Summer is the season where everything comes into bloom, the fruits and vegetables are at their sweetest and the sun is out, or at least it’s supposed to be.

One of the fruits I have become fascinated with this summer is peaches. My Mum didn’t buy them often because she didn’t like the texture of the fruit skin, but for some reason they kept coming crossing my path.

One such path was a friend’s birthday and I offered to make the cake for the party. Now as it’s a birthday I like to make a cake that the birthday boy or girl, well obviously because it’s their birthday! This friend liked peaches and I knew he liked vanilla. So I decided a peach case it was to be. (I should also mention that none of my friends have allergies or intolerances, but they all get gluten free and nut free cakes if I’m making it.)

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

Firstly there had to be syrupy peaches to top the cake. But what about the icing? The cake is a simple, unpretentious sponge so I wanted the icing to be a bit more decadent.

At the time I was making this cake I was also finishing up developing recipes for my allergy friendly Chocolate Treats Recipe Book (launching in time for Christmas). I was experimenting with white chocolate and came up with this white chocolate ganache frosting. It was the perfect accompaniment to this peach cake. A dairy free version of this frosting recipe is also going in my recipe book, but I wanted to give you a sneak peak!

If you are throwing a party this tray bake is a perfect edition, it’s summery, sweet and delicious. Not to mention gluten free and nut free too!

EAS Chocolate Treats Recipe Book Pre-View: White Chocolate Ganache Frosting Recipe

If I’m making cake, I love to decorate. Whether that is a simple runny icing, fruit baked into the top, or a buttercream. When I was making allergy friendly custom made cakes back in 2014-16, I wanted them all to look pretty as well as taste delicious.

Working in my little kitchen back then was where I started my cookbook really. It was when I found that along with a nut allergy, finding gluten free cakes and treats was a nightmare. Everything had nuts in or a warning. I really started to miss having treats. This is when I started looking at recipes online and figuring out how I could have my cake and eat it too.

Whenever there is an occasion, I like to make something. Even if there is not, I’ll make an occasion to fit the cake I’ve made. Why not? I love to celebrate and I think the best way is with cake!

If there is the birthday, it’s the best occasion to make cake. So their face when you’ve baked a cake and decorated it is priceless, especially when it’s an allergy safe cake!


For this frosting recipe, I took my vanilla buttercream recipe and made it a bit more decadent. Chocolate ganache is what you make truffles from. To add it to a buttercream could seem over the top, but when it comes to birthdays, and especially allergy safe birthdays, I think going over the top is necessary!

If you want to find out more about my Eat Allergy Safe Chocolate Recipe Book and get the Working With Dairy Free Chocolate Chapter for free today, click here.

Peach Tray Bake with White Chocolate Ganache Frosting (Gluten Free, Dairy Free, Nut Free, Soya Free)

Serves 20-30

Makes a large roasting tray (like you would use to roast potatoes)


Peach Topping:

  • 700g peaches, roughly chopped
  • 350g sugar
  • 2 tbsp water

Cake Sponge:



  1. Prepare the peach topping: In a heavy bottomed saucepan, add the cut peaches, sugar and water. Put on a medium heat and bring to simmer. Put the lid on, turn the heat down to low and simmer for 2 hours until a runny, syrupy chunky jam has formed. Stir every so often to make sure it is not sticking. *It’s best to make the jam well before you need it because when you spoon it on, you want it to be cool so that it doesn’t melt the frosting.
  2. Make the sponge: grease and line top and sides of a 6’’ round loose bottom baking tin, cut a piece large enough to cover your tin too
  3. preheat oven to 150C
  4. Beat with an electric whisk the eggs, sugar and oil until pale and fluffy, approx 3 mins
  5. add flours, baking powder, bicarbonate of soda, nutmeg and beat.
  6. add the vinegar, vanilla extract and apple and mix until fully incorporated. Then add cut peach.
  7. Spoon the mix into your lined baking tray and cover with your extra piece of grease proof paper/foil
  8. Put in your preheated oven on the middle shelf. (Use a spare shelf to hold down the grease proof paper covering your tin if need be.) Cook for 20 minutes covered. Cook for a further 20 minutes uncovered.
  9. While the cake is in the oven, prepare the Dairy Free White Chocolate Ganache (step 1) to go in you Dairy Free White Chocolate Ganache Frosting.
  10. Check your cake is cooked by poking the middle of the cake, if your knife or skew comes out clean then your cake is cooked. If it does not, put the cake in for a bit longer. You may want to cover it again to stop it from going too brown.
  11. Once cooked, place on a cooling rack. When cool to touch, take the cake out of the tin and leave to cool thoroughly before icing.
  12. Now is time to finish the frosting. Continue from step 2 of the icing recipe.
  13. Now let’s get icing! Use a spatula or knife to spread your Dairy Free White Chocolate Ganache Frosting over the top of your peach tray bake. You could make swirly patterns if you like and spread to the edges.
  14. Now spoon your peach jam all over the middle of the cake. Spread it out but leaving a bit of the frosting peeking through at the edges.
  15. The last step is add candles and have a party!

Dairy Free White Chocolate Ganache Frosting




  1. Put an inch of water in the bottom of a saucepan and heat to barely simmering. Put a heatproof bowl over the barely simmering water making sure the water does touch the bottom of the bowl. Add half the dairy free ‘white’ chocolate and the hot dairy free milk. Stir until the chocolate has melted, then take off the heat and add the rest of the chocolate. Stir until the chocolate has completely melted and you have a yellowy, creamy and kind of translucent ganache. Now put the bowl in the fridge to firm up for about an hour.
  2. Beat the dairy free margarine with an electric whisk. Once fluffy, sift in a spoon of icing sugar at a time, stirring with the blades gently without turning on the power. This will stop the sugar pluming up in your face and all over the kitchen counter. Continue until half the icing sugar is used, then beat until fluffy. Follow the previous steps for the rest of the icing sugar. Now add the vanilla extract and beat.
  3. Take the ganache out of the fridge. It should be a soft and kind of sticky ganache. Use a spoon to transfer it to the icing bowl and break it up into smaller pieces. Now beat with the electric whisk until you have a creamy frosting. It should look a little like ice cream.
  4. Once thoroughly beaten, use a knife of spatula to spread it over your cool cake.


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