Peach Pecan Cake recipes

Ingredients

• 4 ounces Earth Balance Soy Free Spread, at room temperature, plus extra for greasing pan
• 1/2 cup PLUS 1/4 cup evaporated cane sugar
• 1/4 cup maple sugar
• 1/4 cup stevia sweetener
• 2 extra-large eggs, room temperature – VEGAN: substitute with 4 tablespoons chunky applesauce, drained
• 1 cup vegan sour cream, I use WayFare brand
• 1 teaspoon pure vanilla extract
• 1 cup brown rice flour
• 1 cup gluten free all purpose flour
• 1 cup potato starch
• 1/2 cup white rice flour
• 1/2 cup tapioca starch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3 large, ripe peaches, pitted, chopped (I left skin on) or 2 medium bags frozen peaches, thawed, drained
• 1/2 cup chopped raw pecans or halves

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