Peach Almond Cake (vegan, gf)
Grab some yummy peaches and make this delicious peach almond cake before summer is over! It’s probably one of my favorite cakes I’ve ever made. I love the almond flavor, nuttiness, sweetness/tartness from the peaches, how moist it is, all the textures,
Print Recipe
Ingredients
- 1 1/2 cups oat flour (you can take rolled oats and process in the blender until a fine flour forms)
- 1 cup almond meal (finely ground up almonds, can also make your own in the food processor)
- 1/4 cup ground flaxseed
- 1 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 diced (about 1.5 heaping cups)
- Topping
- 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 meal, 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. Whisk until just combined. Fold in peaches with a spatula. 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 50-60 minutes (mine took almost 60 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 in the refrigerator. I actually love how it tastes cold!
Servings: 8