This gluten free peach ricotta cake is packed with so much delicious flavor. The ricotta cheese helps keep it moist, and the peaches add fresh summer flavor. Using coconut sugar, monk fruit sweetener means this cake has no granulated sugar.
How do you pick peaches for baking?
When using peaches in baking, you want a ripe peach, but not an over-ripe peach. So, you need to pay attention.
First use your sense of smell. You want to smell the peach and see if it smells, peachy. If you smell that lovely peach smell, you have a ripe peach.
Second use your sense of touch. If when you gently push in on the flesh of the peach, it feels soft you have a ripe peach. The trick here, is if it is too soft it is over-ripe and you do not want that peach for baking. I know this may seem well, what does too soft feel like, don’t worry, if when you slice into the peach and it will not hold its form, meaning it is mushy, it can’t be used. BUT, it can be eaten and enjoyed, so there is no loss.
Why I Made This Recipe?
I love summer peaches, and when peaches are used in baked goods with the right compliment of ingredients, you have a very special treat. This cake definitely hit the mark. Packed with peach flavor, highlighted by the citrus from the oranges and the array of spices. Using Ricottta in this recipe also kept the cake super moist and helped to make a very solid batter.
Bonus: This recipe has no refined sugar included. I used a coconut sugar in the cake itself. Why? Because coconut sugar causes a slightly lower rise in blood sugar than refined sugar.
For the glaze I substitute sugar free powdered monk fruit sweetener in place of powdered sugar. The sugar free powdered monk fruit sweetener contains zero net carbs, zero calories, and is zero-glycemic.
What you will Need to Make this Recipe.
You will need a good baking gluten free flour. I like Bob Mills 1-1 Gluten Free Baking Flour. I find this flour is great for all GF baking
Ricotta Cheese, I used Whole Milk but if you ware worried about calories you can use part skim.
Peaches, I used yellow peaches because they have a more intense flavor than white peaches.
Orange juice and zest can come from any orange citrus. An orange, or mandarin will do.
Coconut Sugar, which is a better alternative to granulated white sugar, for sugar spikes.
Powdered Monk Fruit Sweetener is perfect to replace powdered sugar in all your baked good recipes.
Looking for More Peach Recipes?
PEACH BANANA VANILLA PROTEIN SMOOTHIE
PEACH UPSIDE DOWN CAKE {GLUTEN FREE + PALEO FRIENDLY}
Gluten Free Peach Ricotta Cake
Equipment
- Electric Mixer
- 9-by-5-inch loaf pan
- Parchment Paper
Ingredients
Cake
- ¾ cup coconut sugar
- 6 tablespoons unsalted butter softened
- 3 large eggs
- ¾ cup whole milk ricotta cheese
- 2 tablespoons grated orange zest from 2 oranges, divided
- 2 tablespoons orange juice plus 2 teaspoon for Icing topping, see below
- 1 teaspoon vanilla
- 1 ½ cup gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 medium peaches pitted and cut into ½” chop
Icing Topping
- 5 tablespoons sugar free powdered monk fruit sweetener you can use confectioners sugar
- 2 teaspoon orange juice
Instructions
- Preheat the oven to 350°F.
- Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom and 2 long sides with parchment paper, leaving 2 inches overhanging on each side.
- Using an electric mixer, blend together Coconut sugar and softened butter. Mix for about 5 minutes.
- Beat in eggs, one at a time, until incorporated, scraping down the sides of the bowl between each addition.
- Add ricotta, orange zest, 2 tablespoons orange juice and vanilla mix on medium-low speed just until combined, about 1 minute.
- Add gluten free flour, baking powder, salt, ginger and cinnamon; mix on low speed until almost combined, about 1 minute.
- Fold peaches into the batter. Spoon the batter into the prepared pan and spread evenly.
- Bake until starting to brown around the edges and a wooden pick inserted in the center comes out clean, about 1 hour.
- Let cool in the pan on a wire rack for 10 minutes.
- Then carefully pull the cake from the pan using parchment paper overhang.
- Let cool completely, about 30 minutes.
- Whisk sugar free powdered monk fruit sweetener and the remaining 2 teaspoon orange juice in a small bowl until smooth. Add more powdered monk fruit sweetener if too thing, more orange juice if too thick.
- Spoon the glaze onto the cooled cake.
Notes
