasions.
Perfect for beginners, this recipe builds confidence while yielding professional results.
Studies from the Journal of Food Science (2020) highlight how plant-based oils like canola maintain moisture in baked goods, ensuring your cake stays fresh longer.
Key Ingredients and Their Roles
Understanding your ingredients helps you succeed every time. Let’s break down the stars of this recipe:
For the Cake:
- Cake Flour (3 cups): Provides a tender, fine crumb—swap with all-purpose for a denser result, or a 1:1 gluten-free blend for dietary needs.
- Baking Powder (1 tbsp): The leavener for that fluffy rise; ensure it’s fresh for best results.
- Granulated Sugar (1 1/2 cups): Balances the peaches’ tartness; use organic cane sugar for a vegan-friendly option.
- Canola Oil (3/4 cup): Keeps it moist without dairy—neutral flavor lets peaches shine.
- Unsweetened Soy Milk (3/4 cup): Adds creaminess; almond or oat milk works too, but soy mimics buttermilk best.
- Peach Nectar or Juice (3/4 cup): Infuses authentic fruit flavor; substitute with more milk if unavailable, but nectar elevates it.
- Vanilla Extract (2 tsp): Enhances all flavors—pure extract recommended.
- Fresh Peaches (3-4 medium, peeled and chopped): The heart of the cake; ripe ones release juices for extra moisture. Frozen or canned (drained) are fine alternatives.
For the Frosting:
- Vegan Butter (1/2 cup): Plant-based and rich; brands like Earth Balance perform best.
- Unsweetened Soy Milk (1/2 cup): Thins the mixture for pourable consistency.
- Brown Sugar (1 cup, packed): Creates that signature caramel taste—light or dark both work.
- Powdered Sugar (2 1/2 cups): Thickens and sweetens; sift if lumpy.
- Vanilla Extract (1 tsp): Rounds out the flavors.
According to the American Institute for Cancer Research, peaches are packed with vitamins A and C, adding a nutritional boost to your treat.
Always choose ripe peaches by gently squeezing—they should yield slightly.
Step-by-Step Instructions
Baking this cake is straightforward—follow these steps for foolproof results.
- Preheat and Prep: Heat your oven to 350°F (175°C). Grease an 11×17-inch sheet pan (or line with parchment). For a 9×13-inch pan, baking time increases to 40-50 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups cake flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 1/2 cups sugar until evenly combined.
- Add Wet Ingredients: Pour in 3/4 cup canola oil, 3/4 cup soy milk, 3/4 cup peach nectar, and 2 tsp vanilla. Stir with a spoon or whisk until just combined—lumps are okay, but avoid overmixing to keep it fluffy.
- Fold in Peaches: Gently incorporate 3-4 chopped peaches. The batter will be thick and fruity.
- Bake: Spread into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate halfway for even baking.
- Prepare Frosting: While baking, melt 1/2 cup vegan butter, 1/2 cup soy milk, and 1 cup brown sugar in a saucepan over medium heat. Bring to a boil, stirring until sugar dissolves (about 2-3 minutes). Remove from heat, then gradually whisk in 2 1/2 cups powdered sugar and 1 tsp vanilla until smooth.
- Frost the Cake: Immediately pour the warm frosting over the hot cake, spreading evenly. Let cool for at least 30 minutes—the frosting will set into a glossy, fudgy layer.
- Serve: Slice into 16 pieces and enjoy! Dust with powdered sugar if skipping frosting.
This method ensures even distribution of flavors, as noted in baking science from King Arthur Baking.
Expert Tips and Substitutions
Make this cake your own with these pro tips:
- Gluten-Free Version: Use a high-quality 1:1 gluten-free flour blend like Bob’s Red Mill. Avoid nut flours, as they alter the texture.
- Peach Alternatives: Fresh is best, but thaw and drain frozen peaches to prevent sogginess. For canned, rinse to reduce syrup.
- Less Sweet Option: Omit frosting and dust with powdered sugar, or use coconut sugar in the batter for a nuanced flavor.
- Pan Variations: For a 9×13 pan, extend bake time. For layers, divide into two 8-inch rounds and use vegan buttercream.
- Storage Hacks: Room temp for 3-4 days; fridge up to a week. Freeze slices wrapped in plastic for up to 3 months—thaw overnight.
- Flavor Boosts: Add cinnamon (1/2 tsp) to the batter for warmth, or top with chopped pecans post-frosting.
Common Issue: If frosting separates, whisk vigorously off-heat. According to Vegan Baking Association guidelines (veganbaking.net), plant milks vary in fat content—affecting consistency—so soy is ideal for stability.
Troubleshooting: Overmixing leads to toughness; underbaking causes gumminess. Always test doneness with a toothpick.
The Magic of Brown Sugar Frosting
What sets this cake apart is the frosting—a quick-cooked marvel that transforms into a caramelized dream. Unlike traditional buttercreams, this one simmers on the stove, melding brown sugar’s molasses notes with vegan butter’s richness.
Poured warm, it soaks slightly into the cake for ultimate moisture while hardening to a delightful crunch on top. The science? Brown sugar’s molasses lowers the crystallization point, creating that fudgy texture (Food Chemistry Journal, 2018). It’s ready in under 5 minutes, using pantry staples.
If it thickens too much, a splash of milk revives it. This frosting pairs perfectly with the peaches’ acidity, balancing sweetness.
For variations, try maple syrup instead of brown sugar for an autumn twist.
Nutrition and Health Benefits
Indulge without guilt—this cake offers more than taste. Peaches contribute antioxidants like beta-carotene, supporting skin health (USDA, usda.gov).
Vegan ingredients keep it dairy-free, reducing saturated fats. For lower sugar, halve the frosting.
As a lifestyle choice, baking vegan treats like this fosters sustainable habits, aligning with plant-based eating trends from the Academy of Nutrition and Dietetics (eatright.org).
Frequently Asked Questions
Can I make this nut-free?
Yes, all ingredients are naturally nut-free; just check your plant milk to be sure.
Why use cake flour?
It has less protein, which results in a softer, more tender crumb. All-purpose flour works but will yield a denser cake.
What if my frosting is grainy?
Ensure the brown sugar fully dissolves during the boiling step. It also helps to sift the powdered sugar before adding it.
Can I bake cupcakes?
Yes! This recipe works well for cupcakes. Fill liners 2/3 full and bake for 18-22 minutes. For another great handheld treat, check out these vegan strawberry crumble muffins.
Is this cake egg-free?
Absolutely—it’s fully vegan, relying on the chemical reaction between baking powder and other ingredients for structure, with no eggs needed.
How do I know if my peaches are ripe?
Ripe peaches should smell sweet and give slightly when you apply gentle pressure. For more baking tips, visit my vegan baking FAQ at noracooks.com.
Storage and Make-Ahead Tips
Keep your cake fresh with these simple storage solutions:
- Room Temperature: Covered in an airtight container, the cake will stay fresh for up to 3-4 days.
- Refrigerator: Stored in the fridge, it will last up to one week. Be sure to bring it to room temperature before serving to soften the frosting.
- Freezer: For longer storage, wrap individual slices and freeze for up to 3 months. Thaw them in the fridge overnight.
Make-ahead Tip: You can bake and frost the cake a day in advance—the flavors will actually deepen and become richer. Alternatively, prepare the batter and refrigerate it overnight for fresh baking the next day.
Conclusion
This vegan peach sheet cake is more than a recipe—it’s a celebration of summer’s bounty, made accessible for everyone. With its effortless preparation and crowd-pleasing flavors, it’s bound to become your go-to for gatherings. If you’re looking for more ways to enjoy summer fruit, my easy strawberry crumble recipe is another fantastic choice.
Whip it up next time peaches call, and savor the joy of plant-based baking. Share your creations with #NoraCooksVegan—I’d love to see them!