Fresh Peach Cake
A delightful and easy-to-make peach cake that is paleo and gluten-free, perfect for using up ripe peaches.
Ingredients
Main ingredients
- 2-3 pieces fresh peaches, peeled and sliced
- 2 cups almond flour not meal
- 1/3 cup coconut flour
- 1/2 cup honey or real maple syrup depends how sweet is your tooth
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- to taste N/A Fresh lemon juice optional but enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the wet ingredients: eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Add the dry ingredients: almond flour, coconut flour, baking soda, and salt to the bowl. Stir until combined but avoid overmixing.
- Gently fold in the sliced peaches.
- Pour the batter into a lined baking pan, spreading it evenly. Optionally, top with more peach slices.
Baking
- Bake in the preheated oven for about 30 to 35 minutes, or until golden brown on top and a toothpick inserted comes out clean.
- Let the cake cool for a while before slicing.
Notes
Store any leftovers in an airtight container. The cake is best consumed within two days at room temperature or can be refrigerated. For long-term storage, freeze individual slices.