Easy Gluten Free Peach Cake

Easy Gluten Free Peach Cake

from theloopywhisk.com
Dessert
65 min

This gluten free peach cake is perfectly soft and moist, packed full of juicy peaches, and it’s super quick and easy to make. You can whip it up in about 15-20 minutes, and then just let it do its thing in the oven, and you’d never know it’s gluten free. A slightly thicker batter prevents the peach slices from sinking and guarantees the perfect texture.

Ingredients

  • 100 g(½ cup) caster/superfine or granulated sugar
  • 50 g(¼ cup) light brown soft sugar
  • 55 g(½ stick) unsalted butter, melted and cooled until warm
  • 40 gsunflower or vegetable oil ((or other neutral-tasting oil of choice))
  • 75 g(⅓ cup) full-fat plain or greek-style yoghurt, room temperature
  • 2us large/uk medium eggs, room temperature
  • 1 tspvanilla bean paste ((or 2 tsp vanilla extract))
  • 240 gplain gluten free flour blend
  • 1 tspbaking powder
  • ½ tspbaking soda
  • ½ tspxanthan gum ((omit if your gluten free flour blend already contains xanthan gum.))
  • ¼ tspsalt
  • 3 mediumfresh peaches, pitted

Directions

  1. 1

    Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) springform pan and line it with parchment/baking paper.

  2. 2

    In a large bowl, whisk together the caster/superfine or granulated sugar, light brown sugar, melted butter, oil, yoghurt, eggs and vanilla until well combined.

  3. 3

    In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.

  4. 4

    Add the dry ingredients to the wet, and use a rubber spatula or a wooden spoon to mix everything together into a fairly thick, smooth batter with no flour clumps.

  5. 5

    Cut two of the peaches into roughly ½-inch (1 cm) slices and fold them into the batter, making sure that they're evenly distributed throughout.

  6. 6

    Transfer the batter to the lined springform pan and smooth out the top.

  7. 7

    Cut the remaining, third peach into roughly ½-inch (1 cm) slices and arrange them on top of the batter. You can arrange them either haphazardly or in a pattern – I usually arrange them in a circle around the edge of the cake, and then place a couple of slices in a fairly neat pattern in the centre (see blog post for photos).

  8. 8

    Bake at 350ºF (180ºC) for about 45-50 minutes or until the cake is golden brown on top and an inserted toothpick/cake tester comes out clean. If the cake starts browning too quickly, you can cover it with a sheet of aluminium foil, shiny side up, and continue baking until done.

  9. 9

    Allow the cake to cool in the springform pan for about 15 minutes before removing it from the pan onto a wire rack to cool.

  10. 10

    Dust it lightly with some powdered/icing sugar before slicing and serving. You can serve it warm or cooled completely to room temperature.

Storage:

  1. 1

    The gluten free peach cake keeps well in a closed container in a cool dry place for about 3-4 days.