Best part: the peaches!
Next best: the vegan vanilla cake with just a touch of lemon zest.
Not so sure:  tofu cream.  Can’t really recommend it but I’ll include the recipe anyway.  I used almond butter – maybe it would be better with peanut butter?

Whole Vanilla Cake – from The Great American Detox Diet by Alex Jamieson

Preheat oven to 35o degrees. Oil and flour a 9 inch cake pan.  Sift together 2 1/4 cups of whole spelt flour, 3 teaspoons of baking powder and a pinch of sea salt.  In another bowl whisk together 1/3 cup of vegetable oil, 1/2 cup maple syrup, 1 teaspoon lemon zest, 2 teaspoons vanilla extract, and 1 cup soy milk.  Gently stir the wet ingredients into the dry until combined and smooth.  Don’t overmix.  Pour into baking pan and bake for 40 minutes.  Allow cake to cool then turn it out onto a plate and serve with fruit or your favorite topping.

The cake is quite firm – more like a quick bread. Yummy for a sweet breakfast treat or a not too sweet dessert.  I think it would be good with berries and whipped cream if you don’t care about it being vegan!

Vanilla Tofu Cream
Wrap a package of silken tofu in paper towels and weight it or squeeze it to drain out the excess water.  Then take the drained tofu,  3/4 cup of nut butter, 4 tablespoons of maple syrup and 1 tablespoon of vanilla extract and blend or process until smooth. Keep in the refrigerator for up to five days.