Gluten-Free Peach and Blackberry Cake

INGREDIENTS – two sliced peaches – 1 cup of blackberries, plus 1 lemon's juice and zest – 2 cups without gluten 1-1 flour (I like King Arthur's or Bob's Red Mill) – Baking powder, two teaspoons – a dash of salt – 1 teaspoon of cinnamon powder – 1.3 cups of sugar – Use coconut oil or a mild-flavored oil in instead of the two large eggs. Grecian yoghurt The coconut milk I used yoghurt made in Greece (dairy-free) – Turbinado sugar, two tablespoons – If you're not a dairy-free person, use butter or 2 Tablespoons of margarine

Information of importance – Time to Cook: 43 Min. – 6 SERVINGS – READY IN 10 MINUTES – TYPE: Dessert

Dessert Gluten-Free Type Cake made with blackberries, peaches, and cinnamon that is from the end of the summer. This stunning cake, which is made in a springform pan, is excellent for breakfast or a coffee break. Dairy and gluten-free (vegan option)

When is the season for blackberries? – Mid-June through early October is when blackberries are harvested. You might be as fortunate as I was and still come across some delicious and juicy blackberries

When is the peach season? – The picking season for peaches may begin in late April and last until November, depending on the state you are in

RECIPE GUIDELINES AND FAQs – Is it possible to veganize this peach and blackberry cake? – Yes! You might use flax eggs in place of the eggs. Replace one egg with one tablespoon of water and one tablespoon of flaxseed per egg. Give it a stir and let it thicken in the bowl. – Can I use ordinary all-purpose flour to make this cake? – Yes! Almond and gluten-free flour are perfect substitutes for all-purpose flour. Even better, use a mixture of half whole wheat and half standard all-purpose flour

Easy Pasta Alla Norma