Maple, Ginger, and Peach Cake

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Maple, Ginger, and Peach Cake

For those astute vegan observers who noticed that the cake is vegan and the frosting is not, I would recommend a sweet potato frosting.


  • Cake
  • 3 cups whole spelt flour
  • 2 ½ tsp baking soda
  • 4 tsp ground ginger
  • ¼ cup arrowroot or cornstarch dissolved in ¼ cup water
  • 1 cup oil
  • 2 cups maple syrup
  • 1 cup water
  • Frosting
  • 1 lb cream cheese
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Filling
  • 2 10-oz packages of frozen peaches
  • ¼ cup maple syrup
  • 1 tsp lemon extract or zest of one lemon


Preheat oven to 350 °F. Grease two 9-inch cake pans. Set out peaches to thaw.

In a large bowl, whisk together the spelt flour, baking soda, salt, and ginger. In a separate medium bowl, whisk together the arrowroot mixture, oil, maple syrup and water. 

While whisking, slowly pour the wet mixture into the dry mixture and whisk until smooth. Divide the batter evenly between the prepared pans and bake for approximately 1 hour at 350 °F or until the cake pulls away from the sides and the center springs back when lightly touched (for best results, place cake pans on a large cookie sheet on the center rack in the oven). 

Let cakes cool for 10 minutes or so before inverting onto cooling racks (tip: before inverting a cake, tilt the cake pan and knock the corner of the pan on the counter until the cake detaches from the center of the pan and slides to one side).

While cakes are baking, place the cream cheese, maple syrup, vanilla extract, and cinnamon in a food processor and purée until smooth. Place frosting in fridge until ready to use.

Chop the peaches into small pieces and cook, in a small saucepan, with the maple syrup and lemon zest, over medium-high heat, until the maple syrup cooks down and the peaches start to soften.

When cakes are cool, invert one cake onto a cake circle or plate, top with peach filling, and then top with second cake. Frost tops and sides with frosting.

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