Caramelized Peach Cornbread Cake
 
Prep time
Cook time
Total time
 
Buttery cornbread cake layers with caramelized peaches, cinnamon whipped coconut cream, and salted caramel buttercream. 100% Plant-based, 1000% delicious!
Author:
Recipe type: Dessert, Cake
Cuisine: Southern Inspired, Vegan
Serves: 12 servings
Ingredients
  • Cornbread Layers
  • 3 cups all-purpose flour
  • 1¼ cups white sugar
  • 1 cup cornmeal
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 ½ cups plant milk
  • ⅓ cup aquafaba
  • ⅔ cup applesauce
  • ⅓ cup melted vegan butter
  • Caramelized Peaches
  • 3 large ripe peaches, pitted and sliced
  • 3 Tbsp melted vegan butter
  • 3 Tbsp maple syrup
  • 1 tsp lemon juice
  • pinch salt and cinnamon
  • Salted Caramel Buttercream
  • 2 sticks vegan butter, room temperature
  • 8oz vegan cream cheese, softened
  • 1 cup Nature’s Charm salted caramel sauce, + more for drizzling
  • Cinnamon Whipped Cream
  • 1 can Nature's Charm coconut whipping cream, chilled overnight
  • 2 tsp cinnamon
  • 2 tsp maple syrup
Instructions
  1. Cornbread- Preheat the oven to 325F. Combine the flour, cornmeal, baking powder and salt in a large bowl. Whisk well. Add the sugar, milk, aquafaba, apple sauce and melted butter to a medium bowl. Whisk well. Add the wet ingredients to the dry. Mix until just combined.
  2. Divide the batter between 3 greased and lined 8” cake pans. Bake at 325F for 20-25 minutes.
  3. Peaches - Increase the oven temp to 425F. Place sliced peaches on a baking sheet lined with parchment paper. Drizzle peaches with vegan butter, maple syrup, salt, and cinnamon. Toss to coat. Bake for 20–25 minutes, or until peaches are tender and sweetener has caramelized, flipping halfway through.
  4. Cinnamon Whipped Cream - In a medium bowl, beat the whipping cream, cinnamon and maple sugar until fluffy, about 3 minutes. Add a few drops of orange food coloring if desired.
  5. Caramel Buttercream - In a medium bowl, whip the softened butter, cream cheese, and salted caramel sauce for several minutes until fluffy and smooth. Keep at room temperature for easy frosting.
  6. Assembly - Build the cake with a cornbread layer. Pipe a large circle of buttercream around the edges. Add half the peaches to the center, spread into an even layer then top with half the cinnamon whipped cream. Repeat the process, then top with the remaining cornbread layer. Frost the cake with the rest of the caramel buttercream. Reserve 1-2 cups of frosting and add orange food coloring to create a contrasted piping if desired. Reserve the rest of the caramel for drizzling over the cake slices after serving.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-caramelized-peach-cornbread-cake/