This blackberry peach cake is made with almond flour for a soft, tender crumb loaded with fresh summer fruit. It happens to be gluten-free and dairy-free, and comes together in one bowl in about an hour. Perfect as a summer dessert or a morning coffee cake.
You might also like my Lemon Ricotta Cake or Lemon Yogurt Cake.
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This is one of those cakes I make on rotation all summer long. It is simple, rustic, and incredibly good. Fresh peaches and blackberries arranged on top of an almond flour batter with a hint of cinnamon and lemon. Baked until golden in a springform pan. Eaten warm with ice cream or cold with coffee.
This recipe is adapted from my mother-in-law Teresa's classic torta di mela e prugne, an Italian apple and plum cake she has been making for decades entirely from memory. I have been riffing on it ever since I first learned it. This version uses almond flour and gluten-free 1-to-1 flour for a completely gluten-free and dairy-free result that still has the same tender, moist crumb as the original.
The yogurt is the secret. It makes the texture silky smooth without any butter. And the almond flour adds a gentle nuttiness that pairs beautifully with summer fruit. Use any berries or stone fruit you have on hand. This cake is very forgiving.
Why You'll Love This Recipe
- Gluten-free AND dairy-free with a vegan option.
- One bowl batter, no electric mixer needed.
- Works with any stone fruit or berries: peaches, nectarines, plums, blueberries, cherries.
- Good warm as dessert, good cold the next morning with coffee.
- Italian-style rustic cake: no frosting, no fuss, just beautiful fruit on top.
Ingredient Notes
- Almond flour: Adds moisture, a subtle nutty flavor, and a tender crumb. Use blanched almond flour, not almond meal, for the best texture.
- Gluten-free 1-to-1 flour: I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure. Both work perfectly. You can also use all almond flour for a denser, more fudgy result, or all GF 1-to-1 for a lighter texture.
- baking powder ( Make sure yours is certified gluten-free if you are baking for someone with celiac disease.
- Cinnamon: Just 1 teaspoon. It adds warmth without overpowering the fruit. Do not skip it.
- sea salt: A pinch. Balances the sweetness.
- Sugar: Two-thirds cup. I have tested this with regular white sugar, coconut sugar, and a combination of both. All work. Coconut sugar adds a slightly deeper, caramel-like flavor.
- Eggs: 2 large eggs. For a vegan version, substitute each egg with 1 tablespoon of ground flaxseed mixed with 1 tablespoon of water; let it sit 5 minutes to thicken.
- Coconut oil: Or any mild-flavored oil: sunflower, avocado, or light olive oil. Avoid strongly flavored oils.
- Greek yogurt: This is the secret to the texture. It makes the batter silky and the crumb moist without any butter. For dairy-free, I use unsweetened coconut milk Greek-style yogurt. It works beautifully.
- Lemon: Both the juice and zest. The zest goes into the flour mixture and releases its oils when rubbed in by hand. Do not skip this step.
- Peaches: Fresh ripe peaches in summer are ideal. Slice them thin enough to fan out on top of the batter. Frozen peaches (thawed and patted dry) also work.
- Blackberries: Blueberries work just as well. In fall, try sliced plums. Any soft summer fruit is fair game.
- Turbinado sugar: Sprinkled on top before baking for a lightly crunchy, sparkly finish. Regular coarse sugar or even regular white sugar works as a substitute.
- Margarine or butter: Just 2 tablespoons of thin pats placed on top before baking. This adds a little richness and helps the fruit caramelize slightly. You can skip this if needed.
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!
Variations
Change the Fruit
This batter works with almost any soft fruit. Try it with sliced nectarines, plums, or a mix of peaches and blueberries. In fall, apples and pears are wonderful. In winter, use frozen peaches or thawed frozen berries (always pat them dry first).
Make It with Regular Flour
Swap the almond and GF flour for 2 cups of all-purpose flour, or use half all-purpose and half whole wheat flour for a slightly heartier texture. The method and quantities stay the same.
Make It Vegan
Replace each egg with 1 tablespoon ground flaxseed mixed with 1 tablespoon water, rested 5 minutes. Use coconut oil and coconut milk yogurt. Skip the butter/margarine on top or use vegan butter. The result is a slightly denser cake but still delicious.
Add Nuts
Scatter a small handful of sliced almonds over the fruit before baking. They toast as the cake cooks and add crunch to the top.
Storage
- Best eaten the day it is made or the next day. The fruit releases juice as it sits, which softens the top over time.
- Store at room temperature under a cake dome or in an airtight container for up to 1 day.
- Refrigerate after day 1. Keeps well in the fridge for up to 4 days in an airtight container.
- Bring to room temperature before serving, or warm individual slices in a 300°F oven for 10 minutes.
- The cake does not freeze well due to the high moisture from fresh fruit. Make it fresh.
Some other lovely + easy cake recipes to enjoy:
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Blackberry Peach Cake with Almond Flour
Equipment
- 1 mixing spoon
Ingredients
- 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)
- ½ cup almond 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
Instructions
- 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), almond 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Flour: This cake is totally gluten-free, but could be made with all-purpose regular flour (or even ½ whole wheat, ½ all-purpose). If you don't have almond flour, you could use just the gluten-free 1-1 flour.
- 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.
Nutrition
FAQ's
Yes. Using all almond flour gives the cake a denser, moister, more fudgy texture with a stronger almond flavor. The crumb will be tighter and it will not rise as much. If you want a lighter, more cake-like result, use a combination of almond flour and GF 1-to-1 flour, or all GF 1-to-1 flour.
Yes. Thaw completely and pat very dry with paper towels before using. Excess moisture from frozen fruit will make the batter soggy and prevent it from setting properly in the center. Frozen berries also work but drain them thoroughly.
A springform pan makes it much easier to release the cake without disturbing the fruit topping. You can use a regular 8-inch round cake pan, but line it with parchment and be prepared that the presentation may be less neat. Removing the bottom of the springform pan from the cake is optional but gets easier with practice.
Depending on your state, peach season typically runs from late May through September. Peak season is July and August in most of the US. Outside of peak season, frozen peaches work well in this recipe.
It is best the day it is baked. If you need to make it ahead, bake it the evening before and store at room temperature overnight under a cake dome. Refrigerate after 24 hours. The texture holds up well, though the fruit topping softens slightly as it sits.
I have a neighbor that gives me peaches and was looking for a gluten-free cake recipe. This is just the perfect recipe and it's very soft!
I was gathering ingredients to make this and there is no oven temperature listed anywhere in the post??
Hi Nancy-It is baked at 350F. Be sure to check the cake at 40 minutes and if it is browning and not ready in the middle, you could tent with foil paper for the rest of the baking time. Hope that helps!