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Monday, August 31, 2020

Peach and Cardamom Breakfast Tea Cake

small cardamom bundt 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.

peach bundt cake

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! 

bundt pan with peach cake batter

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. 

slices of peach tea cake

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! 

small peach bundt cake

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

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) 

Please leave a comment in the comment section below that says "comments". Click and you can comment.


  1. I love the idea of serving a moist delicious cake for the breakfast. This looks so yummy with sweet juicy peaches.

  2. Replies
    1. Thanks Marg. It is a simple cake but perfect for breakfast with a cup of tea.

  3. peaches this year are so refreshing. I’ve made a few desserts with them when the kids visit. So good.

    1. I know. The peaches this year have been really good and plentiful. I've posted quite a few peach recipes this season.

  4. I love how your beautiful tea cake can be served up in less than an hour... it looks so so amazing!

    1. Yes, that is the beauty of it. You could actually wake up early and be serving it at the family breakfast.

  5. That looks delicious. I love peaches.

    be well... mae at maefood.blogspot.com

    1. I love peaches too and they seem to be really prolific in our area this season at local farms.

  6. This cake looks and sounds fantastic, Judee! I'm going to add the link to my gluten-free peach desserts roundup. :-)


    1. Thank you for your comment and for adding my link to your gluten-free peach dessert round up. No one has better resources for gluten free baked recipes than your gluten-free blog. You are my go-to blog when I need a bread or dessert recipe and my go-to person when I have a gluten-free question. Thanks Shirley for all your efforts!

  7. I love the flavors in this tea cake! I mean, anything with cardamom is always amazing. But banana, orange, and peaches ... how nice!


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