Peaches and Cream Cake

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Peaches and Cream Cake

Rich, creamy and delightful, this dessert is like tres leches cake combined with peaches and cream.

Prep Time10 mins

Cook Time30 mins

Course: Dessert

Cuisine: American

Keyword: corn free, free of refined sugar, gluten-free, no xanthan gum, Plant-based and vegan, soy free

Servings:

Calories: 634kcal

Ingredients

1/2 cup Gluten Free Flour blend See Recipe Notes
1/4 tsp cream of tarter
1/4 tsp baking soda
pinch salt
2 tsp vanilla extract, divided 1 tsp for the cake, 1 tsp for the cream
3 tbsp oil
1/4 cup maple syrup substitute agave
12 oz can full fat coconut milk 1/4 cup is used to make the cake, another 1/2 cup is used for cream, and additional quantities can be used as topping
2 peaches Peeled (optional) and sliced
1/2 tsp cinnamon to taste

Instructions

Preheat oven to 350F
Add the contents of one 12 oz can of full fat coconut milk to a blender or food processor with 1 tsp of vanilla extract and cinnamon to taste. Puree into a smooth, creamy consistency and set to the side. You will use 1/4 cup for the cake. Another 1/4 cup per cake as cream, and additional refrigerated coconut milk as topping.
Add flour, cream of tarter, baking soda, maple syrup, oil, 1 tsp vanilla extract, and 1/4 cup full fat coconut milk in a mixing bowl. Stir to combine into a smooth batter.
Pour the batter into two 4" ramekins or oven safe mugs. Top with sliced peaches.
Bake until golden brown and the edges pull away from the ramekins. Remove from heat and place the ramekins on a cooling rack. Let cool for 10 minutes. Poke a few uniformly spaced holes in the cake.
Pour 1/4 cup of seasoned full fat coconut milk over top of the cake. Let the cake cool for another 15 minutes and then refrigerate for at least 2 hours. Refrigerate any remaining coconut milk, as well. It will become thicker and resemble a whipped topping.
To serve, top with additional refrigerated full fat coconut milk (optional), along with fresh, baked or grilled peaches. For best results, serve within 24 hours.

Notes

Gluten Free Flour: I blended together equal parts white rice flour, sorghum flour and tapioca starch to create the gluten free flour for this recipe. I suspect you can swap out rice flour for the sorghum flour if you dont have any on hand, although I haven't tried that yet.

You will not need the full can of coconut milk for this recipe. Any remaining quantity can be used to double this recipe or it can be refrigerated and used within a week for another recipe.

If you like a more soft texture to the cake you can add up to 6 tablespoons of full fat coconut milk in the batter (vs. 4 tablespoons, 1/4 cup, called for in the recipe). If you do this, the peach slices may likely sink to the bottom as they did in the pictures used for this post. If you add more liquid to the batter, consider reducing the amount of coconut milk 'cream' topping by half (1/8 cup).

On the other hand, if you're not a fan of using so much full fat coconut milk, here are some options to cut down on the quantity used:

Pour only 1/8 cup full fat coconut milk over top of the slightly cooled cake, prior to refrigerating it.
Pour 1/8 cup of your favorite non-dairy beverage over top of the slightly cooled cake, instead of 1/4 cup full fat coconut milk. Regular non-dairy beverage is much thinner and will sink into your cake differently than full fat coconut milk. Add more as needed until you achieve the desired consistency.
Use an alternate, store bought non-dairy whipped topping in place of the seasoned, refrigerated full fat coconut milk before serving with additional peaches.

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