Gluten-Free Peach Cake with Almond Flour
This moist Gluten-Free Peach Cake combines almond flour, gluten-free flour, fresh peaches, and lemon zest for a tender, flavorful summer dessert. Finished with toasted flaked almonds and a dusting of powdered sugar, it is an elegant yet easy cake perfect for afternoon tea, family gatherings, or a simple seasonal treat.
Servings: 10 slices
Calories: 285kcal
Cost: 3
Equipment
- 22cm springform pan
- stand mixer
- mixing bowl
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1 cup blanched almond flour
- 2 tsp baking powder
- 280 g fresh peaches, cubed
- 125 g unsalted butter, room temperature
- 3/4 cup caster sugar
- 1 tbsp lemon zest
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup flaked almonds
- 2 tbsp powdered sugar, for dusting
Instructions
- Preheat the oven to 340°F (170°C) fan-forced. Grease and line the base and sides of a 22cm (8.5-inch) springform pan.
- In a small bowl, whisk together the gluten-free flour, almond flour, and baking powder.
- Wash, pit, and cube the peaches into approximately 2cm pieces.
- In a stand mixer, beat the butter, caster sugar, and lemon zest for 3 minutes until pale, fluffy, and increased in volume.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract with the final egg.
- Reduce mixer speed to low and gradually add the flour mixture. Mix only until combined.
- Remove the bowl from the mixer and gently fold in the cubed peaches using a rubber spatula.
- Transfer the batter to the prepared springform pan and smooth the surface. Scatter the flaked almonds evenly over the top.
- Bake for 45 to 55 minutes until golden brown and a skewer inserted into the center comes out clean. Tent loosely with foil if needed.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and serve with whipped cream.
Notes
Use ripe but firm peaches for the best texture. Frozen or canned peaches can be substituted if thoroughly drained and patted dry. For a dairy-free version, replace the butter with dairy-free block butter. Dust generously with powdered sugar after cooling and serve with whipped cream. Store in an airtight container for up to 3 days or freeze for up to 3 months.