If you haven’t experienced the combination of peaches and lavender before, you are in for a treat. It is heavenly!
I made a version of this cake several years ago, using apricots as the fruit. For some reason it was never published but I thought I’d resurrect it for this season. I’m so pleased I did. I tweaked the recipe and switched the fruit for peaches and – ugh I’m telling you, this is truly worth the wait!
This cake features two reintroductions – ghee (Stage 1) and whole eggs (Stage 2 because of the whites). It’s also mostly fruit sweetened, containing just 2 tablespoons of honey.
Don’t worry if you’re on the elimination phase still, or these ingredients aren’t part of your diet just yet. I’ve given you simple, doable steps to adapt the recipe and still get a winning result. Just follow the instructions within the recipe.
This recipe can be eaten warm as a dessert, or allowed to cool and enjoyed as cake. I prefer it warm with a spoonful of coconut yoghurt – either way prepare for the treat I promised!
Peach and Lavender Cake
Prep time: 25 minutes
Cook time: 40 minutes
Print the recipe here!
3 large ripe peaches
2 tablespoons honey
1/3 cup ghee (use coconut oil or lard for AIP) + extra to grease tin
1 medium banana, mashed
2 large eggs (or gelatin eggs for AIP, see below)
1/4 cup coconut milk
2 teaspoons lavender flowers, unsprayed or food grade if dried
1/2 cup coconut flour
1/4 cup arrowroot
1/2 teaspoon baking soda
generous pinch himalayan pink salt
Put a baking sheet into the oven and preheat to 350F. Generously grease an 8 x 2 inch round cake tin.
Slice the peaches and arrange in concentric circles in the bottom of the cake tin.
Put the honey, ghee (coconut oil for AIP), banana into a mixing bowl and combine well. Add the eggs, one at a time, beating well between additions (see below for adding the gelatin eggs for AIP). Pour in the coconut milk and mix again.
Now add the dried ingredients and mix to combine.
For AIP only: Put the gelatin into a small bowl, and the apple cider vinegar and hot water into another. Pour the liquid ingredients over the gelatin and whisk till frothy and incorporated. With the motor running, pour the gelatin eggs into the cake mixture and combine well.
Spoon the mixture in dollops over the peaches, being careful not to disturb the arrangement. Using an angled palette knife, smooth over the top.
Bake for 40 minutes (55 minutes for AIP) until golden brown, firm to the touch and the cake is starting to come away from the sides of the cake tin.
Leave in the tin for 15 minutes (30 minutes or more for AIP), then turn out onto a large serving plate.
Serve warm as a dessert, or cold as a cake. Delicious with a spoonful of coconut yoghurt.