PEACH PUDDING CAKE (GLUTEN-FREE)

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Peach Pudding Cake (Gluten-Free) image

Instead of using fresh peaches, you can also use canned or frozen peaches or fresh or frozen mangoes. For more healthy, gluten-free recipes, please check out my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 cup gluten-free flour (or 1/4 cup almond meal and 1/2 cup coconut flour)
1/2 teaspoon gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger powder
1/2 cup almond milk or 1/2 cup soymilk
1/2 tablespoon lemon juice
3/4 lb peach, diced
4 tablespoons butter, softened
1/2 cup coconut sugar
1 egg
1 tablespoon kirsch, Cointreau (optional) or 1 tablespoon rum (optional)
1/2 lb peach, sliced
4 tablespoons sliced almonds (optional) or 4 tablespoons shredded coconuts (optional)

Steps:

  • Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
  • Combine almond or soy milk and lemon juice and set aside.
  • Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
  • Beat butter and sugar using electric beaters or a stand mixer until fluffy.
  • Add an egg and beat again.
  • Add peach mixture and liquor (optional) and beat until blended.
  • Fold flour mixture into peach/milk mixture.
  • Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
  • Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
  • Place the pan in a large roasting pan.
  • Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
  • Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
  • Infuse love and serve warm or chilled with whipped cream or ice cream (optional).

Nutrition Facts : Calories 118.2, Fat 8.8, SaturatedFat 5.2, Cholesterol 51.4, Sodium 281.3, Carbohydrate 9.4, Fiber 1.6, Sugar 8, Protein 2


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