Recipe Overview
⏱️ Time to Taste: About 45 minutes from start to finish
✨ Texture: Soft and tender with juicy bites of fresh peach throughout
🥣 Ease: Easy (Perfect for beginner bakers or anyone looking for a no-stress homemade dessert)
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour
🍑 Equipment Needed: 8-inch cake pan, mixing bowls, whisk, and rubber spatula
🎉 Best For: Summer gatherings, peach season, and anytime treats
❤️ Why You’ll Love It: This gluten-free peach cake is incredibly moist, packed with fresh peach flavor, and simple enough for everyday baking while still special enough to take to summer gatherings with my family and friends.
Gluten-free peach cobbler has always been one of my go-to summer desserts, and now this gluten-free peach cake has become another favorite way to enjoy fresh peaches. With just a couple of ripe peaches and mostly pantry staples, it’s the perfect treat to bake all summer long.
I love how simple this recipe is! I debated adding a crumb topping or glaze, but decided it’s so good simply dusted with powdered sugar. It’s also wonderful served with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free peach cake. Jump to the recipe card below for the exact measurements.
- Fresh peaches: Fresh peaches are the star of this cake! I like to slice them about ¼-inch thick so they bake evenly and incorporate beautifully into the cake without sinking or releasing too much juice.
- Whole milk yogurt: Yogurt is one of the secrets to this cake’s soft, tender crumb. Combined with the oil, it creates an incredibly moist cake that stays fresh for days. I also use it in my gluten-free peach streusel muffins for the perfect texture!
- Neutral oil: I prefer using a neutral oil, like avocado or vegetable oil, because it keeps the cake exceptionally moist while allowing the fresh peach flavor to shine.
- Ground cinnamon, cardamom, and nutmeg: This warm spice blend complements the peaches without overpowering them. The cake has just enough spice to enhance the fruit while still letting the fresh peach flavor take center stage.
How to Make Gluten-Free Peach Cake
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Prepare the Dry Mixture: I always whisk the dry ingredients in a separate bowl so that the leavening agents and spices are evenly distributed throughout the batter.
Prepare the Wet Mixture: The yogurt and oil make the most moist and tender crumb. By whisking the wet ingredients in their own bowl everything gets fully incorporated for a smooth, even batter.
Make the Batter: I gently mix the wet and dry ingredients together until just combined, then fold in the peach slices. Be careful not to overmix for the best texture!
Top the Cake: I like to fold some of the peaches into the batter and arrange the rest on top. This way, you get juicy peaches throughout the cake along with a beautiful peach topping.
Gluten-Free Peach Cake Tips
- Use ripe peaches. Choose peaches that are ripe but still slightly firm for the best flavor, sweetness, and texture. Very soft or overripe peaches can release excess moisture, which may make the cake dense.
- Grease the pan well. This helps the cake release easily after baking and keeps the edges looking neat. Since this cake is finished simply with a dusting of powdered sugar, rather than frosting, a clean release helps it look its best.
- Don’t skip the sugar topping. Sprinkling the top with sugar before baking gives the cake a lightly crisp, golden top that contrasts perfectly with the soft interior.
What Does This Gluten-Free Peach Cake Taste Like?
This gluten-free peach cake tastes like summer in every bite! Sweet, juicy peaches are the star, with a blend of cinnamon, cardamom, and nutmeg adding subtle warmth and depth. Lightly sweet and perfectly tender, it’s delicious with a dusting of powdered sugar or served with whipped cream or a scoop of vanilla ice cream.
Do I Need to Peel the Peaches?
No! You can use peeled or unpeeled peaches in this recipe. The peach skins soften as the cake bakes, so they aren’t noticeable in the finished cake. If you prefer a smoother texture, go ahead and peel them, but it’s completely optional.
Make-Ahead/Storage/Freezing Instructions
To Make Ahead: I recommend baking the cake right after mixing the batter for the best texture, but the finished cake can be made 1–2 days in advance. Just store it in an airtight container at room temperature until you’re ready to serve.
To Store: After the cake has cooled, leftovers can be stored in an airtight container for up to 3 days.
To Freeze: The fully cooled cake can also be frozen. Wrap it tightly in plastic wrap and place it in an airtight container, then freeze for up to 3 months. I recommend thawing the cake at room temperature for several hours.
More Gluten-Free Cake Recipes
Gluten-Free Peach Yogurt Cake
Ingredients
Dry Ingredients
- 1⅓ cups (200g) gluten-free measure-for-measure flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Other
- 1½ cups (230g) sliced fresh peaches (peeled or unpeeled; about 2 peaches), divided
- ½ cup (120g) whole milk yogurt
- ½ cup (120ml) neutral oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, for sprinkling on top
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Spray an 8-inch cake pan with cooking spray.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, kosher salt, cinnamon, cardamom and nutmeg.
- In a medium bowl, whisk together the yogurt, oil, eggs and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and gently mix with a rubber spatula until combined. Stir in ½ cup of sliced peaches.
- Pour the batter into the prepared cake pan and smooth the top. Arrange the remaining 1 cup of sliced peaches evenly over the batter. Sprinkle the top with 1 tablespoon of sugar.
- Bake the cake for 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and cool in the pan for 10-15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving. Enjoy!
Can this be made with tinned peaches ?
Thank you
Hi Katherine! This cake works best with fresh peaches. They offer the best flavor and texture for this style of dessert. You can try well-drained and patted dry canned peaches, but the results may not be quite the same. If you decide to try it out, we’d love to hear how it goes!
Hi! Thank you for the tasty recipe! I am taking this to a friend’s tonight and would like to remove it from the not so pretty cake pan, what is the best way to remove the cake without damaging the top? Thanks! Janet
Hi Janet! We’re so glad you enjoyed the recipe! We recommend letting the cake cool in the pan for 10–15 minutes, then running a knife or offset spatula around the edge to loosen it. Place a plate or wire rack over the pan, carefully invert the cake, then flip it back onto your serving plate so the peaches stay on top. We hope it’s a hit!
I had several peaches that had good flavor but not texture so I decided to bake with them. This recipe turned out so delicious! I love the hint of spice in it. It was so moist and fluffy. I let the batter rest for 10 minutes after mixing in the peaches. That seemed to make it rise a bit too.
We’re thrilled to hear you enjoyed the new peach cake recipe, Laura! Thank you for coming back and sharing your positive baking experience with us. It’s great to hear letting it rest helped. Happy baking!
This cake sounds delicious and I will be making it soon. Can it be made in a springform pan?
Hi Eileen! An 8-inch springform with a tight seal may work, we’re just not sure how much it may leak since we haven’t tested it ourselves. Our preference is a 8-inch round pan, but if you try it out in a springform, we’d love to hear how it goes!
This is another winning recipe! So easy and a great summer treat with sweet peaches. I used plain Greek yogurt because that’s what I had, baked it for 32 min, and it came out great. Thanks Erin!
Wonderful! We love hearing such amazing feedback, Tish. We’re so glad you loved the new cake recipe. Thank you for coming back and sharing your experience with us!
Can this be made in a stoneware bundt pan?
Hi Tam! It may work, but we haven’t tested it in a stoneware Bundt pan. Since this recipe was developed for an 8-inch cake pan, the size of your Bundt pan will make a big difference. If it’s a smaller Bundt pan, it may be worth trying, but a standard-size Bundt pan will likely be too large for this amount of batter. Stoneware also conducts heat differently so that could impact results. If you give it a try, we’d love to hear how it turns out!
This was absolutely delicious! My kids loved it! We will be making it again and again.
Yay! We’re thrilled to hear how much you and your kids loved the new cake recipe, Priscilla. Thank you for such wonderful feedback!
At 62 I’m now Gluten intolerant. I’m glad to find that there are good gluten free options
We’re so pleased you’re enjoying the recipes, Mike! Thank you for your kind words. Happy baking!