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Recipes
Gluten-Free Peach and Wild Blueberry Cake

11 INGREDIENTS • 8 STEPS • 45MINS

Gluten-Free Peach and Wild Blueberry Cake

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.
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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/
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.
45MINS
Total Time
$3.64
Cost Per Serving
Ingredients
Servings
6
us / metric
Brown Rice Flour
1 cup
Brown Rice Flour
Coconut Flour
1/2 cup
Coconut Flour
or 1/2 cup of Brown Rice Flour
Baking Powder
as needed
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Grapeseed Oil
1/2 cup
Grapeseed Oil
or Extra-Virgin Olive Oil
Yellow Peach
2 cups
Yellow Peaches, roughly chopped, ripe
or Chopped Mango
Coconut Oil
1 tsp
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
420
Fat
22.6 g
Protein
4.3 g
Carbs
55.4 g
Add to plan
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Gluten-Free Peach and Wild Blueberry Cake
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author_avatar
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/

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 InstructionsHide images
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 (1 cup), Coconut Flour (1/2 cup), Baking Powder (as needed) and Ground Cinnamon (1 tsp).
step 4
Roughly chop the Yellow Peaches (2 cups).
step 4 Roughly chop the Yellow Peaches (2 cups).
step 5
In another bowl, combine the wet ingredients: Vanilla Extract (1 tsp), Maple Syrup (1/2 cup), Grapeseed Oil (1/2 cup) and Eggs (2). Add the Peaches and Fresh Blueberry (1 cup).
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 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 (1 tsp). 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!
step 8 Bake for 25 to 30 minutes or until a fork inserted comes out clean. Slice, serve and enjoy!
Tags
view more tags
Dairy-Free
4th of July
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Spring
Summer
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