Vegan and Gluten-Free Naked Cake with Peaches and Coconut Cream Recipes

This delicious vegan and gluten-free naked cake with peaches and coconut cream is the perfect summer dessert. It’s light, refreshing, and full of flavor. 

The cake is made with a combination of gluten-free flour, coconut oil, and almond milk, and is topped with fresh peaches and creamy coconut cream. 

The combination of flavors and textures is sure to please everyone at the table. Plus, it’s easy to make and requires minimal ingredients, making it the perfect summer treat.

Timing For Vegan And Gluten-Free Naked Cake With Peaches And Coconut Cream

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 8-10

Yield: 1 (9-inch) cake

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Image Credit: allrecipes.com

Ingredients

-2 cups gluten-free all-purpose flour

-1 teaspoon baking powder

-1 teaspoon baking soda

-1/2 teaspoon salt

-1/2 cup vegan butter, melted

-1 cup coconut sugar

-1 teaspoon vanilla extract

-1 cup almond milk

Filling:

-2 cups fresh or frozen peaches, sliced

-1/4 cup coconut sugar

-1 teaspoon ground cinnamon

Coconut Cream:

-1 can full-fat coconut milk, chilled overnight

-1/4 cup powdered sugar

-1 teaspoon vanilla extract

Image Credit: wifemamafoodie.com

Directions

1. Preheat Oven To 350°F (175°C).

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious way to enjoy a summer dessert. The first step is to preheat the oven to 350°F (175°C). 

This will ensure that the cake is cooked evenly and will give it a nice golden brown color. 

Once the oven is preheated, it is time to prepare the cake batter. Start by combining the gluten-free flour, baking powder, and salt in a bowl. In a separate bowl, mix together the vegan butter, coconut sugar, and vanilla extract until creamy. 

Add the wet ingredients to the dry ingredients and mix until a thick batter forms. Grease a 9-inch round cake pan with vegan butter and pour the batter into the pan. 

Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done baking, let it cool for 10 minutes before transferring it to a cooling rack. 

Once the cake is cooled, it is time to assemble the cake. Place one layer of the cake on a cake stand or plate and top it with a layer of peaches and coconut cream. 

Place the second layer of the cake on top and repeat the process. Finally, top the cake with a few more peaches and a sprinkle of coconut flakes. Enjoy!

2. Grease And Line Two 8-Inch (20 Cm) Round Cake Pans With Parchment Paper.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious and healthy dessert option. 

The first step is to grease and line two 8-inch (20 cm) round cake pans with parchment paper. To do this, start by lightly greasing the cake pans with vegan butter or coconut oil. 

Then, cut two pieces of parchment paper to fit the bottom of each cake pan. Place the parchment paper in the pans and lightly grease the parchment paper. 

This will help the cake to release from the pan easily after baking. Once the pans are prepped, you can move on to the next steps of the recipe.

3. In A Large Bowl, Whisk Together The Dry Ingredients: 

2 cups (240 g) gluten-free all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a simple and delicious way to enjoy a summer dessert. The first step is to preheat the oven to 350°F (175°C). 

In a large bowl, whisk together the dry ingredients: 2 cups (240 g) gluten-free all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. 

In a separate bowl, mix together the wet ingredients: 1 cup (240 ml) of almond milk, ¼ cup (60 ml) of vegetable oil, and 1 teaspoon of apple cider vinegar. 

In a third bowl, mix together the remaining ingredients: 1 cup (200 g) coconut sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. 

Once all the ingredients are mixed together, pour the wet ingredients into the dry ingredients and mix until combined. 

Grease two 8-inch (20 cm) cake pans with oil and divide the batter evenly between the two pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. 

Let the cakes cool before adding the peaches and coconut cream. To assemble the cake, layer the cooled cakes with peaches and coconut cream. Serve and enjoy!

4. In A Separate Bowl, Whisk Together The Wet Ingredients: 

1 cup (240 ml) coconut milk, ¾ cup (180 ml) maple syrup, ¼ cup (60 ml) melted coconut oil, and 1 teaspoon vanilla extract.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious and healthy treat. 

The first step is to preheat the oven to 350°F (177°C) and prepare a 9-inch (23 cm) round cake pan with parchment paper. 

Next, mix together the dry ingredients in a bowl: 2 cups (240 g) gluten-free all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. 

In a separate bowl, whisk together the wet ingredients: 1 cup (240 ml) coconut milk, ¾ cup (180 ml) maple syrup, ¼ cup (60 ml) melted coconut oil, and 1 teaspoon of vanilla extract. 

Once the wet and dry ingredients are combined, pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done baking, let it cool completely before adding the toppings. 

To assemble the cake, spread a layer of coconut cream over the top of the cake and top it with fresh peaches. Finally, sprinkle with toasted coconut flakes and serve. Enjoy!

5. Pour The Wet Ingredients Into The Dry Ingredients And Whisk Until Just Combined.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a simple, yet a delicious, way to enjoy a summer dessert. 

To start, you’ll need to preheat your oven to 350 degrees Fahrenheit and prepare two 8-inch round cake pans with parchment paper and non-stick cooking spray. Next, you’ll need to prepare the dry ingredients. 

In a medium bowl, combine 1 ½ cups of gluten-free all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. In a separate bowl, mix together 1 cup of coconut sugar, 1 teaspoon of vanilla extract, and ½ cup of melted coconut oil. 

Once the wet ingredients are mixed, pour them into the dry ingredients and whisk until just combined. 

Finally, pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cakes to cool before topping them with peaches and coconut cream. Enjoy!

6. Divide The Batter Evenly Between The Two Prepared Cake Pans.

To make a vegan and gluten-free naked cake with peaches and coconut cream, the first step is to preheat the oven to 350°F (177°C). 

Then, prepare two 8-inch (20 cm) round cake pans by lightly greasing them with vegan butter or coconut oil. 

Next, sift together 1 1/2 cups (180 g) gluten-free all-purpose flour, 1 teaspoon (4 g) baking powder, and 1/2 teaspoon (3 g) baking soda into a medium bowl. 

In a separate bowl, whisk together 1/2 cup (120 ml) of melted coconut oil, 1/2 cup (120 ml) maple syrup, 1/2 cup (120 ml) of almond milk, and 1 teaspoon (5 ml) of vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined. 

Finally, divide the batter evenly between the two prepared cake pans and bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely before assembling the cake.

7. Bake For 25-30 Minutes.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious and healthy dessert option. To start, preheat the oven to 350°F and prepare two 8-inch round cake pans with parchment paper. 

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, mix together the coconut oil, coconut sugar, and almond milk. Add the wet ingredients to the dry ingredients and mix until just combined. 

Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely before adding the peaches and coconut cream. 

To assemble the cake, place one of the cakes on a cake stand or plate and top it with the peaches and coconut cream. Place the second cake on top and garnish with additional peaches and coconut cream. Enjoy!

8. Let The Cakes Cool In The Pans For 10 Minutes, Then Transfer To A Wire Rack To Cool Completely.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious and healthy dessert. To begin, preheat the oven to 350°F (175°C). 

Then, prepare the cake batter by combining gluten-free flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, mix together vegan butter, coconut sugar, and vanilla extract until creamy. 

Then, add the dry ingredients to the wet ingredients and mix until combined. Finally, add almond milk and mix until the batter is smooth. 

Grease two 8-inch round cake pans and divide the batter between them. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 

Once the cakes are done baking, let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 

Once cooled, assemble the cake by layering the cake with peaches and coconut cream. Finally, decorate the cake with fresh peaches and enjoy!

9. While The Cakes Are Cooling, Prepare The Peaches: 

Peel and slice 2-3 peaches and place in a medium bowl.

To make this delicious vegan and gluten-free naked cake with peaches and coconut cream, first, preheat the oven to 350°F and prepare two 8-inch cake pans with parchment paper and non-stick cooking spray. 

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. 

In a separate bowl, mix together the coconut oil, coconut sugar, and almond milk until combined. Add the wet ingredients to the dry ingredients and mix until just combined. 

Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean. 

Once the cakes are done baking, remove them from the oven and let them cool for 15 minutes before transferring them to a cooling rack. 

While the cakes are cooling, prepare the peaches: Peel and slice 2-3 peaches and place in a medium bowl. In a small bowl, mix together the lemon juice and maple syrup and pour over the peaches. 

Let the peaches sit in the mixture for 10 minutes before draining and setting aside. To make the coconut cream, add the coconut cream, maple syrup, and vanilla extract to a medium bowl and whisk until combined. 

To assemble the cake, place one of the cakes on a cake stand or plate and spread the coconut cream over the top. 

Top with the peaches and the second cake. Sprinkle with shredded coconut and serve. Enjoy!

10. Add 2 Tablespoons Of Maple Syrup, 1 Teaspoon Of Ground Cinnamon, And A Pinch Of Salt.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious and healthy dessert. To begin, preheat the oven to 350°F and grease a 9-inch round cake pan. 

In a medium bowl, whisk together 1 cup of almond flour, 1/4 cup of coconut flour, 1 teaspoon of baking powder, and a pinch of salt. 

In a separate bowl, combine 1/2 cup of melted coconut oil, 1/2 cup of coconut sugar, 1/4 cup of almond milk, 1 teaspoon of vanilla extract, and 2 tablespoons of maple syrup. 

Mix the wet ingredients with the dry ingredients until combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool for 10 minutes before transferring to a cooling rack. To make the topping, combine 1 teaspoon of ground cinnamon, 2 tablespoons of maple syrup, and a pinch of salt in a small bowl. 

Spread the mixture over the cooled cake and top with fresh peaches and coconut cream. Enjoy your vegan and gluten-free naked cake with peaches and coconut cream!

11. Toss To Combine And Set Aside.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a simple and delicious way to enjoy a summer dessert. 

First, preheat your oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan. 

In a medium bowl, whisk together 1 cup of gluten-free all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 

In a separate bowl, mix together 1/2 cup of melted vegan butter, 1/2 cup of coconut sugar, 1 teaspoon of vanilla extract, and 1/2 cup of unsweetened almond milk. Slowly add the dry ingredients to the wet ingredients and mix until combined. 

Finally, fold in 2 cups of diced peaches. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 

Let the cake cool completely before topping it with coconut cream and more diced peaches. To finish, toss to combine and set aside. Enjoy!

12. To Make The Coconut Cream, Combine 1 Can (14 Oz/400 Ml) Full-Fat Coconut Milk

¼ cup (60 ml) maple syrup, and 1 teaspoon vanilla extract in a medium bowl.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a delicious and healthy dessert option. The first step is to prepare the cake batter. 

To do this, combine 1 cup (120 g) almond flour, 1 cup (120 g) gluten-free oat flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium bowl. 

In a separate bowl, whisk together ¼ cup (60 ml) of melted coconut oil, ¾ cup (180 ml) of maple syrup, and 1 teaspoon of vanilla extract. 

Add the wet ingredients to the dry ingredients and stir until just combined. Grease a 9-inch (23 cm) round cake pan with coconut oil and pour the batter into the pan. 

Bake at 350°F (175°C) for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before transferring it to a serving plate.

Next, prepare the peaches. Slice 2–3 peaches into thin wedges and place them on top of the cake. 

To make the coconut cream, combine 1 can (14 oz/400 ml) full-fat coconut milk, ¼ cup (60 ml) maple syrup, and 1 teaspoon vanilla extract in a medium bowl. Whip the mixture until it is light and fluffy. 

Spread the coconut cream over the peaches and sprinkle with shredded coconut. 

Serve the vegan and gluten-free naked cake with peaches and coconut cream immediately. Enjoy!

13. Whisk Until Combined And Set Aside.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a simple and delicious way to enjoy a summery dessert. 

First, preheat the oven to 350°F and grease a 9-inch round cake pan. Then, in a medium bowl, whisk together 1 cup of gluten-free all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

In a separate bowl, mix together 1/2 cup of coconut oil, 1/2 cup of coconut sugar, and 1/2 cup of almond milk. Once combined, add the wet ingredients to the dry ingredients and whisk until combined. Set the batter aside. 

Next, in a medium bowl, mix together 1/4 cup of almond milk, 1 teaspoon of apple cider vinegar, and 1 teaspoon of vanilla extract. Let the mixture sit for 5 minutes. Then, add the wet ingredients to the cake batter and whisk until combined. 

Finally, pour the batter into the prepared cake pan and bake for 25-30 minutes. Once the cake is done baking, let it cool before topping with peaches and coconut cream. Enjoy!

14. To Assemble The Cake, Place One Of The Cooled Cakes On A Plate Or Cake Stand.

To assemble the vegan and gluten-free naked cake with peaches and coconut cream, begin by placing one of the cooled cakes on a plate or cake stand. 

Spread a layer of coconut cream over the cake, followed by a layer of sliced peaches. Place the second cake layer on top and spread with more coconut cream. Arrange the remaining peach slices on top of the cake. 

Finally, sprinkle with toasted coconut flakes and a few fresh mint leaves for garnish. Enjoy!

15. Spread Half Of The Coconut Cream Over The Top Of The Cake.

Making a vegan and gluten-free naked cake with peaches and coconut cream is a simple and delicious treat. To begin, preheat the oven to 350°F and grease a 9-inch round cake pan with vegan butter. 

In a medium bowl, whisk together 1 cup of gluten-free flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, combine 1/2 cup of vegan butter and 1/2 cup of coconut sugar until creamy. 

Add 1/2 cup of almond milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 

Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely. Once cool, place the cake on a cake stand or plate and top it with fresh sliced peaches. 

In a medium bowl, whisk together 1 can of full-fat coconut milk, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract until combined. 

Spread half of the coconut cream over the top of the cake and top it with the remaining peaches. Serve and enjoy!

16. Arrange The Peach Slices Over The Top Of The Coconut Cream.

Arranging the peach slices over the top of the coconut cream is the final step in making a vegan and gluten-free naked cake with peaches and coconut cream. Start by preheating the oven to 350°F. 

Grease a 9-inch round cake pan with vegan butter or coconut oil. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. 

In a separate bowl, combine the coconut milk, coconut oil, maple syrup, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes. Let the cake cool for 10 minutes before transferring it to a cooling rack. 

Meanwhile, prepare the coconut cream by combining the coconut cream, maple syrup, and vanilla extract in a medium bowl. 

Whip the mixture until light and fluffy. Spread the coconut cream over the cooled cake. Finally, arrange the peach slices over the top of the coconut cream. Enjoy!

17. Place The Second Cake On Top And Spread The Remaining Coconut Cream Over The Top.

To make a vegan and gluten-free naked cake with peaches and coconut cream, begin by preheating the oven to 350°F and greasing two 8-inch round cake pans. 

Then, in a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. 

In a separate bowl, mix together coconut oil, coconut sugar, almond milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients and mix until just combined. 

Divide the batter evenly between the two cake pans and bake for 25-30 minutes until a toothpick comes out clean. 

Allow the cakes to cool completely before carefully removing them from the pans. Place one cake on a cake stand or plate and spread half of the coconut cream over the top. 

Arrange the peach slices over the cream and then place the second cake on top. Spread the remaining coconut cream over the top and enjoy!

18. Garnish With Additional Peach Slices, If Desired.

To make a vegan and gluten-free naked cake with peaches and coconut cream, first preheat the oven to 350°F and prepare two 8-inch round cake pans with parchment paper. 

In a medium bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, 1/4 cup tapioca flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. 

In a separate bowl, mix together 1/2 cup coconut oil, 1/2 cup maple syrup, 1/4 cup almond milk, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and mix until combined. 

Divide the batter evenly between the two cake pans and bake for 25 minutes. Once the cakes are done baking, let them cool completely. 

Meanwhile, make the coconut cream by combining 1 can of full-fat coconut milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract in a bowl. 

Place the bowl in the refrigerator for at least 3 hours. Once the cakes have cooled, spread the coconut cream over the top of one of the cakes. 

Place the other cake on top and press down lightly. Slice 2 peaches and arrange them on top of the cake. Finally, garnish with additional peach slices, if desired. Enjoy!

19. Serve Immediately Or Store In The Refrigerator For Up To 3 Days. Enjoy!

Making a vegan and gluten-free naked cake with peaches and coconut cream is a simple and delicious way to enjoy a summer dessert. 

To start, preheat the oven to 350°F and line the bottom of an 8-inch round cake pan with parchment paper. Next, prepare the cake batter by combining gluten-free flour, baking powder, baking soda, and salt in a bowl. 

In a separate bowl, mix together coconut oil, coconut sugar, and almond milk. Slowly add the dry ingredients to the wet ingredients and mix until a thick batter forms. 

Pour the batter into the prepared cake pan and bake for 25-30 minutes. Once the cake is done baking, let it cool completely before adding the peaches and coconut cream. 

Slice the peaches and arrange them on top of the cake. Then, whip together coconut cream, coconut sugar, and vanilla extract until light and fluffy. 

Spread the coconut cream over the top of the cake and peaches. Finally, serve immediately or store in the refrigerator for up to 3 days. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 Slice
  • Calories: 335
  • Total Fat: 16.3g
  • Saturated Fat: 10.9g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 100mg
  • Total Carbohydrate: 46.7g
  • Dietary Fiber: 3.4g
  • Sugars: 27.2g
  • Protein: 4g

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Special Tips

1. Make sure to use vegan and gluten-free ingredients for the cake batter.

2. Use fresh, ripe peaches for the filling to get the best flavor.

3. To get the perfect texture for the coconut cream, chill it in the refrigerator for at least an hour before using it.

4. To assemble the cake, place one layer of cake on a cake board or plate, spread the coconut cream over it, then top with the peaches. Place the second layer on top and repeat.

5. If desired, you can decorate the cake with fresh flowers or edible decorations.

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