RECIPES

Yogurt Peach Loaf

This vegan cake is moist, soft, simple to make and is overflowing with naturally sweet peaches.

Looking for a healthier cake? This Peach Yogurt Cake Loaf is just for you. This cake is made with wholesome ingredients and keeps you feeling full compared to other cakes. It includes two main ingredients, peaches and yogurt. The yogurt makes this cake loaf soft and moist where the peaches adds a sweetness to the cake.

Making this Peach Yogurt Cake Loaf is super easy to make. First, preheat the oven to 350 degrees F.  Then start with combining the flour, baking powder, baking soda, and salt together in a large bowl. Add the yogurt, oil, vanilla, milk, agave syrup, and apple cider vinegar together in the large bowl. Whisk the ingredients until you do not see any flour clumps, around 3 minutes.

Fold the peaches in with your batter. Pour the batter in your loaf pan and sprinkle with pieces of peaches. You will notice that the peaches with sink a little but will still show their beautiful color when they come out of the oven. Place in the oven for 45 – 50 minutes. To make sure your loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it, the bread is cooked all the way through.

This Peach Yogurt Cake Loaf is great for a quick grab and go breakfast, snack, or a dessert. My favorite way to eat them is midday with coffee. If I ever have leftovers I would wrap them up and freeze them and eat them later in the week. This is especially great for people who prep their meals earlier in the week.

To avoid sticking, line your pan with parchment paper. Don’t have a loaf pan? Muffin tins will work as well as the loaf pan. Just don’t forget to line your muffin tins with paper cups.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Peach Yogurt Cake Loaf

  • Servings: -4-5
  • Difficulty: easy
  • Print

This vegan cake is moist, soft, simple to make and is overflowing with naturally sweet peaches.


Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup agave syrup
  • 1 cup plant milk (I used coconut)
  • 1 cup yogurt
  • ¼ cup oil (I used refined canola)
  • 1 Tbsp vanilla
  • 2 cups peaches (1 ½ cup to fold in the batter and ½ cup sprinkle on top)

Directions


2. In a large bowl combine the flour, baking powder, baking soda, sugar and salt together.
3. Add the yogurt, oil, vanilla, agave syrup, milk and apple cider vinegar together in the large bowl with the dry ingredients and whisk.
4. Fold the peaches in the batter.
5. Pour the batter in your loaf pan. Sprinkle the top of the bread batter with peaches.
6. Bake for 45 – 50 minutes. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way through.
7. Leftovers will last 2-3 days in the fridge and a 1 month in the freezer wrapped up.

Make it Your Own

  • Don’t have agave syrup? Maple syrup will work as a substitute.
  • Don’t have peaches? Any type of fruit taste just as wonderful.
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