Gluten-free Vegan Fresh Peach Cake

• Vegan
• Gluten free

• Produce

  • 3 Peaches, ripe pitted and thinly sliced

• Refrigerated

  • 1 cup Non-dairy milk

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 tsp Baking powder
  • 1 3 cup cup Brown rice flour
  • 1 tsp Cinnamon, ground
  • 1/4 cup Cornstarch
  • 1 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/3 cup Sorghum flour
  • 3/4 cup Sugar
  • 1/4 cup Tapioca starch
  • 1 tbsp Vanilla extract
  • 1 tsp Xantham gum

• Oils & Vinegars

  • 6 tbsp Coconut oil

Found on dishbydish.net

Description

Ingredients

• 3 ripe peaches, pitted and thinly sliced
• ¼ cup sugar
• 2 tablespoons coconut oil, melted
• 1 cup non-dairy milk (I used cashew milk, but you can also use almond or sunflower)
• 1 tablespoon lemon juice
• ¼ cup coconut oil, melted
• ½ cup sugar
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ⅓ cup cup brown rice flour
• ⅓ cup sorghum flour
• ⅙ cup cornstarch
• ⅙ cup tapioca starch
• 1 teaspoon xantham gum
• 3 teaspoons baking powder

Directions

• Preheat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease a small round cake pan with a removable bottom.
• In a medium bowl, mix the sliced peaches, sugar, and 2 tablespoons melted coconut oil. Set aside.
• In a large bowl, whisk the non-dairy milk with the lemon juice and let it sit for a while. Add one cup of coconut oil and mix until combined.
• In another bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, baking powder, sugar, salt, vanilla, ground cinnamon and nutmeg.
• Sift the dry ingredients into the bowl with the wet ingredients and mix well with a wooden spoon until you get a homogeneous cake batter.
• Pour the batter into the prepared cake pan and and smooth the surface with a spatula. Arrange the sliced peaches on top of the batter.
• Bake for 35 to 40 minutes, until the peaches are golden on top.
• Let the cake cool completely before removing it from the pan.