Looking for a weekend bake? I’ve got you covered with this White Chocolate Peach Melba Cake! If you didn’t know, Peach Melba is pretty much a dessert of peaches and raspberry sauce, served over vanilla ice cream. It was created by a French chef to honor Dame Nellie Melba. Thus, this cake is my take on this legendary dessert. It’s completely vegan, made gluten and refined sugar free! Three layers of light and fluffy vanilla cake with homemade raspberry jam, fresh peaches, and white chocolate buttercream. This cake is nothing short of delicious, with each bite layered with fresh fruit and sweet vanilla cake. It’s also super simple to make, which is why my little sister helped along the way.
White Chocolate Peach Melba Cake
Cake:
- 1 cup melted coconut oil
- 1 cup vegan yogurt
- 1/2 cup nut butter
- 1 1/4 cup coconut sugar
- 1 cup oat milk
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 3 cups oat flour
- 3/4 cup cassava flour
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup raspberry jam (I used homemade)
- 1 1/2 cups fresh peaches
Frosting:
- 1 cup vegan butter
- 1 1/2 cups powdered sugar
- 8 ounces vegan white chocolate
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- Raspberries and peaches, for decorating
First whisk together the apple cider vinegar with the oat milk and let it sit for 10-15 minutes. Meanwhile, preheat oven to 350° F. Grease 3 (6-inch) round cake pans. Line with parchment paper, then rub with coconut oil.
In a large bowl, beat together the coconut oil, yogurt, nut butter, coconut sugar, milk mixture, and vanilla. Add the flours, baking powder, baking soda, and salt. Mix until just combined. Fold in the sliced peaches and swirl in 3/4 cup raspberry jam just until a few streaks form, but do not over mix!
Divide the batter among the 3 cake pans and bake for 40-45 minutes, until the tops are just set and a toothpick comes out clean. Remove and let cool for ten minutes. Then turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
To make the frosting. In a bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined.
To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Lightly frost the outside of the cake, then decorate with sliced peaches and raspberries. Chill 30 minutes before slicing and enjoying!
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