Wheat-Free Peach Cake

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Wheat-Free Peach Cake calories by ingredient
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Introduction

I made a lot of substitutions to make this recipe low fat and low sugar and wheat-free I made a lot of substitutions to make this recipe low fat and low sugar and wheat-free
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



Directions

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.

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