Chocolate Peach Shortcake

This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.

Food blogging, and cooking in general, involves constantly adapting recipes: from childhood, from restaurants, from friends and family who served you a delicious recipe. 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 in Indiana, we created this chocolate peach shortcake compliment the juicy ripe peaches (or nectarines, whichever you have on hand). Keep reading for the recipe!

How to make chocolate peach shortcake

Speaking of food blogging, I’ve been reflecting on this concept, this thing that we do that we never before would have dreamed of doing. Creating recipes like this chocolate peach shortcake, taking photographs of our food, and sharing with people around the world? When I went to college, things like this did not exist. Now, I couldn’t imagine our lives without this way to express ourselves and connect to the community around us.

On to the recipe! Alex and I love the simplicity of this summer dessert: we use it for entertaining all the time for summer dinner parties! 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.

Looking for more fruit desserts?

Outside of this chocolate peach shortcake recipe, here are our favorite fruit desserts on A Couple Cooks:

• Easy Bananas Foster Recipe
• Chocolate Banana Bread
• Granola Instant Pot Apple Crisp
• Orange & Fennel Upside Down Cornmeal Cake
• All-Natural Strawberry Yogurt Pie
• Easy Chocolate Strawberry Shortcake Recipe
• Chocolate Cherry Dessert Bites
• Apple Galette Recipe with Pomegranate
• Blackberry Vegan Cheesecake Bites
• Strawberry Cornbread Cake
• Classic Strawberry Shortcake
• Simplest Strawberry Tart
• Blood Orange Granita
• Easy Poached Pears with Granola

Looking for peach recipes?

Outside of this chocolate peach shortcake recipe, here are a few of our favorite ways to use juicy summer peaches:

• Award Winning Peach Pie
• Best Peach Cobbler
• Easy Peach Sangria
• Peach Crisp with Basil
• Peach, Tomato and Burrata Salad
• Simple Peach and Mascarpone Tart
• Cinnamon Oat Peach Crisp
• Peaches and Berries with Mint Syrup
• Fresh Peach Salsa

This recipe is…

This chocolate peach shortcake recipe is vegetarian.

Chocolate Peach Shortcake

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• Author: a Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 1x

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Description

This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.

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Ingredients

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• 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

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Instructions

1. Preheat the oven to 375°F.
2. 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.
3. Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
4. 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.
5. 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.
6. Make the whipped cream, using whipping cream or coconut milk.
7. 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

Keywords: Peach Shortcake, Chocolate Shortcake, Peach Desserts, Summer Desserts, Summer Dessert Recipes