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Peach Cake, Pancakes and Muffins

Joni Sare
Super simple. VERY moist. Gluten free almond cake, is made with a peach, egg and honey.
With this 1 recipe, you can make 3 items: peach pancakes, peach muffins and a baked peach cake.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings


  • Mixing bowl and spatula
  • 8x8 baking pan for cake
  • Skillet and flipper for pancakes
  • 12 muffin tin or mold for muffins


  • 1 peach (half of the peach should be chunky pieces, and the other half of the peach should be minced)
  • 1 large egg
  • 1 cup almond flour
  • 1 Tbls honey
  • 1 tsp vanilla
  • 1 pinch baking soda
  • 1 pinch salt

Garnish ideas:

  • almonds (chopped, slivered, or roasted)
  • chocolate (shavings, chips, or syrup)
  • cacao powder
  • whipped cream
  • lemon curd
  • yogurt
  • peach (slices or cubes)


To make the cake / muffins:

  • Preheat oven to 350 degrees F.
  • Grease 8x8 baking pan, set aside (or use a 12-muffin tin).
  • In a mixing bowl, mix all the ingredients. 
  • Pour the batter into the pan.
  • Bake for 20 mins. If needed, cook additional time at 5 minute intervals. Center should be firm.
  • Let cool, slice, garnish each plate, and serve.

To make pancakes:

  • In a mixing bowl, mix all the ingredients. 
  • Heat skillet with oil and a bit of butter over medium heat.
  • Scoop the batter onto the griddle, using approximately 1/8 cup for each pancake. Brown both sides.
  • Serve with your choice of garnish.


  • Use hazelnut flour instead of almond flour. Garnish with roasted hazelnuts. 
  • Put on the bottom of the pan before pouring in the batter: toasted chopped almonds, and or caramelized peach slices
  • Make ahead: this cake freezes well. Bring to room temperature before serving.
  • Doubling the recipe works!
Keyword Almond flour, Easy, Gluten free, Honey, Joni Sare, Moist, Peach cake, Peach muffins, Peach pancakes, Simple