Description
This Gluten-Free Honey-Glazed Fresh Peach Cake is the kind of made-over dessert that feels both wholesome and indulgent. Juicy summer peaches steal the spotlight in this light, tender cake, with a sweet glaze that complements every bite!
Ingredients
Scale
(Use organic ingredients when possible)
- 6 Medium peaches
- 5 Large eggs
- 1/2 Cup apple-peach sauce
- 1/4 Cup maple syrup
- ½ Cup coconut flour
- 1 Tablespoon vanilla extract
- 1/2 Teaspoon pure vanilla bean powder
- 1/4 Cup arrowroot flour
- 1/4 Teaspoon salt
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon coconut oil, for the pan
- 1 Tablespoon orange juice
- 1 Teaspoon honey
Instructions
- Take the eggs out of the fridge ahead of time so they can come to room temperature.
- Preheat the oven to 350°F.
- Lightly coat an oven-safe 10-inch pan with 1/2 teaspoon of coconut oil.
- Peel the peaches. Cut them in half, remove the seed and cut each piece into 2 wedges,
- In one bowl, mix the coconut flour, arrowroot starch, vanilla beans, baking soda, baking powder, and salt.
- In a larger bowl, whisk together the eggs, apple-peach sauce, maple syrup, and vanilla extract until well combined.
- Add the dry ingredients to the wet and mix until mostly combined. The batter will look lumpy at first. Let it rest for about 2 minutes, then stir it again and it will smooth out.
- Pour the batter over the peaches and place the pan in the oven.
- Bake for 25 – 27 minutes. If a toothpick comes out clean and the top is golden brown, the cake is ready. If the peaches are too ripe, there may be extra moisture. If so, bake for another 2-3 minutes.
- Let it cool for at least 10 minutes.
- Slide the cake onto a platter to show off the golden top.
- Finish it off with a glaze. Mix the honey and orange juice and lightly brush it over the top of the cake.
- Top it off with a sprinkle of toasted nuts and a scoop of light vanilla ice cream.
- Enjoy!