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Fresh Peach Cake

A delightful and easy-to-make peach cake that is paleo and gluten-free, perfect for using up ripe peaches.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the wet ingredients: eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
  3. Add the dry ingredients: almond flour, coconut flour, baking soda, and salt to the bowl. Stir until combined but avoid overmixing.
  4. Gently fold in the sliced peaches.
  5. Pour the batter into a lined baking pan, spreading it evenly. Optionally, top with more peach slices.
Baking
  1. Bake in the preheated oven for about 30 to 35 minutes, or until golden brown on top and a toothpick inserted comes out clean.
  2. 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.