🍑 Fluffy Peach Layer Cake

Egg-Free | High Altitude (~4,600 ft)

🎂 Yields

Two 8-inch layers (serves 8–10)

🧁 Cake Ingredients (Adjusted for High Altitude)

  • 2⅔ cups (335g) all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¾ cup (170g) unsalted butter or plant-based butter, softened

  • 1⅓ cups (265g) granulated sugar

  • ½ cup Just Egg (about 8 tbsp)

  • ¼ cup aquafaba (whipped to soft peaks)

  • 1 tsp vanilla extract

  • ½ cup sour cream or non-dairy yogurt

  • ⅞ cup (7 oz) milk (dairy or plant-based)

  • 1½ cups fresh peaches, peeled, chopped, and blotted dry

🥄 Cream Cheese Frosting

  • 8 oz cream cheese, cold but soft

  • ½ cup (115g) unsalted butter, room temp

  • 3 cups (360g) powdered sugar

  • 1½ tsp vanilla extract

  • Pinch of salt

  • Optional: peach slices for garnish

🔧 Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

  2. Whip aquafaba to soft peaks and set aside.

  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  4. In a large bowl, cream butter and sugar until light and fluffy.

  5. Add Just Egg, vanilla, and sour cream; stir in milk.

  6. Gradually add dry ingredients. Gently fold in aquafaba, then peaches.

  7. Divide into pans. Bake 28–32 minutes, until golden and a toothpick comes out clean.

  8. Cool 10 minutes in pans, then transfer to racks to cool completely.

🎂 Frosting and Assembly

  1. Beat cream cheese and butter until smooth.

  2. Add powdered sugar, vanilla, and salt. Beat until fluffy.

  3. Frost between layers and around the cake. Add peach slices just before serving.

Storage: Refrigerate due to cream cheese. Bring to room temp before serving.

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