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Gluten Free Peach Cake Recipe

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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. 

Image shows a piece of peach cake on a white plate next to a fresh peach

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. 

Images shows two slices of peach cake on plates and a white table

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. 

Photo taken from above shows three pieces of peach cake with forks, and a few peaches placed on the table

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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Gluten Free Peach Cake Recipe

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5 from 1 review

Moist, dense, and bursting with peach flavor! This cake is excellent and refreshing served cold on a summer day.

  • Author: Elise

Ingredients

Scale
  • 1 cup flour blend
  • 1/4 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 3/4 cup plain greek yogurt
  • 1/4 cup butter
  • 2 Tablespoons light olive oil
  • 1 teaspoon vanilla
  • 2 cups sliced peaches

Instructions

  1. Preheat oven to 350º degrees
  2. Spray a 9×13 inch cake pan with non-stick spray (I use olive oil spray)
  3. In a large bowl, combine flour mix, cornstarch, baking powder, salt, and sugar. Set aside
  4. In a medium bowl, which together eggs, yogurt, melted butter, oil, and vanilla
  5. Pour buttermilk mixture into dry ingredients and mix until well incorporated. 
  6. Gently mix in peaches
  7. Pour into prepared cake pan and bake for 22-25 minutes 
  8. If you prefer to remove the cake from the pan before serving, cool cake in pan 10 minutes, loosen edges, and turn onto a cooling rack. Otherwise, let cool completely in pan before icing or dusting with powdered sugar. 
  9. We really enjoy this peach cake with cream cheese icing, or Italian meringue buttercream. 
  10. Enjoy!

 

Notes

If you’re using a gluten-free flour blend that doesn’t contain xanthan or guar gum, be sure to add a teaspoon to your dry indredients!

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4 Comments

  1. Great recipe. Made some changes. Substituted nectarines for peaches, increased baking soda to 1 tsp and added both vanilla and almond extract at 1 tsp each.






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  3. The instructions say to pour the ‘buttermilk mixture” into the flour, but there is no buttermilk in the recipe, so just checking that it means the yogurt mixture?

    Thanks!

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