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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).
Prep Time10 mins
Cook Time43 mins
Course: Dessert
Cuisine: American, Italian
Keyword: almond flour, apple cake, dairy free, gluten-free
Servings: 6
Author: Lora

Ingredients

  • 2 peaches sliced
  • 1 cup blackberries
  • juice and zest of one lemon
  • 2 cups flour I used 1/2 cup of whole wheat pastry flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 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.
  • 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 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 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.