GF/DF Peaches & Cream Cake Recipe

Being gluten and dairy free has its downsides. One of which being, it's nearly impossible to find a cake that is healthy, tasty, and genuinely good for you. Not those cakes in the store that say gluten free but are really packed with preservatives and sugars. And not those dairy free butters that use a million different inflammatory oils to mimic the taste of real butter, while wreaking havoc on your body.

So when I decided to bake myself a cake for my birthday this year, I asked ChatGPT for help in creating a recipe that used real ingredients like almond flour, fresh peaches, and maple syrup. My only parameters were that I wanted to stay away from gluten free flour because it's usually just some form or rice flour, I wanted to stay away from white sugar, and I wanted to utilize fresh, seasonal fruit. Together, ChatGPT and I created this delicious recipe that I was able to eat happily at my party, knowing it wasn't going to throw my body into chaos.

With a delicious chamomile infused coconut whipped cream, and yummy peaches stewed in maple syrup - this cake is perfect for your summer sweet tooth craving.

Enjoy!

Makes one 8-inch cake or two 6-inch layers

Dry Ingredients:

• 2 cups blanched almond flour

• ½ cup coconut flour

• 1½ tsp baking soda

• ¼ tsp sea salt

Wet Ingredients:

• 4 eggs, room temp

• ¾ cup unsweetened applesauce

• ½ cup maple syrup

• ½ cup unsweetened almond or coconut milk (infused with chamomile — instructions below)

• ⅓ cup melted coconut oil

• 1 tbsp apple cider vinegar

• 1 tbsp pure vanilla extract

🍶 Chamomile Cream Frosting

What You’ll Need:

• 2 cans full-fat coconut milk, chilled overnight

• 2–3 organic chamomile tea bags

• 2 tbsp maple syrup

• 1 tsp vanilla extract

Instructions:

1. The night before, steep the chamomile tea bags in your future coconut cream:

   • Open the coconut milk cans and remove only the solid cream part (reserve the liquid for smoothies).

   • Gently warm the cream (not hot!) and steep the chamomile bags in it for 15–20 minutes.

   • Let cool, then refrigerate again until firm.

2. When ready to frost, whip the infused coconut cream with maple syrup and vanilla using a hand mixer until fluffy.

   
   

🍑 Stewed Peach Filling

Ingredients:

• 2 ripe yellow peaches, peeled and diced

• 1 tbsp maple syrup or raw honey

• 1 tsp lemon juice

• ½ tsp vanilla extract

Instructions:

1. In a small pan, gently simmer peaches with maple syrup and lemon juice for 5–7 minutes until soft but not mushy.

2. Let cool. You can blend lightly for a smoother texture, or leave chunky for rustic charm.

🔧 Assembly Steps:

1. Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment.

2. In a large bowl, mix dry ingredients.

3. In another bowl, whisk wet ingredients.

4. Combine wet into dry until smooth and thick.

5. Pour into pans and bake for 25–30 minutes or until golden and a toothpick comes out clean.

6. Cool cakes fully before slicing or frosting.

🎂 To Assemble:

1. Slice cake into two layers if baked as one thick round.

2. Spread chamomile cream on the bottom layer, add a layer of stewed peaches.

3. Top with second layer, frost the top and sides with chamomile cream.

4. Garnish with:

   • Fresh peach slices

   • Edible chamomile flowers

   • Toasted coconut flakes

   • A gentle drizzle of leftover peach syrup (optional)