• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salted Plains
  • Home
  • About
  • Recipes
    • Breakfast & Brunch
    • Breads & Muffins
    • Cookies & Bars
    • Pies, Cakes, & Tarts
    • Ice Cream & Sorbet
    • Treats & Confections
    • Custards & Puddings
    • Drinks & Cocktails
    • Appetizers & Snacks
    • Entrees
    • Dairy-Free
    • Vegan
    • Savory
    • Travel Adventures
  • #14092 (no title)
  • Recipes
menu icon
go to homepage
  • Home
  • Winter Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Winter Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Olive Oil Cake with Peaches (Gluten-Free)

    Published: Aug 31, 2017 · Modified: Sep 10, 2017 by Tessa · This post may contain affiliate links · 13 Comments

    Jump to Recipe Print Recipe

    This deliciously moist Olive Oil Cake with Peaches is easy to prepare and is not only gluten-free but dairy-free and refined sugar-free! Made with a combination of almond and corn flour for a wholesome treat.

    This deliciously moist Olive Oil Cake with Peaches made with almond flour and corn flour is a wholesome treat. Gluten-free, dairy-free, refined sugar-free.

    Peach season is brief, so take advantage while you can.

    Peach muffins, peach crumble, and even a peach tart are simple ways to harness the end of summer.

    This deliciously moist Olive Oil Cake with Peaches made with almond flour and corn flour is a wholesome treat. Gluten-free, dairy-free, refined sugar-free.

    Peaches often remind me of late summer sunsets. The vivid reds, oranges, and yellows seem to say that Mother Nature isn't done with summer quite yet either.

    This deliciously moist Olive Oil Cake with Peaches made with almond flour and corn flour is a wholesome treat. Gluten-free, dairy-free, refined sugar-free.And what better way to celebrate late summer than with an olive oil cake? This cake, made with a blend of almond and corn flour, has a sweet crumb that is enhanced with honey.

    A simple batter, it's easily whipped up and then topped with ripe (but not too ripe!) peaches. Sweet summer in a cake is soon to be yours.

    This deliciously moist Olive Oil Cake with Peaches made with almond flour and corn flour is a wholesome treat. Gluten-free, dairy-free, refined sugar-free.To serve, a sprinkle of chopped pistachios and powdered sugar, plus some coconut whipped cream if you like (I like), and you're golden.

    This deliciously moist Olive Oil Cake with Peaches made with almond flour and corn flour is a wholesome treat. Gluten-free, dairy-free, refined sugar-free.
    This deliciously moist Olive Oil Cake with Peaches made with almond flour and corn flour is a wholesome treat. Gluten-free, dairy-free, refined sugar-free.
    This deliciously moist Olive Oil Cake with Peaches is easy throw together and is not only gluten-free, but dairy-free and refined sugar-free! Made with a combination of almond and corn flours for a wholesome treat.

    Olive Oil Cake with Peaches (Gluten-Free)

    This deliciously moist Olive Oil Cake with Peaches is easy throw together and is not only gluten-free, but dairy-free and refined sugar-free! Made with a combination of almond and corn flours for a wholesome treat. Serve with whipped cream or vanilla ice cream for if desired. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Calories: 366kcal
    Author: Tessa

    Ingredients

    • 2 cups almond flour
    • ¼ cup corn flour
    • ¼ cup coconut sugar
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup honey
    • ½ cup unsweetened almond milk
    • 1 teaspoon pure vanilla extract I use Rodelle
    • ¼ cup olive oil
    • 3 large eggs at room temperature
    • 3 ripe peaches peeled and thinly sliced

    Optional toppings:

    • Pistachios chopped
    • Organic powdered sugar
    • Coconut or regular whipped cream

    Instructions

    • Heat oven to 350 degrees Fahrenheit. Grease sides and bottom of a 9-inch springform cake pan with olive oil or coconut oil. Line bottom with parchment, greasing on top of parchment as well.
    • In a medium bowl, combine 2 cups almond flour, corn flour, coconut sugar, baking soda, and salt. In a small bowl, whisk honey, milk, olive oil, vanilla extract, and eggs.
    • Using an electric mixer or by hand, gradually add liquid mixture to the dry ingredients and mix until lumps no longer appear. 
    • Pour batter into prepared pan. Arrange peach slices on top of batter in a single even layer, allowing a little space between each.
    • Place cake pan on the middle oven rack and bake for about 40-50 minutes, or until middle is set and a toothpick or fork come out clean. Cool cake on wire rack.
    • When cool, carefully remove side of pan. Serve with a sprinkle of pistachios and powdered sugar, if desired. 

    Notes

    Adapted from my Blueberry Olive Oil Cake. 

    Nutrition

    Calories: 366kcal | Carbohydrates: 37g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 199mg | Potassium: 145mg | Fiber: 4g | Sugar: 27g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    SaveSave

    « Blackberry Honey Clafoutis (Gluten-Free)
    Cauliflower Rice and Black Beans with Corn »

    Share this post:

    Share on PinterestShare on FacebookShare on TwitterShare on Email

    Reader Interactions

    Comments

    1. Laura C

      July 23, 2022 at 1:32 pm

      I just stumbled on your recipe and am wondering what might happen if I emphasize the almond-ness a little more. Any thoughts on what happens if I use all almond flour and maybe even add a little amaretto or almond flavoring, and with sliced almonds instead of pistachios? Too much? (I really do like peach and almond flavors together.) I'm also thinking of doing some sort of drizzle with peach nectar and amaretto (instead of powdered sugar) and maybe something else to keep things from getting overly sweet.

      Reply
      • Tessa

        September 15, 2022 at 11:18 am

        Hi Laura! I think those two flavors go together nicely as well. I think you can get away with replacing the corn flour with more almond flour, although it may slightly change the texture. And a little almond flavoring would be really nice!

        Reply
    2. Leah

      June 07, 2022 at 12:56 pm

      5 stars
      Will this work with frozen/thawed peaches?

      Reply
      • Tessa

        July 19, 2022 at 12:28 pm

        Hi Leah! I haven't used frozen peaches here, but I think you could. I would allow them to thaw and drain off any excess liquid before using. You will probably need to extend the baking time as well.

        Reply
    3. Karen

      March 26, 2021 at 12:00 pm

      Hi! I am in Scotland, so trying to figure out what you mean by corn flour. Here in the UK, corn flour is the white stuff called corn starch in the US. I don't think you mean that, but you might?

      In some groceries I can get polenta, which is just a bit grainier than what I grew up calling corn meal in the US. Another option is that here in Glasgow is a Mexican goods store at which I can get masa marina, which is more finely ground than corn meal. Indian groceries also have a ground corn product, the name escapes me and I don't know the texture and those shops are a bit far to travel until lockdown is fully lifted in a few weeks. I'm not sure I can buy it in bags of less than 5 kilos in any case.

      So, what product do you think is most like what you are calling corn flour?

      Reply
      • Tessa

        March 30, 2021 at 2:09 pm

        Hi Karen! Corn flour is really just finely ground corn meal. Corn meal (a medium grind) would work fine, but if polenta is the only thing available right now, you could grind it yourself to get it a little finer. Polenta is just coarsely ground corn meal. I'm afraid masa harina would not get the right result. This is the product I use most often: https://www.bobsredmill.com/gluten-free-corn-flour.html

        Reply
    4. Laurie

      August 24, 2019 at 7:09 pm

      This looks so good! Is there something I can substitute for corn flour? Also could a person do the peaches on the bottom, more like an upside down cake?

      Reply
    5. Karl @ Healthy Kreation

      September 04, 2017 at 1:08 am

      5 stars
      Even though summer is over, you are putting your fruits to great use by creating these amazing recipes. The cake looks so moist and so delicious. Can't wait to try this!

      Reply
      • Tessa

        September 08, 2017 at 8:46 am

        Thanks, Karl! Using those fruits and veggies definitely helps prolong the season! :)

        Reply
    6. Traci | Vanilla And Bean

      September 03, 2017 at 1:19 pm

      I'm SO with you, Tessa.... I let in season fruits and veggies be my guide for Summer. So, no... holding on as long as I can! This peachy cake is just scrumptious! I love the addition of pistachios to finish off the top. It's been too long since I made a cake. Thank you for this and your inspiration!

      Reply
      • Tessa

        September 08, 2017 at 8:45 am

        Holding on to summer until the first snow! Haha. Thank you, Traci!! xoxo

        Reply
    7. Mary Ann | The Beach House Kitchen

      August 31, 2017 at 7:40 pm

      What a beautiful cake Tessa. Perfect for all those end of summer peaches. I'd love it warm with a dollop of fresh whipped cream.

      Reply
      • Tessa

        September 01, 2017 at 10:39 am

        Thank you, Mary Ann! A dollop of fresh whipped cream sounds just perfect. Happy Friday! <3

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

    More about me →

    Winter Recipes

    • Curried Broccoli Cauliflower Soup (with Coconut Milk)
    • Healthy Vegan Hot Chocolate
    • Dairy-Free Chicken Broccoli Alfredo Bake
    • Healthy Gluten-Free Banana Bread

    Popular Recipes

    • Corn Flour Pancakes with Strawberry Compote
    • Healthy Chewy Granola Bars (Gluten-Free)
    • How to Make Berry Infused Vodka
    • Gluten-Free Brownies (Dairy-Free)
    • Vegan Brazilian Cheese Bread (Gluten-Free)
    • Old Fashioned Bourbon Thyme Cocktail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter

    Footer

    ↑ back to top

    About

    Privacy Policy

    Newsletter

    Sign Up! for emails and updates

    Contact

    Services

    Contact Me

    As an Amazon Associate, I earn from qualifying purchases that won’t change your price but will share some commission.

    Copyright © 2022 Salted Plains