Some years I’m all about taking some “me time” on Mother’s Day, but this year I’m craving more family-filled days like the ones I grew up with. To celebrate our mom, my siblings and I would take over the kitchen and make stacks of homemade pancakes and bring her Constant Comment tea in bed (her favorite). The mess we made drove her a little crazy, but she couldn’t help but smile and still displays our old handmade cards and gifts to this day.
I treasure those moments we spent as a family growing up and have been feeling especially sentimental lately. Between school, sports and marathon training, it’s been an action-packed spring and time is flying by too quickly. The best gift I can think of right now is presence—soaking up all the special moments with my little ones while they aren’t too cool for cuddles.
Reviving the Mother’s Day tradition from my childhood felt like a perfect way to bring us together this weekend. The kids are already excitedly planning their feast for me and when my friend and excellent chef Brock Lane made this beautiful (and easy!) gluten-free peach cake on a recent visit, I knew I had to add it to our brunch menu.
I have a hard time finding tasty gluten-free treats that actually satisfy my sweet tooth and this cake hits the spot! The ripe peaches add just the right amount of sweetness. And it’s much easier to make than it looks, so even your little ones (and baking newbies) can safely help.
Save the recipe card below and use it to treat mom this weekend—or anytime, really. And if you’re still look for last minute gifts, here are a few Mother’s Day ideas she’ll love.
3 Comments
Jessica Lozano
Hi Gen! I hope you have a wonderful Mother’s Day!! Thank you for the wonderful recipe, it sounds amazing! I’m gluten free too and that makes it even better lol. Here is a recipe for gluten free chocolate chip cookies. Still fun to make with the kids and everyone will love them. They have passed the test in my family!! 1/3 C solid coconut oil, 1/2 C honey, 2 tsp of vanilla extract, 2 tbsp of almond milk, 2 C almond flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp sea salt, 1/2 C chocolate chips. Preheat oven to 350. Mix all dry ingredients and wet ingredients separately, then combine, add chocolate chips. Bake for about 8 – 10 minutes (electric oven). May have to adjust for gas oven since almond flour burns so easy. Once the cookies are golden brown they are ready!! Enjoy and Happy Mother’s Day!!
Jess
April Sackett
I am always looking for good gluten free desserts. Just had the first piece of the cake and it is AMAZING! I used local ripe strawberries and almonds since I couldn’t find peaches that were ripe enough right now. A little cocoa powder on the bottom of the pan and it was perfect. I will be making this again.
Amber L. Stine
There’s no way co copy and print the recipe ablove. That’s a bummer cause I was gonna try it. Please make it easy. Add a “print” option on your reipces!