This gluten free peach ricotta cake is packed with so much delicious flavor.

Recipe ➡️

Equipment
☑️Electric Mixer
☑️9-by-5-inch loaf pan
☑️Parchment Paper

Ingredients
Cake
☑️¾ cup coconut sugar
☑️6 tablespoons unsalted butter softened
☑️3 large eggs
☑️¾ cup whole milk ricotta cheese
☑️2 tablespoons grated orange zest from 2 oranges, divided
☑️2 tablespoons orange juice plus 2 teaspoon for Icing topping, see below
☑️1 teaspoon vanilla
☑️1 ½ cup gluten free flour
☑️2 teaspoons baking powder
☑️½ teaspoon salt
☑️½ teaspoon ground ginger
☑️½ teaspoon ground cinnamon
☑️2 medium peaches pitted and cut into ½” chop

Icing Topping
☑️5 tablespoons sugar free powdered monk fruit sweetener you can use confectioners sugar
☑️2 teaspoon orange juice

Instructions
1️⃣Preheat the oven to 350°F.
2️⃣Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom and 2 long sides with parchment paper, leaving 2 inches overhanging on each side.
3️⃣Using an electric mixer, blend together Coconut sugar and softened butter. Mix for about 5 minutes.
4️⃣Beat in eggs, one at a time, until incorporated, scraping down the sides of the bowl between each addition.
5️⃣Add ricotta, orange zest, 2 tablespoons orange juice and vanilla mix on medium-low speed just until combined, about 1 minute.
6️⃣Add gluten free flour, baking powder, salt, ginger and cinnamon; mix on low speed until almost combined, about 1 minute.
7️⃣Fold peaches into the batter. Spoon the batter into the prepared pan and spread evenly.
8️⃣Bake until starting to brown around the edges and a wooden pick inserted in the center comes out clean, about 1 hour.
9️⃣Let cool in the pan on a wire rack for 10 minutes.
🔟Then carefully pull the cake from the pan using parchment paper overhang.
1️⃣1️⃣Let cool completely, about 30 minutes.
1️⃣2️⃣Whisk sugar free powdered monk fruit sweetener and the remaining 2 teaspoon orange juice in a small bowl until smooth. Add more powdered monk fruit sweetener if too thing, more orange juice if too thick.
1️⃣3️⃣Spoon the glaze onto the cooled cake.

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