Gluten-Free Peach and Blackberry Cake with late summer peaches and blackberries and a touch of cinnamon. Made in a springform pan-this is a beautiful cake that is perfect for breakfast or a coffee break.
This cake is totally gluten-free and dairy-free with vegan options.
I really love baking with Greek yogurt, and for my dairy-free people, I found a nice dairy-free coconut milk Greek style yogurt. The yogurt really makes the texture of the cake as smooth as if you were baking with butter.
In being totally honest with all of you, this is a cake I make all year long, but mostly, all summer long. Since we’ve been back in Florida from Italy, I have already made it several times.
For this version I used what I have on hand- end of summer ripe and juicy peaches and succulent blackberries.
It’s a really simple cake that could come together with the fruits you have on hand and the rustic and naturally sweet flavor of almond flour. I typically make the cake with all-purpose flour (and sometimes 1/2 whole wheat flour).
Since I've been enjoying experimenting with GF baking, this time I made it totally gluten-free (almond flour + 1-1 gluten free flour).
The hint of spice and the gorgeous fresh fruits brings happiness in every bite! Serve with your a scoop of your favorite ice-cream or whipped cream ( use dairy-free, if you’re dairy-free).
This favorite cake happens to be a riff on Teresa’s torta di mela e prugne (apple and plum cake). She is quite an Italian baker and unfortunately (at least, for me), most of her recipes are totally by heart!
My mother-in-law knows all her favorite recipes by memory and they come together quite swiftly in her tiny kitchen. It’s hard to keep up with her and try to take notes and forget about asking any questions!
The usual response I always get is, “Didn’t you already take photos and write down this recipe before?”. And she’s always right! It took quite a few years of being in the family for me to find the courage to enter her sacred space: la cucina.
And I’ll be completely honest, it’s still not easy to be around her in the kitchen while she’s creating. Now she entrusts me with some things, like basic prep work. And while I’m slicing tomatoes or onions, I watch her every move and subtle nuances.
Luckily for me, this is one of her precious recipes that I was able to get when I first came into their family. And it’s a cake recipe that is made on rotation and shared with friends, neighbors, and most often, always around for us for to enjoy with a cup of coffee!
What ingredients are in this peach and blackberry cake?
- flour (I used 1/2 almond flour and 1/2 gluten-free 1-1 flour or use all 1-1 GF flour like Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur's Flour)
- baking powder (make sure it’s GF if you’re GF)
- blackberries (you could sub blueberries)
- sea salt
- oil (I used coconut oil, use any milk flavored oil)
- Greek Yogurt (I used unsweetened plain coconut milk Greek style yogurt)
- blackberries (you could sub blueberries)
- turbinado sugar
- margarine (or butter)
I have a container in the fridge right now as I type this, actually, that is making me think that it might be time for a little coffee-and-blueberry-peach-cake break.
How do you make this gluten-free cake?
It's really easy to make! Gather all your ingredients:
As soon as you whisk the dry ingredients together and the wet ingredients...you'll be adding the dry to the wet ingredients a little at a time.
You could use an electric mixer or make the entire batter by hand (it's a really easy batter to work with...I promise!).
Then spoon the batter into your prepped pan. Assemble all the fruit on top. Sprinkle on some turbinado sugar and some pats of margarine or butter. You could skip the margarine or butter, if you like.
Here is the cake right after I assembled the peaches and blackberries on top (just before popping in the oven to bake):
Once the cake has completely cooled, release sides of the springform pan. After years of practice, I've figured out how to deftly remove the bottom of the pan from the cake.
If you can't remove it without, its fine to place on the serving plate with bottom of the pan.
As the cake rests when it's cooling down, the textures gets better and better! I love the subtle almond flavor and the touch of cinnamon. Gorgeous end of summer peaches and blackberries in every bite! This is a dreamy snack cake and you'll be craving it, like I do, for breakfast every day!
When are blackberries in season?
Blackberry harvest is from mid- June to early October. You may be lucky like me and finding some really gorgeous and juicy blackberries still.
When are peaches in season?
Depending on which state you are in, peach picking season could be starting in late April up until November.
Can I make this peach and blackberry cake vegan?
Yes! You could sub the eggs for flax eggs. Sub each egg for 1 tablespoon of flaxseed mixed with 1 tablespoon of water. Give it a whirl and let it sit in the bowl until it thickens.
Can I make this cake with regular all-purpose flour?
Yes! You can totally sub the almond and GF flour for regular all-purpose flour. You can even do a 1/2 whole wheat and 1/2 regular all-purpose flour.
How to store this peach and blackberry cake
This peach and blackberry cake is best served the same day you baked it or the next day. If storing same day on the counter, keep it under a cake dome or in an airtight container.
It’s best to store any leftovers in the fridge after the second day in an airtight container (should be fine for a few days in the fridge).
Some other lovely + easy cake recipes to enjoy:
Originally published September 2021 and updated for content September 2022.
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Gluten-Free Peach and Blackberry Cake
- 2 peaches sliced
- 1 cup blackberries
- juice and zest of one lemon
- 2 cups gluten free 1-1 flour (I like Bob's Red Mill or King Arthur's Flour)
- 2 teaspoons baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- ⅔ cup sugar
- 2 large eggs
- ½ cup coconut oil or use a mild flavored oil
- ½ cup Greek Yogurt I used coconut milk Greek style yogurt (dairy-free)
- 2 Tablespoons turbinado sugar
- 2 Tablespoons margarine or use butter if you’re not dairy-free
- Grease and flour a 8-inch round spring form pan with removable bottom.
- Preheat oven to 350F.
- Add the peach slices and blackberries into a small bowl and squeeze the lemon juice over it; set aside.
- In a medium sized bowl, sift together the gluten-free flour (I use Bob's Red Mill 1-1 or King Arthur's Flour), baking powder, salt and cinnamon.
- Toss in the lemon zest and with your hands, mix it into the flour mixture to release the lemon essence.
- In a large bowl with an electric mixer (or by hand), beat the sugar and eggs until creamy (about 5 minutes). Add in the oil and the yogurt. Mix well.
- Add flour mixture into the yogurt mixture a half cup at a time.
- Scrape down the sides of the bowl with spatula and mix well after every addition.
- Then pour the batter into prepared pan. Arrange the peach slices blackberries over the batter.
- Sprinkle the turbinado sugar and thin pats of margarine (or butter) on top of the cake and bake for about 40-45 minutes, or until skewer inserted in the center comes out clean. Use a wooden skewer to check if it’s ready. Best to check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time.
- Let cool for about 20 minutes before removing from cake pan.
- Best served warm. Store in the refrigerator for up to 4 days.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Yogurt: I used Greek style coconut yogurt. You could use your favorite Greek yogurt made with dairy, if you're not dairy free.
Oil: Use any mild flavored oil you have on hand. I used coconut oil.
Eggs: Make it vegan by subbing the eggs for flax seed eggs. To sub the 2 eggs: Make a flax egg by stirring together 2 tablespoon flax seeds with 2 tablespoons water and let it sit for 5 minutes to thicken up. Serve: Really nice with a scoop of your favorite ice-cream or even some whipped cream. Best eaten by the next day (if you leave on counter in an airtight storage container). OR can keep in fridge for up to 4 days.