Maree's a Peach: Dairy Free Gluten Free Peach Cake

During my time at Pure Bake Shoppe we had an employee named Maree. Boy, was Maree a peach! She's inspiring, sweet, thoughtful and vacuumed like no other. We enjoyed having her around so much that we named a cake after her. Hope you enjoy!
This recipe is a great way to use up the ultra ripe peaches that are wonderful this time of year.

Maree's a Peach

1 hearty double layer 8"
preheat oven to 350


10 1/4 oz All Purpose Gluten Free Flour (i'll update this with a better measurement like a cup :0 )
1 T baking powder
1 tsp salt
3/4 tsp xanthan gum
2 large whole egg + 3 large egg whites
1/2 c cane sugar
1/2 c sucanot
1/2 c. coconut or canola oil
1 c. fresh peach puree (puree fresh peaches in a food processor)
1/2 c vanilla almond milk
1 T + 1 tsp vanilla extract
1 tsp almond extract

Grease and flour two round 8" pans.
Sift together first four ingredients and set aside.
Beat eggs until light and frothy. Add sugar to eggs and beat until thick and creamy. With mixer on low slowly add oil and mix until just combined. Next add the pureed peaches and extract and mix lightly. Scrap down sides and bottom of mixing bowl.
Now, alternately add the dry ingredients and milk, begining and ending with dry ingredients. Pour batter into prepared pans and gently tap on counter top to release bubbles. Place pans on rack in the center of the oven. Bake 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool for 10 minutes then remove from pans and continue to cool on wire racks. When cakes are completely cool frost with white buttercream and garnish with more fresh peaches.