Gluten Free Peach Cake Recipe
Moist, dense, and bursting with peach flavor! This cake is excellent and refreshing served cold on a summer day.
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
- Preheat oven to 350º degrees
- Spray a 9×13 inch cake pan with non-stick spray (I use olive oil spray)
- In a large bowl, combine flour mix, cornstarch, baking powder, salt, and sugar. Set aside
- In a medium bowl, which together eggs, yogurt, melted butter, oil, and vanilla
- Pour buttermilk mixture into dry ingredients and mix until well incorporated.
- Gently mix in peaches
- Pour into prepared cake pan and bake for 22-25 minutes
- 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.
- We really enjoy this peach cake with cream cheese icing, or Italian meringue buttercream.
- 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!