Ginger Peach Cake
I used quinoa flour the first time I baked peach cake, which was inspired by this recipe. It was good, but didn’t make me run giddy circles around the kitchen island. I could smell the quinoa flour, which really bothered me. So I switched to all-purpose gluten-free flour (my new BFF), threw in some ginger, made a few other slight changes, and tried again. Bingo. There’s still time to grab some fresh peaches from your local farmer’s market or grocery store. I am just saying.
Ginger Peach Cake
3 eggs
2 droppers plain liquid stevia
2 teaspoons maple syrup
½ cup plain yogurt
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon xanthan gum
1 teaspoon ground ginger
½ cup all-purpose gluten-free flour (plus extra for dusting)
1/3 cup almond meal
3 firm but ripe peaches, thinly sliced
Preheat oven to 350. Spray a 9-inch round cake pan with cooking spray and dust with all-purpose gluten-free flour. In a medium bowl, whisk eggs and stevia with electric beaters until fluffy (1-2 minutes). Add maple syrup, yogurt, applesauce, and vanilla, and stir to combine. In a small bowl, mix flour, ginger, baking powder, and xanthan gum. Sift into egg mixture. Fold in almond meal and peaches. Pour batter into pan and bake for 35-40 minutes.