Soy-Free Peach Cake
Indulge in the vibrant flavors of summer with this charming Soy-Free Peach Cake, a perfect treat for those seeking allergy-friendly baked goods without compromising on taste. Crafted with juicy, fresh peaches and delicately spiced with a hint of cinnamon, this recipe delivers a moist, tender crumb that will have your guests coming back for seconds. The simple combination of pantry staples like all-purpose flour, butter, and sugar creates a comforting base, while the peaches add bursts of natural sweetness and color to every slice. Quick and easy to prepare, this peach cake is ideal for any occasion, whether as a delightful dessert or a midday snack. Serve it fresh with whipped cream or a scoop of vanilla ice cream to elevate the experience. Optimize your summer baking with this soy-free masterpiece that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 2 cups fresh peaches, peeled and diced
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Gently fold in the diced peaches with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice and serve with your choice of whipped cream or ice cream, if desired.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 397.4 g | 145% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 248.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
