Recipe Idea: Dairy-Free Peach Cake
Hi. Don here. Lois has found she is allergic to milk products so we have been experimenting using other “milk” substitutes. For butter we have found that cold pressed coconut oil works well. It resembles solid vegetable shortening since it is white in color but it is a bit more solid. With liquid substitutions, almond milk or oat milk are OK.
Peaches are in season late August here in the Shenandoah Valley. And they are ripe and juicy at the local Harrisonburg Farmers Market. We have made Peach Pie and Peach Tart so now for something new. Using a Peach Cake recipe from the Silver Palate Cookbook, I modified it to be dairy free. It was delicious.
TIP: To easily peel ripe peaches, bring a large pot of water to a full rolling boil. Submerge the peaches in the water for 30 to 60 seconds. Then remove and drop into a bowl of ice water. The skin should then peel away from the flesh easily.
Dairy Free Peach Cake Recipe
Ingredients
- Cake
- 4 T cold pressed coconut oil
- ½ C turbinado sugar
- 1 egg
- 2 C unbleached flour
- 3 t baking powder
- ½ t sea salt
- ¾ C oat milk or almond milk, if you prefer
- 3 or 4 ripe peaches peeled and sliced
- Topping
- ½ C turbinado sugar
- ½ t ground cinnamon
- ¼ t freshly ground nutmeg
- 4 T cold pressed coconut oil
Instructions
- Grease a heavy 10 inch cast iron skillet.
- Preheat the oven to 350F degrees.
- Cream the cold pressed coconut oil and turbinado sugar until light and a bit fluffy. I tried this by hand first. The cold pressed coconut oil doesn’t soften as easily as butter or shortening so I found that an electric beater worked best to cream it with the sugar.
- Add in the egg and beat until well combined.
- After sifting the dry ingredients together, beat half of them into the creamed mixture.
- Add half the oat (or almond) milk.
- Repeat with the other half of dry ingredients and oat/almond milk. (If the batter is too stiff add small amount of oat milk and mix well.)
- Pour the batter into the well greased skillet and arrange the peach slices on top.
- Bake for 25 minutes.
- For the topping heat the cold pressed coconut oil in a microwave for a few seconds until most is melted.
- Mix in the sugar, cinnamon and nutmeg.
- When the cake has baked for 25 minutes, remove it from the oven and spread the topping over the peaches.
- Return it to the oven and bake for another 10 minutes or so until the cake pulls away from the side of skillet and is firm in the center.
- You can serve it as it comes from the skillet or with a side of dairy free “ice cream."
Nutrition
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.
Kathleen Stinehart
This sounds delicious! I do love peaches all year 'round - be they fresh, frozen, or canned. I'm going to try this recipe, and I'll let you know how it comes out, although it may be awhile because my plate is quite full at the moment. Merry month of May is often also the Busy, Busy Month of May!
Lois
I look forward to hearing how you like it, Kathleen.
Kathleen Stinehart
It is delicious! I was almost out of coconut oil, so I used a vegan vegetable shortening instead. And I used maple sugar, since that's the only kind I keep on hand. I didn't have a cast-iron skillet large enough for the recipe, so I used a glass baking dish. But it came out great even with these substitutions!
Gwenn
delicious! I did find that I had to crank up the two.o to 400 for it to actually set properly, but that could have been my oven.
Lois
I'm glad you liked it, Gwenn. I think 400 degrees would be too hot, but I haven't tried it. Perhaps your oven runs at a lower temperature? Have you used a thermometer in it? Cakes usually bake at 350-375 degrees.