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An overhead shot of a paleo peach cake on a white plate being held by two hands.
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4.73 from 11 votes

Fresh Peach Cake (Paleo, Gluten Free, Grain 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!
Prep Time10 minutes
Cook Time1 hour
Cooling time1 hour
Course: Dessert
Cuisine: American
Keyword: gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, paleo dessert, peach cake
Servings: 8
Author: Michelle Tam

Ingredients

Instructions

  • Heat the oven to 350°F with the rack in the middle. In a medium bowl, whisk together flours, cinnamon, cardamom, baking soda, and kosher salt. Set aside.
  • 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.
  • Add the softened ghee and maple sugar to the bowl of a stand mixer (or in a large bowl if 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 is 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 a offset spatula.
  • Decorate the top of the cake with the remaining peach slices. (For practice, I design a 9-inch plate with peach slices to see what looks best before I top the 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.
  • Place the cake pan on a cooling rack and cool completely. Cut the cake into 8 slices and top with non-dairy vanilla ice cream or whipped coconut cream if desired!

Video

Notes

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. 

Nutrition

Calories: 348kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Fiber: 3g | Sugar: 23g