If you put fruit on cake, it's ok to eat it for breakfast, right? It is with this dairy-free vegan almond peach cakes! So perfect with ripe, summer peaches.
If you put fruit on cake, it’s ok to eat it for breakfast. That’s the rule, right?
Of course, the cakes I make aren’t super decadent. This one, for example, is whole-grain enough that it could just as easily be baked in a muffin tin or mini loaf pans… the shape alone would make you feel differently about what time of day is cake-appropriate.
Aside from the sprinkle of brown sugar on top, there’s no refined sugar. It’s moist on the inside thanks to a combo of coconut oil, almond milk and applesauce. And then, the best part – the peaches. Ripe, summery, juicy peaches.
This cake has one issue and that is that the peaches don’t last much longer than a day after they’re baked in. In our house, that doesn’t seem to be a problem…
almond peach cake
- 2 ripe peaches
- 1 cup whole grain spelt flour
- ½ all-purpose flour
- ¼ cup masa harina corn flour
- ¼ cup stone ground polenta
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup original Almond Breeze Almond Milk
- ½ cup maple syrup
- ¼ cup applesauce
- ½ cup coconut oil
- ½ teaspoon almond extract (optional)
- sprinkle of brown sugar, on top (optional)
- ¼ raw sliced almonds, on top
- Preheat oven to 350 & prepare a 12-inch round cake pan (or equivalent)
- Thinly slice your peaches and set aside.
- Combine the dry ingredients.
- In a separate bowl whisk together the wet ingredients.
- Stir the dry into the wet, don't over mix.
- Pour batter into prepared pan(s) and place peaches, brown sugar, and sliced almonds on top.
- Bake for 30-40 minutes or until a toothpick comes out clean.
a note to simplify flours:
- sub spelt & all-purpose: with 1.5 cups all-purpose or white/wheat mix. (or a gluten free mix you like).
- sub corn flour & polenta: with ½ cup cornmeal.
Love this.. I better hurry up and make it, peach season is fading
This is my absolute favourite kind of cake with sticky fruit nestled in a crumbly almond sponge. Definitely perfect breakfast food!
This recipe looks wonderful and right up my alley! If I make it once or twice and I’m pleased with the results, can I post the recipe (with full credit to you) on my blog?
I love the idea of cake for breakfast. This cake sounds delicious!
So pretty and totally perfect for breakfast! What an amazing cake!
This cake looks wonderful. I feel like it would work with all sorts of fruit throughout the seasons too. Pears! Apples! Plums! Oh my.
Thanks! I was thinking that too… pears for fall 🙂
I would totally eat a cake like this for breakfast, no questions asked. 🙂 And peaches and almonds are such a great match!
I’ll eat anything flavored with almonds. So, yes to this cake.
This cake will be perfect for a picnic I’m going to this weekend! I live in Australia and we can’t get masa harina; would it be okay to just used an extra 1/4 cup of polenta instead? Cheers
Hi Cassie!
See the note at the very bottom of the recipe. I would go with 1/2 cup regular cornmeal instead of adding extra polenta, depending how coarse your polenta is. My polenta (bob’s red mill brand) is very coarse, so when I tried this with 1/2 cup of polenta I found it to be too gritty (which is how I ended up with the masa combo). A finer grain polenta, or a medium grain cornmeal would be ideal… Hope you like!
Interesting use of different flours in this yummy recipe. LOVE peaches this time of the year 🙂
I know… I didn’t mean to end up coming up with a 4-flour recipe… I made 3-4 test cakes leading up to this one. This combo ended up being the real winner…
Mmmm mmmm. I kept meaning to try making a peach cake this summer but I kept eating them all before I could bake with them :S Oh, and cake with fruit definitely qualifies as breakfast.
I know, me too 🙂 when they’re ripe, they’re ripe…
Peaches on top totally make it an acceptable breakfast!
mmm…this looks delicious. you could have it with yoghurt and honey for proper breakfast luxury!
If there was ever a cake to eat for breakfast, this certainly looks like it. This sounds so delicious and the perfect way to enjoy a little Sunday brunch and coffee.
This sounds amazing, looks absolutely beautiful! And I want to make it immediately.
So beautiful…
~ i s a b e l l e
I absolutely love the look of this cake! So gorgeous!
Delicious cake, love fresh peaches this time of year.
This looks and sounds delicious! Plus, I just so happen to have some Almond Breeze Almond Milk in my fridge. Lucky me!
thanks! ha, how convenient 🙂
It’s totally okay to eat cake for breakfast if there’s fruit on it. I’m prettyyyyy sure I’ve done that before 🙂
thanks for the validation 🙂
I am loving on peaches this time of year, and this recipe incorporates my obsession with almond milk too, thanks for sharing!
I’m obsessed with peaches this time of year too, so good!