Savor the delightful blend of oats and maple syrup in this guilt-free Healthy Peach Cake, offering a burst of fruity goodness in every bite. Indulge in a wholesome treat that satisfies both taste buds and health goals.
What You Need To Make Peach Cake
Peach Cake Batter Ingredients:
- 1 cup milk (regular or vegan)
- ¼ cup butter (regular or vegan)
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 cup all-purpose flour (regular or gluten-free)
- 1 ½ cup quick oats
Peach Cake Filling:
- 5 ripe peaches, diced
- 1 tablespoon butter (regular or vegan)
- ¼ cup sugar
- 1 tablespoon cinnamon powder
Peach Cake Frosting:
- ¾ cup powdered sugar
- 2 tablespoon melted butter (regular or vegan)
- 2 oz cream cheese (regular or vegan)
How To Make Healthy Peach Cake
Preheat your oven to 350°F and grease your baking pan generously with non-stick spray for easy release.
To prepare the peach cake filling, melt butter in a pan over low heat, then add diced peaches, sugar, and cinnamon. Cook for 3-5 minutes until peaches are tender and sauce thickens. Set aside.
For the peach cake batter, combine milk, butter, sugar, vanilla, baking soda, and baking powder in a bowl. Mix thoroughly before adding flour and oats, stirring until a smooth batter forms.
Transfer half of the batter into the prepared pan, layer with the peach filling, then pour the remaining batter over the top. Bake for 35-40 minutes until the cake is lightly golden and fully cooked.
While the cake bakes, consider making a cream cheese frosting by whisking powdered sugar, cream cheese, and butter until smooth. Once the cake has cooled, drizzle the frosting over the top for added indulgence. Enjoy your delicious and healthy peach cake!
Frequently Asked Questions
For optimal freshness, store your healthy peach cake in an airtight container at room temperature for up to 2 days. If you prefer to extend its shelf life, refrigerate the cake for up to 5 days. Ensure it's well-covered to prevent it from drying out or absorbing any odors from the fridge. If you've frosted the cake, refrigeration is recommended to maintain the integrity of the frosting. Simply bring the cake to room temperature before serving for the best taste and texture.
Yes we do! Use our Healthy Vegan Peach Cobbler recipe when your peaches are in season! It's divine! 
Healthy Peach Cake
Equipment
- mixing bowls
- whisk or electric hand mixer
- measuring cups and spoons
- 8 or 9 inch round, square, or rectangular metal cake pan
- spoon or fork for mixing
Ingredients
Peach Cake Batter Ingredients
- 1 cup milk regular or vegan
- ¼ cup butter regular or vegan
- ¾ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 cup regular or gluten-free all purpose flour
- 1 ½ cup quick oats
Peach Cake Filling
- 5 ripe peaches, diced
- 1 tablespoon butter regular or vegan
- ¼ cup sugar
- 1 tablespoon cinnamon
Peach Cake Frosting
- ¾ cup powdered sugar
- 2 tablespoon melted butter regular or vegan
- 2 oz cream cheese regular or vegan
Instructions
Healthy Peach Cake Recipe Instructions
- Begin by preheating the oven to 350. Grease your baking pan with non-stick spray.
- Prepare your peach cake filling by adding the butter into a warm pan. Once the butter melts and begins to sizzle, add the peaches, sugar, and cinnamon. Cook 3-5 minutes, stirring, until the peaches are tender and the sauce becomes thick. Remove from the heat and set aside.
- Make the peach cake batter by adding the milk, butter, sugar, vanilla, baking soda, and baking powder to the bowl. Mix well and then add the flour and oats. Mix until a batter forms.
- Pour half of the batter into the greased pan. Add the peaches on top. Then, pour the remaining batter over the top of the peaches. Bake in the oven for 35-40 minutes or until the peach cake is light golden on the outside and completely baked through the center.
- While the healthy peach cake bakes, you have the option to make a cream cheese frosting to drizzle on top. Use a whisk or electric hand mixer to mix the powdered sugar, cream cheese, and butter until smooth. Let the peach cake cool before drizzling the icing over the top. Enjoy!
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