either softbound or Kindle/Nook/etc. eBook at Amazon
Summer Peach Cake
had some peaches sitting around (do peaches sit?) and getting close to
the end of their lifespans so I needed to do something quick and we
also had a party coming up. Voila! The Summer Peach Cake was born.
Tender, gently spiced, aromatic and juicy with succulent peaches, this
cake is just sweet enough for me (I don’t like intensely sweet things)
but if you are wanting a sweeter cake, try using unbleached cane sugar.
It’s very good with a scoop of vanilla dairy-free ice cream, too: the
essence of summer!
Speaking of great food, check out our e-book, Fun,
Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE
it. We cover ten celebrations along with more than 70 previously
published and brand-spanking-new recipes – all vegan and gluten-free –
that are designed for everyone from beginning to more experienced cooks
to recreate in their own kitchens with ingredients that are easy to
access, helping you to live it up, vegan style. Whether you’re vegan or
omnivorous, whether you celebrate certain holidays or not, you will
find dozens of really fun, delicious and damn impressive recipes to
enjoy year-round, along with puns, historic lore, advice and so much
more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.
Summer Peach Cake
2 tablespoons ground flax
6 tablespoons aquafaba
2 cups all-purpose gluten-free baking flour (I recommend this one)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
¼ teaspoon ginger powder
1 cup coconut sugar or dry vegan sugar
½ cup liquid, refined coconut oil
1 tablespoon pure vanilla extract
½ cup unsweetened applesauce
½ cup plain, unsweetened non-dairy milk (I used almond)
3 - 4 cups ripe peaches, peeled if not organic, roughly chopped
Preheat oven to 350 degrees. Line a 9-X-13-inch baking pan with parchment paper.
In a small cup, whisk together the flax and aquafaba, making a thick
slurry. You can do this with a mini-whisk or a fork. Set in the fridge
for 15 minutes.
In a large bowl, whisk together the flour, baking powder, baking soda,
salt, spices and sugar. In a medium bowl, combine the coconut oil,
vanilla, applesauce and non-dairy milk, mixing with a spoon. Pour into
the dry ingredients along with peaches. Mix until everything is
combined. It will be very thick! Spoon into the prepared pan and smooth
the top down with the back of a spoon.
Bake for 25 minutes. Turn 180 degrees and bake another 18 minutes. Remove from the oven and cool before serving.
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