Healthier Peach Cake

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Savor those sweet, juicy peaches while you can with this healthier peach cake that tastes like summer.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 320

Author Kim

Ingredients

For the Cake:

1/4 cup melted coconut oil
1 cup whole wheat pastry flour all-purpose flour, spelt flour and Kodiak Cake pancake mix all work
1/2 cup coconut sugar granulated or brown sugar would work
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup almond milk
1 egg

For the Peach Filling:

4-5 medium peaches thinly sliced
1/4 cup maple syrup honey works too
1/4 cup lemon juice about 1 lemon
1/2 teaspoon nutmeg optional
1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees F. Put 1/4 cup melted coconut oil in cast iron skillet and move oil around the skillet, so that all edges and sides are covered in oil. Set aside.
In mixing bowl combine flour, sugar, baking powder, salt and cinnamon. Stir in almond milk and egg. Set aside.
In a separate mixing bowl; toss peach slices with honey, lemon juice, nutmeg and cinnamon.
Spoon batter (flour and egg mixture) over coconut oil in skillet. DO NOT stir.
Spoon peaches evenly and gently over batter. DO NOT stir. Pour any juices remaining, from peaches, over the top of the cake.
Place skillet in oven at 350 degrees F. for 35-40 minutes and until the top of the cake is lightly browned.

Notes

*If you do not have an oven safe skillet, try using a 9 x 9 (or other similar size) baking dish.
*I calculated calories with 6 large slices, for a lower calorie count make your slices smaller. I'm sure you could get about 10 smaller slices.

Nutrition