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RECIPE
11 INGREDIENTS8 STEPS45min

Gluten-Free Peach and Wild Blueberry Cake

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
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.
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
45min
Total Time
$3.64
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 cup
Brown Rice Flour
1/2 cup
Coconut Flour
or 1/2 cup of Brown Rice Flour
1/2 tsp
Baking Powder
1 tsp
Ground Cinnamon
1/2 cup
1/2 cup
Grapeseed Oil
or Extra-Virgin Olive Oil
2 cups
Yellow Peaches , roughly chopped, ripe
or Chopped Mango
1 tsp
Coconut Oil
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Nutrition Per Serving

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CALORIES
443
FAT
24.2 g
PROTEIN
6.4 g
CARBS
55.5 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 (1 cup) , Coconut Flour (1/2 cup) , Baking Powder (1/2 tsp) and Ground Cinnamon (1 tsp) .
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 Blueberries (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 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!
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Nutrition Per Serving
Calories
443
% Daily Value*
Fat
24.2 g
31%
Saturated Fat
5.0 g
25%
Trans Fat
0.0 g
--
Cholesterol
60.8 mg
20%
Carbohydrates
55.5 g
20%
Fiber
7.5 g
27%
Sugars
26.7 g
--
Protein
6.4 g
13%
Sodium
73.7 mg
3%
Vitamin D
0.3 µg
2%
Calcium
55.7 mg
4%
Iron
1.8 mg
10%
Potassium
358.0 mg
8%
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