Ingredients
Scale
- For the cake:
- 1 1/4 cups cornmeal
- 1 1/2 cups whole wheat flour
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 3/4 cups non dairy milk
- 1 peach (pureed)
- 1 peach (sliced)
- For the glaze:
- 1/2 cup brown sugar
- 1/4 cup coconut milk
Instructions
- To prepare the cake:
- Preheat oven to 300 degrees. Grease a cake pan and set aside.
- Combine the cornmeal, whole wheat flour, vanilla extract, salt, baking powder, baking soda, and apple cider vinegar in a large bowl. Stir until combined. Add in agave nectar, non dairy milk, and pureed peach. Stir until dry ingredients are combined with wet ingredients. Pour batter into greased cake pan. Top with the sliced peaches.
- Bake for 30-45 minutes, or until knife inserted in center of cake comes out clean. Poke 10 holes in the top of the cake, scattered throughout.
- To make the glaze:
- Combine brown sugar and coconut milk in small saucepan over medium heat. Continuously stir sugar mixture until brown sugar has dissolved. Pour glaze over cake.
- Store covered in refrigerator for up to 3 days.
- Yields 8 slices.