Vegan Peach Cream Cake Recipe

I enjoyed cooking this delicious cake recipe just as much as I did eating it.

My peach cream cake is a fully vegan cake recipe which means it is an egg free cake recipe and dairy free cake recipe.

I also baked this cake using gluten free ingredients like rice flour and fine corn meal flour so this is also a gluten free cake recipe.

I did not use xanthan gum making this gluten free cake so the texture is quite crumbly. It is moist and tasty, when you taste it with the vegan whipped cream it will melt in your mouth.

I love baking cake recipes vegan style as they are so much more healthier for you than using animal based products and make you feel less guilty being indulgent and eating a delicious cake or dessert.

Ingredients for Gluten Free Vegan Peach Cream Cake
4oz Rice Flour
3oz Fine Cornmeal Flour
1oz Ground Rice
400g Tin Peaches in Light Syrup
3oz Light Brown Sugar
3oz Sunflower Margarine
3 Tbsp Sunflower Oil
1/2 tsp Bi Carbonate of Soda
1 tsp Baking Powder
1-2 Tbsp Vanilla Essence
Jeenas Vegan Whipped Cream

How to make Chef Jeenas Vegan and Gluten Free Peach Cream Cake

Place rice flour, corn flour, ground rice, baking powder and bi carb into a large bowl and mix well.

Add the oil and margarine.

Use your fingers to rub together the ingredients until you produce a fine bread crumb texture.

You can also use an electric mixer which will take less time.

Half way through the mixing add the brown sugar.

Drain the peaches but do not discard the liquid syrup from the tin.

Keep aside approximately 6 pieces of peach.

Chop the remainder of the peaches into little chunks.

Add the chunks of peach to the mixing bowl along with the juices from the tin and vanilla.

Mix very well.

Grease and flour a small flapjack/brownie baking tin.

Pour in the vegan peach cake mixture and spread evenly.

Place into a hot oven at 200C for 25 minutes or until golden and a skewer comes out clean.

Do not open the oven door for at least 20 minutes.

Leave to cool in the tin for approximately 10-15 minutes or until the cake is only slightly warm.

Slice the cake in half in the tin and remove the cake carefully using a large spatula.

Also you can cut the cake into four.

Because this gluten free cake does not use xanthan gum it is a gorgeous crumbly cake so care must be taken.

You can sandwich the cake pieces together or you can make smaller cakes, a layer cake or which ever you like.

Spread the middles with Jeenas vegan whipped cream recipe then continue to spread the cream over the entire cake.

Use the peach slices you put aside to add decoration and taste to the cake.

Enjoy Chef Jeenas fabulous peach cream cake that is not only vegan but gluten free too.

This cake is so tasty that you may just want to dig right into the cake rather than have a second slice!

See Chef Jeenas vegan recipe index page and gluten free recipes index page for more delicious food recipes.

Half-moon cookies – Hálfmánar

My paternal grandmother always makes these for Christmas.

500 g flour
250 g sugar
200 g margarine
½ tsp hartshorn powder
1 tsp baking powder
1 egg
100 ml (2/5 cup) milk
Cardamom essence to taste
Rhubarb or other jam

Mix together sugar, baking powder, hartshorn powder and flour. Add soft butter and mix until crumbly. Add egg, milk and cardamom essesnce and knead until smooth. Store in a refrigerator until cold through (overnight is usual). Flatten with a rolling pin and cut out cookies with a glass or circular cookie cutter. Put about a teaspoonful of jam in the center of each cookie, fold cookies in half and press edges together with a fork. Arrange on a lightly floured baking sheet and bake at 200°C for 7-10 minutes, or until golden.

Currant cookies - Kúrenukökur

I don't particularly care for these, as I don't like raisins in food and the currants remind me of them, but my grandmother loves them.

375 g butter, softened
375 g sugar
7 eggs, yolks and whites separated
a few drops of lemon essence
500 g flour

For decoration:
Currants, chopped blanched almonds, extra sugar (no amounts are given in the original recipe)

Cream sugar and butter, then add the egg yolks one by one, mixing well in between. Gradually add the flour, then the lemon essence. Whip the whites separately until stiff and fold into the dough.

Put the doughonto a baking sheet and spread evenly over the sheet, using a spatula. Sprinkle a mixture of currants, almonds and sugar on top. Bake at about 180°C until golden and cut into squares while still warm.

Coconut wreaths - Kókoshringir

My mother used to make these every Christmas when I was little. They have a buttery, coconutty taste and are great with tea or cold milk.

200 g flour
200 g dessicated coconut
150 g sugar
200 g butter, softened
1 egg

Mix flour, coconut and sugar. Fold in the egg and butter and knead. Run through a cookie press, taking lengths of about 8 cm. and forming them into circles. Put on a baking sheet and bake at about 180°C for about 8 minutes, or until they are a light golden colour.

Pineapple Cake Recipe

I really enjoyed baking this pineapple cake because it was very exciting to see it easily come out from the loaf tin with all of the pinepaple rings perfectly set in place.

This is a great cake to bake and very filling to eat.

I use ground almonds, oatbran and fresh pineapple in this cake recipe which makes it very wholesome and delicious.

I used white spelt flour but you can use plain all purpose flour if desired.

This pineapple cake recipe is a wheat free recipe and an egg free recipe but it does contain gluten in the spelt flour.

You would never believe that this pineapple cake contains no eggs because it was so fluffy and moist.

I use a glaze on my cake that gives the cake a sticky tasty coating, the glaze also made the cake glisten in the light.

A step-by-step video guide for this recipe will be uploaded soon.

Ingredients for Pineapple Loaf Cake Recipe

1 Small Pineapple
1 oz Oatbran
6 oz White Spelt Flour or Plain White Wheat Flour
2 tsp Candied Peel
3oz Sunflower Margarine
1/2 oz Light Brown Sugar
1 oz Ground Almonds
5oz Honey
1/2 tsp Bi Carbonate of Soda
1 tsp Baking Powder

For the Glaze
1 Tbsp Apricot Jam
1 Tbsp Powdered Sugar (I used golden sugar)
Few Drops of Hot Water

Note....''You can use a large tin of pineapple rings instead of fresh pineapple. Just drain off the juice/syrup and use pinepaple slices. Instead of blending the left over pieces of fresh pineapple add 2-3 Tbsp of the tinned pineapple juices instead.''



Would you like to taste a piece of Jeenas delicious sticky and moist pineapple cake?

How to make Chef Jeenas Pineapple Cake Recipe

Take one small pineapple and carefully slice off the ends and down the sides of the pineapple to remove all of the skin.

Slice into rings.

Use a ring shape to cut through the centre of each pineapple slice.

Keep all of the left over pineapple pieces.

Place all remaining pineapple pieces apart from the pineapple rings into a blender and blend into a paste, you may need to add a very tiny amount of water to help blend the pineapple.

Use a mixer to mix together honey, margarine, ground almonds, oatbran and sugar.

Add candied peel, spelt flour, baking powder and bi carb mix very well.

Lightly grease a loaf tin.

Layer pineapple rings on top of the other at the bottom of the loaf tin.

Slice pineapple slices in half and place around the sides of the loaf tin.

Pour cake batter into the middle of the loaf tin and spread evenly on top.

Place into a hot oven at 180C for 60 minutes or until a skewer comes out clean.

Do not open the oven door for at least 25 minutes.

Leave the cake to cool in the loaf tin for at least 15-20 minutes.

Use a sharp knife to carefully ease the cake out of the tin.

Mix together the glaze ingredients and gently dab and brush it all over the pineapple cake.

Leave the pineapple cake to cool down completely before slicing and serving.

Step-by-Step Video Guide to this Pineapple Cake Recipe Coming Very Soon!

Check out my cake recipes index page here