Gluten-free peach and almond olive oil cake
Gluten-free peach and almond olive oil cake
This gorgeous moist gluten-free cake is jam-packed with protein, nutrients, fibre and flavour. What a recipe for success.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 2½ cups almond meal
- ¼ cup arrowroot or cornflour
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- ⅓ cup + 2 tbsp raw honey or 100 per cent maple syrup
- ½ cup milk of choice
- 1 tsp vanilla bean paste or extract
- ¼ cup cold-pressed olive oil
- 3 eggs
- 3 ripe peaches, peeled & sliced thinly
- ¼ cup flaked almond
Method
- Preheat oven to 180°C. Grease 20cm cake tin and line bottom with baking paper.
- In medium-sized bowl combine almond meal, arrowroot, bicarb and salt.
- In another bowl whisk ⅓ cup honey, milk, vanilla, olive oil and eggs.
- Gradually add wet ingredients into dry and gently combine.
- Pour mixture into cake tin and top with peaches and flaked almonds.
- Bake for 45 mins.
- When cooked, remove from oven and drizzle over 2tbsp honey. Allow to cool before serving.
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