Some days simply call for cake. And I’m not talking about cake for a celebration or a birthday…this is ordinary-day cake.
This is the cake that you throw together right after your BFF texts to say she’s on her way over for a cup of tea. It’s the cake that you slip into the oven on a quiet weekend morning, then leisurely nibble over a good book.
It’s also the prefect thing to make when your little peach tree decides to produce a few hundred, perfect, juicy peaches.
This sweet cake contains zero gluten, zero grains, zero dairy and zero cane sugar. If you’re new to gluten-free, cane-sugar-free, low-carb baking, this recipe is the prefect way to get your feet wet. Enjoy!
Here’s what you need:
1½ cups blanched almond flour
½ cup flax meal
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut oil
⅓ cup coconut palm sugar
1 tablespoon vanilla extract
¼ teaspoon almond extract
½ cup fresh peaches, peeled, pitted and diced (about 2 peaches)
Preheat the oven to 350 degrees F. Grease an 8 inch round cake pan with coconut oil.
For the Cake: Combine the almond flour, flax, baking soda and salt in a large mixing bowl. In another bowl whisk together the eggs, coconut oil, coconut crystals, vanilla and almond extracts. Stir the wet ingredients into the dry ones, mix until thoroughly combined. Fold in the diced peaches. Pour batter into prepared pan.
For the Topping: Cream together the coconut oil and coconut crystals. Add the almond flour, coconut flour, cinnamon, nutmeg and salt. Sprinkle the topping over the cake batter.
Bake for 30-40 minutes until lightly golden on top. Let the cake cool in the pan before slicing. Enjoy!