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+ servings
a sliced peach cake on a cutting board

Gluten Free Peach Cake

Sandi Gaertner
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.
4.92 from 12 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Gluten Free Cake Recipes
Cuisine American
Servings 10
Calories 280 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 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

  1. 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.
  2. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
  3. You can use any fruit you like with this recipe.
  4. 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
  5. Baking tip: Don't overmix your batter or your cake will turn out dense.
  6. 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.
  7. 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

Serving: 1gCalories: 280kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 135mgPotassium: 135mgFiber: 2gSugar: 30gVitamin A: 499IUVitamin C: 4mgCalcium: 72mgIron: 1mg
Keyword gluten free peach cake, gluten free peach cake recipe, gluten free peach loaf
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