Gluten-Free Vegan Cake

Summer, Gluten-Free Vegan Cake, and Running

Today I woke up very early, even before sunrise, just so I could go for 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 get on my scooter at five-thirty in the morning and sail towards the beach in silence.

There, the promenade is packed with runners—crazy people like me who chose to wake up early and get addicted to the rhythm of their breathing rather than snuggle in bed for another hour or two.

As the morning light rose quickly, bringing the intense heat with it, I realized today was the first day of summer and also the longest day of the year. I knew I should bake something special that would be good for both the body and the soul.

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—partly because nothing says summer more than that, and partly to provide my body with the glycogen and protein it needs after a long run.

This cake took me half an hour to prepare, 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 bake it in a loaf pan (English cake tin).

In the recipe, I used sugar-free apple and peach sauce (I used the 'Tomer' brand, usually found in the canned goods aisle).

If you can't find it, you can microwave half a peach until soft (or boil it), 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 of this cake has a low glycemic index, which delays sugar absorption into the bloodstream and provides a lasting feeling of energy and fullness. Therefore, it is recommended as an energy snack about an hour and a half before a workout.
• One slice is also recommended when you crave something sweet with your coffee, or just because, thanks to its relatively low calorie count.
• You can definitely eat a slice after a workout when you don't have time for a full meal immediately following your session.

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Nutritional Values for Gluten-Free Vegan Cake

One slice (out of 10 slices)

Contains:

135 kcal

5g protein

12g carbohydrates

7g fat

Nutritional values by clinical dietitian and fitness trainer Noam Bachar

Want another gluten-free hit recipe?

How about vegetable patties?

Gluten-Free Vegan Cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 slices

Ingredients

• 1 cup apple and peach sauce 220g
• 1/2 cup raw whole 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

1. Preheat oven to medium heat (180°C).
2. Cut the half peach into small cubes and place in a deep bowl.
3. Add the rest of the ingredients to the bowl, setting aside one tablespoon of the peach jam.
4. Mix well until a uniform and relatively dry batter forms.
5. Using a spoon, transfer the batter into a muffin tin.
   
6. 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.
   
7. Bake for about 20 minutes. If baking in a loaf pan, bake for about 30 minutes.
8. Wait for the cake to cool completely before removing from the tin. I flipped the tin over and tapped it gently against the work surface, and the cakes just popped out.
9. Brush the cakes with the remaining peach jam mixture.