Gluten-Free Peach and Blackberry Cake
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).
Servings: 6
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)
- 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), 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.
Notes
Flour: This cake is totally gluten-free, but could be made with all-purpose regular flour (or even 1/2 whole wheat, 1/2 all-purpose).
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.
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.