Wheat Free and Vegan Peach Cake

I'm not really one for fruit desserts, but the bounty of summer requires stamina and creativity. Peaches, which are really just starting their season now take particularly well to being baked. Their juiciness creates an almost custard like layer of batter around them and the cake stays nice and moist. The recipe below is for one layer of crumb and one layer of peach. If I am swimming in peaches, I often make two layers and one and half batches of the crumb. 

CAKE INGREDIENTS:

Topping:

1/2 cup vegan margarine or coconut oil

3/4 cup brown sugar

1 tsp cinnamon

1 cup wheat free flour

Cake:

1/2 cup coconut oil

2/3 cup granulated sugar

2 egg replacer

1 cup wheat free flour

1 tsp vanilla

3/4 tsp baking powder

1 tsp xanthan gum

4 peaches, peeled and thinly sliced

CAKE DIRECTIONS: 

First make the crumble: combine all the ingredients in the food processor until a coarse meal forms. Set aside.

In the bowl of an electric mixer, beat the sugar and coconut oil until well combined. Add the vanilla and beat in. Add the egg replacement. Using a sifter, add the flour, baking powder, and xantham gum. Beat until just combined. Pour the batter into a lined high-sided 9 inch pan. Layer the peach slices on top and then pat down the crumble. Bake at 350 degrees for 1 1/2 hours.