Moist Brown Sugar Blueberry Peach Fritter Cake - Vegan!
Fresh, juicy peaches and jammy blueberries make the BEST blueberry peach fritter cake- a twist on the classic peach fritter meets fruity crumb cake! The cake is rich with brown sugar and buttery soft with notes of vanilla bean complementing the sweet fresh peaches and blueberries swirled throughout! NO need to cook the fruit beforehand- just assemble and bake! AND it's vegan!
1/4 cup all-purpose flour or gluten-free 1:1 baking flour
1/8 tsp sea salt
3 tbsp salted vegan butter (melted and cooled to room temperature)
2 tsp vanilla extract
3/4 cup 150 g salted vegan butter
1 1/4 cup 250 g granulated sugar
3/4 cup 170 g dairy free yogurt, room temperature
1 tbsp vanilla extract or vanilla paste
1/4 tsp sea salt
2 tsp baking powder
1 tsp baking soda
3 cups 375 g all purpose flour or gluten-free 1:1 baking flour
2/3 cup 180 g vegan buttermilk, room temperature
2 cups 240 g powdered sugar
2-4 tbsp vegan heavy cream
1 tsp vanilla bean paste
Categories
Cake
Cuisine
American
Steps
Prep: Preheat the oven to 350F, and line a 9x9 baking pan with parchment paper. Alternatively, you can bake this cake in a large skillet (at least 9" wide). Prepare the vegan buttermilk and set aside.
Prep the blueberry peach filling: Make sure the peaches are diced to be 1/2" cubes. In a bowl, toss the peaches, blueberries, and light brown sugar until evenly coated. Set aside.
Mix the vanilla bean crumble: In a separate bowl, whisk together the light brown sugar, flour, and sea salt. Add in the vegan butter and vanilla extract, and mix until you achieve a thick, wet crumble. Set aside.
Make the batter: In a large bowl, add in the melted vegan butter, granulated sugar, and dairy free yogurt. Whisk together until combined, then add in the vanilla extract, sea salt, baking powder, and baking soda. Whisk again. Then pour in the flour, followed by the vegan buttermilk. Whisk just until the flour is combined with the wet ingredients.
Assemble the blueberry peach fritter cake: Spoon about half of the batter into the prepared baking pan. Spread to the edges of the pan. Sprinkle half of the blueberry peach filling onto the cake batter, spreading the chunks evenly on top of the batter, followed by half of the vanilla crumble on top of the blueberries and peaches. Spoon the remaining cake batter over the blueberries and peaches, spreading the batter to the edges of the pan and covering the fruit below the batter. Finish by spooning the remaining blueberries and peach filling and vanilla crumble evenly over the top of the batter.
Bake: Place the blueberry peach fritter cake into the oven to bake for 65-70 minutes, or until a toothpick comes out clean. Remove from the oven to let cool in its pan for about 10 minutes then you can transfer to a cooling rack.
Make the maple glaze: Whisk together all ingredients for the vanilla glaze until you get a thick but drippy glaze.
Serve and enjoy! You can serve this blueberry peach fritter cake warm or cool. Drizzle the glaze evenly over top, slice and serve with a scoop of vegan vanilla ice cream, and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 763 kcal
Carbohydrates: 137 g
Protein: 11 g
Fat: 22 g
Saturated Fat: 5 g
Trans Fat: 3 g
Sodium: 484 mg
Sugar: 84 g
Unsaturated Fat: 15 g
Reviews
Lisa on 2026-08-27 (5 stars): I made this for my mom’s 60 birthday party and it was gone within a minute ! Absolutely delicious. Thank you so much for these amazing vegan recipes <3
Victoria Brock on 2026-07-15 (5 stars): Made this today with local strawberries and made a cream cheeze glaze instead. So good, thank you!
Michelle on 2026-07-13 (5 stars): I just made this and it is delicious! I made it with regular ingredients and it works. The only changes I made was I had to add about 2Tbsp of more flour to the crumble. It was too liquidy. I, also, had to bake it slightly longer. So good, thank you!
Shani on 2026-07-12 (5 stars): This was delicious and so moist and summer tasting (if summer has a taste :) It was a huge hit at the party I brought it to. I used the the liquid that accumulated from the peaches/blueberry/brown sugar mixture to make the glaze. I added vanilla and also some lemon juice to taste and then powdered sugar until I got a glaze consistency. One issue was that I followed the recipe exactly for the crumble but the mixture was liquidy. I had to keep adding more and more flour to get the crumble consistency.
Rachel Henry on 2026-07-10 (5 stars): I was searching for a breakfast cake to make for a co-workers birthday and happened upon this one, the day you posted it. It's absolutely delicious and everyone agrees it really does taste like a fritter/donut but it was so much easier to make!
I'm not too surprised, as everything I've ever made from Banana Diaries receives rave reviews from vegans and non-vegans alike. Thanks for sharing your recipes 🤗
