We’re just a few days away from bidding goodbye to this year and saying hello to the next.
Can you believe that 2017 is already around the corner, and 2016 is about to take its final curtsey on stage?
I started the year in Washington, DC, and as we flew back to Buenos Aires, I wondered what the next 365 days would hold.
I didn’t know what to expect; only that I would be provided for and that it was finally time to bid farewell to a 9-to-5 job within an office cubicle, and take the plunge into freelancing as a writer, recipe developer and photographer.
As I spent the new 12 months doing what I love best, I’ve become more aware of the importance of dedicating our lives to what really makes us happy.
Today, I’m doing work that literally makes my heart beat, work that is real, work that puts a skip in my step each morning. This year has proven that if you dare to dream big, your life can expand beyond what you’ve been told you should be.
Now, standing in between 2016 and 2017, as I wait to cross over to the new year, I’m excited and tingling with excitement.
If there’s anything that I know, it’s that God has amazing plans in the future, and that things can only get better – I can feel it deep inside my heart and I’m ready for them.
Looking back on the past 12 months, I’ve learnt humility, experienced grace, grew in strength and understood the meaning of providence.
To say that I’ve been blessed is an understatement. I’d say instead that I’ve been overwhelmingly doused in an abundance of love and financial blessings – and that I am more than grateful for everything I’ve experienced.
I don’t know how 2016 went for you, but I certainly hope that the next year will be an amazing year for all of us. It’s time to celebrate a year well spent and to welcome another beautiful one!
Today, I’m sharing a simple recipe for a fresh peach cake that is both gluten-free and vegan.
It’s the height of summer here in Argentina, and peaches are everywhere in their lush glory.
This cake is the right tribute to them, because it displays the beauty of fresh sliced peaches right on top a firm cake that’s simple to make and lovely to eat.
Here’s how you can make your own today.
Start off by preheating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and greasing a small round cake pan with a removable bottom.
In a medium bowl, mix the sliced peaches, sugar and some melted coconut oil, then set the bowl aside and let the peaches marinate.
For the cake batter, start off by combining the non-dairy milk with lemon juice and let it sit for awhile before mixing in the melted coconut oil.
Whisk the dry ingredients together, and then sift them into the bowl with the wet ingredients, using a wooden spoon to mix well until a cake batter is formed.
Next, pour the batter into the prepared cake pan and top it with the sliced peaches. All that’s left to do is to bake the batter for 35 to 40 minutes until the peaches are golden.
Be patient and let the cake cool before you slice into it (if you cut into it too soon it may have a gummy texture).
Now tuck in and enjoy, and oh yes, happy new year you all!
Gluten-free Vegan Fresh Peach Cake
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 1 small cake 1x
Description
Fresh, ripe summer peaches on top of a gluten-free vegan cake. This is the perfect dessert for summer!
Ingredients
- 3 ripe peaches, pitted and thinly sliced
- 1/4 cup sugar
- 2 tablespoons coconut oil, melted
- 1 cup non-dairy milk (I used cashew milk, but you can also use almond or sunflower)
- 1 tablespoon lemon juice
- 1/4 cup coconut oil, melted
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/3 cup cup brown rice flour
- 1/3 cup sorghum flour
- 1/6 cup cornstarch
- 1/6 cup tapioca starch
- 1 teaspoon xantham gum
- 3 teaspoons baking powder
Instructions
- Preheat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease a small round cake pan with a removable bottom.
- In a medium bowl, mix the sliced peaches, sugar, and 2 tablespoons melted coconut oil. Set aside.
- In a large bowl, whisk the non-dairy milk with the lemon juice and let it sit for a while. Add one cup of coconut oil and mix until combined.
- In another bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, baking powder, sugar, salt, vanilla, ground cinnamon and nutmeg.
- Sift the dry ingredients into the bowl with the wet ingredients and mix well with a wooden spoon until you get a homogeneous cake batter.
- Pour the batter into the prepared cake pan and and smooth the surface with a spatula. Arrange the sliced peaches on top of the batter.
- Bake for 35 to 40 minutes, until the peaches are golden on top.
- Let the cake cool completely before removing it from the pan.
- Category: Dessert
- Cuisine: Gluten-free, Vegan
