This deliciously moist Olive Oil Cake with Peaches is easy to prepare and is not only gluten-free, but dairy-free and refined sugar-free! Made with a combination of almond and corn flours for a wholesome treat.
Ingredients
- 2 cups almond flour
- 1/4 cup corn flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 3 eggs at room temperature
- 3 ripe peaches peeled and thinly sliced
Optional toppings:
- Pistachios chopped
- Organic powdered sugar
- Coconut or regular whipped cream
Instructions
-
Heat oven to 180 degrees Fahrenheit. Grease sides and bottom of a cake pan with olive oil or coconut oil. Line bottom with parchment, greasing on top of parchment as well.
- In a medium bowl, combine 2 cups almond flour, corn flour, coconut sugar, baking soda, and salt. In a small bowl, whisk honey, milk, olive oil, vanilla extract, and eggs.
-
Using an electric mixer or by hand, gradually add liquid mixture to the dry ingredients and mix until lumps no longer appear.
-
Pour batter into prepared pan. Arrange peach slices on top of batter in a single even layer, allowing a little space between each.
-
Place cake pan on the middle oven rack and bake for about 40-50 minutes, or until middle is set and a toothpick or fork come out clean. Cool cake on wire rack.
-
When cool, carefully remove side of pan. Serve with a sprinkle of pistachios and powdered sugar, if desired.
|
|
