If you love fresh juicy peaches, this homemade gluten free peach cake is a recipe that you need to try! Each bite of this light fluffy cake is full of sweet chunks of peach. 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 homemade peach cake is roughly based on my popular gluten free lemon pound cake recipe. It has received rave reviews, so I modified this 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.
Why this gluten free peach cake is so good:
This decadent gluten free peach cake is not only moist and delicious, but it is the best way to use sweet ripe summer peaches! You can also use frozen or canned peaches if it is not summer so you technically can enjoy this easy peach recipe any time!
You can bake this cake in a bread loaf tin, muffin tin, or in a cake pan.
Ingredient notes:
- Gluten free flour blend - Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Milk - I used whole milk but any non-dairy milk will also work well.
- Peaches - As I mentioned above, you can use fresh, frozen, or canned peaches
- Butter - Use vegan butter if you are making this cake dairy-free.
- Pure vanilla extract - I do not recommend using imitation vanilla in this recipe. You can taste the difference.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl. Whisk to blend.
Step 2: Add the wet ingredients to a bowl and whisk until well mixed.
Step 3: Chop up your peaches. You can do a combination of slices of different sizes. Make sure not to include any pit fragments.
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. Over-mixing your cake batter will deflate your batter and make your cake denser!
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 a longer or shorter time to bake depending on the baking dish. If the top of the cake is getting golden, you can put a piece of tin foil over the top for the last 15 minutes of baking.
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.
If you love loaf-style cakes, my gluten free honey cake recipe gets rave reviews!!
Tips and 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 :-).
This cake will stay fresh for up to 4 days. You can also slice and freeze it!
More delicious gluten free cake recipes:
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!
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📖 Recipe
Gluten Free Peach Cake
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 eggs
- 1 cup milk or non-dairy milk
- 1 tablespoon lemon juice
- ½ cup butter melted
- 1 teaspoon pure vanilla extract
- 1 ½ cups chopped peaches
OPTIONAL icing
- 1 cup powdered sugar
- 2-3 teaspoons water
Instructions
- Preheat the oven to 350º 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
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
- 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.
Nutrition
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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!