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

Cook Time: 43  min


White Scribbled Underline

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prep Time

10 mins


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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. Gluten-free and dairy-free (vegan option).

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.


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