Having grown up in Ontario, August became synonymous with peach season. I looked forward to it each year and when I moved to Toronto it didn’t take me long to discover the Niagara peach festival which became an annual ritual for me. In fact this was the first August in years that I didn’t make it to the Niagara region for peach season, as we decided to keep our August holidays local.
The good news is, now that I’m living in Italy, I can enjoy a slightly longer peach season, from June to September. There’s nothing quite like biting into a ripe peach so juicy that it trickles down to your wrists as you eat it.
This past Sunday, I awoke early with a baking project on the brain once again. So I decided to make a breakfast cake with the last of this seasons peaches. The wonderful thing about this cake, besides the caramelized peaches, is that it’s quite light and healthy as far as cakes go, so you can enjoy a slice for breakfast without the guilt.
Caramalized Peach Cake
Recipe & Photography by Nissrine @ Harmony à la Carte.
Reminiscent of an upside down cake, this caramelized peach cake is vegan, refined sugar-free and gluten-free, without the use of guars, starches and gums. It’s made with Cornmeal and Buckwheat, lightly sweetened with maple syrup, gently spiced with cinnamon and nutmeg, and held together with the goodness of chia seeds. Perfect for breakfast or an afternoon snack.
For the Caramelized Peach Topping & Peach Purée:
- 3 Large Ripe Peaches, skin left on
- 1 Small Lemon, fresh squeezed (about 1.5 Tbsp)
- 1 Tbsp Maple Syrup (you can increase this amount if you like your desserts really sweet, or if your peaches aren’t sweet enough, but I prefer lightly sweetened so 1 Tbsp works for me)
- Pinch – 1/4 Tsp Cinnamon (optional)
- Preheat oven to 180 C (350 F) and line a baking tray with parchment paper
- Core the peaches and slice into medium thin wedges
- In a large bowl, toss peaches with lemon juice, maple syrup and cinnamon, if using
- Arrange the peach wedges in a single layer on the tray, place on the center rack and bake for 30 minutes
- Remove peaches from the oven, and leave the oven on for cake
- Let the peaches cool, about 10 minutes
- Measure about one peach worth of wedges into a deep container and create a purée using a hand blender (if you don’t have an immersion blender you could always use a blender or food processor). This will make a heaping 1/2 cup of purée that you will need for the cake batter.
For the Cornmeal & Buckwheat Cake:
- 1 C Cornmeal for Polenta
- 1 C Rolled Buckwheat/Buckwheat Flakes, processed into flour (makes 1 scant cup of flour)
- 1 Tsp Non Chemical Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Cinnamon (adjust to taste depending on how strong you like it)
- 1/2 Tsp Pure Bourbon Vanilla Powder
- 1/4 Tsp Fine Sea Salt
- Pinch of Nutmeg
- 1 Chia “Egg” (1 Tbsp Milled Chia Seeds / Chia Meal+3 Tbsp Water)
- 1 C Rice Milk
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Maple Syrup
- 1/2 C Peach Purée (see recipe above)
- 1 Tbsp Coconut Oil, melted + extra for greasing the cake pan
- Add dry ingredients to a large bow and stir together to combine
- Add rice milk and apple cider vinegar to a bowl and let sit for 10 minutes to “curdle. (“Buttermilk”)
- Add chia seeds and water to a separate bowl, stir and let sit for 10 minutes to gel (chia “egg”)
- Whisk together buttermilk, chia egg, maple syrup, peach purée and and coconut oil
- Add wet mixture to dry mixture and stir to combine until the batter is nice and fluffy
- Pour batter into a greased 9 inch springform cake pan and tap on counter top a few times to release any air bubbles in the center
- Top with remaining caramelized peaches and drizzle any residual syrup from the tray over the cake
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean
- Remove from oven and let cool to the touch before removing from the pan
- Slice and serve warm
This cake is best eaten warm, so if you have leftovers, reheat the slices in the oven (or toaster oven) on 200 C for about 5 minutes before serving.
Can be wrapped and stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.