Bars & Squares, Cake

Peach Crumb Cake

January 31, 2017

Peach Crumb Cake -

Peach Crumb Cake -

Peach Crumb Cake -

We’re finally starting to thaw over here in BC.

December brought snow – lots of it! For the first time in a couple years we had a real, snowy winter. It was welcomed at first, but after weeks of snow, and below freezing temperatures, ice and black-ice I was happy to see it all go.

The slightly warmer temperatures have got me dreaming of spring – sunny days, rain showers and a later sunset. The sun is already beginning to stick around longer, which means more hours in the day to bake. 

When dreaming of sun, I think about moving down south to sunny California. Instagram posts of bloggers in California make me jealous of their warmer temperatures and the ability to still wear a dress during winter.

Instead of moving to California, I’ll just use these sunny California cling peaches to brighten the day. In fact, California cling peaches are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content. So it’s basically like you’re in California enjoying their peaches.

Peach Crumb Cake -

Adam and I often buy canned peaches by the case when they’re on sale. He loves eating them alone, mixed in with cereal, yogurt or oatmeal. I have to admit, they’re pretty tasty and delicious – especially when peaches aren’t in season up here. As well, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin C and folate. California cling peaches are also packed in their own juice and have no preservatives. Win-Win. 

Peach Crumb Cake -

This Peach Crumb Cake is studded with California cling peaches and spiced with a hint of ginger. The crumb topping is the perfect addition to the cake. Using diced peaches as well as their juice in the cake makes it extra moist and flavourful. Who says canned fruit can’t taste as fresh and juicy as fresh.

Thanks to California cling peaches for sponsoring this post! And bringing a little delicious sunshine to my day. 

You can follow California Cling Peaches on FacebookTwitter and Pinterest for more recipes.

Peach Crumb Cake
A peach studded crumb cake spiced with ginger. Perfect for a snack, dessert or even breakfast!
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  1. 2 cups all-purpose flour (can be gluten free, or whole wheat if you like)
  2. 2 teaspoons baking powder
  3. 1/4 cup unsalted butter, softened
  4. 3/4 cup granulated sugar
  5. 1 large egg
  6. 1 1/2 cans of cling peaches, drained and diced - juices reserved
  7. 1/2 cup almond milk
  8. 1/2 tsp. ground ginger
  1. 3 tablespoons all-purpose flour
  2. 1/2 cup rolled oats
  3. 1/4 cup granulated sugar or coconut sugar
  4. 1 teaspoon ground ginger
  5. 1/4 cup unsalted butter, cold is fine
  1. Heat oven to 375°F. Line a square 9x9 baking pan with parchment paper, set aside.
  2. In a medium bowl, whisk flour, baking powder until combined.
  3. In a large bowl, beat butter and sugar together until light and fluffy.
  4. Add in 2-3 Tbs. of the reserved peach juices and beat again.
  5. Add egg and ginger and beat until combined.
  6. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture.
  7. The batter will be stiff.
  8. Fold diced peaches into cake batter until evenly distributed using a spatula.
  9. Scoop cake batter into prepared pan and smooth so that it is flat.
  10. Prepare the topping by mixing the flour, sugar, ginger, then cutting the butter in with a pastry blender until the mixture resembles coarse crumbs.
  11. Sprinkle with crumb topping. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free.
  12. You can let the cake cool completely in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out of the baking dish by the parchment paper.
  13. Cut into squares.
  1. This crumb cake can be stored on the counter in a container for 2-3 days.
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Vegan Gingersnaps

December 18, 2016


It’s the last weekend before Christmas!! 

How did this happen?? I hope you all have your act together – unlike me. I admit to beginning my holiday shopping this past Wednesday. Oops. It somehow got away from me this year. Usually I’m all over it, and even have time to order things online. Now, I fear that anything ordered online will arrive post-Christmas. Another oops.

Thankfully, I’ve been able to find a few perfect gifts so far, and even delivered one already. I think that makes up for the lateness of my shopping. 

If only I was as prepared as I was with my holiday baking.

I like to start early so I can freeze it and take it out when needed. That way, it’s ready for all the holiday get-togethers, and last-minute get-togethers. I also tend to over-bake. As in, when the holidays are over I somehow still have a TON of leftover holiday baking in the freezer. I’m pretty sure Adam took out a tin of cookies from last year.. another oops.

These Vegan Gingersnaps are so easy to make, and freeze well – just, maybe not for a year. 


It’s also SNOWING again. I’m secretly hoping it sticks around for us to have a white christmas.

Vegan Gingersnaps
Perfectly crisp and chewy ginger snap cookies.
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  1. 2 cups all-purpose flour
  2. 2½ tsp baking soda
  3. 1½ tsp ground cinnamon
  4. 1½ tsp ground ginger
  5. ½ cup vegan butter, melted
  6. ⅔ cup dark brown sugar, packed
  7. ½ cup blackstrap or fancy molasses
  8. ½ tsp pure vanilla extract
  9. 2/3 cup raw cane sugar, for rolling
  1. Preheat oven to 350F.
  2. In a medium bowl, combine flour, baking soda, cinnamon, and ginger. Mix well.
  3. In a larger bowl, whisk together melted butter, brown sugar, molasses and vanilla.
  4. Stir the dry ingredients into the wet ingredients until just combined. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
  5. Pour raw sugar into a small bowl for rolling.
  6. Scoop cookie dough by the heaping tablespoon and roll into balls. Roll dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on cookie sheet with parchment or baking mat.
  7. Bake for 8-10 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.
Adapted from I Love Vegan
Adapted from I Love Vegan
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Bars & Squares, Brownies

Gluten Free Brownies

December 14, 2016

Best Gluten Free Brownies //

Best Gluten Free Brownies //

The last week of school before the winter break is especially busy. Decorating, rehearsing for the concert, finishing up work and trying to keep it all together – while happily smiling.

There are three more days until freedom. Plus, we’ve been hit by two largish snow storms. Needless to say, the kids are interested in the snow more than anything happening in class right now. It’s hard to compete with snow. 

While pretty, the snow makes for an icy commute and below zero temperatures. You can find me beneath 6+ blankets on the couch, with the heater pointing directly at me. I hate to think of our heating bill this month – those long, hot, showers are everything. 

As are these brownies – they are everything you want in a gluten-free brownie. They’re rich, fudgey and have the quintessential flakey, sugary crust on top. The sign of a true brownie. 

All the holiday baking has been completed and is nestled in the freezer with hopes that Adam and I don’t eat them all before Christmas. So far, we’ve only snuck a couple brownies and Vegan Nanaimo Bars. The only thing I have left to make are the Pizzelle, which I like to make fresh a day or two before Christmas. And maybe another batch of Nonna’s Biscotti. Just in case. Us Italians like our Biscotti. 

If you haven’t finished your holiday baking yet, and need something truly decadent, these brownies are sure to please everyone. They would be cute boxed up as a delicious gift, too!

Best Gluten Free Brownies //

I’ve had some misses with brownies in the past, relying on my Black Bean Brownies, or Flourless Brownies when I wanted to make a batch because they always turn out great. While both delicious, they just don’t replace that dense, fudge ‘real’ brownie. 

These brownies deliver the best of both worlds. 

Total brownie points. 

Best Gluten Free Brownies //

Gluten Free Brownies
Rich, fudgey gluten free brownies. You'll never know the difference!
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  1. 1/2 cup Chopped Dark Chocolate
  2. 3/4 cup Butter
  3. 1 + 3/4 cups Granulated Sugar
  4. 3 Eggs
  5. 1 tablespoon Vanilla extract
  6. 2 tablespoons Unsweetened Cocoa Powder ( I like Hershey's Extra Dark )
  7. 1 cup Gluten-Free Baking Flour (I use Cup 4 Cup)
  1. Preheat oven to 350°F.
  2. Line a 9x9” pan with parchment.
  3. Place chocolate and butter in double boiler and melt until smooth.
  4. Alternatively, you can use a medium sized microwave safe bowl. Heat in 1 minute increments, stirring between each until smooth.
  5. Using hand held mixer, beat sugar into chocolate mixture, then beat in eggs until well mixed. Add the vanilla, cocoa, and blend until smooth.
  6. Add in the flour and blend once again.
  7. Pour batter into the pan. You can sprinkle a little sea-salt on top if you like.
  8. Bake for about 18-20 minutes until a toothpick comes out slightly fudgey. Do not over bake, otherwise you will get a dry cake-like brownie.
  9. Cool completely in the pan. Lift out with parchment and cut into squares.
  1. Store in an airtight container for a few days, or freeze for up to one month.
  2. The original recipe baked these for 22-25 minutes, but I always begin at 18-20 minutes, and add more time if needed. It's better to have a fudgey slightly under-baked brownie.
Adapted from Crazy For Crust
Adapted from Crazy For Crust
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Best Gluten Free Brownies //