This gluten-free peach cake is fluffy and filled with juicy bites of sweet peaches in every slice. The golden crust and tender crumb taste like a cross between a pound cake and a summer fruit dessert. Whether you bake it with fresh peaches or swap in frozen or canned peaches for year-round baking, this cake is one you will want to make again and again.
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❤️ Sandi’s Recipe Summary
I am really excited about this new recipe. My summer gluten-free peach cake makes a delicious dessert that is perfect for any occasion, from a casual summer barbecue to a fancy dinner party. The benefit is that you can use fresh, frozen, or canned peaches, so you can make it all year long!!
This homemade peach cake is based on my popular Gluten-Free Lemon Pound Cake recipe. My lemon pound cake received rave reviews, so I used it as a base recipe and then tweaked it to really accent the fresh peach flavors!
Cakes are one of my most popular dessert categories on the blog…if you are looking for delicious gluten-free cake recipes, I have a ton to try. It is such a versatile cake. You can even use this recipe to make Gluten-Free Peach Cupcakes with vanilla buttercream frosting!
If you love peaches as much as we do, you will also want to try this Gluten-Free Peach Cobbler recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. Both blends worked well. I added 2 tablespoons of extra flour using Bob’s 1:1. Other blends will work, but you may need to adjust the moisture level. Read Why Gluten-Free Flour Blends Vary to learn more.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder, please add 3/4 teaspoon to the dry ingredients. Learn more about How Binders are Important in Gluten-Free Baking.
- Baking Powder – Always check to ensure your baking powder is not expired.
- Sugar – Use cane sugar. One reader swapped Stevia for the sugar, making the cake sugar-free.
- Milk – I tested whole milk and Oatly Super Basic in this recipe, but any non-dairy milk will also work well. Readers have also used almond milk.
- Eggs – Use large.
- Peaches – As I mentioned above, you can use fresh, frozen, or canned peaches
- Butter – Use unsalted butter for dairy-free use vegan butter.
- Pure Vanilla Extract – I do not recommend using imitation vanilla in this recipe. You can taste the difference.
For more information on the best gluten free flour and which brands of different gluten free flour work best in different types of baking recipes, check out my article, The Best Gluten-Free Flour Blends.
If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes. I also have many Gluten-Free Baking Tips to take your cake to the next level.
A Note From My Kitchen
This peach cake was much loved during my rounds of testing. One important note that I make several times in this recipe is to drain the extra liquid off very ripe peaches. When peaches are very juicy, that juice changes the liquid-to-dry ratio in this recipe. Drain the excess juice or pat the peaches with a paper towel to absorb some of the peach juice. Otherwise, you will need to add a lot more flour, which you can also do when you see how wet your cake batter is. (Not doing this adds the risk that your cake turns out gummy and wet.)
How to Make a Gluten-Free Peach Cake (Step-By-Step)
Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a smaller bowl and whisk until well mixed.
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Step 3: If you use fresh peaches, wash them and then chop them on a cutting board. You can do a combination of slices of different sizes. Make sure not to include any pit fragments.
👀 Sandi Says: If your peaches are really ripe and juicy, put them in a colander or wire strainer for 10 minutes so the juices can drip out. Overripe peaches are very moist and will make the cake turn out too moist and wet.
If you are using frozen/thawed or canned peaches, drain off the liquid.
Step 4: Pour the wet ingredients into the dry ingredients and add the peaches.
Step 5: Mix the batter until it is just barely mixed. Overmixing the cake batter can leave you with a denser cake.
Step 6: Pour your cake batter into a greased loaf pan, cake pan, or cupcake tin. (You have lots of options!!)
Step 7: Bake your cake at 350º F for 45 minutes. (Note: your cake may take longer or shorter to bake depending on the size of your baking dish.)
If the top of the cake is getting golden before the cake is finished baking, you can put a piece of tin foil over the top to tent the cake for the last 15 minutes of baking. Tenting allows the middle to bake without the cake getting too brown.
To test the gluten-free peach loaf cake to see if it is done baking, insert a toothpick into the middle of the cake. If your toothpick comes out clean, your cake is finished baking. You must bake it longer if there are crumbs or batter on the toothpick.
Tips For Success
1. Do not use a stand mixer or a hand-held electric mixer. Overmixing your cake batter will prevent your cake from turning out fluffy.
2. Test the peaches to see how ripe they are. Firm peaches hold their shape better, squishy peaches have a lot of extra juice.
3. Drain excess liquid if you are using thawed frozen or canned peaches. If you forget, your cake will be soggy.
If you love loaf-style cakes, my Gluten-Free Honey Cake recipe gets rave reviews!! I also have an incredible Gluten-Free Peach Kuchen recipe you need to try.
Frequently Asked Questions:
You can use frozen peaches, but you need to thaw them out completely before using them.
You can use canned peaches, but try to get those packed in the lowest amount of syrup. Drain and rinse the peaches before using them in this cake recipe.
You can make this cake dairy-free by using vegan butter. One of my readers likes to use oat milk in this recipe.
You can use any fruit in this cake recipe. Try blueberries next :-).
This cake will stay fresh for up to 4 days. You can also slice and freeze it!
I really loved this. It was very moist! I used Bob Mill’s and oatmilk.”
Amy S., Pinterest
You may also love this buttery Gluten-Free Pineapple Upside Down Cake recipe.
We hope you enjoy this cake as much as we did! If you are looking for more fun loaf-style desserts, give this easy Gluten Free Zucchini Bread a try!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten-Free Peach Cake (Dairy-Free Option)
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup cane sugar
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 2 large eggs
- 1 cup milk or non-dairy milk
- 1 tablespoon lemon juice
- ½ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 ½ cups peaches * see note
OPTIONAL icing
- 1 cup powdered sugar
- 2-3 teaspoons water
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Instructions
- Preheat the oven to 350º F.
- Chop 1 1/2 cups peaches up on a cutting board. Be careful not to include pit fragments. If your peaches are really ripe and juicy, put them in a colander so the juices can drain out a bit. If they are too juicy it can make your cake turn out too wet. You can also pat them with a paper towel to blot up all of the juices.
- In a large bowl, add 1 1/2 cups gluten free flour blend, 3/4 cup cane sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt. Whisk to blend.
- In a smaller bowl, add 2 large eggs, 1 cup milk or non-dairy milk, 1 tablespoon lemon juice, partially melted1/2 cup unsalted butter, 1 teaspoon pure vanilla extract, and whisk.
- Pour the wet ingredients over the dry ingredients and add the peach slices.
- Mix the wet and dry ingredients until just barely mixed. Overmixing will deflate your cake and it will turn out dense.
- Pour the batter into a greased bread loaf tin.
- Bake for 45 minutes. Test doneness with a toothpick inserted into the middle of the cake. If the toothpick comes out clean, the cake is done baking. If there is batter, or crumbs, on the toothpick, it will need to bake longer.
- Allow the cake to cool.
- In a small bowl, add 1 cup powdered sugar and 2-3 teaspoons water. Mix. Drizzle onto the cake when the cake is cooled.
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. That doesn’t mean others will not work; I just have not tested other flours. Adjust the batter if needed. If the batter is too wet, add more flour. If it is too thick, add more milk.
- If your gluten-free flour blend does not have a binder like Xanthan Gum, add 3/4 teaspoon.
- One reader swapped Stevia for the sugar to make this cake sugar-free. Monkfruit sweetener will also work.
- You can use any fruit you like with this recipe.
- You can use canned peaches in this gluten free peach cake recipe. Be sure to drain the syrup. Depending on if they are in sugary syrup, you may want to reduce some of the sugar in the cake recipe
- Baking tip: Don’t overmix your batter or your cake will turn out dense.
- To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
- This gluten free peach cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older May 2021 post with more detailed instructions and a sugar-free option.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I tried to make this recipe, used GF bob’s red mill 1:1, I used fresh peaches and pecan milk that was the only one I had available. And all other ingredients as described. The cake came out gummy, I baked the cake for an hour and 20 minutes and still didn’t cooked all the way. I gave it 3 stars because I think if It would have come out like in the picture, it would have tasted delicious. The flavors were there but the consistency wasn’t. I wonder why it came out Gummy
Hi Cynthia, I bet your peaches were very juicy. What was the batter consistency? I recently have been testing a peach scone recipe and I used overripe peaches. I almost had a similar experience as you, but when I saw how much liquid the peaches had, I added more flour to compensate.
I love this recipe and the flavor is wonderful. I did use jarred peaches (canning method). And the bread was almost wet. Do you think it was the peaches or too much butter? Will try fresh or frozen peaches next time. Love all your recipes!
Hi Patti, which flour blend did you use? Did you really drain the peaches well? Canned peaches do work. Let me know which flour blend you used and I can help troubleshoot more accurately to what you are using.
We generally use unsweetened applesauce in place of oils in a lot of baked goods. Would that work in place of the butter in this recipe, you think? Thank you!
Hi Samantha, I have not tested applesauce as an egg replacer, but a couple of readers wrote they use a dairy-free butter in place of regular butter.
I used Bob’s Red Mill and just made it again with fresh peaches. It is still very “wet” and had to leave it in about 15 minutes extra at a little higher temp. It seems almost too much butter. It tastes great just can’t get it to “dry’’ out a bit. Thanks for your help.
The amount of butter is correct…How are you measuring the flour? If your batter is that wet, you really need to add more flour or reduce the liquid. You can reduce the butter if you want by 1-2 TBSP. I modelled this recipe on my lemon pound cake recipe.
If you haven’t tried this recipe or if you have peaches, don’t walk run to make this amazing recipe. I made it yesterday and it’s already almost half gone! 🙌🏻🎉
Thank you so much, Rachel. I am thrilled you and your neighbor loved the cake.
Used pears for this recipe and it turned out so moist. Not your normal Glutenfree crumbs or fall apart. Was wondering if you have tried this in the baby cakes cooker? Have great grand-kids coming and want to make something small that they can handle. Thanks for great recipes
Hi Carol, I am so glad you loved this recipe. I only have the Babycakes donut maker. I would assume it would work in this because the batter is a similar consistency. If you try it in the cake maker, let me know how it turns out!
l should have added another 1/4 or so of flour.
I left it in the oven for twice as long as it was supposed to be. It still didn’t cook completely.
Hi Betty, I am sorry this happened to you. I try to advise people multiple times in my recipes that every gluten free flour blend has a different starch to grain ratio. I also state that if the batter seems runny to add more flour. It sounds like you used a blend I didn’t test. If you use this blend again, you definitely want to add more flour (1/4 to 1/3 cup.)
Love it
Can I add more peaches to get more strong flavor like 2 cups instead 1 1/2?
Or will it be saggy?
It might get soggy so maybe reduce the liquid slightly?
I’m looking forward to trying this recipe! Is the lemon juice necessary and if so can you tell me why? TIA
Hi Joyce, I added it as a counter balance for the sweetness, and it helps keep the fruit from browning.
I made this and screwed up royally. The peaches were too juicy and that increased the liquid, I didn’t take that into consideration but it was super soupy, I cut off the top which was done but the rest was heavy and it was like bread pudding. I cooked it 3x at 45 mins. The ingredients were so delicious that this was the best cake and bread pudding I ever had. A disaster was made into a blessing. I am going to try making it again for the weekend. I will eat it no matter how it turns out because it is delicious!!! Thank you. I have been wanting to eat great bread pudding and peach flavor was a huge bonus!
Hi Jennie, I am sorry to hear that…peaches definitely can get juicy when they are really ripe. I would decrease the amount of liquids you add next time to try to counter the extra juice. I am really glad that you enjoyed most of the cake though :-).
nervous about the outcome. when i added the lemon juice to the wet mix it curdled. i used oak milk. i dont know if it will come out okay, but im still going to try.
That is strange. What gluten free flour blend did you use? Did you substitute any other ingredients? I haven’t tested this recipe with oat milk, but a reader did and said it was okay. I am not sure which brand she used. Please keep me posted.
Will be making this again for sure. I made a substitution and an add in to the original recipe to fit my taste. I subbed the butter for coconut oil then added in a half a cup of shredded unsweetened coconut. I did the glaze with the peach juice instead of the water. Turned out moist and delicious
I am so intrigued by the peach glaze…I love it!
This looks so good will have to try it but, just looking at you nutrition part of recipe for Peach Cake. You say per serving = 1g 280Kcal. I’m hoping it’s a typing error because I’m sure a slice would be a lot more than 1g otherwise my daily ration of calories would go in one Sitting.
Hi Miriam, I don’t use grams to count it so that must be the programmed recipe calculation in the plugin I use. I listed it as by slice when inputting the recipe data.
This recipe is awesome! Very moist and just good!! I didn’t even use any frosting!!
I am so glad you loved this cake. As peaches are no longer in season, feel free to either use canned peaches, or fresh berries.
Delicious and so moist! I added a bit of cinnamon to the glaze and goes great with the peaches! I baked mine for 60 minutes in a metal loaf pan lines with parchment paper. Definitely will bake again!!
I love the cinnamon glaze you used. I am really glad you enjoyed the recipe!
Soooo yummy and moist! I will definitely make again.
I am so glad you love them, Emily. I appreciate your coming back to let me know!
Excellent recipe, though I had to leave it in for an extra 10-15 mins. But it came out delicious and with a nice texture.
I am glad you loved it. Can I ask what cake pan size and type you used? I am finding baking time varies by the pan.
I had to bake it for at least 62 minutes?? However it looks very good; and smells great. I will have a piece tomorrow!!
Hi Connie, it is very odd it needed so much baking time. What gluten free flour blend did you use? Also, what size cake pan?
I made these yesterday using mini silicone loaf pans from Epicure. I was surprised that even the mini loaves took 45 minutes to bake. There was quite a bit of butter run off on the pans, perhaps because of the silicone. They did turn out very delicious, just a bit wetter than I imagined. My peaches were very moist, and I think next time I would dab them with paper towels before adding to the batter.
Hi Michelle, I have never baked with silicone pans, but that shouldn’t affect things unless it distributes heat differently? To troubleshoot, I need to know which gluten free flour blend you used. Some have a higher starch content than others, which could make the batter a lot wetter.
Hi! This looks soooo delicious! I was wondering if you could recommend using almond flour in place of a g.f. blend?
Hi Katie, I do not recommend using almond flour alone. Structurally, it absorbs liquid differently and it would not hold together.
I am really looking forward to trying your gluten free peach pound cake recipe! Would I be able to replace the (cows) milk with coconut milk?? Would it be a one-to-one replacement? It has been a good replacement in recipes calling for liquid milk. I’m not sure how it would be to bake with it.
Hi Micki, regular milk should be fine to use. Enjoy!
If I do use a a starchier blend, could I replace a 1/2 cup of the starchy blend with say a 1/2 cup of sorghum or brown rice flour, which have more protein?
Hi Nancy, I haven’t tested what you suggest. In theory, it should work, but I don’t know for sure because gluten free baking is like a chemistry experiment. If you try it, can you please come back and let us know? It may help other readers. Thank you!