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Vegan and Gluten-Free Naked Cake with Peaches and Coconut Cream
Vegan and Gluten-Free Naked Cake with Peaches and Coconut Cream
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Vibrant vegan peach naked cake with coconut cream, adorned with fresh flowers for added elegance.
Ingredients:
  • 2.75 cups gluten-free all purpose baking flour
  • 1.25 cups white sugar
  • 1 teaspoon gluten-free baking powder
  • 1 cup cold water
  • 0.33333334326744 cup vegetable oil
  • 1 (14 ounce) can cream of coconut
  • 2 teaspoons vanilla extract
  • 1 (15 ounce) can canned peaches in syrup, drained and cubed
  • 2 tablespoons confectioners' sugar, or to taste
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C). Give 3 shiny 8-inch cake pans a hug with some grease and dress them up with parchment paper.
  • In a large bowl, mix flour, sugar, baking powder, and baking soda. In a separate bowl, whisk together water, oil, and vanilla extract. Create a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until the batter is thoroughly combined, about 3 to 5 minutes.
  • Divide the cake batter evenly among the prepared cake pans and allow it to rest for 15 minutes.
  • Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove carefully from the oven, cool in pans for 5 minutes, then transfer to wire racks. Allow to cool completely before filling and decorating.
  • Chill coconut cream in the freezer for 5 minutes. Whisk in vanilla extract and gradually add sugar until stiff peaks form. Transfer the fluffy coconut cream into a piping bag fitted with a large tip.
  • On a serving plate, layer one cake and pipe half of the cream in concentric circles over it. Top with half of the peaches. Add the second cake layer and repeat with remaining cream and peaches. Lightly dust the cake top with confectioners' sugar before serving.

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