Gluten-Free Peach Yogurt Cake

A round peach cake, topped with peach slices and powdered sugar, has one slice being served. Fresh peach wedges and a striped towel are nearby on a light surface.

Meaningful Eats

Gluten-Free Peach Yogurt Cake

8 -10 slices

If you have a couple of ripe peaches on your counter, this gluten-free peach cake is the perfect way to use them. The cake is wonderfully moist thanks to a combination of yogurt and oil, and every bite is filled with sweet peaches and warm spices. It's simple enough for an everyday treat but beautiful enough to share with friends!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Author Erin Collins

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!

Notes

Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum. I love King Arthur Gluten-Free Measure-for-Measure Flour in this recipe.

Dairy-Free: For the best texture and flavor, whole milk yogurt is necessary in this recipe.

Nut-Free: This cake is naturally nut-free!

To Make Ahead: While the batter should be baked immediately after mixing, the finished cake can be made 1–2 days in advance. Store it in an airtight container at room temperature until ready to serve.

To Store: Store leftover cake in an airtight container at room temperature for up to 3 days.

To Freeze: Cool completely, the wrap tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw for several hours at room temperature.

Nutrition