Peach Melba Cake

• 1 cup barley flour
• 1/2 cup oat flour
• 1 tablespoon baking powder
• 1/4 cup canola oil
• 1/3 cup light agave nectar
• 1/2 cup unsweetened soy milk
• 1/4 cup firm silken tofu
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated orange zest
• 1 1/2 cups unsweetened soy milk
• 1 tablespoon agar flakes
• 1 cup sliced peaches, fresh or frozen
• 3 tablespoons arrowroot powder
• 2 teaspoons vanilla extract
• 1/3 cup light agave nectar
• 1 1/2 cups fresh strawberries, sliced in half lengthwise
• 1 cup peach nectar (no sugar added)
• 2 tablespoons light agave nectar
• 1 tablespoon plus 1 teaspoon agar flakes

1. Preheat the oven to 325F.
2. Oil an 8-inch-square baking pan with canola oil spray.
3. Sift together the barley flour, oat flour, and baking powder.
4. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and orange zest until smooth, about 1 to 2 minutes.
5. Stir into the dry ingredients and mix until smooth.
6. Pour into the prepared pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for at least 1 hour.
8. To prepare the custard, mix the soy milk and agar flakes in a saucepan.
9. Bring to a boil, stirring constantly.
10. Decrease the heat and simmer about 5 to 7 minutes, or until the agar flakes have dissolved, stirring occasionally.
11. Place the peaches, arrowroot powder, vanilla extract, and agave nectar in a food processor and blend until smooth, about 1 minute.
12. Add this to the agar mixture in the saucepan and mix together.
13. Bring to a boil, then decrease the heat to low and simmer until thickened.
14. While still hot, pour the mixture over the cooled cake.
15. Refrigerate for at least 1 hour.
16. To prepare the topping, arrange the strawberry halves decoratively over the top of the cake.
17. In a saucepan, add the peach nectar, agave nectar, and agar flakes and bring to a boil.
18. Decrease the heat and simmer, stirring often, about 5 to 7 minutes, until the agar flakes have dissolved.
19. Slowly pour the hot nectar mixture over the strawberries on the cake and refrigerate about 1 1/2 to 2 hours.

barley flour, flour, baking powder, canola oil, light agave, soy milk, firm silken, vanilla, freshly grated orange zest, soy milk, agar flakes, peaches, arrowroot powder, vanilla, light agave, fresh strawberries, sugar, nectar, agar flakes

Taken from www.epicurious.com/recipes/food/views/peach-melba-cake-379350 (may not work)