Tuesday 7 August 2012

Summer Peach and Amaretto Cake

Vegan Peach and Amaretto Cake

I almost didn't blog this cake, as you can probably see what with most of it gone there before I even took some photos! It's absolutely delicious and one I would make again with no changes at all but you can't really taste the peach in this. So, I thought, as divine as this cake is I can't really blog a peach cake that doesn't taste of peach can I? Well, I am because it's that good and even without a strong peachy taste I'm sure the 4 peaches (or nectarines as I used) are still adding a lot to the wonderful flavour in this.

The Amaretto on the other hand you can definitely taste and it's fantastic! I really wanted to keep this a simple cake flavour wise, nice and delicate in keeping with a summer cake so opted against adding cinnamon or nutmeg, flavours that would go really well here, and finished it off with a simple dusting of icing sugar. Texturally speaking it's lovely and moist without being gummy - an all round winner! A slice of this cake with some vegan vanilla ice cream and slices of fresh peaches would be heavenly (and up the peach flavour ;-))

Vegan Peach and Amaretto Cake

Summer Peach and Amaretto Cake:

100g vegan butter (1/2 cup)
200g golden caster sugar (1 cup) *or granulated
100g pureed firm silken tofu (1/2 cup)
250g peach or nectarine puree (1 cup) you will need 4 large peaches.
1 tsp vanilla
60ml Amaretto (1/4 cup)

280g flour (2 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 180C / 350F. Grease a pan and set aside. I used a ring cake pan, not quite like a bundt as it's a little smaller. Mine is 8" wide and 2 1/4" deep, you could also use an 8" square cake pan or one 8" round cake pan.
This is the pan I used for reference.
Mix together the dry ingredients and set aside. To prepare the tofu simply blend firm silken tofu in a blender or food processor until smooth then measure from that the required amount.

To prepare the peaches or nectarines, I brought a large pot of water to the boil and added the nectarines and boiled for 3 minutes. Remove with tongs and plunge into a large bowl of ice water. When you can handle them slice around them and twist to remove the stone then peel off the skins which should just fall off. My nectarines were very ripe but the stones wouldn't remove so I just cut around it getting as most of the fruit off as I could.

Place the peeled fruit into a food processor and process until you have a puree then measure out the required amount (it should be all of it).

Place the vegan butter and sugar in a large bowl and beat well until lighter in colour and almost fluffy either by hand or with a mixer. Add the tofu, vanilla and puree and mix until it's a gross bowl of curdled mess. No joke.

Now add some of the flour mixture and beat well, the curdled look should be gone now, then add some of the Amaretto and beat well. Repeat until all the flour and Amaretto is added, ending with flour and you have a smooth yet thick batter. Scrape it all into your prepared pan, level the top and pop into the preheated oven for about 30 minutes, which is how long mine took but all ovens are different. It should be lightly golden on top, pulling away slightly from the sides, bounce back on top when pressed and a toothpick should come out clean or with only dry looking crumbs. It will most likely take longer if you are not using a ring pan.

Transfer to a wire rack to cool slightly, about 15 minutes, then run a knife around the edges, including the centre bit if using a bundt or ring pan and invert onto the wire rack to fully cool. Dust generously with icing sugar and we found this cake best fresh on the day when still slightly warm. As mentioned above it would also be beautiful with some vegan vanilla ice cream and sliced fresh peaches. Enjoy!

Vegan Peach and Amaretto Cake

Nutritional Information: based on 1 slice out of 9.

Calories: 292
Fat: 6.9g
Sat Fat: 1.4g
Protein: 6g
Carbs: 51.9g
Sugar: 24.7g
Fibre: 1.3g
Sodium: 296mg

You Might Also Like:

Champagne Celebration Cake with
Peach Bellini Buttercream
Coconut Lime Bundt Cake


  1. This looks delicious. I've never used silken tofu. You could say that I'm a bit afraid of tofu and don't really like the taste (though I haven't eaten that much tofu yet). Maybe I should give it a try. Or is there a way to substitute the silken tofu? (I really have to get over my tofu-phobia...)

  2. Dear Maple Spice!

    I just wanted to let you know that I have awarded you with the "Liebster Blog"- Award.
    Find my "speech" here: http://vegancherry.blogspot.co.at/2012/08/liebster-blog-award.html

    All the best,

  3. Thank you for this. I have to make a cake this weekend for someone and they are a massive amaretto lover so this will be perfect!

  4. Thanks for all the comments :-)

    Susanne: the role of the silken tofu in this is just to replace eggs for texture and you cannot taste it at all. That being said I'm sure you could replace that with an egg replacer of your choice, the amount of tofu there is for 2 eggs, but do give it a chance, my husband hates tofu and I use it in baking and desserts all the time! :-D

    Maria - thank you so much for the award, I'm very honoured!

    Tea and Sympatico - That's great, hope they like it!

  5. What a wonderful cake! Amaretto di Saronno recalls me my 80's in Italy...

  6. Debbie it turned out really well and they loved it. As it was for a birthday cake I made a simple frosting from 2 cups of icing sugar, 3 tablespoons of vitalite and 2 teaspoons of amaretto. Thanks for a great recipe.

  7. So glad they liked it! Love the amaretto frosting idea :-)

  8. Peach flavor or not, this sounds divine. I guess you could always kick the peachyness up a notch by making a peach glaze/frosting or just adding some slices to the top. Beautiful job Debbie.

  9. This cake looks so amazingly mellow - you won't believe that it is so easy on your waistline. Have to make this soooon. Silken Tofu... what a wicked gimmick...

  10. I absolutely love this cake, just as all your recipes!!
    Thanks a lot for sharing!
    Do you also have a facebook page?
    Greetings from Germany :)

  11. Thanks so much for all the comments :-)

    Hi Helen! I'm not on facebook but I do use twitter now and again (although I've not been on there for awhile now)


  12. Hi there!

    Just came across you blog today. It's beautiful and I can't wait to catch up reading all the recipes.

    Quick question, do you think it would be ok if I marinated the tofu over night?


  13. Hi! Thanks so much, glad you like the blog :-)

    I think you are asking about the tofu scramble post above. I've only ever marinated it for no more than an hour so it's hard to say. I would possibly reduce the amount of stock in marinating if doing so overnight in case it gets too salty. You can always add more stock whilst frying if it's bland :-) Best of luck!

  14. This looks delicious. I just love how many great vegan recipes for cakes that there are....so many to try!


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