Vegan MOFO, Day 17: Gluten Free Rum Peach Buckle Cake

peachbuckleFirst off, I have fallen off my MOFO wagon for the day. Dad definitely considers this toxic. My only excuse is that I was asked to bake for a gathering that included omnivores and I couldn’t resist showing them how amazing vegan desserts can be. I decided to share during MOFO because I wanted those interested, to be able to bake this before peaches are out of season.

On a side note, I get break outs of rosacea on my nose which have been pretty much non-existent since the beginning of the second week of the Dad Says It’s Toxic diet. The morning after eating this along with chips, salsa, crackers and Daiya cheese I had the worst breakout I have had in a long time. Three days later my nose still looks like Rudolph the Red Nose Reindeer and unfortunately there has been no sun to be able to blame it on a sunburn.

Geez…this month was just to try to help my dad, but it seems to be trying to tell me that I am better off eating this way too. I need to find a balance because I enjoy comfort food too much to eliminate it from my diet completely. Everything in moderation my friends.

Now on to this delicious cake. It is moist and gluten-free. So moist that the morning after it was very bread pudding like, and still yummalicous!

Peaches:
2 peaches peeled, cut into eighths
1 tbsp maple syrup
2 tbsp spiced rum
1 tsp pumpkin pie spice

In a bowl cover the peaches with the other ingredients making sure they are evenly covered. Let sit while making the rest of the cake

Topping
2 tbsp brown sugar
2 almond meal
1 tbsp sunflower oil
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice

In a bowl mix the above ingredients together. Set aside

Cake:
1 tbsp flax meal
3 tbsp water
1 1/2 cups multi purpose gluten-free flour
1/2 tsp xanthan gum
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tbsp Ener-G egg replacer
1 cup brown sugar
1/2 cup hemp milk
1/2 cup sunflower oil
1/4 cup maple syrup

Ok, before doing anything mix your flax meal with the water using a fork or whisk and refrigerate for at least 15 minutes. This is a trick I have learned from Bonzai Aphrodite but it really makes all the difference. If I know I am going to bake I will mix the flax meal  as soon as I walk in to the kitchen. They can sit for more time but don’t cheat on the 15 minutes.

Preheat oven to 350 degrees. Grease a 9″ spring form cake pan, cover with parchment paper and grease paper.

In a large bowl mix the ingredients from flour to egg replacer. Set aside

For this next step I used a Cuisnart Smart stick, if you don’t have a wand of some sort you will want to use a mixer, because this part of the recipe needs to get foamy. In a bowl mix ingredients from brown sugar to maple syrup with a spoon. Pour in flax mixture and with mixer of choice mix for a minute or so until it becomes foamy.

Pour liquid mixture into flour mixture and stir until well blended.  Pour batter into cake pan and with a spatula spread around so it covers evenly. Tap bottom in order to get out air bubbles. Press peaches in cake fairly close together. Spread topping over batter. Bake for 40 to 50 minutes until a tooth pick comes out clean when stuck in the middle. Cool for thirty minutes. Serve.

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2 Responses to Vegan MOFO, Day 17: Gluten Free Rum Peach Buckle Cake

  1. This looks yum! I know what you mean about finding food balance. I haven’t got that figured out. For me, it’s usually either all gung-ho healthy or balls to the wall comfort/junk food.

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