Blueberry Peach Cake

This is a recipe for a blueberry and peach pie that is egg-free, dairy-free, and refined sugar-free!

Ingredients:

Cake dough:
2 cups all-purpose flour (or white spelt flour)
2/3 cup raw cane sugar (or regular sugar, brown sugar, coconut sugar)
2 teaspoons baking powder
1/2 cup light olive oil (or canola oil)
1 cup almond milk (any milk works, like oat, soy, or coconut)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup fresh blueberries (using frozen blueberries will take much longer to bake and the batter will be too soft, so we don't recommend using frozen blueberries in this recipe)

Peach and Blueberry Frosting:
3 tablespoons all-purpose flour
2 tablespoons raw cane sugar
1 cup canned peach slices (drained, drained)
1 cup fresh blueberries

For the crumb topping:
2/3 cup all-purpose flour
1/3 cup raw cane sugar
4 tablespoons light olive oil
1 teaspoon vanilla extract

Instructions:

1. Line a 9-inch (23 cm) springform pan with a large sheet of parchment paper – just large enough to extend over the sides of the pan (to make it easier to remove the cake from the pan and transfer to a cooling rack). Spray the bottom and sides of the pan with oil. Set aside.
2. Open the can of peach slices and drain the liquid through a sieve. Place the slices on a large, thick sheet of paper towel. Place the paper towel on top of the peach slices and press or pat down to absorb the peach liquid.
3. Place the drained peach slices in a bowl, add 1 cup blueberries, 3 tablespoons flour, and 2 tablespoons sugar.
4. Toss the fruit slices with your hands to coat them evenly in the sugar-flour mixture. Set aside.
5. Combine all the ingredients for the crumb topping in a small bowl, stir with a fork, then rub with your fingers to form crumbs. Set aside.
6. Preheat the oven to 180°C.
7. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and cinnamon. Whisk until combined. Add the wet ingredients: oil, milk, and vanilla. Mix with a rubber spatula until you have a smooth, thick cake batter. If you like, you can stir in 1/4 cup blueberries (optional) – it would be delicious, but it would also extend the baking time.
8. Pour the cake batter evenly into the prepared baking pan.
9. Place the rolled fruit on top of the cake batter, spread it evenly and press it down slightly with your fingers (but not too much).
10. Sprinkle the crumb mixture over the fruit – the fruit will be barely visible, but that’s how it should be.
11. Bake the cake for 65–75 minutes at 180°C (until a long, thin skewer inserted into the centre of the cake comes out almost crumb-free).
12. Let the cake cool in the pan for 10 minutes.
13. Before removing the pan, run a knife around the edges of the cake, being careful not to break the sides of the cake.
14. Carefully open the springform cake tin and place the cake on a wire rack, lifting up the protruding edges of the baking paper.
15. Leave to cool on the rack for 1 hour before slicing.

Yield: 12 pieces
Recipe: theconsciousplantkitchen.com