If you love fresh juicy peaches, this homemade gluten free peach cake is something you need to try. Light fluffy cake surrounded by sweet chunks of peaches. It is the perfect cake for summer!
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 :-).
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This cake is roughly based on my popular gluten free lemon pound cake recipe. It has received rave reviews, so I modified the recipe to make the cake really accent the fresh peach flavors!
If you love peaches as much as we do, you will want to try this gluten free peach cobbler and these grilled peach granola tarts.
Ingredients:
- Gluten free flour blend
- Sugar
- Baking soda/salt
- Eggs
- Milk (or non-dairy milk)
- Lemon
- Peaches
- Powdered sugar
- Butter
- Vanilla
Instructions:
Step 1: Chop up your peaches. You can do a combination of slices of different sizes. Make sure not to include any pit fragments.
Step 2: Add your dry ingredients to a bowl. Whisk to blend.
I have tested three gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Step 3: Add the wet ingredients to a bowl and whisk until well mixed.
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.
Top tip:
Over-mixing your cake batter will deflate your batter and make your cake more dense!
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 350 degrees F for 45 minutes. (Note your cake may take longer or shorter time to bake depending on the baking dish.)
How do you know when it is done baking?
To test the 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. If there are crumbs or batter on the toothpick, you will need to bake it longer.
Check out all of my delicious gluten free cake recipes on the blog, many are also dairy-free!
Recipe FAQ:
You can definitely 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 in this cake recipe.
You can make this cake dairy-free by using vegan butter.
You can use any fruit in this cake recipe. Try blueberries next :-).
We hope you enjoy this cake as much as we did! If you are looking for more fun loaf style desserts to make, give this easy Gluten Free Zucchini Bread a try!
📋 Recipe
Gluten Free Peach Cake
A moist and delicious gluten free peach cake. Full of fresh juicy peaches, this cake can be baked in a loaf pan or cake pan.
Ingredients
- 1 1/2 cups gluten free flour blend
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs
- 1 cup milk or non-dairy milk
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 1/2 cups chopped peaches
For the icing
- 1 cup powdered sugar
- 2-3 teaspoons water
Instructions
- Preheat the oven to 350 degrees F.
- Chop the peaches up on a cutting board. Be careful not to include pit fragments.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add your wet ingredients 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 the powdered sugar and water. Mix. Drizzle onto the cake when the cake is cooled.
Notes
If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
You can use any fruit you like with this recipe.
Don't overmix your batter or your cake will turn out dense.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 187mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 5g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Nancy
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?
Sandi Gaertner
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!