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


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.