Wednesday, August 29, 2012

Peachy Keen Cobbler Cake: Another Grainless Wonder

Another "bean" cake? Yep. It's absolutely peachy good, too. Cross between a peach cobbler and a cake. When you turn it out of the pan, the top has the soft, juicy texture of a cobbler with cake at the bottom. Homely looking like a cobbler, but you can slice it like a cake, and so, so delish. Add some whipped cream, or some (low carb??) ice cream and it's peachy heaven. I also ran some nice raspberries through a sieve and covered the plate with the puree. Kind of a "Melba-ish" flavor, with the tart berries offsetting the sweet peach dessert.

Deprivation.  One of the things that drives people back to their less healthy eating habits is deprivation. If I didn't have one of these cakes or cupcakes lurking in the fridge, I'd really feel deprived. It's hard to stick to a no sugar, no grain eating plan when you're constantly surrounded by breads and cakes at home and at work. And then, gluten free desserts available are generally loaded with sugar and calories and the sugar-free options generally on the market are shot full of artificial sweeteners. That puts those of us who avoid grain and sugar either in the "no dessert category" or we have to find something else equally delicious. This, I think fills the bill. It ain't pretty, but boy, is it good.

While still low carb, this peach dessert is not as low as some of the others I've made, but I was starting to see the end of the peach season looming, and peaches, luckily, are not so high in carbohydrate that we can't indulge every now and then. The peaches I used today are from a local orchard, Highland Orchards, and they are BIG, as big as a baseball, and sweet. Go now and look for some local peaches before they become extinct until next summer. The other nice thing is that this is largely made in the blender, so the clean up post baking is easy.

Peachy Keen Grain-Free Cobbler Cake

Peach Cake, raspberries and whipped cream. No grain.  Life is good.


1T Lime juice
1T honey
2T water
2T granular erythritol
2 Large peaches,  peeled, halved, pitted and sliced 1/8" thick
1/2 tsp. fresh ground nutmeg
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
pinch of sea salt
7T coconut flour
5 large eggs, plus 1 yolk
1 15 oz. can of navy beans, drained and rinsed
4 tsp. natural vanilla extract.
2 tsp. almond extract
3/4 cup granular erythritol
1/2 tsp. pure stevia extract powder
6T melted butter, cooled slightly


1. Preheat the oven to 350ºF. Spray a 9" round cake pan with cooking spray, and then place a round of cooking parchment into the bottom and spray it, too.

2. Place he lime juice, honey, water and the 2T of erythritol in a small saucepan and bring gently to a boil stirring to dissolve the erythritol when the erythritol has dissolved, carefully pour the syrup over the bottom of the prepared cake pan and arrange the sliced peaches in concentric circles over the syrup. Set the pan aside.

3. In a small bowl, mix together the nutmeg, cinnamon, baking soda, baking powder,sea salt and the coconut flour with  whisk or fork until blended and set aside.

4. Into your blender container place the eggs and yolk, the drained beans, the vanilla, the almond extract,the erythritol and the stevia and process until smooth. add rhe melted buter and process again for a few seconds until mixed. add the dry ingredients from the small bowl and blend until the mixture is completely homogenous, about 1 minute. Stir if necessary and blend again until smooth.

5. Carefully pour the batter from the blender container over the peaches,  smack the cake pan on the counter a couple of times to release any trapped air, and place it in the oven. Bake for 45 to 55 minutes, until a cake tester or a toothpick comes out clean.

6. Cool the cooked cake on a rack for about 30 minutes before inverting onto a flat serving plate, and carefully peeling off the parchment. Garnish with whipped cream and raspberries if you like. Serves 8. if you aren't too greedy.

No comments:

Post a Comment