Fluffy and moist peach cake (DF, GF*, EF, SF, vegan)

Foto 3(1)

Summer time is peach time. Not in your house?

Well, you might be tempted after reading this recipe. It works very well with a spoonful or two of homemade vanilla ice cream.

For a 18cm diameter cake tin or 12 cupcakes you will need:


100g  gluten free oat flour

100g gluten free bread flour (Doves farm)

1 1/2 tsp baking powder

90g caster sugar

1 tsp cinnamon

1/2 tsp bicarbonate

pinch of salt

50g pear sauce

100ml oat milk (*if made with rice drink)

100ml sunflower oil

1/2 tsp vanilla extract

3 large and ripe peaches (or canned peaches)


– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray or grease your round baking tin

– Sift the flours and salt into a bowl. Add the baking powder. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, vanilla, pear sauce and oil.

– Pour the wet ingredients into the dry and mix. You cannot overdue gluten free batter, so combine well.

– using a large nozzle, pipe the dough into cupcake liners or a tin

– place the peach slices neatly on top of dough

– bake for approx. 30 minutes, until a knife comes out clean. Avoid overbaking (cake will get dry).

– Cool on a wire rack.

– dust with icing sugar.

Best enjoyed on the day it is made. But also nice on the day after, since the peaches keep the cake moist.

# please be aware that rice drink is not recommended for children under the age of 5 due its arsenic content


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