Summer Stone Fruit Cake

One of our favorite things during summer is eating and slurping juicy peaches and nectarines. Farmers’ Market’s have a huge assortment and varieties of all kinds of stone fruit.  Stone fruits are those that have a pit inside them: peaches, nectarines, plums, apricots and cherries. Bite into these colorful gems and their juicy goodness starts to drip all over.

These deliciously sweet fruits are packed with tons of benefit for our bodies. Rich in vitamins A, C, K, potassium, carotenoids, beta-carotene, antioxidants, and insoluble fiber all helping to maintain healthy eyes, skin, brain function, digestion, immune function and more.  Carotenoids’ antioxidants give fruit their vibrant colors and become more available to our body when cooked. So feel good about eating this low sugar, super moist cake. Here’s where you can have your cake and eat it when it comes to a healthy-ish dessert or snack. Create your own masterpiece by mixing all the varieties of this season’s fruit.

Besides biting into stone fruit’s juicy goodness, here are a few other recipes  your stone fruit tastes great in: peach plum fruit crisp a morning peach basil smoothie or our nectarine burrata for a great salad or appetizer! 

Watch our recipe video HERE!

Dry Ingredients for Summer Stone Fruit Cake:

Add to a large bowl and mix well.

1 Cup Gluten Free flour 

2/3 C Coconut flour

1 tsp. baking soda

1 tsp baking powder

1/4 tsp. sea salt

1/3- 1/2 C Coconut sugar or Monk fruit golden sugar

Wet Ingredients for Summer Stone Fruit Cake:

Add into the bowl with dry ingredients:

5 Tbsp or 1/3 Cup melted butter or alternative butter

2 Eggs

2 tsp. vanilla

1 C Coconut sugar

1/3 Cup  lemon verbena nectarine jam or your favorite stone fruit jam

1-2 Cups diced stone fruit (peaches, plums, nectarines, apricots, pitted cherries)

1/2 Cup Mashed fruit or applesauce

1 peach, 1 plum, sliced for decorating ( USE THIS FRUIT for the cup diced

Cinnamon sugar for topping

Method for Making Summer Stone Fruit Cake:

  1. Pre-heat a 350-degree oven
  2. Blend all the ingredients together:  try not to over mix
  3. Pour into parchment lined 9 x 13 baking dish
  4. Decorate the top of the cake with sliced fruit. Get creative! 
  5. Sprinkle cinnamon and sugar blend over cake.
  6. Bake for 30-40 minutes until it is firm and no longer jiggles in the middle.
  7. Top with glaze when it comes out of the oven. Recipe below. 
  8. Let cool before eating. top with our No churn nectarine ice cream

Glaze for Summer Fruit Cake

Immediately drizzle the glaze over the hot cake.

3 Tbsp. Powdered Sugar

1 Tbsp. Pure Maple Syrup

Using a small whisk blend the sugars together. 

One comment on "Summer Stone Fruit Cake"
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