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.
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.
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.
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.
To serve, a sprinkle of chopped pistachios and powdered sugar, plus some coconut whipped cream if you like (I like), and you're golden.
Olive Oil Cake with Peaches (Gluten-Free)
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
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