Pastel vegano y sin gluten de melocotones frescos

Ingredientes

• 3 ripe peaches, pitted and thinly sliced
• 1/4 cup sugar
• 2 tablespoons coconut oil, melted
• 1 cup non-dairy milk (I used cashew milk, but you can also use almond or sunflower)
• 1 tablespoon lemon juice
• 1/4 cup coconut oil, melted
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/3 cup cup brown rice flour
• 1/3 cup sorghum flour
• 1/6 cup cornstarch
• 1/6 cup tapioca starch
• 1 teaspoon xantham gum
• 3 teaspoons baking powder

Preparación

1. 1

   Preheat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease a small round cake pan with a removable bottom.

2. 2

   In a medium bowl, mix the sliced peaches, sugar, and 2 tablespoons melted coconut oil. Set aside.

3. 3

   In a large bowl, whisk the non-dairy milk with the lemon juice and let it sit for a while. Add one cup of coconut oil and mix until combined.

4. 4

   In another bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, baking powder, sugar, salt, vanilla, ground cinnamon and nutmeg.

5. 5

   Sift the dry ingredients into the bowl with the wet ingredients and mix well with a wooden spoon until you get a homogeneous cake batter.

6. 6

   Pour the batter into the prepared cake pan and and smooth the surface with a spatula. Arrange the sliced peaches on top of the batter.

7. 7

   Bake for 35 to 40 minutes, until the peaches are golden on top.

8. 8

   Let the cake cool completely before removing it from the pan.