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Almond Peach Cake recipe courtesy of That Green Lyfe
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Super Moist Almond Peach Cake (Macros Included)

This almond peach cake is meal prep/ freezer friendly, and serves as a tasty vegan addition to your flexible dieting lifestyle. Behold!
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 people
Calories 199kcal

Ingredients

  • 4 tablespoons almond butter
  • ½ cup peach vegan yogurt (like Silk or Alpro)
  • ½ cup almond milk
  • ½ cup + 2 tablespoons maple syrup 
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 peaches, cut into 8 segments each
  • 2 scant cups all-purpose flour
  • ¾ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger

Instructions

  • Preheat the oven to 355°F (180°C) and grease (length) round cake tin or line it with baking paper.
  • In a large bowl, whisk together the almond butter and yogurt until smooth, then gradually add in the almond milk and maple syrup. Finally, mix in the lemon juice and vanilla.
  • In another bowl, sift flour and add ground almonds, baking powder, baking soda, and spices. Mix well. Fold the dry ingredients into the wet ones, mixing it well with a spatula.
  • Transfer the batter into the cake tin, and place the peach segments on top. Bake for about 50 minutes or until a toothpick comes out clean.
  • Glaze the top with the remaining 2 tbsp. of maple syrup and let it cool down completely before serving.

Notes

Macros per serving : 
199 kcal        
6g Fats
30g Carbs        
5g Protein
(dairy-free, vegan, meal prep/freezer friendly, contains nuts)