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Preheat oven to gas mark 4/180c, peel and chop the peaches and pineapple into bitesize chunks and set aside.
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Cream together the sunflower spread and sugar until smooth.
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Beat in each egg, one at a time until well combined and then mix in the yogurt.
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In a separate bowl sieve together the flour, baking powder and bicarbinate of soda, gradually add to the egg mixture, beating well until smooth and thick.
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Mix in the fruit pieces and pour the mix into a greased and lined round cake pan. Bake in the oven for 1 hour, turn the oven down to gas mark 3/160c and continue baking for another 45 mins, if not cooked after then put back in the oven 10-20 mins and try again.
Gluten Free Peach and Pineapple Cake
Back to all recipes.Cakes don't have to just be packed with chocolate, caramel or coconut, why not switch to a fruity cake. You can keep it a sponge but add some fabulous chunky pieces of fruit to add some natural sugars and superb flavours to the mix! You don't have to do peach and pineapple, you can do pretty much any fruit!
This recipe is...
- Preparation Time: 40 Mins
- Cooking Time: 2 Hours
- This recipe makes 12 slices
This recipe contains:
- Egg
- Soya
Ingredients
225g sunflower spread
350g sugar
3 eggs
300g plain soya yogurt
350g gluten free plain flour
1tsp baking powder
1tsp bicarbinate of soda
2 ripe peaches
200g pineapple
Method
Nutritional Information (Per slice)
Cals
Calories
397
Carbs
59g
Fibre
1g
Fat
17g
Sugar
34g
Protein
5g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
This looks scrumptious!
Rosemary Meechan23rd July 2015
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