Healthy Almond Peach Oat Cake (vegan, gluten-free, refined sugar free)

Grab some yummy peaches and make this delicious healthy almond peach oat cake this summer! It’s nutty, perfectly sweet, moist, and healthy. This vegan, gluten-free, and refined sugar free cake can be eaten for breakfast or dessert.

I’m always down for dessert for breakfast. This almond peach oat cake is essentially like baked oats but in cake form. It’s made with wholesome and nourishing ingredients and high in fiber, healthy fats, and protein. The golden crispier edges paired with the tender moist cake makes this cake full of different textures. This cake is easy to make and so dang good! It’s also kid approved too!

If you make this healthy almond peach oat cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!

Healthy Almond Peach Oat Cake (vegan,gluten-free, refined sugar free)

Grab some yummy peaches and make this delicious healthy almond peach oat cake before summer is over! I love the almond flavor, nuttiness, sweetness/tartness from the peaches, and all the textures. It's healthy enough for breakfast and sweet enough for dessert.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Ingredients

• 1 1/2 cups oat flour
• 1 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 cup pure maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 1 cup unsweetened almond milk
• 1 tsp almond extract
• 1 Tbsp apple cider vinegar
• 1/3 cup + 1 Tbsp coconut oil, melted
• 1 large peach, sliced thinly
• 1/4 cup sliced almonds

Instructions

• Preheat oven at 350 degrees F. Grease a 9 or 10 inch spring form pan.
• In a large bowl, whisk together the oat flour, almond flour, ground flaxseed, cinnamon, salt, baking powder, and baking soda.
• In a medium bowl, whisk together the maple syrup, coconut sugar, almond milk, almond extract, apple cider vinegar, and melted coconut oil. Add to the large bowl with the dry ingredients. Stir with a spatula until just combined. Don’t over mix!
• Transfer batter to your prepared pan. Place thinly sliced peaches on top in a spiral pattern or whatever patter you want! Sprinkle sliced almonds on top.
• Bake for 60-70 minutes (mine took 65 minutes) or until toothpick comes out clean. Make sure the edges are a good golden brown color.
• Remove from the oven and let it cool completely before slicing. Enjoy!
• Store leftovers in an airtight container in the refrigerator. To reheat, place in the microwave for a few seconds or the toaster oven for a few minutes.

Servings: 8

Author: valeria.chao