Peach Cake

Brief Description

This was a complete surprise for me but came out really well. This cake is completely sugar free and doesn't even have any sweeteners in it. You can certainly add some Natvia or rice syrup for extra sweetness if you have a sweet tooth but for those who don't, you will probably find with the peaches on top that this will be sweet enough. 

I like this cake as it was easy, gluten free, low carbohydrate and simple ingredients. Plus its high in protein with the yoghurt, eggs and peanut butter. 

NOTE: Best to use unsalted peanut butter and finely desiccated coconut (long thread won't work), the finer the better as it acts like flour. You can also use almond flour however this will be more expensive. 


Peach Cake

Peach & Coconut

Healthy Recipes

Greek yoghurt

1 cup

peanut butter

3/4 cup


2 cups

baking powder


vanilla essence






tinned peaches


Cook Time

0 hrs : 50m



Makes / Serves

Nutrition Facts

calories140 kcal
carbs15.00 g
sugar8.00 g
fat12.00 g
protein13.00 g


Pre heat oven onto 180 degrees Celsius. Grease a 20cm diameter cake tin with coconut oil or other cooking oil. 

Open and drain tinned peaches (buy the ones in juice not syrup) and spread evenly along the bottom of cake tin. 
In your food processor, add the eggs, peanut butter, Greek or plain unsweetened yoghurt, baking powder, cinnamon and vanilla essence and blend for 30 seconds or until mixture is well mixed (it will look runny). 
Pour into a mixing bowl then stir in desiccated coconut, blend with a tablespoon for around 1 minute. The mixture should now thicken up like a cake batter. 

Pour and spread the batter over the peaches in the cake tin and place in oven to bake for 40mins or until top is golden brown (see picture). 

When golden brown, take out let sit for 20mins until cooled. Then flip over onto a board. 

Decoration options:

1) Just sprinkle desiccated coconut over the top and place a pretty flower on it.
2) For a sweeter taste mix a few tablespoons of Natvia (stevia based sweetener) and coconut together then spread around.
3) Lemon syrup: Add 1/4 cup of rice syrup (low sugar option) or honey in a small pot/ frying pan on low heat and warm so that it is runny. Add juice of a half a lemon, stir and take off heat. Pour this over the cake, letting it run down the sides and then sprinkle with desiccated coconut.  

This serves 8 decent slices or 10 smaller slices. 

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