This dairy free peach cake is a delicious and simple recipe that is perfect for anyone who is looking for a dairy-free dessert option.It is moist and fluffy, with a subtle sweetness and a beautiful peach flavor that makes it a perfect summer treat.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Diet: Low Lactose
Servings: 12
Calories: 252kcal
Author: Lois Carter Crawford
Ingredients
Cake
4Tcold pressed coconut oil
½Cturbinado sugar
1egg
2Cunbleached flour
3tbaking powder
½tsea salt
¾Coat milkor almond milk, if you prefer
3or 4 ripe peaches peeled and sliced
Topping
½Cturbinado sugar
½tground cinnamon
¼tfreshly ground nutmeg
4Tcold 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."