Peach Pudding Cake (Gluten-Free)

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup gluten-free flour (or 1/4 cup almond meal and 1/2 cup coconut flour)
  • 12
    teaspoon baking soda
  • 12
    teaspoon cinnamon
  • 14
    teaspoon salt
  • 14
    teaspoon nutmeg
  • 14
    teaspoon ground ginger powder
  • 12
    cup almond milk or 1/2 cup soymilk
  • 12
    tablespoon lemon juice
  • 34
    lb peach, diced
  • 4
    tablespoons butter, softened
  • 12
    cup coconut sugar
  • 1
  • 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)
Advertisement

DIRECTIONS

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