Perfect Peach Pound Cake

This is a perfect summer dessert. Seriously, bake it and you’ll be the hit of any socially distanced barbecue. It’s flavorful and moist with a crunchy crust, and goes great with ice cream. We took it out of the pan a little too early, so it didn’t look too pretty. However, what this lacks in appearance, it overly makes up for in taste. I also can’t say my parents and I didn’t enjoy eating in chunks straight out of the pan (highly recommend this option).


1 c Coconut Oil/Earth Balance

4 tbsp ground flax + 3/4 c water mixed

2 c sugar

1/4 tsp almond extract

1 tsp vanilla

3 c flour

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/2 tsp salt

2 c chopped peaches (skin or not is a personal preference)

powdered sugar to sprinkle (optional)

Grease a large loaf plan and layer with sugar. Mix 1/4 c flour with the chopped peaches and set aside. Mix dry ingredients (including remaining flour) in a medium bowl and set aside. Beat coconut oil and sugar until fluffy. Gradually add flax mixture, giving time to fully incorporate before adding more. Add extracts. Gradually add in dry mixture. Fold in peaches. Pour batter into prepared pan and bake until a toothpick comes out clean. This could be anywhere from an hour to and hour and 45 mins, so just keep checking after an hour. Make glaze while baking. Remove cake from oven and cool in pan for 15 minutes. Serve right away with ice cream and glaze, or remove from pan and cool fully on wire rack.


2 tbsp sugar

3/4 tbsp water

1 1/2 tbsp almond milk

1/2 tbsp Earth Balance (butter)

2 chopped peaches (I actually used the skin of like 6 instead)

grind of black pepper

Whisk sugar and water on medium heat until starting to brown. Mix in almond milk and Earth Balance. Place peaches in mixture and let simmer until peaches are soft. Remove peaches and cook to desired consistency.

Tips/Things I Would Change:

  • Place parchment paper down before oiling the pan so it’s easier to remove
  • If you want it to come out of the pan clean, let cool almost fully in the pan
  • I would opt for a bundt pan or at least a bigger loaf pan so it cooks more evenly
  • Serve the day of if possible, or warm up in oven (or grill might be good?) before serving (not nearly as good cold the next day)

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