Eggless Coconut Peach Cake
Eggless Coconut Peach Cake - soft, fluffy, crunchy from sugar and toasted coconut and the floral flavor from incredibly juicy, sweet peaches.
coconut peach cake, eggless peach cake, peach cake
Flax seed powder
All purpose flour
You can use regular white sugar
Greek yogurt, plain
You can use any neutral tasting oil
Sugar for sprinkling on top
Shredded coconut for sprinkling on top
Preheat your oven to 180C. Grease a 9" square or round cake pan.
In a small bowl, combine flaxseed powder and water. Stir well and keep aside for 10 -15 minutes.
Sift together the flour, baking soda, baking powder and salt in a large bowl.
Stir in dessicated coconut and raw sugar.
Whisk the flax eggs, yogurt, oil, and vanilla together and pour over the dry ingredients.
Gently stir the mixture. This will be a thick batter.
Pour into the prepared pan. Smoothen the top and arrange the peach slices in a decorative way. Sprinkle over the sugar and shredded coconut.
Bake for 30 -35 minutes at 180C or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack.
Serve warm or at room temperature. Enjoy!
Eggless Coconut Peach Cake -
-July 1, 2020