Chocolate Peach Cake with Fudgy Ganache

I’m making all the Great British Bakeoff recipes vegan, starting today.

Starting way back at the hard-to-find first season in 2010, I’m going through all the signature bakes, technical challenges, and showstoppers as if I were a contestant on the show, but making everything out of plant-based ingredients.

I find big challenges very fun, so I’m having a great time!

The hardest part for me is making things look fancy.

I’m definitely going to have to learn some decorating skills as I go.

For the first episode of the first season, the signature bake is a cake you love that is moist, well-risen, evenly baked, and creative.

I’m actually not a huge fan of cake, but if I’m going to eat and love a cake, it has to be chocolate.

I had some extra peaches in the fridge, so I thought if I blended them up and added them to the cake batter, it would make the cake extra moist.

The two chocolate cake layers are separated with a dreamy cashew whipped cream, and the whole cake is covered in a chocolate coconut ganache.

Here is the recipe if you want to try make it yourself too!

Great British Bakeoff Season 1, Episode 1, Signature Bake


Chocolate Cake

  • 1 cup soy milk
  • 1 Tbsp apple cider vinegar
  • 2 cups flour
  • 1 3/4 cups coconut sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup canola oil
  • 2/3 cup pureed peaches
  • 1 Tbsp vanilla
  • 1 cup boiling water

Cashew Whipped Cream

  • 1 cup raw cashews, soaked in hot water for 10 minutes then drained
  • 1/3 cup water
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 tsp tapioca flour
  • Pinch of sea salt

Chocolate Ganache

  • 1 1/2 cups dairy-free chocolate chips
  • 1 cup coconut cream (the solid part from a can of coconut milk)
  • 1 tsp vanilla extract


  • 1/2 cup ground almonds for sprinkling
  • 1/2 cup roasted almonds


Make the cake: mix the soy milk and vinegar together to curdle, then add the rest of the wet ingredients to it EXCEPT the boiling water. Mix all the dry ingredients in a separate bowl, then stir the wet ingredients into the dry just until well combined. Add the boiling water, briefly mix to incorporate, and pour into 2 greased 9″ cake pans. Bake at 350F for 30 minutes, cool 5 minutes in pan, remove to rack to cool completely.

Make the cream: blend all the ingredients in a blender until very smooth, chill for at least an hour to firm up in the fridge before using (or 15 minutes in the freezer).

Make the ganache: melt the chocolate and coconut cream together in a double boiler (in a metal bowl over boiling water in a pot), then remove from heat and stir in vanilla. Chill for at least an hour to firm up in the fridge before using (or 15 minutes in the freezer).

Decorate: Assemble the first cake top-side down, so the flat part is facing up, spread the cream on top right to the edges, add the other cake on top with the flat-side down, cover with the ganache and spread around with a knife or spreader, garnish with ground and roasted almonds in a pretty pattern.

Chill the cake for 30 minutes if you have time, otherwise dig in and enjoy!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Chocolate Peach Cake with Fudgy Ganache”

  1. maitricookswithlove Avatar

    A cake I can actually enjoy! 🙂

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