Fresh Peach Cake
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Ingredients (use vegan versions):
- 2 1/2 cup unbleached flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon non-hydrogenated vegan margarine, softened
- 1 cup vegan sugar
- 1 1/2 cups vegan soymilk
- 1 teaspoon vanilla
- 3/4 cup vegan sugar
- 2 teaspoon cinnamon
- 5 large peaches, peeled and neatly sliced
- 2 tablespoon soy non-hydrogenated vegan margarine, melted
Directions:
Preheat oven to 350 degrees F. Spray a jelly roll pan (15"
x 10") with cooking spray. (Can use 13 x 9 pan if a thicker
cake is desired.)
Mix together flour, baking powder, and salt. Add softened
margarine, cup of vegan sugar, soy milk, and vanilla. Mix with
an electric mixer at low speed. Spread mixture into jelly
roll pan.
Mix together the 3/4 cup vegan sugar and the cinnamon. Sprinkle
one-half of this mixture over the cake batter in pan. Over
this, layer the peach slices in even rows, lengthwise.
Then sprinkle with remaining vegan sugar/cinnamon mixture.
Drizzle the 2 Tbsp. melted margarine over this.
Bake for 30 - 35 minutes, until the cake peeking through
the peaches has turned a golden brown.
Serves: 20 +
Preparation time: 15 prep, 30 cooking
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