Vegan Blueberry Peach Yogurt Cake | Gluten Free

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

    1-2 peaches

    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

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    • Caro Doss