I really like peaches. I made this delicious vegan peach crumble a while ago and it was a big hit. But now I wanted to do a cake. So this vanilla peach cake (vegan, super easy to make) is spot on for hot summer days.
I made it a couple of times already and I always like to play around with toppings – from granola, nuts, fresh fruits, vanilla frosting … Sky is the limit!
it would be great if you have
For the vanilla sponge
For the peach gel
For the toppings
roll up your sleeves
Bake the sponge
Start preheating an oven on 180ºC. Mix well all the ingredients for the cake except lemon juice. Oil the round cake pan (Ø 22cm). Mix in the lemon juice to the batter, pour to cake pan and bake for around 20 minutes.
Prepare stuff for peach gel
Meanwhile clean the peaches, cut them to quarters and cook with sugar for 5-7 minutes (until they start to release liquid). Blend them and add lemon juice and rum.
When the sponge is baked
When the sponge cake is baked take it out of the oven and let it cool.
Meanwhile mix well agar agar and water and start cooking it while whisking it constantly. It will need around 4 minutes* to activate.** Pour it into peaches mixture and whisk well. Place the sponge into cake pan. Pour the peach gel over the sponge. Put in the fridge to cool down for at least 60 minutes.
Take the cake out of the cake pan and decorate it as you wish.
* Read the label on your agar agar. It might take a bit longer!
** If you are unsure if the agar agar is ready you can do a simple test. Once you already mixed it with peaches; put 2 tablespoons of it in a cup and put in a freezer. It should become gel after five minutes. If it doesn’t don’t worry! Just bring to a boil the whole peach mixture and cook it for additional 5 minutes.
I am telling you – something crunchy on top = heaven.