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PEACH CAKE
(vegan)
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.]
DRY INGREDIENTS
(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
WET INGREDIENTS
(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
OTHER INGREDIENTS
Coconut oil for greasing the pan
1 1/4 C chopped fresh peaches
ASSEMBLY
- Mix the dry ingredients in a bowl.
- Blend the wet ingredients.
- Stir the wet puree into the dry ingredients.
- Stir in the chopped peaches.
- Grease a 9×13″ glass pan with coconut oil. Pour the cake mix into the pan.
- Bake at 375 degrees for about 30 minutes (depending on your oven). Check at 20-25 minutes.
- After 5 minutes out of the oven, flip out onto a wire rack to cool completely.
- ENJOY!
Peach cake, right out of the oven
Peach cake, flipped onto a wire rack
Cashew oat milk (Left one shows how it settles in the fridge) (Right one shows how it looks freshly shaken)
CASHEW OAT MILK*
{*requires a high-powered blender}
This is my new favorite homemade non-dairy milk! It’s so simple to make!
For years I was in the habit of making homemade milks using a combo of some type of raw nut (including Brazil nut, cashew, almond, and hazelnut) and cooked medium grain brown rice. (See “Milk a Plant” and “Coco-Hazelnut Rice Milk” for those recipes.)
Now that I’m starting to mix various non-dairy milks into Todd’s formula, I thought I’d try a different flavor. One advantage to making this milk is that you don’t have to take that step of cooking the rice first. A second advantage is that it seems to have less sediment (because the fiber in oats is soluble?). And finally, this milk is soooo deliciously creamy. I love to mix this milk with unsweetened soy milk (equal parts) for my coffee drink (latte). Mmm…
INGREDIENTS:
4 C water
1/2 C raw organic cashews + 2 raw Brazil nuts + 4 raw walnuts
1/3 C organic rolled oats
1 pitted date
2 pitted prunes
1 t vanilla extract (optional)
ASSEMBLY:
1. Soak the nuts, oats, date and prunes in the water for at least an hour, up to 24 hours.
Soaking the ingredients
2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
3. Refrigerate and use within ~1 week. One batch fills up roughly 3 pint wide mouth glass jars.
4. Enjoy!!
Tags: dairy free, non dairy milk, vegan
Freeheel Vegan 