This Gluten-free peaches cake is what I do during summer when I buy too many peaches and after a few days they are too ripe to eat.
Whether you’re managing gluten and dairy sensitivities or simply looking to explore healthier baking alternatives, this gluten-free, dairy-free peach cake is the perfect treat. Including only whole-grain gluten-free flours, the simple ingredients for this treat do not include any gums, additives or commercial blends. Bursting with juicy peaches and a hint of natural sweetness, this cake is not only easy to make but also incredibly satisfying. In this recipe I’ll guide you through the steps to create this delightful cake, ensuring you can enjoy every bite without worry.
Get ready to impress your friends and family with a dessert that’s both mindful of dietary needs and absolutely scrumptious!
Gluten-free peaches cake step by step easy process:
Tips and storage:
The same recipe can be used for every summer fruit. It’s perfect also with apricots, raspberries, plums or even strawberries.
Since this cake is typically made with summer fruits, it is often baked during summer. For this reason, I would suggest to consume within 2-3 days, otherwise it’s better to store it in the fridge, wrapped in cling paper.
Gluten-free peaches cake
8
servings15
minutes38
minutes7
hours33
minutesKeep the screen of your device on
Ingredients
4 medium eggs
¾ cup brown sugar (150 g)
½ cup soy greek yogurt – or dairy (150 g)
⅓ cup light olive oil or coconut oil
¾ cup white rice flour (130 g)
¾ cup corn starch (80 g)
1,5 tsp baking powder (6 g)
2 ripe peaches
zest of a lemon
chopped almonds or almond slices (optional)
How to
- Preheat the oven to 340°F (170°C).
- Prepare the Egg Mixture. In a stand mixer or a large bowl, beat the eggs with the sugar until the mixture is fluffy and foamy.
- Gradually add the oil to the egg and sugar mixture, continuing to mix. Mix in the Greek yogurt and lemon zest.
- Finally, sift the rice flour and corn starch with the baking powder and gently fold it into the mixture.
- Pour the batter into a 9-inch (24 cm) tart pan lined with parchment paper.
- Prepare the Peaches: Peel the peaches and slice them thinly. Arrange the peach slices on top of the batter. They will slowly be enveloped by the batter. If desired, sprinkle with some additional brown sugar and sliced almonds.
- Bake in preheated oven for about 45-50 minutes, or until a toothpick poked into the center of the cake, comes out clean.
- Allow the cake to cool before removing it from the pan.
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Did you love this soft peach cake? You will like also these other recipes from the blog:
- this extra chocolate-y cake that is also unexpectedly vegan: CLICK HERE for the recipe
- an Ottolenghi-sh style figs and almond cake, wonderful in its simplicity: CLICK HERE for the recipe
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