4 Ingredient Peach Cake
This peach cake is so soft and moist and studded with sweet juicy peaches. The cake needs just 4 ingredients and doesn't contain any eggs, dairy, butter or oil.
Ingredients
- 1 1/2 cups (300g) granulated white sugar
- 1 (13.6 fl oz/403 ml) can full-fat coconut milk, make sure to use canned
- 2 3/4 cups (371g) self-rising flour, see note before starting
- 1 cup (144g) chopped peaches (approx 1/2 by 3/4 inch cubes), plus 14-16 peach slices (100g) very thinly sliced (between 1/8 to 1/4 inch thick) to add on top of the cake, you can peel the skin or leave it on depending on personal preference
Instructions
- Preheat the oven to 350°F (177°C). Grease an 8-inch round springform pan with non-stick cooking spray and then line the bottom with a parchment round. You do not need to line the sides but make sure they are well greased.
- In a large bowl, whisk together sugar and coconut milk until evenly combined and smooth. Sometimes the coconut milk separates while sitting in the can, so make sure to whisk smooth any chunks of coconut fat.
- Add the flour. Use a spatula to mix it in until you have a mostly smooth batter. Do not overmix the batter. Make sure to use a spatula to mix it. Add in the chopped peaches and gently fold them in.
- Pour the batter into the prepared pan and use an offset spatula to smooth it evenly across. Arrange the peach slices on top of the cake. You can do whatever patter or design you prefer.
- Bake for about 65-75 minutes or until the cake is done. When the cake is done, it should be golden brown on the surface, a toothpick inserted should come out clean and if you apply light pressure to the surface of the cake, it should bounce back.
- Let cake cool fully before cutting. If desired, you can dust cake with powdered sugar before serving. Store uneaten cake in fridge or freezer in an airtight container.
Notes
- Peach note: You can leave the peach skin on, but I peeled mine for ease of eating. You will need a little less than 2 medium peaches for this recipe. If your peaches are super ripe and soft, you may be able to easily peel off the skin. If your peaches are still more firm, the easiest way to peel the peaches is to blanch them first. To do this, use a small sharp knife and score an "x" in the peach skin at the bottom of each whole peach (cut only the skin and not the flesh). Then cover the peaches in a pot of simmering water for about 15 seconds. Remove peaches and immediately place them in an ice bath. The skin should then peel off very easily.
- I did a mix of chopped peaches in the batter and thin peach slices on top. You can also do all peach slices and no chopped peaches. I don't recommend chopped peaches for the top of the cake because they will likely sink in during baking.
- I dusted the cake with powdered sugar. You could also sprinkle some coarse sugar on top before baking instead to give the surface of the cake a crispy edge.
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. You want to use a self-rising flour with a regular amount of protein. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- I made this recipe with Thai Kitchen Organic Coconut Milk.* Make sure to use full fat canned coconut milk for this cake. The recipe does not work with the drinking kind of coconut milk or a lowfat/light canned coconut milk.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 2 and 3/4 cups all purpose flour, 4 and 1/8 tsp baking powder and 5/8 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe.
Serving: 1slice, Calories: 206kcal, Carbohydrates: 40g, Protein: 3g, Fat: 4g, Saturated Fat: 4g, Sodium: 286mg, Fiber: 0.3g, Sugar: 22g, NET CARBS: 40
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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