Vegan and Gluten-Free Naked Cake with Peaches and Coconut Cream

Ingredients and Weight:

• Oat flour: 2 cups (240g)
• Almond flour: 1 cup (120g)
• Baking powder: 1 tsp (5g)
• Baking soda: 1/2 tsp (2.5g)
• Salt: 1/4 tsp (1.2g)
• Ground cinnamon: 1 tsp (2g)
• Ripe peaches: 2 cups (480g), peeled and sliced
• Maple syrup: 1/2 cup (120ml)
• Vegan milk: 1 cup (240ml)
• Vanilla extract: 1 tsp (5ml)
• Apple cider vinegar: 1 tbsp (15ml)

For the Coconut Cream:

• Full-fat coconut milk: 2 cans (13.5 oz each, 400ml each)
• Maple syrup: 1/4 cup (60ml)
• Vanilla extract: 1 tsp (5ml)

Preparation Time:

• 20 minutes

Cooking Time:

• 35-40 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the peaches, maple syrup, vegan milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely in the pans before frosting.

To Make the Coconut Cream:

1. Separate the coconut milk into two parts: the thick cream at the top and the thinner liquid at the bottom.
2. Beat the thick cream with the maple syrup and vanilla extract until stiff peaks form.
3. Add a little bit of the thinner liquid to thin the frosting if necessary.

To Assemble the Cake:

1. Place one cake layer on a cake stand or plate. Spread with coconut cream.
2. Top with half of the sliced peaches.
3. Place the second cake layer on top and repeat the frosting and peach layers.
4. Garnish with additional sliced peaches, toasted coconut, or fresh mint leaves.

Nutritional Information (per slice):

• Calories: 450
• Carbohydrates: 70g
• Protein: 10g
• Fat: 15g

Dish Characteristics:

• Vegan and gluten-free
• Moist and fluffy cake
• Sweet and tangy peach filling
• Creamy and rich coconut cream
• Perfect for summer gatherings or special occasions

User Comments:

• "This cake is absolutely delicious! The peach and coconut flavors are a perfect combination."
• "I made this for my gluten-free and vegan friend, and she loved it. She said it's the best cake she's had in a long time."
• "I was hesitant to try a vegan cake, but this one is surprisingly good."

Special Precautions and Tips:

• Be sure to use full-fat coconut milk for the frosting. This will help it to whip up stiff and creamy.
• If you don't have vegan milk, you can use almond milk or soy milk.
• The cake can be made ahead of time and stored in the refrigerator for up to 3 days.
• Serve the cake at room temperature for the best flavor.