Gluten-Free Goddess Peach Cake with Cinnamon Streusel

Gluten-Free Goddess Peach Cake with Cinnamon Streusel

As a result of espresso cake- and a tall tumbler of darkish roast espresso with cream- was the menu shared on a second date with my plaid shirted Honey.

Gluten-free peaches
Gluten-Free peach Coffee Cake with Streusel Topping

Gluten-Free Goddess Peach Espresso Cake Recipe with Cinnamon Streusel Topping

I added chopped natural pecans to this cinnamon infused streusel espresso cake topping. I really like nuts. However in the event you favor your streusel sans crunch- miss the nuts. I will not inform.

1 cup brown rice flour, GF oat flour, or sorghum flour
1 cup natural mild brown sugar
3/4 cup almond meal
1/2 cup tapioca or potato starch (not potato flour!)
2 baking powder teaspoons
1 xanthan gum teaspoon
1 floor cinnamon teaspoon
1/4 teaspoon nutmeg
2 giant natural free-range eggs, crushed
1/4 cup natural coconut oil
2 bourbon vanilla extract teaspoons
1 teaspoon almond extract
5-6 tablespoons soy milk (or non-dairy milk), as wanted
1 1/2 cups sliced ​​contemporary peaches (about 12 oz.)

For the streusel topping:

1/3 cup natural mild brown sugar
3 tablespoons brown rice flour
3 tablespoons natural coconut oil
2 tablespoons chopped pecans (might omit)
1 floor cinnamon teaspoon


Preheat the oven to 350 levels F. Line the underside of a deep 9-inch cake pan with a bit of parchment paper.

In a big mixing bowl, whisk to mix the dry elements: brown rice flour, mild brown sugar, almond meal, tapioca starch, baking powder, xanthan gum, cinnamon, and nutmeg.

Add within the crushed eggs, coconut oil, vanilla extract, almond extract, and a couple of tablespoons soy milk. Beat to mix.

The batter at this level will likely be stiff and sticky. Add extra soy milk a tablespoon at a time, beating after every addition, till the cake batter turns into unfastened and clean. Humidity impacts flours, so you might want roughly tablespoons liquid, relying upon your locale.

Scoop two thirds of the batter into the ready cake pan and clean it out to the perimeters. Use moist fingers if it is advisable to.

Press half the peach slices into the batter.

High with the remaining cake batter and clean evenly- this layer will likely be skinny.

Press the remaining peach slices into the highest of the cake.

Make the streusel topping, combining the brown sugar, brown rice flour, coconut oil, chopped pecans (if utilizing), and cinnamon. Combine till sandy.

Unfold the streusel topping on the cake.

Bake within the middle of a preheated oven for 40 to 45 minutes, till the cake is about and a wood decide inserted into the middle emerges clear.

Keep watch over the cake because it bakes. If the topping begins to brown an excessive amount of (across the 25 to 30 minute mark) place a bit of foil loosely excessive of the cake to forestall it from browning an excessive amount of. (I’ve a small wall oven that could be very environment friendly, and my baked items brown rapidly.)

Cool the espresso cake on a wire rack.

Past fabulous barely heat.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Prepare dinner time: 45 minutes Yield: 10 slices

Recipe Supply:

Fresh summer peaches in a bowl

Pat these peaches dry, Babycakes! And in the event you use frozen peaches, thaw them thoroughly- and actually dry them. You don’t need a soggy cake!

I used brown rice flour on this scrumptious cake- however sorghum flour will work equally properly. I’m discovering that sorghum flour and brown rice flour are interchangeable in my recipes, so in the event you favor one over the other- use what makes you content.

For vegans and no-egg of us, an egg replacer will work on this recipe. See my Blueberry Crumb Cake recipe for example.

I’m in love with natural coconut oil. However in the event you would somewhat use butter, go forward. Do your moo-cow factor. Simply ensure and go natural.

I like soy milk in baking as a result of the protein content material helps gluten-free flours behave. However in the event you favor utilizing rice milk, almond milk, and even moo-cow milk, knock your self out.

For nut-free- you will must experiment. I might recommend selecting a medium weight flour, like millet. In the event you use coconut flour, you will want to regulate liquid and add an egg, I feel.

As for sugar- I put mild brown sugar on this espresso cake. It provides construction, improves texture, and and provides it a stunning taste. Experiment along with your favourite sugar subs, if you wish to attempt making this sugar-free cake.

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