Glazed Peach Amaretto Cake (Vegan!)

Today is my 30th birthday, and I wanted to try something new. I took this recipe I found, tweaked it a bit, and went into a pleasure induced coma soon after it was done.


Vegan Glazed Peach Amaretto Cake

For the Cake:

½ Cup Earth Balance Butter (softened)
1 Cup Granulated Sugar
½ Cup Firm Silken Tofu (pureed)
1 15 oz Can of Peach Halves (Drained, then Pureed. Don’t keep the liquid.)
1 Tsp vanilla
¼ Cup Amaretto Liquor
2 Cups Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt

For the Glaze:

1/4 Cup Earth Balance Butter (melted)
2 Cups Powdered Sugar
2 Tbsps Vanilla Soy Milk
1 Tsp Vanilla Extract, or 1/2 Tsp of other Extract (Almond would probably be pretty good!)


Prepare  the cake:
Preheat your oven to 350 degrees, and grease and lightly flour a bundt cake pan.

Mix your dry ingredients (NOT the sugar) together in a bowl, and set aside.

Whisk your butter and sugar together until it’s nice and fluffy. Set Aside.

Drain the can of peaches, and puree the peaches. (you should get a little over 1 cup of pureed peaches) Whisk these into your butter and sugar mixture. Then puree the Silken Tofu until smooth and creamy. This works best by pureeing the whole block, then measuring out 1/2 cup. Whisk your 1/2 Cup of Pureed Tofu into the peach/butter mixture. It will look nice and curdly at this point, so don’t worry too much.

Slowly add the dry ingredients to the liquid. Whisking, whisking, whisking. When about half your dry ingredients remain, stir in the Amaretto. Continue whisking in the dry ingredients until all of it is combined. Whisk until it’s nice and smooth.

Pour into your cake pan, and try to get the surface as even as you can.

Bake for approximately 40 minutes, or until the top is a nice golden brown, the cake springs back up when lightly pressed on, and a toothpick inserted in the center comes out clean. Once cake is cool, prepare your glaze.


Prepare the Glaze:
After your cake has cooled, sift 2 Cups of Confectioner’s sugar (aka Powdered Sugar) into a bowl.
Melt 1/4 Cup of Earth Balance butter, and slowly add into the sugar, stirring as you go.
Add 2 tbsps Vanilla Soy Milk, and Whisk vigorously.
Whisk in your Extract.
Slowly pour the icing on top of your cake, letting it dribble down the sides.
Lick icing bowl clean.
Devour cake.



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