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VEGAN BLUEBERRY PEACH YOGURT CAKE | Gluten Free

Vegan + Gluten free + refined sugar free BLUEBERRY PEACH YOGURT CAKE that is healthy and simply delicious! You'll fall in love with this amazing recipe!
Portata Cake Comfort Food Breakfast
Cucina Vegan Gluten Free
Porzioni 8
Calorie 214kcal
Chef Beauty Food Blog

Ingredienti

  • 1 1/3 cup DIY Fran’ s Gluten Free flour Mix or whole wheat / <g class="gr_ gr_436 gr-alert gr_spell ContextualSpelling multiReplace" id="436" data-gr-id="436">spelt</g> pastry flour
  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup rice syrup or agave
  • 1/4 cup olive oil or sunflower oil
  • 1-2 peaches
  • 1/2 cup blueberries
  • 1/2 cup soy yogurt unsweetened
  • 1/2 lemon zest
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Istruzioni

  • Preheat oven to 350°F.
  • Line an 8x8 inch pan with parchment paper.
  • Wash, clean and cut peaches into slices.
  • Sift flour or GF 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 overmix. 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 with more powdered coconut sugar or serve with vanilla ice cream or coconut whipped cream. Enjoy with a cup of coffee or tea.

Note

You will notice that the top of the cake will be moist and soft thanks to the water released by the fruit while the base of the cake will slightly dry. For an overall softer recipe, add 1Tbsp vegetable oil and 2 Tbsps milk or blueberries directly to the mixture.
Nutrition information based on whole wheat flour and soy milk instead of soy yogurt as tool does not accept soy yogurt as ingredient

Nutrition

Serving: 1g | Calorie: 214kcal | Proteine: 2.7g | Fat: 7.5g | Colesterolo: 0mg | Fiber: 3.3g | Zucchero: 19.6g