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Almond peach cake (vegan, gluten-free & refined sugar-free)

This almond peach cake is incredibly delicious, rich, nutty, moist, juicy, crunchy, crispy, tender, melt-in-your-mouth. It made with gluten-free flour, almond flour and lightly sweetened with maple syrup. It’s easy to make, one-bowl, no-mixer and just a few minutes to put together.


  • 1 1/2 cups gluten-free flour @bobsredmill 1 to 1 baking flour or all purpose baking flour
  • 1 cup almond meal
  • 1/4 cup flaxseed meal
  • 1 1/2 tsp` baking powder
  • 1 tsp baking soda
  • 1/2 cup maple syrup
  • 1 cup unsweetened soy milk
  • 2 tsp almond essence
  • 1 tbsp apple cider vinegar
  • 1/4 cup 2 tbsp canola oil
  • 3 peaches pitted, peeled and sliced into cubes


  • 1/2 cup sliced almonds
  • 2 peaches, pitted and sliced


  1. Preheat oven to 180 celsius. Grease a 8 inch baking pan and set aside.

  2. In a large bowl, whisk together flour, almond meal, flaxseed meal, baking powder, baking soda.

  3. Pour in milk, oil, maple syrup, almond essence and mix to combine. Add apple cider vinegar and use a spatula to fold in the peaches just until evenly dispersed. Transfer batter to the prepared pan. Place the peach slices gently on top. Add the almonds between each peach slices. And bake from 45 minutes or until an inserted toothpick comes out clean.

  4. Remove from oven and let cool to room temp before sprinkling the top with  powdered sugar (if using).