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!

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Caramelized Peach Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

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.