Gluten-Free Vegan Peach Cake

Summer, Gluten-Free Vegan Cake, and a Good Long Run

Today I got up ridiculously early, before sunrise, just to squeeze in a long run along the Tel Aviv (Israel's coastal city) beachfront promenade before the day got going.

I love these early-morning summer runs.

The whole city is still asleep when I hop on my scooter at 5:30 a.m. and cruise toward the beach through the quiet streets.

But the promenade? It's packed with runners. My kind of crazy people—the ones who'd rather get up early and settle into the rhythm of their breathing than stay curled up in bed for another hour or two.

Daylight came fast, and the heat wasn't far behind. It was the first day of summer and the longest day of the year. That seemed like a very good reason to bake something special, something good for both body and soul.

Back home, I showered off the run and headed straight to the kitchen to make a gluten-free vegan peach cake. Partly because nothing says summer quite like peaches, and partly to get some carbohydrates to replenish glycogen stores, along with the protein my body needed after that long run.

This cake took me half an hour to make, baking time included. It uses coconut flour, which is gluten-free and available at natural food stores or in the natural foods aisle of many supermarkets.

I baked mine in a muffin pan, but you can also use a loaf pan.

For this recipe, I used an unsweetened apple-peach puree imported by Tomer (an Israeli food importer). In Israeli supermarkets, you'll find it near the canned goods.

If you can't find it, microwave half a peach until soft, or cook it in boiling water. Puree it and add it to your applesauce.

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When should you eat this cake?

• The cake's high fiber content can help slow sugar absorption and keep you feeling fueled and satisfied longer. Try a slice as an energy snack about an hour and a half before a workout.
• A slice also hits the spot when you want something sweet with your coffee—or just because. It's relatively low in calories, too.
• You can certainly enjoy a slice after a workout when you don't have time for a full meal right away.

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Gluten-Free Vegan Cake Nutrition Facts

One slice (out of 10 slices)

Contains:

135 calories

5 grams protein

12 grams carbohydrates

7 grams fat

Nutrition information provided by Noam Bachar (an Israeli clinical nutritionist and fitness trainer).

Looking for another gluten-free favorite?

How about veggie patties?

Gluten-Free Vegan Peach Cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 slices

Ingredients

• 1 cup apple-peach puree 220 g (7.8 oz)
• 1/2 cup whole sesame tahini, undiluted 8 tablespoons
• 1 cup coconut flour
• 4 tablespoons silan (date syrup)
• 1 teaspoon baking soda
• 2 heaping tablespoons peach jam
• 1 teaspoon vanilla extract
• 1/2 peach

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the half peach into small dice and transfer to a deep mixing bowl.
3. Add the remaining ingredients to the bowl, reserving 1 tablespoon of peach jam.
4. Mix well until evenly combined. The batter will be on the dry side.
5. Spoon the batter into a muffin pan.
   
6. In a small bowl, stir the reserved tablespoon of jam with 1 tablespoon of water. Gently brush each cake with the mixture. Set any leftover glaze aside.
   
7. Bake for about 20 minutes. If using a loaf pan, bake for about 30 minutes.
8. Let the cakes cool completely before removing them from the pan. I turned the pan upside down and gently tapped it against the counter. The cakes popped right out.
9. Brush each cake with the remaining peach jam glaze.