Peach & Raspberry Cake- Gluten Free

5Okay, so this may not be a “healthy” recipe, but I’m just so excited to be eating cake with out getting sick!!  Thank you Bob Mill’s gluten free flour! 🙂

When we were at the farmers market this weekend we picked up some peaches so I came up with this little creation! The house smells amazing….and I”m happy to say the cake is fantastic!!



2 Cups Gluten Free All Purpose Flour

1 Cup- Coconut Sugar

1/2 Cup- Coconut Oil (room temperature) or Butter

2 Teaspoons- Xanthium Gum

1 Teaspoon- Baking Powder (gluten free)

2 Teaspoon- Cinnamon

2 Teaspoons- Vanilla Extract

2 Eggs or Egg Re-placer

2 Tablespoons- Greek Yogurt

Zest of an orange (half) or 1 teaspoon orange extract

2 Peaches- Sliced into Wedges

1/ 2 cup Fresh Berries

Preheat your oven to 350f Degrees.



Step 1- Measure out your sugar into a bowl and add your coconut oil until they are creamed together.

Step 2- In a separate bowl crack your eggs, then add your yoghurt, orange zest and vanilla extract,  mix until combined. Then add the mixture to your creamed sugar.

Step 3. Mix your dry and wet ingredients together and pour into a greased cake pan. Scatter your berries and peach slices on top of the cake, pressing lightly. Sprinkle the top of the cake lightly with a tablespoon of sugar and pop it in the oven.



Bake for 45-60 minutes until a toothpick comes out clean of the centre.



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