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!
