Peach Almond Cake
You are not going to believe the flavors of this Peach Almond Cake. A delicious, moist, easy to make, cake from scratch, and myWW friendly? How can you have your cake and eat it too? Keep reading to find out what I did to make it ower in points. Hint:(I didn’t use applesauce 🙂
I need portion control help.
Portion control has been my Achilles heel since I started monitoring my food intake. I have had a habit of overeating the zero-point foods as well as other items that would normally be lower in points. Learning portion control has been the hardest aspect for me. I have a post with a few tricks that have helped me overcome this pesky habit.
Food journals
I have a journal that has helped me a ton with tracking my points as well as being able to see what I am eating and how it is affecting my weight loss. Journaling has helped me learn what to eat and do to get through plateaus as well as helping me to size my portions appropriately. I created a short post with a few of the journals I have used to help me keep track. I do use my FitBit and the myWW app but I find that writing it down is what I needed to really help me understand what I was eating and how much. Writing down my meals and snacks in a journal also let me do something neither app did. I am able to go back and see what I was eating a year ago or even just a few months ago.
I can also see where I was beginning to plateau and combat that with a change in my eating habit. it could be something as simple as starting to eat my weeklies or increasing my exercise. Journaling has really been a key for me and my weight loss.
Meal prep
The next key to my own personal weight loss has been meal prep. I make all of our meals on Sunday mornings and store them in these glass containers in the fridge. I use glass because it can go from meal prep to the fridge, to the oven or microwave without needing to use a different container. Less work and less clean-up.
I don’t like peaches, What other fruits can I use?
I truly hope you enjoy this cake! It’s great for using up leftover fruits in the fridge, plums, strawberries, apple, and even apricots will go well with this recipe. You can even trade out the almonds for a nut of your choice but be sure to check the points.
A few low-point dinners so you can have your cake and eat it too
Herb Roasted Chicken
Bacon Mac and Cheese
Braised Chicken and Mushrooms
Chicken Picatta
More low point desserts
Banana Bread
Easy Cinnamon Rolls
Apple Pie Cookie Crisps
WW Fudge
How to be successful on the new myWW plans
- mindset: this isn’t a diet, don’t let yourself feel deprived. Eat your points or Bites!
- tracking: I track everything, even zero point foods
- portion control: this is on my fridge to keep me mindful
- persistence: I wrote this poem about never giving up
- planning: I use meal plans and freezer cooking often
- support: I’m in my low point recipe Facebook group daily
For 8 servings the points are not that bad
BLUE PLAN: 7 Points
GREEN PLAN: 7 Points
PURPLE PLAN: 7 Points
For 12 servings the points are even better
I cut the slices about where the peaches were and it was just the right amount to satisfy my sweet-tooth without overdoing it.
BLUE PLAN: 4 Points
GREEN PLAN: 4 Points
PURPLE PLAN: 4 Points
Almond Peach Cake
Ingredients
4 tbsp. almond butter
½ cup (4oz) Lite&Fit Greek Peach flavored nonfat yogurt
½ cup (4 oz) almond milk (plain unsweetened)
½ cup (4 oz) + 2 tbsp. maple syrup (Maple Grove Farm sugar-free maple flavor syrup)
1 tbsp. lemon juice
2 tsp. vanilla extract (non-alcoholic imitation vanilla extract)
2 peaches, cut into 8 segments each
scant 2 cups (16oz) all-purpose flour
¾ cup (80g) almond meal
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
3 tsp. ground ginger
Instructions
Preheat the oven to 355°F (180°C)
Grease a round cake tin or line it with baking paper.
In a large bowl, whisk together the almond butter and yogurt until smooth, then gradually add in the almond milk and maple syrup.
Finally, mix in the lemon juice and vanilla.
In another bowl, sift flour and add ground almonds, baking powder, baking soda, and spices.
Mix well.
Fold the dry ingredients into the wet ones, mixing it well with a spatula.
Transfer the batter into the cake tin, and place the peach segments on top. Bake for about 50 minutes or until a toothpick comes out clean.
Glaze the top with the remaining 2 tbsp. of maple syrup and let it cool down completely before serving.
Notes
Want a vegan alternative? Just exchange the yogurt for a vegan-friendly one. The rest is the same 🙂
