Almond & Peach Cake
Dairy Free | Meal Prep | Vegetarian | Includes Nuts
Serves 12
Prep Time10 Mins
Cooking Time50 Mins
199
kCal
6g
Fats
30g
Carbs
5g
Protein
Ingredients
4 tbsp. almond butter
½ Cup (125g) peach vegan yogurt (like Alpro)
½ Cup (120ml) almond milk
½ cup (120ml) maple syrup
1 tbsp. lemon juice
2 tsp. vanilla extract
2 peaches, cut into 8 segments each
2 level cups (240g) all-purpose flour
¾ cup (80g) almond meal
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
3 tsp. ground ginger
For the glaze:
2 tbsp. maple syrup
Method
Instructions:
Preheat the oven to 355°F (180°C) and grease 8inch (20cm) round cake tin or line it with baking paper.
In a large bowl, whisk together the almond butter and yogurt until smooth, then gradually add in the almond milk and maple syrup. Next, mix in the lemon juice and vanilla extract.
In another bowl, sift flour and add ground almonds, baking powder, baking soda, and spices. Mix well. Fold the dry ingredients into the wet ones, mixing it well with a spatula.
Transfer the batter into the cake tin, and place the peach segments on top.
Bake for about 50 minutes. Check consistency by inserting a toothpick. If it comes out clean, they are done.
Remove the cake from the oven, place on a wire cooling rack and cool for 15 minutes. Glaze the top of the cake with the remaining 2 tbsp. of maple syrup and let it cool down completely before serving.
4 tbsp. almond butter
½ Cup (125g) peach vegan yogurt (like Alpro)
½ Cup (120ml) almond milk
½ cup (120ml) maple syrup
1 tbsp. lemon juice
2 tsp. vanilla extract
2 peaches, cut into 8 segments each
2 level cups (240g) all-purpose flour
¾ cup (80g) almond meal
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
3 tsp. ground ginger
For the glaze:
2 tbsp. maple syrup
Instructions:
Preheat the oven to 355°F (180°C) and grease 8inch (20cm) round cake tin or line it with baking paper.
In a large bowl, whisk together the almond butter and yogurt until smooth, then gradually add in the almond milk and maple syrup. Next, mix in the lemon juice and vanilla extract.
In another bowl, sift flour and add ground almonds, baking powder, baking soda, and spices. Mix well. Fold the dry ingredients into the wet ones, mixing it well with a spatula.
Transfer the batter into the cake tin, and place the peach segments on top.
Bake for about 50 minutes. Check consistency by inserting a toothpick. If it comes out clean, they are done.
Remove the cake from the oven, place on a wire cooling rack and cool for 15 minutes. Glaze the top of the cake with the remaining 2 tbsp. of maple syrup and let it cool down completely before serving.