Sweet Laurel Bakery


This is a summertime must! We love the fresh peach flavors, the light creamy filling, and did we mention it’s pretty beautiful as well? Everyone has been loving this one from the bakeshop, so we thought we would share the recipe in time to get those summer peaches at the farmer’s market and start baking!
Sweet Laurel
Sweet Laurel

Peaches and Cream Cake

Yields two 8 inch cakes or three 6 inch cake rounds


4 cups almond flour

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp cinnamon 

3 eggs

1/4 cup coconut oil, melted, plus extra for greasing

1/2-3/4 cups maple syrup 

1 tbsp vanilla extract


Preheat oven to 350.

Prepare your pans by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.

Place eggs, coconut oil (melted), maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, cinnamon and baking soda. Mix until batter is formed, then pour into prepared pan.

Bake about 25 minutes, until toothpick inserted comes out clean. Allow to cool, then flip cake(s) out of pan onto a cooling rack.

To prepare coconut whipped cream


1 13.5 oz can coconut milk

1 tablespoon maple syrup


Place a can of coconut milk in refrigerator the night before you make your cake. Before you plan to serve your cake, open the can of refrigerated coconut milk and scoop out coconut milk solids into a mixing bowl. The fat will have risen to the top of the can and the remaining coconut milk will be at the base of the can. Add the solids only to your mixing bowl, then add the maple syrup. Whisk together, then set the whipped cream in the fridge.

To prepare the peach jam


5-7 peaches

1/2 of a lemon

2 tablespoons maple syrup or honey

Pinch of vanilla bean powder, or seeds from 1/2 a vanilla bean pod


Blanche peaches by placing in boiling water for about 3 minutes. Remove and let cool, then remove skins. Cut peaches and remove pit, then place in a saucepan. Add lemon and maple syrup, and cook down for about 5 minutes. Blend the jam slightly with an immersion blender to get a nice smooth texture, with some smaller chunks. Allow to cool completely.

To assemble the cake:

Refrigerate or freeze the baked cake rounds for about 10-15 minutes. Carefully cut each cake round through the center, so that you have a two symmetrical cake rounds. If you make three 6 inch layers, you will have a total of 6 layers. If you used two 8 inch cake rounds you will have a total of 4 layers.

Place one cake round on a cake plate or serving plate. Top with one to two tablespoons of coconut cream and spread evenly over cake layer, then one to two tablespoons of jam. Place the next cake layer, and repeat the two toppings. Repeat until you get to the last layer. For the final layer, smooth the entire top with coconut whipped cream, and then using the jam, make a crescent shape or smooth the entire top with peach jam.


Leave a comment