Chocolate Peach Cake with Fudgy Ganache (plant-based)

5 from 1 vote
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 Vegan: Season 1, Episode 1, Signature Bake
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine British
Keyword cake, chocolate, dairy-free, GBBO, plant-based, season1, signature


Chocolate Cake

  • 1 cup soy milk
  • 1 Tbsp apple cider vinegar
  • 2 cups flour
  • 1 ¾ cups coconut sugar
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • ½ cup canola oil
  • 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
  • cup water
  • 2 Tbsp maple syrup
  • ½ tsp vanilla
  • 1 tsp tapioca flour
  • Pinch of sea salt

Chocolate Ganache

  • 1 ½ cups dairy-free chocolate chips
  • 1 cup coconut cream (the solid part from a can of coconut milk)
  • 1 tsp vanilla extract


  • ½ cup ground almonds for sprinkling
  • ½ 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!
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