You will be all over this gluten-free peach cake this summer! Sweet and refined sugar-free caramelized peaches top the perfectly moist gluten-free cake, giving it a fresh twist that compliments a hot and sunny day. It’s the perfect dessert to host, gift, or bring along to all your summer festivities!
Caramelized Peach Cake
Servings 16
Ingredients
For the Peaches
- 3 cups frozen peaches
- 1 tbsp grass-fed butter
- 2 tbsp coconut sugar
- cinnamon optional, a few dashes
For the Cake
- 1 3/4 cups almond flour
- 1/4 cup arrowroot starch
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 cup grass-fed butter melt
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 3 eggs
- cinnamon optional, a few dashes
Instructions
- Preheat oven to 350 F.
- Heat peaches in a pan over medium heat until defrosted.
- Mix almond flour, arrowroot starch, salt, and baking soda into a bowl & set aside.
- Melt butter in the microwave, about 30-60 seconds. Stir in maple syrup, vanilla extract, lemon juice, and beat in eggs. Pour into dry ingredients.
- Once peaches are defrosted, add butter to the pan and melt. Add in sugar and cook for about 5 minutes to caramelize the sugar.
- Add peaches to an 8×8” baking dish to create a layer on the bottom.
- Pour cake mixture on top and bake for 20-30 minutes or until cake is lightly golden and a toothpick comes out clean.
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