Peach Pudding Cake Gluten Free Recipes

Steps:

• Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
• Combine almond or soy milk and lemon juice and set aside.
• Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
• Beat butter and sugar using electric beaters or a stand mixer until fluffy.
• Add an egg and beat again.
• Add peach mixture and liquor (optional) and beat until blended.
• Fold flour mixture into peach/milk mixture.
• Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
• Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
• Place the pan in a large roasting pan.
• Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
• Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
• Infuse love and serve warm or chilled with whipped cream or ice cream (optional).

Steps:

• Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
• Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
• Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
• Drop batter into baking dish that contains the Earth Balance.
• Don't stir! Pour peaches on top.
• Bake 1 hour at 350 degrees or until bubbly and brown.

Steps:

• Preheat oven to 350°F.
• Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Gradually beat in sugar.
• Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• Transfer batter to baking dish, spreading evenly.
• Arrange peach slices over batter, overlapping slightly as needed.
• Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• Bake 45 minutes.
• Remove foil (some cake may stick).
• Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• Cool 1 hour.
• Serve warm with whipped cream.

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!

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
• Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
• Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.

Steps:

• Heat the oven to 180.c and line a 2lb loaf tin with baking parchment - I use loaf tin cases as it saves a lot of hassle crimping and creasing.
• In a large bowl place the flour, butter, sugar, eggs and vanilla extract and beat with an electric whisk until pale and creamy.
• Add the peach chunks and fold into the mixture.
• Spoon the mixture into your pre-lined loaf tin and bake in the oven for approximately 1 hour until golden on top and a skewer comes out clean.
• Meanwhile in a separate bowl add the lemon zest and juice, sugar and peach slices and leave to marinate - the sugar will dissolve to create a syrup.
• When the cake comes out of the oven, poke a few holes in the top with a skewer and arrange the marinated peach slices on top, spooning over some of the syrup as you go to give a nice glaze on the top of the cake.
• You can leave the cake in the tin until completely cool, and then remove and cut into 8 slices. Enjoy....