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.
Peach muffins, peach crumble, and even a peach tart are simple ways to harness the end of summer.
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.
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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.
Maple syrup and agave nectar are both great substitutes. Agave will be slightly sweeter, whereas maple will be less so.
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.
Step-by-step instructions
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.
Tips
- 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.
Serving suggestions
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!)
FAQs
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
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Olive Oil Cake with Peaches (Gluten-Free)
Ingredients
- 2 cups (275g) almond flour
- ¼ cup (40g) corn flour
- ¼ cup (35g) 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 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.(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.
Notes
Nutrition
Laura C
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.
Tessa
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!
Leah
Will this work with frozen/thawed peaches?
Tessa
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.
Karen
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?
Tessa
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
Laurie
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?
Karl @ Healthy Kreation
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!
Tessa
Thanks, Karl! Using those fruits and veggies definitely helps prolong the season! :)
Traci | Vanilla And Bean
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!
Tessa
Holding on to summer until the first snow! Haha. Thank you, Traci!! xoxo
Mary Ann | The Beach House Kitchen
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.
Tessa
Thank you, Mary Ann! A dollop of fresh whipped cream sounds just perfect. Happy Friday! <3