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    Home » Recipes » Gluten Free Cakes & Cupcakes

    Rustic Gluten Free Peach Cake

    Modified: Jun 18, 2024 · Published: Jul 15, 2022 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    A simple and rustic gluten free peach cake made with buckwheat flour and cornmeal, plus loads of fresh peaches. This easy, homey cake is a summer favorite.

    A slice of gluten free peach cake on a blue and white plate with a red napkin behind it.

    Rustic Gluten Free Peach Cake Recipe

    When a friend gives you peaches, make peach cake! Our peach trees are still in their - relative infancy - but we are fortunate enough to have nearby neighbors who often invite us to pick their peaches. And what what better to do with a glut of peaches than make gluten free peach cake?

    In season peaches are so lovely and I love gently showcasing them in this 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 gluten free flours and the resulting crumb is sturdy enough to support the juicy peaches. Add a scoop of ice cream and dessert is sorted!

    Why You'll Love It

    This is a nubbly, juicy cake made with fresh peaches, buttermilk, brown sugar, and a simple combination of buckwheat and cornmeal flour -- perfect on a summer morning or served for dessert with ice cream. Plus, this gluten free peach cake is easily made dairy-free if needed (see my suggestions lower down). Warming spices like cinnamon and cardamom to bring interest, and the sliced fresh peaches scattered across the top make this a perfect summer treat.

    Slices of gluten free peach cake on a piece of parchment paper.

    Ingredient Notes

    Here's a look at the ingredients needed for this cake. For the full ingredient amounts and detailed instructions, check the recipe card at the end of this post.

    • Butter - Use unsalted butter to make the cake so that it doesn't compete with the sweetness of the brown sugar.
    • Brown sugar - You can use light or dark brown sugar, or try coconut sugar to make it refined sugar-free.
    • Eggs - This recipe was developed using large eggs, so I recommend using large eggs when you make it.
    • Buckwheat flour - Buckwheat can be sold in light or dark varieties, note that the color does not affect the taste. If you prefer a lighter-looking cake, pick up a bag of light buckwheat flour.
    • Cornmeal - I like to use a medium-grind cornmeal for this cake to add a little texture. You could also use fine-ground cornmeal but I don't recommend using a large, coarser grind like polenta.
    • Leavening - Baking soda and baking powder help the cake to rise.
    • Spices - A combination of ground cinnamon and cardamom adds warmth.
    • Salt - I always use fine sea salt in my recipes.
    • Buttermilk - Make sure to shake the buttermilk well before stirring it into the batter.
    • Peaches - Any type of peaches will be perfect in this cake, and there's no need to peel them. Simply (gently) wash them, remove the pits, and slice them up.

    Can I Use Frozen Peaches?

    Yes, you can use frozen peaches for this recipe. Of course, fresh peaches are the star of this cake so if you can get them, use them! If you do use frozen peaches, buy sliced peaches so that you can easily add them to the cake. No need to defrost first.

    A slice of gluten-free rustic peach cake on a white and blue plate.

    Tips & Substitutions

    Go ahead and make this gluten free peach cake as written or make a few ingredient swaps as you need. I've outlined them below:

    • Buckwheat flour substitute - Swap sorghum flour for the buckwheat flour, or try oat flour.
    • Cornmeal substitute - Try millet flour for the cornmeal.
    • To make it dairy-free: Use your favorite non-dairy butter for the butter, and make an easy dairy-free buttermilk by adding 2 teaspoons of vinegar to ½ cup of your favorite plant-based milk.
    • Easy buttermilk swap: You can use ¼ cup whole milk and ¼ cup plain yogurt if you don't have buttermilk.
    • Rest the batter - Make sure to rest the batter for at least 20 minutes so that the gluten free flour fully hydrates. This will make for a better crumb once baked.
    • Try another fruit - Use another stone fruit instead of the peaches! Try plums or nectarines.

    Is Buckwheat Gluten Free?

    Buckwheat, despite having "wheat" in its name, is naturally gluten-free. It's a wonderful, protein-rich flour that adds a slightly nutty note to bakes and has a distinctive flavor all its own (if you know you know!). You can use buckwheat as your sole gluten flour, though its strong flavor is best, in my opinion, when balanced with another gluten free flour like almond flour or oat flour.

    A slice of gluten free peach cake on a plate with the cake behind it

    Serving Suggestions

    You can serve the cake slightly warm or at room temperature. It's marvelous with a scoop of vanilla ice cream or a dollop of whipped cream. You can also cut up more peaches to serve alongside if you've got more ripe fresh peaches on hand. I love a little square of cake at breakfast with a hot cup of coffee.

    How to Store Gluten Free Peach Cake

    Cake can be kept, wrapped or in an airtight container, on the counter for up to 2 days, or for up to 5 days in the fridge (wrapped or in an airtight container).

    More Gluten Free Fruit Recipes

    • Gluten Free Blueberry Bread
    • Gluten Free Strawberry Rhubarb Bread
    • Gluten Free Skillet Peach Cobbler
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    Rustic Gluten Free Peach Cake

    Nicole Spiridakis
    A simple and homey gluten free peach cake made with buckwheat flour and cornmeal, plus loads of fresh peaches.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 111 kcal

    Ingredients
     
     

    • ½ cup unsalted butter, at room temperature
    • ¾ cup brown sugar
    • 2 large eggs, at room temperature
    • 1 cup buckwheat flour (110 grams)
    • ½ cup + 1 tablespoon medium grind cornmeal (100 grams)
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cardamom
    • ½ teaspoon fine sea salt
    • ½ cup well-shaken buttermilk, at room temperature
    • 3 cups sliced peaches

    Instructions
     

    • Grease an 8x8-inch pan and line it with a square of parchment paper.
    • In a large bowl, cream the butter and brown 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.

    Nutrition

    Serving: 1 sliceCalories: 111kcalCarbohydrates: 26gProtein: 2gFat: 0.01gSaturated Fat: 0.002gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.002gSodium: 378mgPotassium: 77mgFiber: 4gSugar: 0.004gVitamin A: 1IUVitamin C: 0.1mgCalcium: 35mgIron: 0.5mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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