Peach Snacking Cake
This gluten-free, dairy-free peach cake is perfect for a Tuesday afternoon treat, or even breakfast. Peaches are perfect this time of year but can be swapped out for any seasonal fresh fruit.
Ingredients
- 2 eggs, room temperature
- 3/4 cup maple syrup
- 3/4 cup melted vegan butter
- 1 tbs vanilla bean paste
- 2 cups gluten-free flour (spelt also works very well here)
- 1 tsp baking soda & 1 tsp baking powder
- 8 peaches, sliced
- 2 tbs bourbon, optional
Instructions
Preheat oven to 350 degrees.
Layer sliced peaches at the bottom of a spring form pan. Melt 1/4 cup butter, vanilla, bourbon, 1/4 cup maple syrup and pour over your layered peaches. In a large bowl mix together the dry ingredients, then add your remaining melted butter, maple syrup and eggs and mix well. Pour batter on top of the peach slices. Bake (I recommend placing a baking tray under your spring form pan just incase a little leaks) at 350 for 22 - 25 minutes until a tooth pick comes out clean. Serve anytime of day, we recommend topping with bee pollen & fresh mint if you have it on hand.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/peach-snacking-cake/