Gluten-Free Peach Cake
This Gluten-Free Peach Cake is moist, tender, and bursting with fresh peach flavor. Made with a blend of gluten-free flour and almond flour, brightened with lemon zest, and topped with flaked almonds and a dusting of icing sugar, it's an elegant yet simple dessert that no one will guess is gluten-free.
Equipment
- 9-inch round cake pan
- parchment paper
- medium mixing bowl
- Large Mixing Bowl
- electric mixer
- whisk
- wire cooling rack
- fine zester
Ingredients
- 1 cup gluten-free plain flour blend
- 1 cup blanched almond flour
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 fresh peaches, sliced
- 1/4 cup flaked almonds
- 2 tbsp icing sugar
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the base with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, almond flour, and baking powder.
- In a large bowl, beat the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Arrange the sliced peaches evenly over the top of the batter, gently pressing them into the surface.
- Sprinkle the flaked almonds evenly over the peaches.
- Bake for about 45 minutes, or until the cake is golden, springs back lightly when touched, and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with icing sugar just before serving and enjoy.
Notes
Use a gluten-free flour blend that contains xanthan gum, or add xanthan gum separately if needed. Choose blanched almond flour rather than almond meal for the best texture. Avoid zesting the bitter white pith of the lemon. Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Dust with icing sugar just before serving for the prettiest presentation.