Vegan Peach Cobbler Cake

Instructions

Make the Peach Cobbler

1. Preheat the oven to 350 degrees F.
2. Make the peach cobbler filling: In a medium bowl, mix together sliced peaches, sugar, cornstarch and cinnamon. Pour into a greased 9in round baking dish.
3. Make the peach cobbler topping: In a large bowl, mix the melted butter, sugar, vanilla, and milk. In a separate medium bowl, mix flour, baking powder and salt. Add the dry ingredients to the wet ingredients.
4. Break up the topping into pieces over the filling. Cook for 30-35 minutes. Set aside to cool while you make the cake.

Make the Cinnamon Cardamom Cake

1. Preheat oven to 350 degrees F.
2. Make buttermilk by adding vinegar to milk and set aside to curdle.
3. All all the cake ingredients in above order, adding the buttermilk at the end.
4. Divide between two 9in round cake pans and bake until a toothpick can be inserted into the middle and comes out clean. Approx. 25 min.
5. Allow to cool to room temp and then put in the fridge.

Make the Peach Buttercream

1. Cream the butter with 2 tbsp of peach liquid.
2. Slowly beat in the powdered sugar.
3. Add the last 2 tbsp of peach liquid and vanilla. Beat until light and fluffy.
4. Optional: Fold in chopped peaches.

Assembly

1. Make sure everything has cooled completely.
2. Layer first layer of cake, half of the buttercream, and half of the cobbler. On top, layer the second layer of cake, second half of frosting, and last half of cobbler.
3. Our cake held up just fine, but feel free to use dowels if you need stability.
4. Optional: Top with fresh fruit and thyme sprigs!