Almond Peach Cake

Almond Peach Cake //

If you put fruit on cake, it’s ok to eat it for breakfast. That’s the rule, right?

Of course, the cakes I make aren’t super decadent. This one, for example, is whole-grain enough that it could just as easily be baked in a muffin tin or mini loaf pans… the shape alone would make you feel differently about what time of day is cake-appropriate.

Almond Peach Cake //

Aside from the sprinkle of brown sugar on top, there’s no refined sugar. It’s moist on the inside thanks to a combo of coconut oil, almond milk and applesauce.Β And then, the best part – the peaches. Ripe, summery, juicy peaches.

This cake has one issue and that is that the peaches don’t last much longer than a day after they’re baked in. In our house, that doesn’t seem to be a problem…

almond peach cake
Serves: serves 6-8
  • 2 ripe peaches
  • 1 cup whole grain spelt flour
  • ½ all-purpose flour
  • ¼ cup masa harina corn flour
  • ¼ cup stone ground polenta
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup original Almond Breeze Almond Milk
  • ½ cup maple syrup
  • ¼ cup applesauce
  • ½ cup coconut oil
  • ½ teaspoon almond extract (optional)
  • sprinkle of brown sugar, on top (optional)
  • ¼ raw sliced almonds, on top
  1. Preheat oven to 350 & prepare a 12-inch round cake pan (or equivalent)
  2. Thinly slice your peaches and set aside.
  3. Combine the dry ingredients.
  4. In a separate bowl whisk together the wet ingredients.
  5. Stir the dry into the wet, don't over mix.
  6. Pour batter into prepared pan(s) and place peaches, brown sugar, and sliced almonds on top.
  7. Bake for 30-40 minutes or until a toothpick comes out clean.
pictured is one 8-inch, and one 4-inch cake pan.

a note to simplify flours:

- sub spelt & all-purpose: with 1.5 cups all-purpose or white/wheat mix. (or a gluten free mix you like).

- sub corn flour & polenta: with ½ cup cornmeal.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. I am loving on peaches this time of year, and this recipe incorporates my obsession with almond milk too, thanks for sharing!

    • jeanine from on said:

      I’m obsessed with peaches this time of year too, so good!

  2. It’s totally okay to eat cake for breakfast if there’s fruit on it. I’m prettyyyyy sure I’ve done that before πŸ™‚

    • jeanine from on said:

      thanks for the validation πŸ™‚

  3. This looks and sounds delicious! Plus, I just so happen to have some Almond Breeze Almond Milk in my fridge. Lucky me!

    • jeanine from on said:

      thanks! ha, how convenient πŸ™‚

  4. i s a b e l l e from on said:

    This sounds amazing, looks absolutely beautiful! And I want to make it immediately.

    So beautiful…

    ~ i s a b e l l e

  5. If there was ever a cake to eat for breakfast, this certainly looks like it. This sounds so delicious and the perfect way to enjoy a little Sunday brunch and coffee.

  6. Stacey from on said:

    mmm…this looks delicious. you could have it with yoghurt and honey for proper breakfast luxury!

  7. Emma from on said:

    Mmmm mmmm. I kept meaning to try making a peach cake this summer but I kept eating them all before I could bake with them :S Oh, and cake with fruit definitely qualifies as breakfast.

    • jeanine from on said:

      I know, me too πŸ™‚ when they’re ripe, they’re ripe…

  8. Interesting use of different flours in this yummy recipe. LOVE peaches this time of the year πŸ™‚

    • jeanine from on said:

      I know… I didn’t mean to end up coming up with a 4-flour recipe… I made 3-4 test cakes leading up to this one. This combo ended up being the real winner…

  9. Cassie on said:

    This cake will be perfect for a picnic I’m going to this weekend! I live in Australia and we can’t get masa harina; would it be okay to just used an extra 1/4 cup of polenta instead? Cheers

    • jeanine from on said:

      Hi Cassie!

      See the note at the very bottom of the recipe. I would go with 1/2 cup regular cornmeal instead of adding extra polenta, depending how coarse your polenta is. My polenta (bob’s red mill brand) is very coarse, so when I tried this with 1/2 cup of polenta I found it to be too gritty (which is how I ended up with the masa combo). A finer grain polenta, or a medium grain cornmeal would be ideal… Hope you like!

  10. I’ll eat anything flavored with almonds. So, yes to this cake.

  11. Eileen from on said:

    I would totally eat a cake like this for breakfast, no questions asked. πŸ™‚ And peaches and almonds are such a great match!

  12. Shannon from on said:

    This cake looks wonderful. I feel like it would work with all sorts of fruit throughout the seasons too. Pears! Apples! Plums! Oh my.

    • jeanine from on said:

      Thanks! I was thinking that too… pears for fall πŸ™‚

  13. Tieghan from on said:

    So pretty and totally perfect for breakfast! What an amazing cake!

  14. Moira from on said:

    This recipe looks wonderful and right up my alley! If I make it once or twice and I’m pleased with the results, can I post the recipe (with full credit to you) on my blog?

  15. Kathryn from on said:

    This is my absolute favourite kind of cake with sticky fruit nestled in a crumbly almond sponge. Definitely perfect breakfast food!

  16. Fruit means breakfast not dessert. So yes, cake for breakfast it is!

  17. I need to experiment with different flours – peaches are lovely this time of the year and its little saddening to see them go away soon

  18. Shobelyn from on said:

    Just last night, I was planning on what to do with the peaches we are going to pick this Saturday, and then I found your blog. I am excited to make this. I am going to post it in my website how it turned out… thank you.

  19. Although I prefer savory breakfasts over sweet ones, it would totally be fantastic to have this as a mid morning snack.

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  22. Melanie from on said:

    Hello Jeanine, just wanted to let you know I baked your recipe last night for a dinner with friends and it was a great success! I’m keeping this recipe in my Evernote recipe folder πŸ™‚ Cheers!

    • jeanine from on said:

      Hi Melanie, yay, so glad you (and everyone) liked it!

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  28. Rachel Page from on said:

    It’s absolutely beautiful – I will be proud to serve it to my guests tomorrow. Thanks!

  29. Chicory App from on said:

    This peach cake looks like a dream! We love your blog and would love to have you as a recipe partner. Are you interested?

  30. etyrobert on said:

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