Google+ Allergy-Free Vintage Cookery: Grain Free Individual Peach Cakes (GF, DF)


Monday, October 7, 2013

Grain Free Individual Peach Cakes (GF, DF)

So these little babies started out life as a dessert experiment, made with coconut flour.  They ended up pretty eggy though, so I actually ate the leftovers for breakfast the next morning.  Although they didn't turnout as "cakey" as I was hoping, I do like them.  The cakes are easy to put together, they're a great use for past-their-prime berries, and they microwave well if you want to make extra and warm up a few for a snack later.  

Grain Free Individual Peach Cakes

4 ripe peaches
1/4 cup water
8 tsp coconut oil (or butter) 
1/4 cup coconut flour
4 eggs
3/4 cup coconut milk beverage
1 Tbsp honey
1 tsp vanilla
1 tsp cinnamon, nutmeg
Abt 1 cup assorted berries (raspberries, blueberries)

Preheat oven to 350 degrees.

Slice peaches (8 slices ea), and cook over low heat with water for 5 - 10 minutes until soft. Stir occasionally.

Place 1 tsp coconut oil or butter in each individual ramekin (8). Place on a baking sheet and set into oven to melt for 2 min. 

In medium bowl, mix flour, eggs, coconut milk, honey, spices and vanilla.  Remove ramekins from oven and carefully spoon 2 1/2 Tbsp batter into ea ramekin (these are hot).  Do not stir into butter or oil. 

Set 4 peaches into each ramekin, on top of batter.  Sprinkle blueberries and raspberries over top.  You can also shake a bit more cinnamon on top to make it pretty! 

Bake 25 - 30 minutes or until set.  Tastes good warm for dessert, cold for snacks or even breakfast.  


  1. So, essentially these are souffles. I'd love to try making them!

  2. Gorgeous! I shared these on Facebook and Twitter. Thanks for sharing at Healing With Food Friday!

  3. What a lovely fall treat! I always like individual serving desserts and your Grain Free Individual Peach Cakes sound wonderful. Thank you for sharing them with the Hearth and Soul hop.