The Best Gluten-free Peach Cake
Cinnamon and sugar-coated fresh peach slices are layered with a perfectly moist cake in this yummy Gluten-free Peach Cake! This delicious gluten-free peach dessert is now on my list of favorite desserts ever!
Confession: I’ve been keeping this recipe from you for a year! I’m so sorry! I’ll be completely honest here and say that it is because every time I made it, I ate it before I could get photos! I just had no self-control around this gluten-free peach cake!
I’m not usually a fan of fruit desserts. While my hubby loves fruit pies and crisps, I’m definitely more of a cookie/brownie/cake gal. I guess it makes sense then that I love cakes with fruit in them like my gluten-free blueberry coffee cake.
While browsing for new recipes to make with all of our peaches, I came across the idea of a fresh peach cake. Now, my husband will still pick his favorite gluten-free oatmeal cookie peach crisp as his favorite gluten-free peach dessert, but my son Jake and I pick this gluten-free peach cake as ours!
For best results, I definitely recommend using fresh peaches, whether store-bought, from the farmer’s market, or from your backyard if you are lucky enough to have some peach trees! We are down to just one peach tree producing this year as we had to remove some and plant new ones. But that one tree produced more than we could possibly use up this year!
Here are some pics from during our peach harvest:
Here’s a bucket full of ripe peaches ready to be eaten fresh or used in this cake or other recipes! I bought my husband this harvesting bucket at Amazon a few years ago and he loves using it for our peach harvest.
We also bring it along when we go apple or cherry picking at the local orchards!
You just can’t beat the taste of these fresh picked peaches. Since we had so many, we gave quite a few boxes worth away to friends and neighbors. We also flash-froze many sliced peaches for smoothies, for this gluten-free peach cake and for peach crisp.
Notes on ingredients for this gluten-free peach cake:
- Gluten-free Flour: As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with gfJules gluten-free flour and King Arthur Measure for Measure and Authentic Foods Multi-Blend  and Gluten Free Mama’s Almond Flour Blend and I recommend any of those. Other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s.
- I’m love the big tubs of Stonyfield Organic Smooth and Creamy yogurt, which I use in smoothies and in baking. In this recipe, I used their French Vanilla flavor, in the whole milk version. There are also fat-free and low-fat versions in French Vanilla, so feel free to use those to cut the fat. I wanted the extra richness of the whole milk yogurt. If you can’t find a vanilla flavored yogurt, go ahead and add some vanilla extract in with your wet ingredients.
- I highly recommend you use fresh peaches. If you don’t have fresh peaches and really want to make this anyway, use frozen. Just let thaw and don’t use the excess juice after thawing (throw that juice in a smoothie instead of letting it go to waste though).
You’ll need to peel and slice your peaches. You want them thinly sliced as opposed to big thick wedges. I sliced them about 1/4″ thick using my absolute favorite knife for slicing fruit!
Looking for more gluten-free peach recipes? I use fresh peaches in my favorite smoothie: a raspberry peach smoothie.
I’ve never grilled peaches before but after seeing these honey grilled peaches, now I want to make them! And while we’ve had a cooked peach salsa before, I’ve never made a fresh peach salsa and want to now! What a great way to use up our garden bounty!
Okay, back to this gluten-free peach cake. Check out how fluffy this cake is:
While I enjoy slices of this peach cake plain like a gluten-free peach coffee cake, others enjoy it as a dessert with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. I hope you enjoy it too!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Peach Cake Recipe:
The Best Gluten-free Peach Cake
My favorite gluten-free peach dessert is this gluten-free peach cake. It's delicious plain, eaten like a coffee cake, or served with a dollop of whipped cream or ice cream for dessert!
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 tsp. xanthan gum (*see note)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup low-fat or whole milk French Vanilla Yogurt
- 1/4 tsp. almond extract
- 2 1/2 cups thinly sliced peaches (from about 3 large peaches)
For layering:
- 1/2 cup sugar
- 1 tsp. cinnamon
Instructions
- Preheat oven to 350°. Spray a 8" square baking pan with non-stick cooking spray. I used an 8" glass Pyrex pan each time I made this.
- In a medium bowl, whisk together the flour, xanthan gum, baking soda, baking powder, salt and 1/4 teaspoon cinnamon. Set aside.
- Beat the butter and 1 cup of sugar in the bowl of your electric mixer for 3-5 minutes on medium speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, mixing in well before continuing. Add the yogurt and almond extract and mix on medium-low until the batter is smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low, and mix just until combined. You don't want to overmix.
- In a separate small bowl, whisk together 1/2 cup of sugar and 1 teaspoon cinnamon.
- Spread half of the batter evenly in the greased baking pan. Arrange half of the thinly sliced peaches over top of batter. Sprinkle with about two-thirds of the cinnamon-sugar mixture.
- Repeat the layers one more time: batter, then peaches, then remaining cinnamon-sugar mixture.
- Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out with moist crumbs, not wet batter.
- You can enjoy this warm or at room temperature; plain or with a dollop of freshly whipped cream or ice cream. Delicious no matter how you slice and serve it!
Notes
If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
See blog post for suggestions for substitutions for ingredients and recommended gluten-free flour blends.
(I used Stonyfield Smooth & Creamy French Vanilla)
Recipe adapted from Barefoot Contessa.
Pin this to your gluten-free desserts board on Pinterest:
If you are looking for another great peach recipe, make sure you check out this gluten-free Peach Oatmeal Cookie Crisp which my husband highly recommends:
 Happy Baking!
This is a GREAT recipe! Made this cake today with King Arthur GF flour and subbed guar gum instead of Xanthum gum and added extra almond extract. We used frozen peaches and a few raspberries. YUM! I forgot to layer in the cinnamon and sugar mixture, so it dumped it all on top and added a few dabs of butter. It worked fine. I would cut the sugar because it was too sweet for my taste, but the cake itself was moist and delicious- and our guests had no idea that it was GF.
Made this today and had it warm with lactose free bryers vanilla ice cream and it was amazing! A+++
Guests were amazed by this cake! Everyone loved it (and couldn’t tell it was GF). I didn’t remove the skin on the peaches, but they were bruised and mature, and it was fine. Very tasty and moist!
This was amazing! I didn’t have any almond extract so I subbed vanilla extract. It came out absolutely perfect.
Thank you so much for a really wonderful recipe!
I baked this today. My peaches were terrible so I used frozen and they worked just fine. I had to bake mine an extra 15 minutes. My oven runs cold I think and I was worried about the sugar topping burning if I turned the temp up. No problem with the extra time though.
The cake was fabulous. The texture is moist, the flavor is delicious, I love the way the edges get crisp from the sugar. It was wonderful, my whole family loved it, and I will bake this again for sure!
I absolutely loved this recipe. I’ve been gluten free about 20 years and bake a lot.This is one of the best recipes I’ve ever found. I made some changes for personal taste – reduced the sugar by half and added some nutmeg to the cinnamon-sugar mix. I have a question – Have you tried this recipe with other fruits, such as apples,pears or blueberries etc. What changes would you make to the recipe for other fruits? Would you change the spices, the almond extract, the amount of liquid, etc? THANKS!
Do you leave the skin on the peaches?
This looks absolutely amazing! My daughter has severe nut and peanut allergies. Is there anything we can substitute for the almond extract? While I understand many brands are nut free, my daughter isn’t comfortable consuming it due to the severity of her allergy. Thanks for your help!
@DebS, can your daughter eat GF oats? They are a good almond flour substitute when ground.
Would you add xanthan gum if your flour blend already has it in the blend?
This cake looks delicious. If we can’t eat yogurt, do you think applesauce could be substituted? Thank you.
I have not tried that substitution. Can you have dairy-free yogurt alternative? I used that substitution this week and it worked well.
I made this cake this evening. It is one of the best GF cakes I ever made, and as my home is strictly GF, there were many before it!
Do you think this recipe would work baked in a 6 or 8 inch cake pan? (can I double this recipe?). I have a large group to make this for (12-14)…I want to make a layered cake rather than a slab cake. Thinking of pairing this with a cardamom whipped icing between the layers…let me know what you think! Thanks 🙂
Can you use organic cane sugar in equal amount to regular sugar? I would think so???
Yes, that would be an equal substitute! I use that sometimes too. It just gets too expensive for me to use all the time since I do so much recipe testing!
I love peaches so this looks so delicious! Thanks for sharing! 🙂
Anything that says “the best” in the title, needs to become mine! 😀 AND I want that spoon! So adorable!!
This is making me so hungry! And that peach cookie crisp looks delicious, too!
This peach cake sounds perfectly scrumptious and those peaches are just gorgeous!