Peach Mango Cake
1 pound bag of thawed, frozen Peaches ( no juice or sugar added)
1 stick of sweet Butter ( not salted)
2 Tablespoons pure Lemon juice
2 ½ Cups Gluten Free Oat Flour (Bob’s Red Mill) You can substitute coconut, or quinoa flour, but be aware, quinoa has a slightly bitter flavor and the coconut flavor will over power the peaches.
¼ Teaspoon xanthan gum
1 Teaspoon Salt
½ Teaspoon Baking Soda
2 Teaspoons G F Baking Powder (or 1 Teaspoon Double action Baking Powder)
¾ Cup White Granulated Sugar
¾ Cup Stevia Sweetener
1 Cup hot tap water ( not boiling)
2 – 15.5 oz. Cans of sliced Mango, with only sugar and citrus acid added, and no other preservatives. I used Dole ( You can use fresh if you can find it, this time of year fresh Mango is hard to find in our area)
Preheat oven to 350* F.
In food processor chop peaches into chunks, add eggs, butter and lemon juice and blend again, just to beat the eggs. In separate bowl whisk together flour, xanthan gum, salt, baking soda, baking powder, sugar and sweetener. Pour flour mixture into food processor and pour hot water over flour. Gently pulse blender until flour is incorporated. Process only until all ingredients are blended. You can let this batter set for a while if you want, but with the peaches added it is moist and not very grainy if you go ahead and bake it. Pour batter into 9×13 inch, greased and GF floured baking pan. (for cakes I would rather use additive free powdered sugar, to flour cake pans). Bake 30- 35 minutes or until cake is done and browned around the edges.
When ready to serve top with sliced mango. You must refrigerate any left over cake.