This seasonal treat is sooo tasty that we haven’t even tired of it after I (refined and) made it 5 times in the last week or so (bit of a blur). Fresh peaches and raspberries are ideal, however, I think 3 of the cakes I used PC organics frozen raspberries and you wouldn’t know the difference.

There is only 1/4 cup of oil in the entire cake, yet is extremely moist and will taste just as good the following day. 

Ok, options. I’m all about options. I found this recipe in a cooking magazine, years ago and, of course, changed ingredients and amounts to make it a healthy recipe (ie, I always reduce the sweet and use unrefined vs refined). Originally, I used kamut flour (contains wheat but is often tolerated by wheat intolerant). Then, I had to do a lot of tweaking when I tried it with gluten free flour. End result for both is great. I used whole spelt flour in the 5th cake but feel kamut is better, though it was still well received by all. You can also use plain, cow or coconut yogurt, and orange or lemon zest. Tailor it to what you have or prefer. My 5th cake I used blueberries. Kids and I agreed the raspberries are better. 

dairy free, gluten free, nut free, soy free, crap free

peach raspberry cake
325º, 9″ pie pan, wiped with oil; 55 minutes

DRY INGREDIENTS 
• 1 1/3 cup Bob Red Mill’s Gluten Free All Purpose Flour (or Kamut flour) 
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt

WET INGREDIENTS
• 2 large eggs
• 1/4 cup sunflower oil (or coconut oil)
• 3/4 cup honey
• 2/3 cup plain coconut yogurt (Silk bran is my favourite; or use cow or goat)
• 1/2 tsp vanilla extract
• zest of 1 lemon (or orange) 

TOPPING
• 1 ripe peach, thinly sliced
• 1 cup raspberries, (frozen or fresh)
• 1 tbsp flour, as above

COMBINE and mix the 4 dry ingredients. (Sift the flour using a mesh strainer or sifter if necessary, to remove lumps)

IN A SEPARATE BOWL, mix the wet ingredients, until combined (mixing the eggs first before adding the remaining ingredients; always be careful to not overmix as the result is a tough cake). 

ADD the dry to the wet and combine. 

POUR into the pie dish and place in the oven on the centre rack. Set time for 25 minutes. 

WHILE THE CAKE IS COOKING, prepare the topping using the 3 ingredients above. 

After 25 minutes, increase the oven temperature to 350º, open the door AND WITHOUT TAKING THE CAKE OUT (as this would disrupt the rising), carefully slide the rack out so you can quickly (but carefully) add the topping to the cake. Close the oven and set the timer for 30 minutes.

Remove the cake when finished and place on cooling racks. Serve when warm. Store in fridge. Makes a great afternoon or after school/camp snack.

Enjoy!