Wheat-Free Peach Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
This cake can be made with fresh ripe peaches or pears.Ingredients: 5 eggs 1/2c brown sugar 1 cup sunflower oil 3 cups spelt flour 1 teaspoon salt 1 tablespoon baking powder 1/4 cup orange juice 2 teaspoons vanilla extract 2 cups sliced fresh or frozen peaches 1/2 cup chopped pecans, optional 1/4 cup granulated sugar 2 teaspoons cinnamon
Preparation:
Preheat oven to 350°. Beat eggs well; add agave and brown sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with pineapple juice. Blend in the vanilla extract. In a separate bowl, toss the sliced peaches with cinnamon.Mix wet ingredients then add dry and mix until just evenly moistened. The spread in 9x13" pan. Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack.
Serving Size: makes 24 2" pieces
Number of Servings: 1
Recipe submitted by SparkPeople user NANCIARTIST.
Preheat oven to 350°. Beat eggs well; add agave and brown sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with pineapple juice. Blend in the vanilla extract. In a separate bowl, toss the sliced peaches with cinnamon.Mix wet ingredients then add dry and mix until just evenly moistened. The spread in 9x13" pan. Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack.
Serving Size: makes 24 2" pieces
Number of Servings: 1
Recipe submitted by SparkPeople user NANCIARTIST.
Nutritional Info Amount Per Serving
- Calories: 7,430.9
- Total Fat: 168.5 g
- Cholesterol: 818.4 mg
- Sodium: 3,415.3 mg
- Total Carbs: 1,399.0 g
- Dietary Fiber: 145.3 g
- Protein: 208.8 g
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