I got this recipe from my boyfriends sister and thought that I could try making it as a gluten-free version; all and all it is a very delicious cake, not overly sweet which is a quality I tend to like.
You could use any kind of flour with this, maybe rice flour would work well too, but I used some quinoa flour, along with potato flour - which is used in the original recipe too. Using just quinoa flour would be fine; maybe better than adding the potato flour, since potato flour makes the base so soft, almost too soft to my liking.
The egg in the base is easily left out in my opinion - if you are allergic to eggs - and you can use some sort of cream substitute like almond cream for example, when needing to go dairy-free, the quark (fromage frais) can be substituted with soy yogurt or something of that sort; the idea is just to use a tart and thick substance in the filling. Of course using a dairy-free margarine produces much of the same result as when using butter.
As for the peaches, you can use canned or fresh, if using fresh slice them and put them on to a pan with sugar and butter on medium heat until they go soft.
Creaming the sugar with the butter is something I have found useful in gluten-free baking, when there are no eggs involved, I even managed to make a very fluffy chocolate cake without eggs with just creaming the sugar and butter.
If you really like sweet things and want to make this cake sweeter, try adding some more sugar to the filling.
Another peach cake recipe I have loved is from the Fatfree Vegan Kitchen, Peach Upside Down Cake; this cake is utterly and ridiculously delicious even as a gluten-free version and it is naturally free from eggs and dairy. I tweaked the recipe just by using quinoa flour instead of wheat flour and it worked out well. It is just as good with plums as it is with peaches; I have tried both, but could not decide which was better.
I would also recommend trying out the Vanilla Cupcakes from Elana’s Pantry - these are so very good. I have not had very much success with coconut flour in the past, everything I have made tasted like, well, omelettes and not something sweet and baked. Encouraged by these delicious cupcakes I tried making some apple pie with a coconut flour base, and alas, it tasted once again like an omelette when hot, but it had lost that eggy taste when cool. If I manage to get the recipe a little bit better, I will post it here.
Gluten-free peach cake recipe
Preheat oven to 200 C or 400 F.
The base ~
-100 grams soft butter
-0,4 cup or 1 dl sugar
-1 cup quinoa flour, or 3/4 cup quinoa flour and 1/4 cup potato flour - 2,5 dl quinoa flour, or 1 dl potato flour and 1 1/2 dl quinoa flour
-1 tsp baking powder
-1 tsp vanilla extract
-1 tbls cream (heavy cream)
Cream the sugar with the butter, which means mixing them with a mixer until they have turned fluffy.
Mix the dry ingredients together.
Add the egg, the cream and the vanilla to the creamed butter and sugar, mix them together and then mix in the dry ingredients.
The filling ~
-200 grams quark (fromage frais), creme fraiche or yogurt
-0,2 cup or 1/2 dl sugar, add more if you want this to be really sweet
-0,2 cup or 1/2 dl thick peach juice, or concentrate, or if using canned peaches add the juice from the can
-0,2 cup or 1/2 dl cream (heavy cream)
Mix everything together into a thick paste. If you want this to be egg-free, add some corn starch or potato starch to it.
On top ~
-5-7 peaches, enough to cover the cake
If you are using fresh peaches, peel and slice them, take a pan and place it on medium heat, add four tablespoons of butter, 0,4 cup/1 dl sugar and a couple of tablespoons of water to them and let them simmer until the peaches have turned soft.
Grease a baking dish, pour in the base batter and then the filling, finally add the peaches on top. Bake for 30-40 minutes.
Let the cake cool completely before serving.
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