Olive Oil Cake with Peaches (Gluten-Free)

A cake with peaches and pistachios on a wire rack.

Olive Oil Cake with Peaches (Gluten-Free)

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 368kcal

Author Tessa

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

To store: This cake can be stored in an airtight container at room temperature for 1-2 days. It can be refrigerated for up to one week.

If you need to substitute fresh peaches for frozen or canned, the natural sweetness of the fruit will vary.

Adapted from my Blueberry Olive Oil Cake.

Nutrition