Peaches. Coconut milk. Oats. All blended together and baked to a golden crisp!

Faced with a pile of ripe farm market peaches on my counter and a load of work to do on the computer (not to mention a strangely chilly & rainy August day outside), I felt the baking bug bite.

Procrastination pulled me into the kitchen and as I rifled through the pantry, inspiration hit: Peach bread! I started to pull out what appealed: a mini can of unsweetened coconut milk, rolled oats, vanilla extract, sea salt, whole wheat cake flour. I loosely followed some other bread/cake recipes I had on hand and came up with this beauty. She was DIVINE! The perfect solution for overripe peaches and avoiding afternoon work.

What’s a tea cake? According to google, it is defined as “The name commonly used for whatever bread or cake is traditionally served for afternoon tea within a region, but can be applied loosely to any kind of cake that is sturdy enough to be picked up with the fingers. Teacake is normally not frosted.”

Well, that sounds like this baby. Pick ‘er up with your hands and enjoy!

And let me know what you think if you try this — and if you have other suggestions to spice this up. Toasted walnuts? Unsweetened coconut flakes?

Ripe Peach & Coconut Tea Cake

This cake happens to be vegan, but you can use organic milk or 2 eggs in place of the almond milk, and organic butter in place of the coconut oil.

3 ripe peaches, cut into thin slices
1 1/2 cups whole wheat cake flour
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 tablespoons coconut oil in liquid form
6 tablespoons maple syrup
1/2 cup unsweetened almond milk
1 mini can (5.46 ounces) unsweetened coconut milk
1/2 tablespoon pure vanilla extract

Preheat the oven to 325 degrees.

Lightly grease a 9 by 5-inch loaf pan with a little coconut oil.

Sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Set aside.

In another bowl, whisk the coconut milk, vanilla, almond milk, coconut oil, and maple syrup until blended.

Slowly fold the coconut milk mixture into the flour mixture, mixing lightly but thoroughly.

Pour batter into the lightly greased loaf pan.

Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool, slice, and enjoy!