Peach cake

I created this recipe because we recently bought a box of organic peaches, and we still had several left to eat. I think this cake is perfectly ‘sweet but not too sweet’, and the juicy, ripe, peach flavor really comes through!

[I made this as a pan cake because I like the flavor of coconut oil browning the edges, however, you could easily bake these in muffin tins, perhaps decreasing the cooking time by about 5-7 minutes.]

(Combine the following in a large bowl)

1 C all-purpose flour
1/2 C oat flour
1/2 C garbanzo bean flour
1/2 C organic sugar
2 T ground flax
1 T baking powder
1/2 t salt

(Blend the following)
1 small banana
1 1/4 C chopped fresh peaches (see below for more peaches, you’ll use ~2.5 cups total)
1/2 C unsweetened soy milk (or other non-dairy milk)
3 T avocado oil (or other liquid oil)
2 pitted dates
1 t vanilla extract

Coconut oil for greasing the pan
1 1/4 C chopped fresh peaches


  1. Mix the dry ingredients in a bowl.
  2. Blend the wet ingredients.
  3. Stir the wet puree into the dry ingredients.
  4. Stir in the chopped peaches.
  5. Grease a 9×13″ glass pan with coconut oil. Pour the cake mix into the pan.
  6. Bake at 375 degrees for about 30 minutes (depending on your oven). Check at 20-25 minutes.
  7. After 5 minutes out of the oven, flip out onto a wire rack to cool completely.
  8. ENJOY!

Peach cake, right out of the oven

Peach cake, flipped onto a wire rack