When life gives you 18lbs of peaches, you make peach almond cake.
This is the perfect recipe for peach season and is healthy enough to eat a slice for breakfast-on-the-go.
Ingredients
- 1 1/2 cups gluten-free flour (I used Bob's Red Mill)
- 1 cup almond meal
- 1/4 cup flax meal
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup 100% pure maple syrup
- 1 cup unsweetened almond milk
- 2 tsp pure almond extract
- 1 tbsp apple cider vinegar
- 1/4 cup canola or avocado oil
- 3 peaches pitted, peeled and diced
Topping
- 1/2 cup sliced almonds
- 2 peaches pitted and sliced
Servings: pieces
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9-inch springform pan and set aside.
- In a large mixing bowl, whisk together gluten-free flour, almond meal, flax meal, baking powder and baking soda.
- Pour in almond milk, oil, maple syrup, and almond extract. Mix to combine. Add apple cider vinegar and with a spatula, fold in the diced peaches until evenly dispersed.
- Transfer batter to the springform pan and smooth out the top with the spatula. Place the sliced peaches on the top and sprinkle on the sliced almonds. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool to room temperature before releasing and removing the outside of the pan.
- If you're feeling indulgent, you can sprinkle the top with some powdered sugar.
Recipe Notes
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