Fresh Peach Summer Cake (Gluten-free, Paleo, AIP)

Fresh Peach Summer Cake is the perfect easy summer dessert. Make year round w/ frozen peaches. Gluten-free, Paleo, AIP, no nut, dairy or eggs.

Course Afternoon tea, Breakfast, Dessert, pastry

Cuisine American, French

Keyword aip, cake, clafouti, dessert, gluten-free, paleo, peach, summer

Prep Time 20

Cook Time 25

Total Time 55

Servings servings

Calories 207kcal

Author Megan

Cost $7

½ cup cassava flour : use only Otto's or Bob's brands for success; the other brands are too starchy - Use the ingredient link for 15% off Otto's.
½ cup coconut sugar or use maple sugar or cane sugar if you want the cake to turn out paler in color
¼ cup + 3 Tablespoons tiger nut flour
¼ cup collagen <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
3 Tablespoons coconut flour
1 Tablespoon gelatin <-- see link and DISCOUNT code. Use code BEAUTIFUL10 at check out.
½ teaspoon baking soda sifted
¼ teaspoon sea salt
⅓ cup avocado oil or olive oil
⅓ cup coconut milk room temperature or warm (not chilled), or preferred milk
3 Tablespoons filtered water or peach juice
2 teaspoons apple cider vinegar or lemon juice
1 cup juicy ripe peaches peeled and diced to measure (nectarines are fine, too) + more for fanned slices on the top (these should be juicy & ripe, or they won't cook to be soft)

Preheat oven to 350℉. Grease baking dish, and set aside. (I use coconut oil.)
In a medium size mixing bowl, combine dry ingredients: cassava flour, granulated sweetener, tiger nut flour, collagen, coconut flour, gelatin, baking soda and quality salt. (Photo below shows gathered & measured ingredients.)
Measure wet ingredients into smaller bowl: oil, milk, water and apple cider vinegar. Add wet ingredients to dry ingredients, and stir to mix. I use an electric handheld mixer on medium speed. When the mixture is almost completely mixed, add the diced peaches, and mix briefly to incorporate.
Scrape down the sides of the mixing bowl with a spatula, and scrape/scoop batter into prepared baking dish. (Batter will be very thick.) Spread out to meet the edges and smooth the top (I use an offset spatula). Top with peaches, pressing each slice in just a bit (the batter will bake/puff up around the slices, too).
Bake 25 to 28 minutes, until browned all over and slightly puffed around all the peach pieces/slices.
Fully cool on rack, then slice (or scoop) and serve.