Can you make a cake with only four ingredients? Two eggs, sugar, peaches, and whole wheat flour. That is it. No butter, no oil, no milk. The lift comes from beating the egg whites to stiff peaks and folding them into the yolk-sugar mixture with the flour and peach cubes. Baked at 350°F (175°C) for 30-35 minutes.
The cake is light and airy from the whipped whites, slightly nutty from the whole wheat flour, and studded with soft peach pieces. It tastes lighter than most cakes because there is no fat in it at all. A keeper for the recipe box.
Tips for Making This Four-Ingredient Cake
Beat the egg whites to stiff peaks
Separate the eggs carefully. Any yolk in the whites prevents them from whipping. Beat until the whites hold their shape when the whisk is lifted.
Fold the whites into the yolk-sugar-flour mixture gently. Use a spatula and cut through the centre, fold over, rotate the bowl, and repeat. You want to keep as much air as possible.
Cut the peaches small
Small cubes distribute more evenly through the batter and cook through in the baking time. Large chunks stay raw in the centre.
Four peaches, cored and cubed. Fresh, ripe peaches are sweeter and softer after baking.
Whole Wheat Peach Cake
- Total Time: 50 minutes
- Yield: Serves 8
Description
Sweet peaches and nutty whole wheat flour create a perfect balance of flavors in this super easy, super soft, and super tasty peach cake.
Ingredients
- 2 Eggs - Divide into Egg Whites and Yolks
- 6 Tbsp Sugar - Divided
- 4 Peaches - Cored and cut into small cubes
- 8 Tbsp Whole Wheat Flour
Instructions
- Preheat the oven to 350°F (175°C).
- Separate the egg whites and yolks.
- Beat the egg whites until stiff peaks form.
- Gradually add 3 tablespoons of sugar to the egg whites while beating.
- In a separate bowl, beat the egg yolks with the remaining sugar until pale and creamy.
- Fold the egg whites into the yolk mixture gently.
- Add the whole wheat flour and fold until just combined.
- Gently fold in the peach cubes.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Frequently Asked Questions
Where are the blueberries?
The recipe title mentions blueberries but the ingredient list includes only peaches. Add half a cup of blueberries when folding in the peaches if you want both fruits.
Why whole wheat flour?
It gives a nuttier, denser crumb than all-purpose flour. Eight tablespoons is not a lot, so the cake stays light. You can use all-purpose if you prefer a softer texture.
How should I store this?
In an airtight container at room temperature for up to two days. The cake dries out faster than butter cakes because it has no fat. Eat it the day you make it for the best texture.
