This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.
Food blogging involves constantly adapting recipes: from childhood, restaurants, and friends and family. In this recipe, we’ve decided to rip off one of our recent favorite strawberry shortcake recipes and combine it with a family dessert I had as a child: chocolate peach shortcake.
To make use of the bounty of peaches now in season, we created this chocolate peach shortcake compliment the juicy ripe peaches. You can also use nectarines, whichever you have on hand!
Tips for making chocolate peach shortcake
Alex and I love the simplicity of this summer dessert: we use it for entertaining all the time for summer dinner parties! A few notes:
- For the shortcake, just mix flour, turbinado sugar (those big sugar crystals that give a satisfying crunch), egg, cocoa powder, and Greek yogurt.
- Without the typical butter and cream, this peach shortcake is a light and healthy dessert. We topped it with juicy peaches with a hint of balsamic vinegar, a trick we learned a few years ago that we continue to riff on.
- As a topping you can use Coconut Whipped Cream or Homemade Whipped Cream. Or, try Alcohol Infused Whipped Cream, adding a hint of bourbon or amaretto (both of which pair nicely with peaches).
More peach recipes
Outside of this chocolate peach shortcake recipe, here are a few of our favorite ways to use juicy summer peaches:
Dietary notes
This chocolate peach shortcake recipe is vegetarian.
Description
This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 ½ tablespoons cocoa powder
- ½ cup turbinado raw cane sugar
- Pinch kosher salt
- 1 large egg
- ¾ cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 to 3 peaches or nectarines (about 2 cups chopped)
- 1½ tablespoons sugar
- 1 teaspoon balsamic vinegar
- Sweetened whipped cream or coconut whipped cream
- Preheat the oven to 375°F.
- In a medium bowl, combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 ½ tablespoons cocoa powder, ½ cup turbinado raw cane sugar, and one pinch kosher salt.
- Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
- Mix the wet ingredients into the dry ingredients. Spray with cooking spray or grease 6 cups of a muffin tin, then pour in the batter equally to the 6 cups (or 7 or 8, for slightly smaller cakes). Lightly spray the tops of the cakes, then bake for 15 to 20 minutes until the tops are lightly browned. Let stand in the muffin tin 1 minute, then remove to a wire rack to cool for 5 minutes.
- While the cakes bake, wash the peaches and slice enough for about 2 cups into a medium bowl. Stir in 1½ tablespoons sugar and 1 teaspoon balsamic vinegar, then let stand until serving, stirring occasionally.
- Make the whipped cream, using whipping cream or coconut milk.
- When ready to serve, cut the cakes in half. Spoon over peaches, top with whipped cream and the remaining half of the shortcake.
- Category: Dessert
- Method: Baked
- Cuisine: American
