Peach Almond Breakfast Cakes
Little peachy almond cake gems, lightly sweetened, for brunch or as a little snack.
Servings Prep Time
6 10
Cook Time
25
Servings Prep Time
6 10
Cook Time
25
Ingredients
Instructions
  1. Preheat oven to 350F. Lightly spray a 12 cup muffin tin with oil.
  2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the margarine and sugar and fluffy, 1-2 minutes.
  4. Add the aquafaba, vanilla and almond extracts, and beat until well combined. May look a little curdled but that is ok.
  5. Alternate adding the flour mix and the milk to margarine/sugar. Start with one third of flour, mix until almost incorporated, then add half the milk, mix, then one third flour, mix, remaining milk, mix and the last of the flour. Beat until smooth.
  6. Divide evenly among muffin cups (about 1/3 full each).
  7. Arrange peach slices carefully on top then sprinkle with sliced almonds.
  8. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
  9. Let cool completely. Dust with powdered sugar before serving.
Recipe Notes

Aquafaba is the brine from a can of chickpeas or other beans. You can also use the liquid from homemade beans. Please see www.aquafaba.com

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