This olive oil cake is a version of my basic dairy-free spelt sweet bread cut into rounds for individual cakes.
No fresh mint in my garden, so I used basil growing plentifully. A surprisingly welcomed taste with coconut whip and sweet, juicy peaches.
A treat on a lazy summer day!
1 1/2 cups spelt flour
1 cup rice flour
3/4 cup honey plus more to drizzle on top
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
4 ounces applesauce
1 ripe banana mashed
1/3 cup extra virgin olive oil
1/4 to 1/2 cup coconut milk
1/2 cup chopped walnuts (optional)
coconut oil non-stick spray
ripe peaches, cut in slices
basil, cut in strips
Preheat oven to 350 degrees. Spray 9 x 13 inch oven proof glass baking dish with coconut oil spray or a healthy nonstick alternative spray. Combine remaining ingredients in a large bowl by first using 1/4 coconut milk. If batter is too dry, add more milk, a little at a time, until batter is firm but not loose or watery. Spread batter in baking dish and bake for 30 minutes or until tester comes out clean. Set aside to cool.
Meanwhile, preheat grill pan or gas grill and spray with coconut oil. Grill peach slices on medium high heat until grill marks show. Flip and grill the other sides being careful not to over-grill or peach flesh will be mushy. Set aside.
Make Coconut Whip below. Cut cake into individual rounds with 2 or 3 inch round cookie cutter. Slice of thin top layer of each round and drizzle honey on top. Finish off with dollop of coconut whip, peaches and basil strips.
1 15 ounce can organic coconut milk, drained so only the “cream” remains
1 teaspoon vanilla
1/8 to 1/4 cup honey,maple syrup or agave
Chill coconut cream by placing in the freezer for 15 minutes or more, careful not to freeze. Add honey and vanilla. Whip with a hand mixer for 3 minutes until thickened.