I love using seasonal produce for yummy treats! This week I made a Dairy Free Olive Oil Stone Fruit Cake. It is the perfect light summer dessert.
It is naturally sweetened with maple syrup and the olive oil makes it super moist. I thought you would really taste the olive oil, but you do not! Pictured is a mix of peaches and nectarines because that is what I had on hand, but feel free to use whichever you have/prefer or a different stone fruit – this would work well with plums as well as cherries too!
I used 3 because my kids do not love cooked fruit. Feel free to use more, I think this would be good with an extra peach mixed throughout the cake. For the same reason, I layered the peaches on the top and bottom so that they were not overpowering. You can pair it with your favorite dairy free (or regular) ice-cream if you want to make this an extra special treat but it is delicious on its own.
I used a spring form pan, but you can also use a regular cake pan. It is hard to get a picture of him standing still these days – but my olive oil and stone fruit cake is toddler approved!
If you love stone fruit you should also check out my healthy stone fruit crisp.
Stone Fruit Olive Oil Cake – Dairy & Refined Sugar Free
- 1 cup almond milk
- 1 TBS apple cider vinegar
- 3-4 ripe peaches and nectarines (see note)
- ¼ tsp cinnamon (optional)
- 2 cups flour (I used 1 cup all purpose flour and 1 cup whole wheat flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup olive oil
- ½ cup pure maple syrup
- 1 tsp vanilla
- Measure almond milk and apple cider vinegar in a liquid measuring cup and set aside
- Preheat oven to 350°F
- Line a 9 inch spring pan with parchment paper and lightly oil
- Slice stone fruit into thin (1/8 incslices (or chop see note)
- Line ½ of the fruit on the bottom of the pan, sprinkle with half of the cinnamon and reserve the other half of the fruit and cinnamon for the top
- Whisk flour, baking powder, baking soda and salt in a large bowl
- Whisk eggs, oil, maple syrup, and vanilla into the almond milk and vinegar
- Add the wet ingredients to the dry ingredients and stir until just combined
- Scrape the batter into the prepared pan
- Line the remaining peaches on the top
- Sprinkle with the remaining cinnamon
- Bake the cake until a toothpick inserted in the center comes out clean, about 40-45 minutes
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
1. I used a mix of peaches and nectarines because that is what I had on hand. Feel free to use whichever you have/prefer or a different stone fruit – this would work with plums too!
2. I used 3 because my kids do not love cooked fruit – I think this would be good with an extra peach chopped and mixed throughout the cake
3. I layered the peaches on the top and bottom so that they were not overpowering but if you really love cooked peaches, they can be chopped and mixed throughout
4. This can be made ahead and stored in an airtight container for 2 days
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