Gluten-Free Peach Almond Cake
This gluten-free peach and almond cake is super tasty, fresh, and easy to make! Made with almond flour and fresh peaches is perfect for dessert, tea time, or just because.
Ingredients
- 1 cup white chopped chocolate (150g)
- 4 eggs, room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour (100g)
- 2 tbsp corn starch (20g)
- 2 peaches with peel (220g)
Instructions
- Preheat oven to 350°F (180°F). Butter an 8-inch square cake pan.
- Melt the chopped white chocolate in a double boiler (or you can use the microwave). Remove from the fire. Reserve.
- In a large bowl, beat the eggs with the sugar and vanilla extract until foams appear. You can use an electric mixer or a hand whisk.
- Add the white chocolate, almond flour, and corn starch and mix with a rubber spatula.
- Pour the mixture into the prepared pan and place the peaches on the top as evenly as possible so that all pieces have one peach.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before removing.
- Serve warm with whipped cream or a scoop of ice cream.
Notes
Store the cake covered in the fridge for up to 3 days. You can also freeze it once it has cooled completely, in an airtight container or freezer bag, for up to 3 months.