A simple, homey gluten-free peach cake made with buckwheat flour and corneal plus loads of fresh peaches.
Rustic Gluten-Free Peach Cake
When a friend gives you peaches, make peach cake! I was fortunate enough to be given a big bag of peaches and wanted to bake something with them before we gobbled them all up. This gluten-free rustic peach cake is so good.
In season, peaches are so lovely right now, and I wanted to gently showcase them in a subtly textured rustic dessert (though this not too sweet cake would work perfectly as a breakfast as well). I combined buckwheat flour and a medium grind cornmeal here as my flours and sweetened the cake with a little coconut sugar.
Buckwheat, as we know, despite having “wheat” in its name is naturally gluten-free. It’s a wonderful, protein-rich flour that adds a slight nutty note to bakes. It does have a distinctive flavor all its own (if you know you know?) and I love it paired here with the cornmeal. Coconut sugar brings a warm undertone along with cinnamon and cardamom to bring interest. And sliced fresh peaches scattered across the top make this a perfect summer treat.
This is a nubbly, juicy cake made with fresh peaches, buttermilk, coconut sugar, and a simple combination of buckwheat and cornmeal flours — perfect on a summer morning. It’s gluten-free and refined-sugar free. Can I make it dairy-free? Of course! It’s so easy to sub coconut buttermilk for the buttermilk to make it dairy-free too.
Swap sorghum flour for the buckwheat flour
Try millet flour for the cornmeal
Use organic cane sugar for the coconut sugar
Til next time – N x
Gluten-Free Rustic Peach Cake
- ½ cup unsalted butter, at room temperature
- ¾ cup coconut sugar
- 2 large eggs, at room temperature
- 1 cup/110 g buckwheat flour
- ½ cup + 1 tbsp/100g medium grind cornmeal
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp fine sea salt
- ½ cup well-shaken buttermilk, at room temperature
- 3 cups fresh sliced peaches
- Grease an 8×8 inch pan and line with a square of parchment paper.
- In a large bowl, cream the butter and coconut sugar until fluffy and light, about 3 minutes. Beat in the eggs one at a time until well combined.
- In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and cardamom. With the mixer on medium speed, beat in half the flour mixture, then the buttermilk, and finish with the flour.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the peach slices on top. Let cake rest while you heat the oven to 350° F.
- Place the cake in the oven and bake for 45-55 minutes, until cake is set, a tester comes out clean, and edges are just starting to pull away from the sides. Remove from oven, place on a wire rack, and let cake cool for 30 minutes in the pan before turning out onto the rack to cool fully.
- Serve cake slightly warm or at room temperature. Cake will keep, wrapped, on the counter for 2 days, or 5 days in the fridge.