Perfect for breakfast and beyond, the peach and almond cake without eggs and without added sugars delighted me for several days.
A quick and easy recipe to make because you will only need a blender, a bowl, and a few minutes.
To change up my usual breakfast routine of muesli, I made this delight by combining the flavor of peaches with that of almonds, and I guarantee you will be very satisfied with the result, especially because I used whole grain rice flour and there are no added sugars except those from the fresh and dried fruit I used.
In short, a dessert that is filling, healthy, and satisfying without being cloying.
So, if you want to try something different from the usual desserts, write down the ingredients and try baking the peach and almond cake without eggs.
If you want to make the cake completely gluten-free, make sure the yeast is suitable.
AT THE BOTTOM OF THE RECIPE YOU WILL FIND TIPS AND INGREDIENT SUBSTITUTIONS
YOU MAY ALSO BE INTERESTED IN:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Summer, Fall
- Energy 188.58 (Kcal)
- Carbohydrates 20.27 (g) of which sugars 8.35 (g)
- Proteins 3.91 (g)
- Fat 10.60 (g) of which saturated 1.34 (g)of which unsaturated 8.67 (g)
- Fibers 3.38 (g)
- Sodium 1.82 (mg)
Indicative values for a portion of 61 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For an 8-inch round cake pan
- 1 1/2 cups almonds
- 3/4 lbs peaches
- 1 1/4 cups whole grain rice flour
- 3/4 cups organic pitted dates
- 2/3 cups water
- 1/4 cup rice oil
- 1 1/2 tsp baking powder
Tools
- 1 Blender
- 1 Bowl
Steps
Wash and dry the peaches. Preheat the oven to 350°F, static or convection.
– Place the almonds in the blender and grind them to a not too fine powder. Transfer the almonds to the bowl and, in the same blender, chop the peaches cut into pieces with the skin and the dates.
– Pour the liquids into the blender and blend. (you may need a bit more water depending on how ripe the peaches are)
– Add the baking powder, whole grain rice flour, and fruit pulp to the ground almonds.
– Mix the ingredients with a spoon and then pour the batter into the greased pan.
– Bake at 350°F for about 30 minutes (always do the toothpick test: it should come out slightly moist but without traces of batter)
Storage:
– Since this is a moist batter, I prefer to freeze the pieces of the peach and almond cake without eggs and defrost what I need each time, putting it in the fridge the night before.
Tips and substitutions:
– The variety of peaches is subjective, the important thing is to respect the indicated quantity;
– Rice oil can be replaced with other types of mild oil.
– Dates cannot be replaced;
– You can use either all almonds peeled or with the skin.
