Peach Pudding Cake (Gluten-Free)

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READY IN: 1hr 20mins
Recipe by InnerHarmonyNutriti

Instead of using fresh peaches, you can also use canned or frozen peaches or fresh or frozen mangoes. For more healthy, gluten-free recipes, please check out my blog, www.innerharmonynutrition.com.

Ingredients Nutrition

  • 34 cup gluten-free flour (or 1/4 cup almond meal and 1/2 cup coconut flour)
  • 12 teaspoon gluten free baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon cinnamon
  • 14 teaspoon salt
  • 14 teaspoon nutmeg
  • 14 teaspoon ground ginger powder
  • 12 cup almond milk or 12 cup soymilk
  • 12 tablespoon lemon juice
  • 34 lb peach, diced
  • 4 tablespoons butter, softened
  • 12 cup coconut sugar
  • 1 egg
  • 1 tablespoon kirsch, Cointreau (optional) or 1 tablespoon rum (optional)
  • 12 lb peach, sliced
  • 4 tablespoons sliced almonds (optional) or 4 tablespoons shredded coconuts (optional)

Directions

  1. Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
  2. Combine almond or soy milk and lemon juice and set aside.
  3. Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
  4. Beat butter and sugar using electric beaters or a stand mixer until fluffy.
  5. Add an egg and beat again.
  6. Add peach mixture and liquor (optional) and beat until blended.
  7. Fold flour mixture into peach/milk mixture.
  8. Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
  9. Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
  10. Place the pan in a large roasting pan.
  11. Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
  12. Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
  13. Infuse love and serve warm or chilled with whipped cream or ice cream (optional).

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