Peach Raspberry Gluten-Free Breakfast Cake

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Peach Raspberry Gluten-Free Breakfast Cake with CBD


  • 1 cup gluten free 1:1 flour
  • 1 tsp baking powder
  • 1/4 tsp celtic salt
  • 1 1/4 sticks unsalted butter or vegan butter room temperature
  • 3/4 cup coconut sugar
  • 3 large eggs room temperature
  • 3 tsp alcohol free vanilla extract
  • 1/2 tsp ceylon cinnamon
  • 2 tbsp vegan milk of choice I used almond milk
  • 2 large or 3 small white peaches 1 cubed and 1 sliced
  • 1 cup raspberries
  • 1 tbsp maple syrup
  • 1 dash ceylon cinnamon for the fruit
  • Swerve confectioner’s sugar
  • 2 dropperfuls 300mg Natural Bottle & Stone Tincture


  • Preheat oven to 350F. Line a round cake pan with parchment paper.
  • Sift together flour, baking powder and salt in a medium sized bowl.
  • In a large bowl, beat butter and coconut sugar until fluffy, about 3 minutes. Add eggs, one at a time and beat well after each. Add in vanilla and cinnamon and beat.
  • Add in about 1/3 of the flour mixture and beat. Continuing in thirds, add all flour, beating well after each addition. Add in almond milk and mix until batter is uniform.
  • Pour batter into prepared pan and smooth top.
  • In a bowl, add chopped and sliced peaches and raspberries and mix with maple syrup and cinnamon. Mix well.
  • Place peaches across the batter, creating a design or just uniformly placing them (up to your preference). Place raspberries over peaches.
  • Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  • Let cool before removing from pan. Remove carefully, add a few dropperfuls of your CBD tincture and dust with Swerve confectioners sugar.

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