Gluten-Free Peach Almond Cake
I remember the first cool evening I baked this cake—kitchen windows fogged, cinnamon on the counter, and a tray of sliced peaches softening in butter while the house filled with a warm, nutty aroma that felt like a hug. This Gluten-Free Peach Almond Cake is a seasonal favorite that brings cozy fall comfort to any table, and it’s become a reader favorite because it’s simple, forgiving, and bursting with juicy peach flavor.
Introduction
If you love gentle almond notes and the sweetness of late-summer peaches, this Gluten-Free Peach Almond Cake will feel like a small celebration in every slice. It’s perfect for brunches, tea, or an easy holiday dessert. If you’ve enjoyed other almond-forward desserts, you might also like this gluten-free orange almond cake, which shares the same tender crumb and bright flavor profile.
Ingredients
Everything here is straightforward and pantry-friendly. This recipe makes one 9-inch round cake.
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1/2 cup almond flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs (or egg substitute)
- 1/2 cup neutral oil (light olive oil or sunflower)
- 1/2 cup plain yogurt or dairy-free yogurt
- 1 teaspoon almond extract
- Zest of 1 lemon
- 2–3 medium ripe peaches, sliced thinly
- 1/4 cup sliced almonds for topping
- Optional: 1–2 tablespoons apricot jam, warmed, for glazing
This Gluten-Free Peach Almond Cake leans on almond flour for a moist, tender crumb and uses a simple mix of pantry staples so beginners can feel confident.
Step-by-step Instructions
Follow these friendly, clear steps for an even bake.
- Preheat and prepare:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment.
- Dry ingredients:
- Whisk together gluten-free flour blend, almond flour, sugar, baking powder, and salt in a large bowl.
- Wet ingredients:
- In another bowl, whisk eggs, oil, yogurt, almond extract, and lemon zest until smooth.
- Combine:
- Fold the wet mix into the dry ingredients gently until just combined. Avoid over-mixing.
- Assemble:
- Pour batter into prepared pan and smooth the top. Arrange peach slices in a concentric pattern, gently pressing them into the batter. Sprinkle sliced almonds evenly.
- Bake:
- Bake 35–45 minutes, until a toothpick comes out clean and the top is golden.
- Glaze (optional):
- Brush the warm cake with warmed apricot jam for shine.
- Cool and serve:
- Cool in the pan 10–15 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature.
This Gluten-Free Peach Almond Cake is forgiving—don’t worry if your peaches sink slightly; that just means they’ll be beautifully integrated into the cake.
Tips for Success
Small adjustments yield big results, especially for gluten-free baking.
- Measure flour carefully: spoon and level for best results with gluten-free blends.
- Room-temperature ingredients: eggs and yogurt mix more evenly, creating a smoother batter.
- Ripe peaches are key: choose fragrant, slightly soft peaches for the best flavor.
- Prevent dryness: the almond flour helps keep this cake moist, but if your blend is very absorbent, add 1–2 tablespoons extra yogurt.
- If you want a dairy-free option, use dairy-free yogurt—this approach mirrors the success of other dairy-free almond desserts like the dairy-free gluten-free cheesecake with berry topping in texture and richness.
Variations
Make the recipe your own with these seasonal tweaks.
- Streusel topping: mix 1/4 cup butter, 1/4 cup sugar, 1/4 cup almond flour, and 1/4 cup gluten-free flour until crumbly; sprinkle on before baking.
- Vegan option: swap eggs for a flax egg mixture and use dairy-free yogurt—a technique similar to that in this gluten-free vegan almond cake.
- Chocolate-almond twist: fold 1/4 cup cocoa powder into the batter for a subtle chocolate layer, echoing flavors found in this dairy-free gluten-free chocolate cake.
- Serve with almond milk pudding for a luxe pairing inspired by this almond milk chocolate pudding (gluten-free).
Storage Recommendations
Keep your cake tender and fresh with these tips.
- Room temp: Store covered at room temperature for 1–2 days.
- Refrigerator: Keep in an airtight container for up to 4 days. Bring to room temp before serving to restore tenderness.
- Freezing: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and warm briefly in the oven.
This Gluten-Free Peach Almond Cake freezes and reheats well, making it a great make-ahead dessert for gatherings.
Conclusion
If you want another elegant inspiration for peaches and almonds, check the detailed technique and variations in this Marisa’s Gluten-Free Peach Almond Cake recipe for more ideas and a classic Italian touch.
FAQs
Can I use canned peaches instead of fresh?
Yes. Drain well and pat slices dry before arranging on the batter. Reduce any added liquid in the recipe slightly if your canned peaches are syrupy.What gluten-free flour blend works best?
Choose a 1:1 gluten-free all-purpose blend that contains xanthan gum for structure, or add 1/2 teaspoon xanthan gum if your blend lacks it.How do I prevent the cake from drying out?
Don’t overbake—check at 35 minutes. Also, almond flour and yogurt help retain moisture; if your batter seems dry, add 1 tablespoon more yogurt.Can I make this cake nut-free?
Yes—swap almond flour with more gluten-free all-purpose flour and replace almond extract with vanilla extract. You may also omit sliced almonds on top.
Gluten-Free Peach Almond Cake
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour blend (with xanthan gum included) Make sure to choose a blend that contains xanthan gum for structure.
- 0.5 cups almond flour Helps keep the cake moist.
- 0.75 cups sugar
- 2 teaspoons baking powder
- 0.5 teaspoons fine sea salt
Wet Ingredients
- 3 large eggs (or egg substitute)
- 0.5 cups neutral oil (light olive oil or sunflower)
- 0.5 cups plain yogurt or dairy-free yogurt For a dairy-free option.
- 1 teaspoons almond extract
- 1 unit zest of 1 lemon
Toppings and Optional Glaze
- 2-3 medium ripe peaches, sliced thinly Choose fragrant, slightly soft peaches.
- 0.25 cups sliced almonds For topping, sprinkle evenly.
- 1-2 tablespoons apricot jam, warmed For optional glazing.
Instructions
Preheat and Prepare
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment.
Dry Ingredients
- Whisk together gluten-free flour blend, almond flour, sugar, baking powder, and salt in a large bowl.
Wet Ingredients
- In another bowl, whisk eggs, oil, yogurt, almond extract, and lemon zest until smooth.
Combine
- Fold the wet mix into the dry ingredients gently until just combined. Avoid over-mixing.
Assemble
- Pour batter into prepared pan and smooth the top. Arrange peach slices in a concentric pattern, gently pressing them into the batter. Sprinkle sliced almonds evenly.
Bake
- Bake for 35–45 minutes, until a toothpick comes out clean and the top is golden.
Glaze (Optional)
- Brush the warm cake with warmed apricot jam for shine.
Cool and Serve
- Cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature.