Nectarine and Blueberry Cinnamon Cake (Vegan)
This moist and tender Nectarine and Blueberry Cinnamon Cake is a great cake to share, it’s fruity, cinnamon with a fresh yoghurt frosting and more fruit. It’s also naturally egg-free and dairy-free and comes together in one bowl.
I love this time of year, where we still have fresh summery fruits but also the smell of cinnamon rolls starts to become even more appealing. So, for this in between summer and autumn period, I wanted to make a cake that celebrates both seasons. There is lots of fresh fruit and a light yoghurt frosting but there’s also a lovely cinnamon sugar crunchy filling and top which works so well. You can swap the nectarines for peaches, too, depending on your favourite stoned fruits and the blueberries add such a pop of colour.
Why will I love this cake?
This cake is so good:
- Moist, tender and cakey soft
- Fruity and cinnamon
- With nectarine and blueberries throughout
- A delicious cinnamon crunchy sugar filling and topping
- Naturally egg-free, dairy-free and vegan
- Nut-free
- Made with lighter ingredients
- Like olive oil and yoghurt
- Adds a gut health boost
- Great for end of summer
- Topped with coconut yoghurt and nectarine jam
- Easly refined sugar free, sweetened with coconut sugar
- The perfect mix of summer and autumn
- Everyone will love it
- Serve with tea or coffee
- Enjoy after dinner for dessert
- Easy to make in one bowl
- Bakes in less than 1 hour
If you already love the sound of this fruity cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the fruit and cinnamon layers:
- Light brown or coconut sugar: for that richer colour and flavour.
- Cinnamon: for flavour.
- Nectarines: or you can use peaches. You don’t want them to be too soft, they need to hold their shape otherwise they will be too moist.
- Blueberries: fresh is best for this recipe.
As for the cake:
- Plant-based milk: soya works best, one with more protein, as it creates a thicker buttermilk but you can also use oat, almond or coconut.
- Apple cider vinegar: to curdle the milk. You can also use lemon juice.
- Light olive oil: in place of butter.
- Dairy-free yoghurt: use a thick Greek-style yoghurt like Cocos Organic yoghurt or NUSH protein yoghurt – a runny yoghurt will make the batter too wet.
- Light brown or coconut sugar: as above.
- Caster sugar: this adds a lovely lightness to the cake.
- Vanilla extract: for flavour.
- Self raising flour: to make a light cake batter.
- Baking powder and bicarbonate of soda: for the rise.
- Salt: for flavour.
- Peach or nectarine jam: I use the ones from St Dalfour as they are naturally sweetened with only fruit.
- Chopped pistachios: for sprinkling on top.
Is this gluten-free and nut-free?
I have not tried this with GF self-raising flour, but it should work as long as it has xanthan gum in, or add ½ tsp xanthan gum yourself. It is also nut-free, as long as you leave off the pistachios on top.
How do I make this?
This is ready in a few steps:
- Combine the cinnamon and sugar: for the filling.
- Whisk together the milk and vinegar: and allow to curdle.
- Add the wet ingredients to a bowl: and whisk well.
- Sift in the flour and then whisk: until smooth.
- Fold in the fruits: and stir again.
- Layer up the cake batter with fruit and cinnamon sugar: and then smooth over the top.
- Bake in the oven until golden and risen: about 52 minutes.
- Allow to cool fully: first in the tin and then carefully lift out.
- Spread with the yoghurt and jam: and top with fruit and nuts.
How long will it last?
This cake will keep for 3-5 days, in the fridge overnight but best enjoyed at room temperature.
What other recipes can I try?
For more summery and autumnal cakes:
- Raspberry and Almond Cake
- Lemon and Poppyseed Loaf Cake
- Spiced Sticky Toffee Puddings
- Apple Cinnamon Fritter Cake
- Pear Chocolate Chunk and Almond Cake
Nectarine and Blueberry Cinnamon Cake (Vegan)
This moist and tender Nectarine and Blueberry Cinnamon Cake is a great cake to share, it’s fruity, cinnamon with a fresh yoghurt frosting and more fruit. It’s also naturally egg-free and dairy-free and comes together in one bowl.
Ingredients
For the Cinnamon Sugar:
- 50g light brown or coconut sugar
- 1 tsp cinnamon
For the Fruit:
- 2 nectarines, de-stoned and chopped small
- 100g blueberries
- 1 tsp flour (self-raising or plain)
For the Cake:
- 240ml plant-based milk
- 1 tsp apple cider vinegar
- 80ml light olive oil
- 60g thick dairy-free yoghurt
- 65g light brown or coconut sugar
- 60g caster sugar
- 1 tsp vanilla extract
- 240g self-raising flour
- ¾ tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1 tsp cinnamon
- A pinch of salt
To Serve:
- 8-10 tbsp thick vanilla coconut yoghurt
- 2-3 tbsp peach or nectarine jam/fruit spread
- 1 small nectarine, chopped
- 1 handful fresh blueberries
- 2 tbsp chopped pistachios
Instructions
- Line the base of a 21-cm/9-inch cake tin with parchment paper and grease the sides.
- Make the cinnamon sugar in a small bowl by stirring the ingredients together.
In a second bowl, add the chopped nectarine and blueberries and toss with the flour. - For the cake batter, add the milk and vinegar to a jug and leave for 5 minutes to curdle.
- Add the milky mix to a large mixing bowl along with the olive oil, yoghurt, both sugars and vanilla. Whisk to combine.
- Sift in the flour, baking powder, bicarbonate of soda and add the cinnamon and salt. Whisk well to a thick, smooth cake batter.
- Add ½ of the cake batter to the cake tin and sprinkle over ½ of the nectarines and blueberries with ½ of the cinnamon sugar.
- Top with the rest of the cake batter (spread it out to cover the first layer), the remaining nectarine and blueberry mix and cinnamon sugar.
- Bake in the oven for 40 minutes, then cover with tin foil and cook for another 12-15 minutes, until it’s dark golden brown and an inserted skewer comes out clean.
- Place the cake on a wire rack and allow to cool for 20 minutes in the tin. Then carefully remove from the tin and cool on the wire rack.
- Once cool, spoon the yoghurt over the cake and spread out. Swirl on the jam and top with the fresh fruit and pistachios. Slice and serve.
- Enjoy straight away or keep leftovers in a sealed container in the fridge for 3-5 days or in the freezer for 1 month (without the yoghurt). Allow to defrost before eating, and then top with the yoghurt and eat at room temperature.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Nectarine and Blueberry Cinnamon Cake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With nectarine love x
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