Gluten Free Peach and Almond Cake

This Gluten free peach and almond cake looks as good as it tastes. The cake is incredibly easy to make. The brown sugar caramelizes with the fresh peaches and almonds. Then the peach and almond cake is light, fluffy, and super moist. The perfect way to use up those end of summer peaches.

gluten free and super moist

The peaches in the batter keep the cake super moist which let’s face it, gluten free desserts can often be dry. I love the look of the fresh peaches peeking out on top like a pineapple upside down cake. The brown sugar caramelizes the peaches and slivered almonds while the whole cake bakes and becomes super fluffy.

perfectly sweetened

The peaches add a natural sweetness and the perfect amount of tart. Fresh peaches are great if you can get them, if not canned peaches can be substituted. I used king Arthur’s measure for measure gluten free blend, which contains Xanthan Gum. If your gluten free flour does not contain Xanthan add 1 tsp to your dry ingredients.

ingredients needed to make gluten free peach and almond cake

• Peaches

• Slivered Almonds

• Gluten Free Flour Blend

• Brown Sugar

• Baking Powder

• Salt

• Eggs

• Milk or non-dairy milk

• Butter (melted)

• Almond Extract

how to make gluten free peach and almond cake step by step

STEP 1: Preheat the oven to 350 degrees F. Grease a bunt pan with butter. Sprinkle slivered almonds and brown sugar in an even layer around the bottom of the bunt pan. Slice 1 peach into thin slices and layer evenly on top of the almonds and sugar.

STEP 2: Prepare the fresh peaches by removing the pit and chopping them into large chunks. Add the peaches to a food processor or blender and pulse until the peaches are finely chopped. This can also be done by hand.

STEP 3: Combine the GF flour, baking powder, and salt in a medium bowl.

STEP 4: In a large bowl combine melted butter, eggs, brown sugar, milk and almond extract. Mix well until combined.

STEP 5: Add the dry ingredients to the wet ingredients along with the chopped peaches and mix until combined. Pour the batter in the bunt pan. Bake the cake for 45 minutes. Allow the cake to cool then invert onto a plate and enjoy.

notes for success

The almond extract adds the almond flavor so try not to skip it, but you can use vanilla extract if you do not have almond. You can substitute canned peaches if you cannot find fresh peaches. I have not tested the recipe with any other gluten free flour so I cannot guarantee sucess with another type of GF flour.

storage

You can store the cake in an airtight container at room temperature for up to 3 days. The cake will keep a little longer in the fridge (up to 5 days)

Here are some more fruity dessert recipes~

• Nectarine and Almond Crisp

• Peaches and Cream Ice Cream

If you make this gluten free peach and almond cake, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!