Gluten Free Peach Cake
This moist and dense gluten-free peach loaf is the quintessential summer dessert. By carefully preparing the fresh peaches to reduce excess moisture, this recipe results in a delicate, non-gritty crumb that highlights the natural sweetness of the fruit. It is a one-bowl wonder that is simple to prepare, making it the perfect treat to share with guests who are sensitive to gluten but crave a high-quality, delicious baked good.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 8 servings 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
1 ½ cups gluten-free flour blend (must include xanthan gum)
¾ cup cane sugar
1 tsp aluminum-free baking powder
â…› tsp fine sea salt
2 large eggs (room temperature)
1 cup almond or oat milk
1 tbsp fresh lemon juice
½ cup unsalted butter (partially melted)
1 tsp pure vanilla extract
1 ½ cups fresh peaches (chopped and blotted dry)
Instructions
Preheat your oven to 350°F and grease a loaf pan.
Chop peaches and pat them dry with paper towels to remove excess moisture.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Combine eggs, milk, lemon juice, butter, and vanilla in a separate bowl.
Pour wet ingredients into dry, mixing until just combined.
Gently fold in the prepared peaches.
Pour the batter into the prepared loaf pan.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your gluten-free flour blend contains xanthan gum for proper structural integrity. If your blend does not have it, add 1/2 teaspoon separately. Always pat the peaches dry thoroughly to ensure the cake does not become gummy.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://bestdisheasy.com/gluten-free-peach-cake/