Gluten-Free Peach Breakfast Cake
Ingredients
- 350 g apple sauce or 2 ripe mashed bananas
- 250 g dates, pitted
- 450 ml plant-based milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 350 g buckwheat flour
- 50 g coconut blossom sugar
- 80 g almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 3-4 peaches
- 1 handful pistachios
Preparation
Preheat the oven to 180°C and line the baking pan with parchment paper
Blend the apple sauce or mashed bananas, pitted dates, lemon juice, plant-based milk, and vanilla extract until a creamy and thick batter forms
Mix buckwheat flour, almond flour, cinnamon, baking powder, baking soda, and salt in a large bowl
Pour the wet mixture into the dry ingredients and mix well, then chop 2 peaches into cubes and fold them in, transfer the batter to the baking pan, smooth it out, arrange peach slices on top in a decorative pattern, and bake for 50-55 minutes
Allow the cake to cool, garnish with powdered sugar and chopped pistachios if desired, then slice into pieces and serve
Notes
Serve immediately or freeze for later use
