Vegan Vanilla Peach Cake With Just 2 Ingredients (Gluten Free)

Short on time and need an allergy-friendly, vegan cake or dessert? This two ingredient vegan vanilla peach cake is perfect. Made with just two easy ingredients, you’ll have a delicious cake to serve in just 30 minutes. Our allergy-friendly vanilla peach cake is free from dairy, eggs, nuts and wheat/gluten and ideal for catering to many dietary requirements. Enjoy warm with dairy free cream or ice cream for a delicious dessert.

2 ingredient vegan vanilla peach cake on blue and white plate with fresh raspberries and peach slice

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2 Ingredient Cake Mix Trick

You’ve probably seen easy cake mix recipe hacks doing the rounds on social media, often for fruit muffins or cakes using tinned fruit.

When you have food allergies, some of these easy cake mix tricks can be a little more complicated. The good news is we’ve tried and tested this popular hack with to make this vegan vanilla peach cake recipe. We’ve tested this recipe with different combinations of gluten free cake mix and tinned peaches to come up with a recipe that makes a delicious, moist cake that everyone can enjoy.

Vanilla Peach Cake Ingredients

This recipe has just 2 ingredients – really! All you’ll need is:

  • 375g (13.2 oz) packet of gluten free vanilla cake mix; and
  • large (approximately 830g/29oz) tin of peaches in light syrup:

Allergy friendly cake mix

We’ve trialled this recipe with different brands of allergy friendly vanilla cake mix that are gluten, nut, egg and dairy free. Our favourite is the Orgran Vanilla Cake Mix, which gives the cake a lovely crunchy exterior and good texture. Other options include Yes You Can, Greens or your usual preferred brand.

The Orgran Vanilla Cake Mix is 375g. You might notice that other brands like Yes You Can or supermarket brans say on the packet that they are as much as 470g. This is because the box also includes a packet of frosting/icing mixture. The cake mix portion is the same size. If you are using a different brand of gluten free cake mix with more or less dry ingredients, you will need to adjust the amount of the liquid added. This is easy to do.

If you don’t need to avoid wheat or gluten, you may be able to choose from a wider range of store bought packet cake mixes to suit your allergens. There’s no doubt that using a gluten free cake mix does have a big impact on this recipe. Be sure to read the notes for cooking with gluten free compared to wheat based cake mix below.

Canned fruit

You can use either canned peach slices or peach halves for this recipe. I have tried both and definitely prefer the peach slices as they give a more even result and the cake is less likely to break apart. Do choose canned fruit in light syrup over fruit in juice if you can.

Vegan vanilla peach cake ingredients

Method

Preheat your oven to 350F/180C, or 325F/160C for fan-forced ovens.

Grease and line a 20 cm / 8 inch round cake tin with parchment paper and allergy-friendly oil or dairy free spread (I use Nuttelex). Alternatively you could use an 18cm / 7 inch square cake tin.

Empty the gluten free vanilla cake mix into a large mixing bowl. Open the canned peaches and add all of the fruit, but only half of the liquid into the cake mix. Stir gently until well combined. Add more of the canned peach liquid and stir until the mixture forms a thick but moist batter. You should not need to use all of the liquid in the can. If the mixture is too moist the peaches will fall to the bottom and your cake may not cook well in the centre.

Place the cake tin on the middle rack in the preheated oven and bake for 40-45 minutes until the cake is golden brown and a cake tester inserted into the centre of the cake comes out clean.

Cooking times

Gluten free cakes are tricky to cook properly throughout and can easily be undercooked in the centre. If after inserting a cake tester into the centre of your cake it is still undercooked, drop the temperature in your oven slightly and leave it for longer – another 5 minutes at a time and test again.

Remove cake from the oven and allow to cool in the tin for at least 5 minutes before turning onto a wire rack to cool.

This vanilla peach cake will be very moist and almost like a pudding in texture. It is best enjoyed warm dusted with some icing/confectioners sugar or serves like a pudding with some dairy free and allergy-friendly vanilla ice cream.

Store leftover cake in the fridge for up to 5 days.

IMPORTANT NOTES ABOUT USING GLUTEN FREE CAKE MIX: This recipe has been adjusted for gluten free cake mix. These adjustments include reducing the liquid added to the cake batter, lowering the cooking temperature slightly and increasing the cooking time. If you use a conventional wheat based cake mix for this recipe, you can add most of the canned peach liquid to form the batter and just bake the cake according to the packet instructions for temperature and baking time. It’s important to use a cake tester to ensure your cake is cooked through regardless of which cake mix you use.

More allergy-friendly recipes

For more allergy-friendly cake recipes, try our egg and dairy free coconut and lime cake or for another delicious fruity dessert try our gluten and dairy free berry crumble. All of the recipes on our allergy-friendly recipe page are dairy and egg free and free from other top allergens).

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gluten and dairy free vanilla peach cake on blue and white plate with raspberries

2 Ingredient Vegan Vanilla Peach Cake (Gluten Free)

Easy recipe for vanilla peach cake free from dairy, eggs, nuts and gluten
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dessert
Cuisine Australian
Servings 8
Calories 261 kcal

Equipment

  • 1 large mixing bowl
  • 1 mixing spoon
  • 1 cake tin 20 cm/8 inch round or 18cm /7 inch square
  • 1 Wire cooling rack

Ingredients
  

  • 1 packet (375g/13.2oz) gluten free vanilla cake mix (eg Orgran Vanilla Cake Mix)
  • 1 large tin (830g/29oz) preaches in light syrup

Instructions
 

  • Preheat your oven to 350F/180C, or 325F/160C for fan-forced ovens.
  • Grease and line a 20 cm / 8 inch round cake tin with parchment paper and allergy-friendly oil or dairy free spread (eg Nuttelex). Alternatively use an 18cm / 7 inch square cake tin.
  • Empty the gluten free vanilla cake mix into a large mixing bowl. Open the canned peaches and add all of the fruit, but only half of the liquid into the cake mix. Stir gently until well combined. Add more of the canned peach liquid and stir until the mixture forms a thick but moist batter. (You should not need to use all of the liquid in the can.)
  • Place the cake tin on the middle rack in the preheated oven and bake for 40-45 minutes until the cake is golden brown and a cake tester inserted into the centre of the cake comes out clean.
  • If after inserting a cake tester into the centre of your cake it is still undercooked, drop the temperature in your oven slightly and leave it for longer – another 5 minutes at a time, and test again.
  • Remove cake from the oven and allow to cool in the tin for at least 5 minutes before turning onto a wire rack to cool.
  • Serve warm dusted with some icing/confectioners sugar or with gluten and dairy free allergy-friendly vanilla ice cream.

Notes

Store leftover cake in the fridge for up to 5 days.
IMPORTANT NOTES ABOUT USING GLUTEN FREE CAKE MIX:
This recipe has been adjusted for gluten free cake mix. These adjustments include reducing the liquid added to the cake batter, lowering the cooking temperature slightly and increasing the cooking time.
If you use a conventional wheat based cake mix for this recipe, you can add most of the canned peach liquid to form the batter and just bake the cake according to the packet instructions for temperature and baking time. 
It’s important to use a cake tester to ensure your cake is cooked through regardless of which cake mix you use. 
Keyword allergy-friendly, cake, dairy free, dessert, easy, egg free, gluten free, nut free, peach, vegan, vegetarian, wheat free

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