Easy Gluten Free Peach Cake
Ingredients
- 100 gcaster/superfine or granulated sugar
½ cup
- 50 glight brown soft sugar
¼ cup
- 55 gunsalted butter
melted and cooled until warm, ½ stick
- 40 gsunflower or vegetable oil)
(or other neutral-tasting oil of choice
- 75 gfull-fat plain or greek-style yoghurt
room temperature, ⅓ cup
- 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
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
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
In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum and salt.
- 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
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
Transfer the batter to the lined springform pan and smooth out the top.
- 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
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
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
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
The gluten free peach cake keeps well in a closed container in a cool dry place for about 3-4 days.
Easy Gluten Free Peach Cake
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About this Recipe
Craving a delightful dessert that’s effortlessly elegant and surprisingly simple to make? This Easy Gluten Free Peach Cake delivers a perfect blend of juicy fruit and tender crumb, proving that gluten-free baking can be utterly delicious and straightforward for any home cook.
What sets this gluten-free peach cake apart is its expertly designed batter, which is slightly thicker than average. This clever technique ensures that those luscious peach slices stay suspended throughout the cake, guaranteeing a bite of fruit in every forkful without them sinking to the bottom. The result is a cake that is perfectly soft and moist, with a texture so good you'd never guess it's gluten-free.
Prepare for a truly satisfying dessert experience that brings the taste of summer into your home. Each slice of this peach cake offers a symphony of textures and flavors: the delicate, pillowy crumb provides a comforting base, beautifully contrasted by the sweet, tangy bursts of tender, juicy fresh peaches. The cake itself is wonderfully moist and rich, with just the right balance of sweetness derived from both caster and light brown sugar, creating a nuanced flavor profile. It’s an approachable baking project that yields impressive results, perfect for both novice and experienced bakers seeking a fuss-free, delicious gluten-free treat that never compromises on taste or texture.
This recipe offers flexibility to suit your pantry. If you don't have vanilla bean paste, feel free to use vanilla extract for a similar aromatic sweetness. For the oil, any neutral-tasting variety like sunflower or vegetable oil works wonderfully. Remember, if your chosen gluten-free flour blend already includes xanthan gum, you can omit the additional half teaspoon from the recipe to prevent an overly gummy texture.
This delightful peach cake is an ideal dessert for any occasion, from a casual afternoon tea to a special family gathering. Serve it warm on its own, or enhance the experience with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple dusting of powdered sugar for an elegant finish.