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!
I am really excited about this new recipe. My peach cake is a delicious dessert that is perfect for any occasion, from a casual summer barbecue to a fancy dinner party. The benefit is you can use fresh, frozen, or canned peaches so you can make it all year long!!
This homemade peach cake is roughly based on my popular gluten free lemon pound cake recipe. It has received rave reviews on that lemon cake, so I modified this recipe so that this cake really accents 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 :-).
Why I love this gluten free peach cake:
- 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. It is such a versatile cake. You can even make it into Gluten Free Peach Cupcakes with vanilla buttercream frosting!
- There are dairy-free and sugar-free versions of this cake.
Reader Rave
This was amazing!! I used Cup4Cup brand flour and 6TBS of stevia/erithritol to replace the sugar. Also used 4 peach cups (with juice drained) to make 1 ½ cups.” Erika M., Pinterest comment
If you love peaches as much as we do, you will also want to try this gluten free peach cobbler recipe.
Ingredient Notes:
- 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 have not tested other flour blends.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon to the dry ingredients.
- Baking Powder – Always check to ensure your baking powder is not expired.
- Milk – I used whole milk, but any non-dairy milk will also work well. Readers have also used almond milk and oat milk successfully.
- Eggs – Use size 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 works best in different types of baking recipes, check out my article, The Best Gluten Free Flour Blends.
Tips For Success:
- Do not use a stand mixer or a hand-held electric mixer. It will overmix your cake batter, and your cake will not turn out fluffy.
- Drain excess liquid if you are using thawed frozen or canned peaches. If you forget, your cake will be soggy.
- Let the cake batter sit in the pan for 15-20 minutes to soften the rice flour. This will help prevent any grittiness to your gluten free cake.
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.
Recipe Step-By-Step Directions:
Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a smaller bowl and whisk until the wet ingredients are well mixed.
Step 3: If you are using 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.
If you are using frozen or thawed fresh peaches. Use thawed peaches and drain off the liquid. You will want to drain canned peaches as well.
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.
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 for the last 15 minutes of 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. You must bake it longer if there are crumbs or batter on the toothpick.
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.
Recipe FAQ:
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.
Yes, one of my readers used stevia. See her quote and measurements in the Why Make This Cake section above.
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. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Peach Perfection: A Deliciously Sweet Gluten Free Peach Cake
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup 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 chopped peaches * see note
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.
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, you may need to adjust your moisture levels in your baked goods.
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 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!