This deliciously moist Gluten-Free Olive Oil Cake with Peaches is easy to prepare and is dairy-free and refined sugar-free! Made with a combination of almond flour and corn flour for a wholesome treat.
Peach season is brief, so take advantage while you can.
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.
Why you'll love this recipe
- Perfect summer cake
- Simple ingredients
- Dairy-free and gluten-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our gluten-free dessert a perfect crumb and makes a lovely base for an olive oil cake.
Make sure to use blanched fine almond flour and not almond meal. One of my go-to flours in gluten-free baking, I recommend Bob's Red Mill brand.
Extra-virgin olive oil - The key ingredient presents only a mild flavor and lets the other flavors sing. You can choose a good olive oil that you rely on in your regular cooking and baking without breaking the bank.
Feel free to experiment with different types and use extra virgin olive oil with a stronger flavor if preferred.
Cornmeal - Medium ground cornmeal or fine corn flour work great in this recipe.
The texture will be slightly different; cornmeal has more a rustic feel. Corn flour is finely ground and creates a smoother texture. This is not gluten-free starch.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor.
Honey - This natural sweetener complements the coconut sugar nicely and doesn't make this cake taste overly sweet. It also helps create a wonderfully moist cake.
Almond milk - Unsweetened almond milk or any unsweetened plant-based milk can be used.
Coconut milk, cashew milk, and soy milk will all work well.
Eggs - This acts as our binder and leavening agent.
Peaches - Fresh peaches are best in this gluten-free cake. Frozen or canned peaches can be substituted.
If substituting with either, the fruit needs to be thawed, drained and pat dry before adding to the cake batter.
Vanilla extract - A pure vanilla extract will round out the flavors perfectly.
Before you start: Heat oven to 350 degrees Fahrenheit. Grease the sides and bottom of a 9-inch springform pan with olive oil or coconut oil. Line the bottom of the pan with parchment paper. Grease on top of parchment as well.
Step 1: In a medium bowl, combine 2 cups of almond flour, corn flour, coconut sugar, baking soda, and salt. In a small bowl, whisk honey, milk, olive oil, vanilla extract, and eggs.
Step 2: Using an electric mixer on low speed or by hand, gradually add the wet ingredients mixture to the dry ingredients and mix until lumps no longer appear.
Step 3: Pour batter into prepared baking pan. Arrange peach slices on top of the cake batter in a single layer even circular pattern. Allow a little space between each of the sliced peaches.
Bake for about 40-50 minutes. The top should be golden brown.
Step 4: Cool the cake on a wire rack. When cool, carefully remove the sides of the pan. Serve with a sprinkle of pistachios and powdered sugar, if desired.
- If you need to substitute fresh peaches for frozen or canned, the natural sweetness of the fruit will vary.
- Use a cake tester to check for doneness. Tester should have just a few crumbs on it.
- Honey browns faster than regular sugar, so tent the cake with foil halfway through baking to avoid over-browning.
This gluten-free peach cake recipe is delicious all on its own. But, there are some ways to elevate this delicious cake!
- Fresh fruit
- Turn seasonal fruit into a fruit compote topping
- Vanilla ice cream or berry sorbet
- Powdered sugar (use organic if vegan)
- Homemade coconut whipped cream
(And if you love a truly simple cake, you must try this chocolate loaf cake!)
Yes! While fresh peaches are best, you can substitute them with frozen or canned. The fruit needs to be thawed, drained and pat dry before adding to the cake batter.
This gluten-free peach cake can be stored in an airtight container at room temperature for 1-2 days. It can be refrigerated for up to one week.
Yes! Regular olive oil will have a milder flavor while extra virgin's taste will be a bit stronger. Avoid low-quality oil as it will negatively affect flavor.
More gluten-free peach desserts
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Olive Oil Cake with Peaches (Gluten-Free)
- Pistachios chopped
- Organic powdered sugar
- Coconut or regular whipped cream
- 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.(Honey tends to brown up faster, so tent the cake with foil halfway through baking.)
- When cool, carefully remove side of pan. Serve with a sprinkle of pistachios and powdered sugar, if desired.