This buttery gluten free peach cake with a caramelized cinnamon-sugar top is the perfect summer dessert. You’d never know it’s made from vegan flours because of how fluffy it is!
Why You’ll Love This Recipe
This two-layer gluten free peach cake with crispy, golden edges will be your new go-to dessert for the summer.
- Versatile. You can add a crumbly streusel topping, mini chocolate chips, or mix diced apricots into the batter.
- Freezer-friendly. Pop a slice out of the freezer whenever you’re craving something sweet.
- Great for the summer. Fresh peaches in a fluffy vanilla batter make the perfect flavor combination for the summer.
- Beginner-friendly. Loads of ingredient swaps and baking tips help even beginner-level bakers nail this recipe.
What You’ll Need
Butter, sour cream, and eggs help make the vanilla batter ultra rich and moist. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Unsalted butter – Salted butter works too.
- Sugar – Light brown or dark brown sugar is okay.
- Eggs – Go for liquid eggs if that’s what you’ve got on hand.
- Sour cream – Full-fat plain Greek yogurt is a good swap.
- Vanilla extract – Feel free to use almond extract.
- Almond flour – Add your favorite.
- Tapioca flour – Check the expiration date before adding it in.
- Coconut flour – Avoid swapping it for more almond flour because it’ll make the cake very dense.
- Baking soda – Don’t add baking powder because they’re not the same.
- Baking powder – Sieve it if it has any lumps.
- Salt – I prefer kosher salt.
- Ground cinnamon – You can also use ground nutmeg.
- Peaches – Make sure they’re pitted.
Can I Use Frozen Or Canned Peaches In This Recipe?
Yes! If they’re canned, make sure to drain and rinse them really well. If they’re frozen, they need to be completely thawed and drained. This avoids adding excess moisture to the batter.
How To Make Gluten Free Peach Cake
The cinnamon-sugar adds a toasty, caramelized flavor to every slice of cake. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat it to 350F. Grease a 9″ baking pan with cooking spray or butter. Set it aside.
- Cream the butter. Beat the butter and sugar over medium-high speed in a large bowl until light and fluffy.
- Make the wet mixture. Reduce the speed to low. Add the eggs one at a time, then add the sour cream and vanilla extract. Mix until smooth.
- Prep the dry ingredients. Sift the flours, baking soda, baking powder, and salt in a separate bowl.
- Combine them. Slowly add the dry ingredients into the wet ingredients until just-combined. You can also fold them with a spatula if you prefer.
- Make the cinnamon-sugar. Whisk the remaining sugar and cinnamon in a small bowl until well combined.
- Assemble it. Pour half of the batter into the prepared baking pan. Spread it out evenly. Sprinkle half of the peaches and 2/3s of the cinnamon sugar on top. Pour the remaining batter over them and spread it out. Top with the remaining peaches and cinnamon sugar.
- Bake it. Pop the cake into the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove it from t the oven. Let it cool for 15 minutes before slicing. Serve and enjoy!
Tips for Success
A buttery streusel topping and crunchy pecans can take this easy gluten free peach cake to the next level. Here are some tips to make sure yours comes out perfectly:
- More add-ins. Add 1/4-1/2 cup chewy cranberries, raisins, shredded coconut, or chopped pecans into the batter for more texture. Mini chocolate chips work too.
- Add a glaze. Whisk 1/4 cup powdered sugar with 4 teaspoons lemon juice until smooth. If it’s too thick, add 1/4 teaspoon extra water at a time until thinned out to taste. Drizzle it over the cake for a sweeter bite.
- Use the right baking pan. Avoid baking pans that are larger than 9″ because the batter will spread out more and affect the baking time. Your cake could burn. If you use a smaller baking pan, the baking time will become longer because there’s more batter.
- Make it fruitier. Swap one of the peaches for a diced apple, apricot, plum, or sweet blackberries for an easy variation of this recipe. Yes it’s that easy to turn this gluten free peach cake into another kind of fruity cake!
- Add crunch. Sprinkle 1/2 cup streusel or granola over the batter and pop the cake into the oven for a lovely crunchy.
- Watch the edges. If you notice the edges or top of the cake becoming too golden or brown around halfway through the baking time, cover the baking pan with foil to prevent burning.
Serving Suggestions
This gluten-free peach cake is a fruity afternoon dessert. Serve it with whipped cream, Cool Whip, or vanilla ice cream. Don’t forget your favorite coffee like my Pumpkin Cream Cold Brew or Iced Coffee. My Golden Maca Latte, Maca Latte, a glass of milk, or a cup of tea are great options too.
How To Store Leftovers
If you’ve got lots of leftovers, store the cake in the baking pan.
- Counter: Place it in an airtight container for up to 2 days. Keep it away from direct heat and sunlight.
- Fridge: Store it in an airtight container for up to 5 days. Let it come down to room temperature for 5 minutes before digging in.
- Freezer: Wrap it in plastic wrap and transfer it to a freezer bag. Freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 15-20 minutes.
More Peach Desserts To Try
- Peach Upside Down Cake {gluten free + paleo friendly}
- Grilled Peaches with Cream and Honey
- White Peach Cupcakes with Brown Sugar Frosting
- Greek Yogurt Peach Cherry Parfait
- Blackberry Peach Crisp
Gluten Free Peach Cake
This cinnamon-sugar topped peach cake recipe is made with vegan flours for an ultra fruity, gluten-free dessert.
Servings: 16 pieces
Ingredients
- 1/4 pound 1 stick unsalted butter, at room temperature
- 1 1/2 cups sugar divided
- 2 extra-large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- ⅔ cup tapioca flour
- 6 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large ripe peaches peeled, pitted, and sliced
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9-inch square baking pan with baking spray or grease with butter.
- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
- With the mixer on low, add the eggs, one at a time, then the sour cream then vanilla, and mix until the batter is smooth.
- In a separate bowl, sift together the flours, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
- In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Spread out evenly with a rubber spatula or icing knife.
- Top with half of the peaches, leaving space in between each slice.
- Then sprinkle with two-thirds of the sugar mixture. I use a spoon for this.
- Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture.
- Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
