This Peach Cornmeal Cake is simple, quick, and delicious. A great way to highlight fresh local peaches at the height of their season. Honestly, the hardest part is peeling and cutting up the peaches, but I’m sure you will do just fine. You definitely don’t need perfectly diced peaches for this.
This is a cake, but it isn’t too sweet. You might want to add more sugar if you like quite sweet desserts, but I enjoy the natural sweetness that comes from the peaches here. The cornmeal gives this a fantastic texture: a bit crisp on the outside, and perfectly moist on the inside. This is the best cornmeal cake I’ve tried, and it would make a great base for highlighting other fruit.
Peach Cornmeal Cake
Adapted from Vanilla & Spice.
1 1/2 cups non-dairy milk
1 tbsp white vinegar
3/4 cup cornmeal
3/4 cup whole wheat flour
1/2 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup coconut sugar (or brown sugar)
1/4 cup organic cane sugar
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups peeled and diced peaches (about 3 small/medium peaches)
Preheat oven to 350°F and lightly grease 9″ pan. In a small bowl, stir together the non-dairy milk and vinegar. Set aside to curdle while you prepare the other ingredients. It should look like the second photo, when you use it.
In a large bowl stir together the cornmeal, flours, baking powder, baking soda, and salt.
In a smaller bowl, whisk together the sugars, oil, vanilla, and milk-vinegar mixture. Pour this liquid mixture into the dry ingredients and stir until just mixed together.
Gently fold in diced peaches. Pour into prepared pan and place in warmed oven. Bake for 45-50 minutes, until the cake is coming away from the edges of the pan and a toothpick inserted in the centre comes out dry.
Let the cake cool in the pan for about 5 minutes before inverting onto a plate or wire rack. Let cool completely before slicing. I don’t suggest keeping this cake fully covered with a lid or plastic wrap, as it will get quite mushy in the centre.
I hope you enjoy this Peach Cornmeal Cake as much as I did!
Sorry for the sporadic posting, but I think this will be my last post before October 1st. I’m participating in the Vegan Month Of Food for the first time this year, and am going to use my free time this week to try to prepare a bit.
This recipe has been submitted to October 1st’s Slightly Indulgent Tuesday hosted by Simply Sugar and Gluten Free.
You Might Also Enjoy:
Pineapple Coconut Bread, Chai Spiced Zucchini Bread, or Almond Joy Cookie Bars