The humble cake has come a long way since its origins in Egyptian times; its uses are multi-faceted. Cakes are accountable for revolutions.
Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.
While strawberries are cheap as chips, I try to use them in every way possible. You would have no idea this cake is missing dairy or eggs – the coconut yogurt lends the most moreishly moist texture and the cake will stay this way for days.
Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through.
This cake has been a labour of love; we wanted to create the perfect vegan chocolate cake that was moist...
