As I was enjoying a peach recently, I had a memory of a dessert my mom would make growing up called Peach Kuchen (the German word for cake). I recreated this dessert from my childhood to be gluten-free, dairy-free, and lightly sweetened with coconut sugar. It’s a thin, slightly crispy, not-too-sweet cake as a base topped with sliced peaches. Perfect summer dessert!
- 1/2 cup butter, softened (dairy-free or regular)
- 1/4 cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup almond flour
- 1/2 cup GF flour (I used Bob’s Redmill 1-to-1 GF baking blend)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2-4 peaches, sliced (yellow works best)
- Preheat the oven to 350F.
- Using an electric mixer, combine all wet ingredients.
- Mix in the flours, baking powder, and salt until the batter is uniform and well combined.
- Spread into a greased 9x13in baking dish.
- Bake for 30-40 minutes or until the cake is a deep, golden brown color. *NOTE: I live at 6000ft elevation which affects baking time. Baking time may be longer at lower elevations.
- Cool for 10 minutes, and serve warm. Best served fresh!
To learn more about Alyssa and her work, please visit Live Free and Thrive Nutrition.