A great dessert resonates with the heart and soul. If you’re in search of a show-stopping dessert that brings together the brightness of lemon, the sweetness of honey, and the juiciness of fresh fruit, then look no further. This Gluten Free Grain-Free Honey Lemon Cake with Caramelized Peaches and Cream is an absolute dream for any holiday, brunch or just because.
It’s not just a mouthful to say, but also a delightful mouthful to taste! I was inspired by the Bojon Gourmet when searching for ideas for making a honey lemon gluten free cake for Rosh Hashanah! Alanna’s original recipe was featured in our favorite Gluten Free Forever magazine.
If you are gluten free and love to be inspired check out both of these wonderful gluten free resources!
The combination of zesty lemon, warm honey, olive oil topped with juicy peaches all came together harmoniously in this cake. It was exactly the texture and lemony goodness I had envisioned, rich and satisfying, with a moist cake playing off the caramelized peaches and cream. And the best part? It’s low in sugar, completely gluten, grain-free, even dairy free, making it a treat that everyone can enjoy.
I made this cake a day ahead for the Jewish Holiday. It was perfect. What I didn’t realize when I saved some for Tim, he arrived home 4 days later, it was still delicious! We heated it up in the oven then, topped it with coconut yogurt and fresh sliced peaches. It was equally as tasty as the day I baked it.
When peaches are no longer in season, try caramelized apples or persimmons or fresh berries or a berry compote. Chocolate lovers, drizzle some melted chocolate over the top and add toasted pine nuts. YUM!
It was also delicious when I served it up for breakfast the next day. Because of the low unrefined coconut sugar and grain free almond flour, it didn’t affect my digestion, mood or spike my blood sugar level during the day. A triple win! It’s a feel-good cake that tastes wonderful and has lots of yummy options you can add as a topping or drizzle over!
Making your Gluten Free Grain-Free Honey Lemon Cake with Caramelized Peaches and CreamPrint
For the Cake:
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp. lemon extract
- 1/2 cup olive oil
- 1/4 cup raw honey
- 4 large eggs, yolks separated from whites
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 4 Egg whites, whisked until still peaks form
- 1/4 cup organic sugar
- 1/2 tsp. cream of tartar
- Coconut oil for cake pan
For the Caramelized Peaches:
- 2–3 ripe peaches, sliced
- 1 Tbsp. coconut oil
- 1 Tbsp. alternative butter ( helps to brown fruit and tastes yummy)
- 1 tsp. or more cinnamon
- 1 tsp. coconut sugar
For the Coconut Cream:
- 1 can full-fat coconut milk, refrigerated overnight
- 1–2 tbsp. honey or powdered sugar
- 1 tsp. vanilla extract
- Prepare the Cake: Start by preheating your oven to 325°F.
- While oven is heating, line the bottom of either a round cake pan or spring form with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
- In another bowl, combine the egg yolks, melted coconut oil, honey, lemon zest, and juice.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Using a hand mixer, whisk the 4 egg whites, powdered sugar or honey and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter mixture, just until blended. Try not to over mix.
- Pour the batter into the prepared cake tin and spread it evenly. Bake in the preheated oven for about 25-30 minutes, until cake is lightly browned, firm to the touch or a toothpick inserted comes out clean. It took 30 minutes in altitude. I recommend checking at 25 minutes.
- Once baked, allow the cake to cool on a wire rack.
Method to Caramelizing the Peaches:
- While the cake is cooling, wash, dry and slice peaches about 1/4”. Too thin they will fall apart when cooking.
- Next, heat the coconut oil and butter in a skillet over medium heat.
- Once hot, add the sliced peaches. Drizzling them with honey or coconut sugar and cinnamon.
- Cook for about 3 minutes on each side or until they are golden and caramelized.
- Remove from heat and set aside until ready to use.
- Note: If you like them served hot, reheat them just before serving.
Prepare the Fresh Cream:
- Open the refrigerated can of coconut milk and scoop out the solid cream from the top.
- Place the cream in a mixing bowl.
- With an electric mixer, whip the coconut cream, honey, cream of tartar and vanilla until light, fluffy peaks begin to form.
Assembling your Gluten and Grain-Free Honey Lemon Cake:
- Once the cake has fully cooled, either: arrange caramelized peaches in a decorative way and drizzle with coconut cream when you serve each piece.
- Or spread a thick layer of the coconut cream over the top. Arrange the caramelized peaches on top of the cream in a decorative pattern.
A Note on the Ingredients: When selecting honey, it’s always best to opt for raw, unprocessed varieties as they tend to have a richer flavor. Similarly, for the most luscious cream, go for full-fat coconut milk.
- Use a gluten free flour or flour blend to replace the almond flour
- Use a variety of fresh fruit instead of caramelizing fruit
- Use vanilla in the cake and omit the lemon.
- Melt chocolate and drizzle or pour over cake and top with toasted pine nuts!
- Use butter or alternative butter instead of olive oil
- Use fresh whipping cream or ice cream to top the cake.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Whether you’re celebrating a special occasion or just indulging on a weekend, this Gluten Free Grain-Free Honey Lemon Cake with Caramelized Peaches and Cream is bound to be a hit. It’s not only delicious but also caters to those with dietary restrictions, making it a treat everyone can relish.
Can I use other fruits besides peaches?
Absolutely! This cake is versatile. Consider using apples, persimmons, plums, nectarines, or even berries.
Is this cake paleo-friendly?
Yes, given that it avoids grains and processed sugars, it’s a suitable treat for those on a paleo diet.
Can I make this cake a day in advance?
Yes, you can prepare the cake a day ahead, but for the best texture and flavor, it’s recommended to caramelize the peaches and prepare the coconut cream fresh on the day of serving.
Indulge, enjoy, and share this delightful treat with loved ones. Here’s to sweet moments and even sweeter desserts!
We can’t wait for you to make this cake! When you do, please share with us in the comments below your special rendition, maybe a photo, as we love seeing and hearing how your creation turned out ☺
Pegs and Megs