Healthy Peach Dump Cake Gluten Free Recipe 465

HEALTHY PEACH DUMP CAKE (GLUTEN-FREE) RECIPE - (4.6/5)

Healthy Peach Dump Cake (Gluten-Free) Recipe - (4.6/5) image

Provided by á-24918

Number Of Ingredients 7

Ingredients

(makes an 8×8" cake)
3 large peaches, diced
1/2 vanilla gluten-free cake mix package
3/4 cup unsweetened applesauce, divided
1 cup fat-free evaporated milk, divided
2 Tbs coconut oil, melted
1 tsp. cinnamon, divided

Steps:

~Preheat your oven to 350 degrees F. Spray your baking pan with nonstick spray. ~Place the diced peaches into the baking pan first, evenly spread out. Next, dollop ½ cup of the applesauce over the peaches. Then, pour ½ cup of the evaporated milk over the peaches. Then, sprinkle on ½ tsp of the cinnamon. Sprinkle the cake mix over the peaches in an even layer. Dollop the rest of the applesauce and evaporated milk over the top of the cake. Sprinkle on the rest of the cinnamon. Drizzle the coconut oil over the top of the cake. Use a spatula to carefully spread the ingredients so the entire top of the cake is moist and no dry cake mix is exposed. ~Bake for 30-40 min or until golden brown and bubbling. Remove from oven and let cool before serving. Enjoy! TIP: If you want to make a full 9×13" cake, double the ingredients and use a full box of cake mix! Enjoy!

FRESH PEACH CAKE (GLUTEN FREE)

Fresh Peach Cake (Gluten Free) image

This is not too sweet a cake and would go lovely along side a cup of tea. "When Portuguese soldiers conquered South America from the Aztecs and Inca in the 1500's AD, they brought peaches with them, and people began to grow peaches in South America. In the 1600's, Spanish settlers also brought peaches to Florida, where the Cherokee and Iroquois soon learned to grow them. Cherokee and Iroquois traders sold peach seeds further west, and peach seeds gradually crossed North America to meet up with peach trees planted by Spanish settlers in Arizona and California." Information from, www.historyforkids.org.

Provided by UmmBinat

Categories Breakfast

Time 1h7m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup brown sugar
1/4 cup canola oil
1 egg
1/2 cup almond milk (or other milk, maybe rice milk)
3/4 cup brown rice flour
1/4 cup rice flour
1/4 cup tapioca starch
1/4 cup potato starch
3/4 teaspoon guar gum
2 teaspoons gluten free baking powder
1/4 teaspoon sea salt
2 cups fresh sliced peaches
1/2 cup white sugar
1/3 cup brown rice flour
1 teaspoon cinnamon
1/4 cup blanched slivered almond
1/4 cup canola oil

Steps:

Preheat the oven to 350°F.
Mix dry FRUIT MIXTURE ingredients besides fresh peaches. (I prefer to sift the flours together).
Add the canola oil, egg and milk and stir to incorporate.
Fold in the fresh peach slices.
Grease a large loaf pan and pour mixture inches.
Toast the blanched slivered almonds in a small dry pan over medium high constantly watching over them as they suddenly brown quickly. Shake the pan a few times until evenly golden.
Mix all ingredients of crumb mixture together and press on top of the batter.
Bake for 45 minutes or until done.
Enjoy a slice with a cup of tea.

Nutrition Facts : Calories 386.1, Fat 17.4, SaturatedFat 1.5, Cholesterol 23.2, Sodium 90.9, Carbohydrate 55.3, Fiber 2.6, Sugar 29.6, Protein 4.3

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