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.
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.)
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, 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.
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 too 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 turning golden before it is finished baking, you can cover the top with a piece of tin foil to tent it 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)
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
- 1 cup powdered sugar
- 2-3 teaspoons water
Equipment
Method
- 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.
Nutrition
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 whether 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 cake. 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 airtight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
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 made the cake yesterday, It is very moist. However, it did take 1 hour to cook.
I am so glad you loved this cake, Mary. I am not sure which baking pan you used. I use a metal pan. I know the baking time needs to be longer for those using glass pans.