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Almond & Peach Cake

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Course: Dessert, Snack
Diet: Vegan, Vegetarian
Keyword: dairy free, vegan
Prep Time: 10 minutes
Cook Time: 41 minutes
Total Time: 1 hour
Servings: 12 Servings
Calories: 199kcal

Ingredients

  • 4 tbsp almond butter
  • 125 g peach vegan yoghurt
  • 120 ml almond milk
  • 125 g maple syrup (+ 2 extra tbsp)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 peaches sliced
  • 240 g plain flour
  • 80 g almond meal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 3 tsp ground ginger

Instructions

  • Preheat oven to 180°C (355°F) and prepare a cake tin.
  • Whisk almond butter and yoghurt together.
  • Add almond milk, maple syrup, lemon juice and vanilla.
  • Mix flour, almond meal, baking powder, baking soda and spices.
  • Fold dry ingredients into wet ingredients.
  • Add batter to the tin and top with peach slices.
  • Bake for 50 minutes until cooked through.
  • Brush with maple syrup and cool before serving.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For a longer shelf life, keep it refrigerated for up to 5 days and allow slices to come to room temperature before serving.
  • This cake can also be frozen for up to 3 months. Slice before freezing so you can defrost individual portions whenever you fancy a homemade treat.

Nutrition

Calories: 199kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 150mg | Fiber: 3g | Sugar: 14g | Calcium: 55mg | Iron: 2mg