Gluten-Free Vanilla Peach Cake

• Vegetarian

• Produce

  • 1 cup Peaches

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 3 tbsp Flax meal
  • 1 box Simple mills vanilla cake mix
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Liquids

  • 1/3 cup Water

Found on emilieeats.com

Description

Ingredients

• 3 tablespoons flax meal + 7½ tablespoons water
• 1 box Simple Mills Vanilla Cake Mix
• ⅓ cup coconut oil, melted (or any other oil)
• ⅓ cup water
• 1 tablespoon vanilla extract
• 1 cup peaches, chopped into ¼-inch cubes, plus more for decorating
• 1 can full-fat coconut milk, chilled overnight*

Directions

• Preheat oven to 350°F. Lightly grease two 8-inch round pans with cooking spray or oil.
• In a medium bowl, add flax meal and 7½ tablespoons water. Set aside for 10-15 minutes.
• Add oil, water, and vanilla to the prepared flax meal. Stir to combine.
• In a large bowl, add cake mix. Slowly pour wet ingredients into the dry ingredients; stir until ingredients are fully combined. Fold in chopped peaches.
• Divide the batter evenly between the two pans. Bake for 45 minutes, until a toothpick inserted in the middle of a cake comes out clean. Remove cakes; let cool in the pan for at least 15 minutes.
• Gently flip the cakes over to remove from the pan.
• From your coconut milk, scoop out the solid white parts and place in a large bowl. Beat with an electric mixer until smooth.
• Spread coconut whipped cream on top of one of the cake layers, then place the other layer on top. Frost the rest of the cake. Decorate with peaches and other fruit, if desired.