Vegan Blueberry Peach Yogurt Cake | Gluten Free
1⅓ cup Gluten Free baking flour
⅓ cup coconut sugar
⅓ cup maple syrup
¼ cup olive oil
½ cup blueberries
½ cup greek yogurt, unsweetened
½ lemon zest
½ tsp apple cider vinegar
¼ tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
pinch of salt
-Preheat oven to 350°F.
-Line an 8x8 inch pan with parchment paper.
-Wash, clean and cut peaches into slices.
-SGF flour mix, baking soda and baking powder together into a medium bowl.
-In a separate bowl, beat oil, coconut sugar, syrup, yogurt, lemon zest, salt, vinegar and vanilla extract until creamy.
-Add dry ingredients to the wet mixture while beating. Beat until combined. Do not over-mix. You'll end up with a quite dry butter: that's perfect.
-Transfer the batter to a cake pan. Place sliced peaches in circles / rays and add blueberries evenly in the spaces between the slices.
-Sprinkle with powdered coconut sugar.
-Bake for 30-35 minutes or until golden. Test for doneness with a toothpick.
-Serve warm or at room temperature.
-Sprinkle more coconut sugar.
-Enjoy with a cup of coffee or tea
- Caro Doss