– 2 peaches sliced – 1 cup blackberries – juice and zest of one lemon – 2 cups gluten free 1-1 flour (I like Bob's Red Mill or King Arthur's Flour) – 2 teaspoons baking powder – pinch of salt – 1 teaspoon ground cinnamon – ⅔ cup sugar – 2 large eggs – ½ cup coconut oil or use a mild flavored oil – ½ cup Greek Yogurt I used coconut milk Greek style yogurt (dairy-free) – 2 Tablespoons turbinado sugar – 2 Tablespoons margarine or use butter if you’re not dairy-free
Cook Time: 43 min
When are blackberries in season? Blackberry harvest is from mid- June to early October. You may be lucky like me and finding some really gorgeous and juicy blackberries still. When are peaches in season? Depending on which state you are in, peach picking season could be starting in late April up until November.
Can I make this peach and blackberry cake vegan? Yes! You could sub the eggs for flax eggs. Sub each egg for 1 tablespoon of flaxseed mixed with 1 tablespoon of water. Give it a whirl and let it sit in the bowl until it thickens. Can I make this cake with regular all-purpose flour? Yes! You can totally sub the almond and GF flour for regular all-purpose flour. You can even do a 1/2 whole wheat and 1/2 regular all-purpose flour.
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