Indulge in the delightful flavors of summer with a vegan summer cake adorned with an array of fresh, juicy fruits. This dessert captures the essence of the season, combining a light and fluffy cake base with vibrant, seasonal fruits. Perfect for vegans and non-vegans alike, this recipe will satisfy your sweet tooth while celebrating the bountiful offerings of nature. So, let's embark on a culinary adventure and create a mouthwatering vegan summer cake that showcases the natural goodness of fruits in every bite.
Why this summer fruit cake recipe work
To celebrate all the summer fruits, I made this cake. The cake is vegan and fits as your Shabbat pareve dessert. I like to have dessert especially over the weekend when we rest and enjoy time with the family.
The beauty of this cake is that it can fit with any of your favorite fruits. Plums, nectarines, apricots, grapes, cherries, berries, figs, apples, pears, etc. If you use stone fruits, you cut them into thin slices and arrange them on the cake and for other smaller fruits like the blueberries I used, you just add them whole on top of the cake batter. If the fruits you are using are very tart, you can take out one or two tablespoons of the sugar quantity and sprinkle it on top of the cut fruits to caramelize them and make them sweeter.
The ingredients for the cake are all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, vanilla, soy milk, vegetable oil, white wine vinegar and the fruits you choose. I used plums, nectarine and blueberries. The milk can be any non-dairy milk you prefer.
How to make this vegan summer cake
The process of making the cake is simple and quick. You mix all ingredients, pour the batter into a pan and add the cut fruits on top. Baking time is 40 minutes. That's it, simple and delicious.
The cake is moist and rich with flavor of almonds, vanilla and the fruits. It's sweet and fits with a cup of coffee or tea. The cake has a rustic look after baking it and of course yummy flavor. This cake might remind you of your mother or grandmother, it's just this kind of homemade cake that you never buy, you just bake yourself. It's called "summer fruit cake" because I used fresh summer fruits, but it's just so good all year round! Use the fresh fruits of the season and enjoy their colors and flavors.
Recipe yields one round cake – I used a 24cm | 8 inch pan.
Tips to help you create a delicious vegan summer cake with fruits
Choose ripe and seasonal fruits
Opt for ripe, juicy fruits that are in season. They will have the best flavor and sweetness. Popular choices for summer cakes include berries, peaches, plums, nectarines or cherries.
Adjust the sweetness
If you prefer a less sweet cake, you can reduce the amount of sugar in the recipe or substitute it with a natural sweetener like coconut sugar or maple syrup.
Choose plant-based milk
I used soy milk. You can use your favorite plant-based milk, such as almond or oat milk as well. They work well as a dairy milk substitute and add moisture to the cake.
Don't overmix the batter
When incorporating the dry ingredients into the wet ingredients, mix until just combined. Overmixing can result in a dense and tough texture.
Arrange fruits evenly
When placing the fresh fruits on top of the cake batter, try to distribute them evenly to ensure each slice has a balanced amount of fruit.
Cool the cake completely
Allow the cake to cool completely before serving. This helps the flavors to develop and the cake to set.
Get creative with toppings
Aside from dairy-free whipped cream or vegan ice cream, you can enhance the presentation and flavor by adding a sprinkle of powdered sugar, a drizzle of fruit sauce, or a handful of toasted nuts on top of the cake.
Serve fresh and enjoy
The vegan summer cake with fruits is best enjoyed fresh on the day it's made. The fruits will be at their prime, and the flavors will be at their peak.
Yes, you can use gluten-free flour to make a vegan summer cake. There are many gluten-free flour blends available in stores that work well as a substitute for all-purpose flour. Just make sure to follow the manufacturer's instructions for using the gluten-free flour.
While fresh fruits are usually preferred for their texture and flavor, you can use frozen fruits if fresh ones are not available. Thaw the frozen fruits and drain off any excess liquid before placing them on the cake batter.
If you have any leftovers, store the cake in an airtight container in the refrigerator. It is best to consume it within 2-3 days to maintain its freshness. However, note that the texture of the fruits may change slightly after being refrigerated.
Yes, you can make the cake in advance. Bake the cake, let it cool completely, and then wrap it tightly in plastic wrap or store it in an airtight container. Store it at room temperature for up to 1 day or refrigerate it for up to 2-3 days.
Yes, you can omit the vegetable oil and substitute it with unsweetened applesauce or mashed banana for an oil-free version. This modification may result in a slightly different texture and flavor, so adjust your expectations accordingly.
Other cakes you should try:
For all my cake recipes, check out my cakes recipe index.
Bake this summer cake today!
This summer cake with fruits is a delightful treat that showcases the vibrant flavors of seasonal fruits. This parve cake can fit any occasion and diet restrictions. Feel free to customize it with your favorite fruits and toppings. Happy baking!
Vegan Summer Fruit Cake
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract/paste
- 1¼ cup soy milk
- ½ cup vegetable oil
- 1 tablespoon white wine vinegar
- 2 plums
- 1 nectarine
- 1 cup blueberries
- Set the oven to 170°C / 350°F with the fan.
- Grease a round 24cm | 8 inch baking pan.
- Cut the plums and nectarine to thin slices.
- In a bowl, place all dry ingredients and mix well.
- Add the wet ingredients and mix to a unified batter.
- Pour the batter into the greased pan.
- Arrange the plums and nectarine on top of the cake batter.
- Add the blueberries too.
- Bake for 40 minutes.
- Cool the cake at room temperature.
- Serve and enjoy!