Recipe courtesy of:
Fatfree Vegan Kitchen

Rosy Peach Cake

5 ripe peaches (may use 1 large can of peaches canned in juice)
1/4 cup orange juice
2 tbsp agave nectar
1 tsp rose water

3/4 cup flour (whole wheat pastry flour or unbleached white flour)
1/4 cup chickpea flour (or soy flour)
2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 cup sugar
2/3 cup soy milk
1 tsp rose water

Remove the skin from the peaches. The easiest way to do this is by blanching them in boiling water for one minute and setting them aside to cool. The skins should slip right off.

Place the orange juice, agave nectar, and 1 tsp. rose water into a bowl. Cut the peaches into 1/2-inch-sized pieces (choose one nice-looking peach to cut into slices for the top of the cake, if you want), dropping them into the orange juice mixture and coating well. Set aside as you work on the rest of the cake.

Preheat the oven to 350°. Sift the chickpea flour before measuring it to remove any large, hard pieces that might be in it.

In a medium bowl combine the flours, baking powder, cinnamon, salt, and sugar. Stir together well.

Add soy milk and rose water to the dry ingredients, and stir just until blended. Use a slotted spoon to lift 2 cups of the chopped peaches out of the orange juice, making sure to drain any liquid back into the original bowl. Gently stir the well-drained peaches into the batter. Refrigerate the remaining peaches and juice.

Pour the batter into an 8" baking pan coated with nonstick spray (I used a round silicone pan). Bake at 350° for 35-40 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before removing it from the pan. Just before serving, garnish it with the reserved peach slices and powdered sugar, and serve each piece topped with chopped peaches and their juices.

Optional: I added a few chopped cherries to the batter in order to give it a pinkish color. This didn't affect the taste and didn't even affect the color much, but it explains the dark spots you see in the photo. More trouble than it's worth, but you can do it if you want.

Makes 8 servings. Each contains (using whole wheat flour): 149 Calories (kcal); 1 g Total Fat; (4% calories from fat); 3 g Protein; 35 g Carbohydrate; 0 mg Cholesterol; 160 mg Sodium; 3 g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
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