Peach and Cardamom Breakfast Tea Cake

Looking for a nice breakfast cake to eat with a cup of tea? 

The simple cake is not too sweet, and it is laced with a touch of aromatic cardamom. 
I used a bundt pan and filled it half way. The small delicate gluten-free| egg-free| dairy-free tea cake yields 8 medium slices.
 

Please don't stop reading if you don't like or don't have peaches or cardamom! 
The batter lends itself to a variety of variations. 
For example, I had a small basket of peaches, so I made this a peach cardamom cake. If I had apples, it might have been an apple cinnamon cake. If I had an organic oranges, I would have added grated orange zest and this would have become an orange cake. Plums, cherries, blueberries, lemon zest etc.-as you can see, the possibilities are endless! 

Not only is this versatile cake dairy-free, egg-free, and gluten-free (basically perfect for a gluten-free vegan, like myself). I make it with a bowl and whisk and bake it for just 30-35 minutes. 

It can be whipped together so quickly that I started to gather ingredients for the cake at 9:15  am and the cake was out of the oven and cooling on a rack by 10:10! Yup- that fast! 

It's a simple, yet delicious cake. If you really want to be indulgent, enjoy a slice in the evening with a little vanilla nice cream! 

Ingredients: 
1 1/4 cups of all purpose gluten-free flour
1/2 cup of coconut sugar crystals (or sugar of your choice)
2 teaspoons of baking powder (aluminum-free)
1/8 teaspoon of salt
1 teaspoon of cardamom 
1/2 cup of mashed banana
1/2 cup of oil 
1 teaspoon of vanilla extract
1/2 cup of nut milk
1/4 cup of orange juice
2 cups of diced peaches ( I left skin on), divided

Directions: 
Preheat oven to 350 degrees. 
In a small bowl, mix the dry ingredients ( GF flour, coconut sugar crystals, baking powder, salt, and cardamom) and set aside. In another small bowl mix the wet ingredients (mashed banana, oil, vanilla extract, nut milk, orange juice, and 1 and 1/2 cups of diced peaches). Mix the wet ingredients into the dry ingredients with a spoon or a whisk. Mix until smooth. 
Spray or coat a bundt pan with oil. Pour 1/2 cup of remaining peaches into the bottom of the bundt pan. Pour the batter over the peaches and bake for 30-35 minutes until a toothpick comes our clean. (Don't over bake) 

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