Gluten-Free Mini Peach Cakes
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 8
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Serves: 8
This delicious mini peach cakes recipe is the perfect way to use up your peaches as summer comes to close.
Ingredients
- 2 cups peaches, sliced
- 1 tablespooon coconut oil
- 2 1/3 cups gluten-free flour, sliced
- 2 teaspoons baking powder
- 2/3 cups brown sugar
- 4 tablespoons butter
- 2 eggs
- 1 cup almond milk
- 1 teaspoon vanilla
Method
- 1)
Preheat your oven to 350 Fahrenheit. While you’re waiting for it to heat up, slice your peaches, in a small bowl toss them in coconut oil and sprinkle with brown sugar, set aside.
- 2)
In a medium bowl, combine gluten-free flour and baking powder, set aside.
- 3)
Using a stand or hand mixer, cream the butter and sugar.
- 4)
Next, add the eggs, vanilla and almond milk into the mixer.
- 5)
Slowly add in the dry ingredients until well combined, then fold in the peaches.
- 6)
Evenly scoop into mini loaf pan, bake for 25 minutes. For golden brown tops, brush with coconut oil or butter and turn your oven on broil for a final 2-3 minutes, watching closely.