11 INGREDIENTS •8 STEPS •45min

Gluten-Free Peach and Wild Blueberry Cake

Name: Gluten-Free Peach and Wild Blueberry Cake
Total time: 2700 s
Yield: 6
Ingredients: 1 cup Brown Rice Flour; 1/2 cup Coconut Flour; 1/2 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1 teaspoon Vanilla Extract; 1/2 cup Maple Syrup; 1/2 cup Grapeseed Oil; 2 Egg; 2 cup Yellow Peach; 1 cup Fresh Blueberry; 1 teaspoon Coconut Oil

RECIPE

4.0

3 Ratings

Peaches are also a good plant-based source of iron – not a nutrient we usually associate with sweet foods! And just when you thought this recipe couldn't get any more nutrient-dense, I added wild blueberries! Blueberries have one of the highest antioxidant capacities of any food. You'll also appreciate it's made with my favourite nutrient-dense gluten-free flour, coconut flour. It is rich in protein and fiber too.

Gluten-Free Peach and Wild Blueberry Cake Recipe | SideChef

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Joyous Health

I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

https://www.joyoushealth.com/

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45min

Total Time

$3.64

Cost Per Serving

Ingredients

Servings

US / METRIC

165 g

Brown Rice Flour

60 g

Coconut Flour

or 1/2 cup of Brown Rice Flour

2 g

Baking Powder

3 g

Ground Cinnamon

5 mL

Vanilla Extract

120 mL

Maple Syrup

120 mL

Grapeseed Oil

or Extra-Virgin Olive Oil

Eggs

450 g

Yellow Peaches , roughly chopped, ripe

or Chopped Mango

150 g

Fresh Blueberries

5 mL

Coconut Oil

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Nutrition Per Serving

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CALORIES

420

FAT

22.6 g

PROTEIN

4.3 g

CARBS

55.4 g

Author's Notes

Don't have coconut flour? No problem. Use a total of 1 1/2 cups of brown rice flour, it yields a slightly fluffier cake too.

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Grease a 6 or 9 inch springform or tart pan.

Step 3

In a large bowl combine all the dry ingredients: Brown Rice Flour (165 g) , Coconut Flour (60 g) , Baking Powder (2 g) and Ground Cinnamon (3 g) .

Step 4

Roughly chop the Yellow Peaches (450 g) .

Step 5

In another bowl, combine the wet ingredients: Vanilla Extract (5 mL) , Maple Syrup (120 mL) , Grapeseed Oil (120 mL) and Eggs (2) . Add the Peaches and Fresh Blueberries (150 g) .

Step 6

Add the wet ingredients to the dry ingredients. Do not over-mix. The batter will be a bit crumbly but you shouldn't see any dry bits.

Step 7

Grease the sides and bottom of the springform pan with Coconut Oil (5 mL) . Spoon the mixture into the pan.

Step 8

Bake for 25 to 30 minutes or until a fork inserted comes out clean. Slice, serve and enjoy!

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Gluten-Free Peach and Wild Blueberry Cake

RECIPE

Ingredients

Nutrition Per Serving

Author's Notes

Cooking Instructions

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