Sugar-Free Peach Cake
Indulge in the wholesome flavors of summer with this delightful Sugar-Free Peach Cake, a guilt-free dessert that's perfect for any occasion. Made with nutrient-rich whole wheat flour, creamy Greek yogurt, and the natural sweetness of fresh, juicy peaches and honey, this cake is packed with wholesome ingredients while skipping added sugar entirely. Warm spices like cinnamon and nutmeg complement the bright peach flavor, creating a perfectly balanced treat. Moist and fluffy, this easy-to-make cake comes together in just 15 minutes of prep time and is baked to golden perfection in your favorite springform pan. Whether served as a nourishing snack or a wholesome dessert, this sugar-free peach cake is a crowd-pleaser that combines healthy indulgence with seasonal comfort. Keywords: sugar-free dessert, peach cake recipe, healthy baking, whole wheat cake, summer dessert ideas.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 pieces Large eggs
- 0.5 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Plain Greek yogurt
- 0.5 cup Honey
- 2 cups Fresh peaches (peeled and chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In another bowl, beat the eggs lightly. Add the unsweetened applesauce, vanilla extract, plain Greek yogurt, and honey, then mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the chopped peaches gently to ensure even distribution throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 160.8 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 467 mg | 36% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2320 mg | 49% | |
*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.
