Summer, Gluten-Free Vegan Cake, and Running
Today I woke up very early, even before sunrise, just so I could enjoy a long run along the Tel Aviv promenade before the day began.
I absolutely love these early morning runs during the summer season.
The whole city is still asleep when I hop on my scooter at 5:30 AM and glide toward the beach in silence.
There, the promenade is packed with runners—crazy people like me who preferred getting up early to surrender to the rhythm of their breath rather than curling up in bed for another hour or two.
As the sun rose quickly along with the intense heat, I knew today was the first day of summer and also the longest day of the year, so it was worth baking something special to nourish the soul and the body.
When I returned home, after washing away the run and the morning, I headed to the kitchen to prepare a gluten-free vegan peach cake. Not just because there is nothing more "summery" than that, but also to provide my body with the glycogen and protein it needs after a long run.
This cake took me half an hour to make, including baking time. it contains coconut flour which is gluten-free and can be purchased at health food stores or organic sections in supermarkets.
I baked the cake in a muffin tin, but you can also use a loaf pan (English cake tin).
In the recipe, I used sugar-free apple and peach sauce imported by Tomer (found in the canned goods aisle).
If you can't find it, you can microwave half a peach until softened (or boil it), mash/blend it, and add it to regular applesauce.
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How to enjoy this cake?
- Due to its high fiber content, a slice has a low glycemic index which delays sugar absorption into the bloodstream, providing sustained energy and satiety. Therefore, it's recommended as an energy snack about an hour and a half before a workout.
- One slice is also perfect when you crave something sweet with your coffee, or just because, thanks to its relatively low calorie count.
- You can definitely have a slice after a workout when you don't have time for a full meal immediately.
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Nutritional Values for Gluten-Free Vegan Cake
One slice (out of 10 slices)
Contains:
135 kcal
5 g protein
12 g carbohydrates
7 g fat
Nutritional values provided by clinical dietitian and fitness coach Noam Bachar
Want another gluten-free hit recipe?
How about veggie patties?
Gluten-Free Vegan Cake
Ingredients
- 1 cup Applesauce with peaches 220g
- 1/2 cup Whole raw tahini 8 tbsp
- 1 cup Coconut flour
- 4 tbsp silan (date syrup)
- 1 tsp Baking soda
- 2 heaping tbsp Peach jam
- 1 tsp Vanilla extract
- 1/2 Peach
Instructions
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Preheat oven to 180°C.
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Cut the half peach into small cubes and place in a deep bowl.
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Add the rest of the ingredients to the bowl, setting aside one tablespoon of peach jam for later.
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Mix well until a smooth, relatively dry batter is formed.
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Using a spoon, transfer the batter into a muffin tin.
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In a small bowl, mix the remaining tablespoon of jam with a tablespoon of water and gently brush each cake. Set any leftover mixture aside.
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Bake for about 20 minutes. If using a loaf pan, bake for about 30 minutes.
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Wait for the cakes to cool completely before removing them from the mold. I flipped the tin and gently tapped it against the work surface; the cakes just popped out.
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Brush the cakes again with the remaining peach jam mixture.
