Yes it’s true, even those struggling with celiac issues can enjoy a delicious peach cake. A few adjustments and it’s just what the doctor ordered!
Gluten-Free Peach Cake
Serves 8
Preheat the oven to 350° F. Lightly grease and dust an 8 or 9-inch round cake pan with gluten-free flour.
2 ½ cups sliced peaches. Set aside.
Whisk together the dry ingredients:
2 cups gluten-free flour blend (we recommend Kristi and Betsy’s recipe from DVO’s LIFE TASTES GOOD again DVD)
2 teaspoons xanthan gum
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 ¼ teaspoon cinnamon
Beat to combine:
2/3 cup melted virgin coconut oil or almond oil
3/4 cup organic light brown sugar
1/4 cup agave
2 teaspoons vanilla extract
1 cup Mountain High vanilla or peach yogurt
Add the wet ingredients to the dry ingredient mix and beat to combine.
Add 2 large eggs. Whisk till frothy. Add to the batter and gently combine. Scoop the cake batter into the pan and spread evenly.
Place the peach slices evenly into the batter.
Make a cinnamon brown sugar topping:
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons gluten-free rice flour
2 tablespoons butter
1/2 teaspoon cinnamon
Rub these ingredients together till a crumbly mixture forms. Sprinkle on top of the peaches.
Place the cake into the center of a preheated oven and bake until firm and golden, and a wooden pick inserted into the center emerges clean- about 25 to 30 minutes.
Cool on a wire rack, but not too cool — it’s especially good warm.
Download this recipe.
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