Fresh Peach Cake (Paleo, Gluten Free)

This simple and light gluten-free peach cake is made with almond and cassava flours, perfectly spiced with cinnamon and cardamom, and bursting with juicy peaches! It’s a cinch to make, and your family and friends will love it!

I adore ripe summer peaches and I love cake, so let’s face it: this fresh peach cake recipe was destined to happen. This tender cake tastes like the best parts of summer, and it’s just sweet enough that even a picky Asian mother-in-law won’t be able to resist eating a slice! 

If you’ve been craving a peach dessert but looking for one with a healthier twist, I’ve got you covered!

Baking tips 

• Use a kitchen scale! I measure out the dry ingredients and ghee by weight because it leads to consistently replicable results. (I use this kitchen scale.) Pro tip: If you hit the “metric” button in the printable recipe card below, you’ll find the gram measurements for the ingredients. 
• Ingredients should be ready to go! Take the time to measure and prep all the ingredients ahead of time. This way you won’t forget anything and the baking process will go super smoothly.
• Don’t substitute ingredients! Baking is a science and paleo baking requires you to be even more nit-picky. And before you ask: if I haven’t tested out an ingredient substitution and noted it in the ingredients section below, this means I have no idea if it’ll work. As always, if you make a successful ingredient substitution, please leave it in the comments section.
• Baking pan substitutions! I use a 9-inch round cake pan for this recipe, but an 8-inch square pan will also work. I don’t have a 9-inch springform pan, but that would be perfect for this recipe and you won’t need to line it with parchment paper.

Peach Cake Ingredients

• Peaches: This recipe calls for 1 pound of ripe peaches—about 2 large peaches. I know it’s kind of a pain, but I prefer to peel the peaches and cut them into ¼-inch slices for this cake. Don’t choose super soft peaches (or sub frozen or canned peaches) because your cake will turn out too mushy. No peaches? You can substitute nectarines, plums, or other stone fruit. 
• Finely ground almond flour: Stone fruit pairs well with almonds so I like to use some almond flour in this recipe to keep things paleo and gluten-free. And no, I haven’t tried making a nut-free version of this cake (yet!). 
• Cassava flour: I use cassava flour to replace all purpose flour—it lightens the batter, and the resulting crumb is delicate and tender. The brand of cassava flour that gives me the most consistent results is Otto’s cassava flour. I haven’t tried using tapioca or arrowroot powder in place of it, but let me know if it works for you.
• Spices: I use a combination of ground cinnamon and cardamom in this cake but you can use one or the other depending on your preference. Ground cardamom is pretty strong so I wouldn’t use more than ¾ teaspoon in this recipe. 
• Baking soda: In place of baking powder, I simply use some baking soda combined with lemon juice as the leavening agent.
• Diamond Crystal kosher salt
• Ghee: I like using ghee in place of unsalted butter in my baked goods because the milk solids (which are problematic for some people) are removed. If you don’t tolerate ghee, you can use refined coconut oil, sustainable palm shortening, or vegan butter.
• Maple sugar: This is my preferred granulated paleo sweetener but you can substitute coconut sugar if you don’t have any on hand. Looking for a low carb substitute? You can use 1 cup of granulated allulose, but make sure to cover the cake with aluminum foil for the last 10 minutes of baking because it browns quickly. 
• Large eggs: I haven’t tried an egg-free version of this cake so I’m not sure if you can use an egg substitute.
• Full-fat coconut milk: If you don’t have any on hand, any other non-dairy milk will work!
• Lemon zest and lemon juice: Adds a nice citrusy punch and the juice is needed to activate the baking soda.
• Pure vanilla extract: I love using vanilla extract in this cake, but almond extract is also fab.

How to make peach cake

Heat oven and mix the dry ingredients

Heat the oven to 350°F with the rack in the middle. In a medium bowl, whisk together the flours, cinnamon, cardamom, baking soda, and kosher salt. Set aside.

Prepare the cake pan

Lightly grease the sides and bottom of a 9-inch round cake pan with ghee.

Trace the bottom of the cake pan on a piece of parchment paper and cut it out (Pro tip: Leave longer flaps at the tops and sides to help with cake removal). Place the parchment round in the greased cake pan and set it aside.

Make the batter

Add the softened ghee and maple sugar to the bowl of a stand mixer (or in a large bowl if you’re using a hand mixer).

Use the paddle attachment to cream the fat and sugar on medium-high speed for 3 to 5 minutes or until it’s lighter in color and fluffy. Don’t rush this part!

Scrape down the sides of the bowl and add the eggs, coconut milk, lemon zest and juice, and vanilla.

Beat the mixture on medium speed for 30 seconds or until combined. (Psst! It’s okay if the batter looks curdled at this point!)

Next, add half the flour mixture and beat on low speed until just combined.

Add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.

Using a silicone spatula or wooden spoon, carefully fold ⅔ of the sliced peaches into the batter.

Transfer the batter to the parchment-lined baking pan and smooth the top with an offset spatula.

Decorate the top of the cake with the remaining peach slices. (For practice, I arrange the slices on a 9-inch plate beforehand to see what looks best before I top the cake.)

Bake the peach cake

Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.

Cool and serve

Place the cake pan on a cooling rack and cool completely before depanning.

Cut the cake into 8 slices and top with non-dairy vanilla ice cream or whipped coconut cream if desired!

How to store leftover peach cake

Store leftover cake in a sealed container or wrapped in plastic wrap in the fridge for up to 4 days or in the freezer for up to 4 months. 

Looking for more paleo cake recipes?

• Apple Bundt Cake
• Berry Snack Cake
• Matcha Cheesecake
• Chocolate Lava Cake
• Pumpkin Mug Cake

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Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

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PRINTER-FRIENDLY RECIPE CARD

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