I got a wild hair and decided that we must have peaches. It’s the middle of January, so I bought a nice looking jar of peaches in white grape juice. I can’t wait to make this again when the peaches are in season and ripe – nectarines too!

I used my basic cake recipe; it was sweet, moist and so. very. light. I highly recommend this with a chai latte!

I doubled the recipe and made two round cakes – they’re on the thinner side that way. I gave one to the neighbors and kept the other but BY ALL MEANS: layer in some vegan whipped cream or coconut frosting between these two layers and do it up!

Recipe:

1 1/2 c almond flour
1 1/2c gluten free flour blend [I use Bob’s Red Mill GF All Purpose]
6 tsp baking powder
8 tbsp ground flax [I freshly ground, use a coffee grinder]
1 c unsweetened almond milk
1 c sugar [organic if possible]
5 tsp vegan butter or oil [melted]
1 tbsp vanilla

3-4 peach halves per 9″ cake pan

Instructions:

Oil/butter the bottom of the cake pan. Slice the peach halves at an angle to achieve thin slices. Layer the peach slices in a round pattern as shown, starting from the middle. Set aside.

Mix together all of your wet ingredients, plus the ground flax. Let it sit for a few minutes. Sift in all of your dry ingredients, and mix until combined.

Spoon large spoonfuls of batter evenly over your peaches in the pans, taking care not to disrupt your pattern. Carefully even out the batter over the top.

Bake for 35 minutes at 350 degrees Fahrenheit. Makes two 9″ round cakes; each about 2 inches high. Enjoy!

♥︎

Sage & Citrus