Gluten Free Peach Cake Recipe

Want a delicious peach dessert that’s easy to make? This gluten-free peach cake recipe is what you’re looking for! Moist, not too sweet, and packed with fruity flavor, it’s exactly the kind of summer dessert your family will love. 

I remember when I was a little girl, my grandma always had food in hand when she came to visit – or when we went to visit her – because that’s what grandmas do! 

I can’t count how many desserts I was introduced to by her, or the number of times she sent one of us to the basement freezer for the Schwann’s ice cream she always had on hand. 

But one of my favorite memories was the time she came with a whole peach cake, because my dad loved peaches, and it was summer. I learned later that she never made peach desserts at home because grandpa grew up on a peach farm and got so sick of peaches he never ate them again after he left home. That’s why she brought us the whole cake while grandpa was out fishing. 

I can’t identify with that. While I didn’t grow up on a peach farm, I definitely spent more hours than I cared to as a kid helping my mom process and can peaches that she bought by the bushel, or picked at a u-pick farm for a family of 10. There were a lot of peaches, and a lot of hours spent with sticky juice dripping from my elbows as I peeled them. And still, peaches remain my very favorite fruit. 

I’m a huge believer in and lover of eating seasonally, but I have to admit that while I love gluten-free strawberry shortcake in the spring, cherry cheesecake ice cream during cherry season, and gluten-free blueberry crisp when the blueberries are ripening, I wish peaches were in season all year long. 

This gluten-free peach cake recipe is one of the reasons why. It’s easy to make, and so delicious with those pops of sweet peaches bursting from the moist, gluten-free cake. Top it with cream cheese icing and it’s pretty much perfection. Summer in a cake pan. 

Gluten-free peach cake recipe

• This recipe uses greek yogurt. You can also use sour cream. Gluten-free cakes are notorious for becoming dry and crumbly very quickly. The yogurt (or sour cream) in this recipe is key to keep that from happening. 
• If you use a flour blend (such as this homemade gluten-free flour blend) that doesn’t already contain xanthan or guar gum, you may want to add a teaspoon to your dry ingredients to help improve your cake’s viscosity. 
• I use light olive oil in my baking as noted in the recipe, however, you can use your preferred cooking oil as long as it has a neutral flavor. 
• Feel free to try adding some almond or lemon extract in place of the vanilla. While I love this cake the way it is, a peach-almond or lemon-almond combination is also delicious. I also feel like brown sugar icing is pretty awesome on this cake!

That’s all for now, let’s get baking!

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