This gluten-free peach coffee cake is a delightful treat that combines the sweetness of peaches with a moist, tender crumb. Perfect for breakfast or an afternoon snack, this cake is sure to please everyone, whether they follow a gluten-free diet or not. The combination of fresh fruit and a light, fluffy cake makes for a delicious and satisfying bite.
When preparing this recipe, you might need to pay special attention to the gluten-free flour blend. Not all supermarkets carry a wide variety of gluten-free options, so you may need to visit a specialty store or check the health food section. Additionally, ensure your peaches are ripe and juicy for the best flavor and texture in your cake.

Ingredients For Gluten-Free Peach Coffee Cake
Gluten-free flour blend: A mix of different flours and starches that mimic the properties of wheat flour without the gluten.
Sugar: Adds sweetness to the cake and helps with browning.
Baking powder: A leavening agent that helps the cake rise and become fluffy.
Baking soda: Another leavening agent that works with the baking powder to give the cake its light texture.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and helps create a tender crumb.
Butter: Provides richness and flavor to the cake.
Eggs: Bind the ingredients together and add structure to the cake.
Vanilla extract: Adds a warm, sweet flavor that complements the peaches.
Peaches: The star ingredient, providing natural sweetness and a juicy texture.
Technique Tip for This Recipe
When preparing the peaches, ensure they are ripe but firm to maintain their shape during baking. To enhance the flavor, you can toss the sliced peaches in a bit of lemon juice and cinnamon before folding them into the batter. This will add a subtle tang and spice that complements the sweetness of the cake.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same amount as baking soda and is a good alternative for those needing to reduce sodium intake.
salt - Substitute with sea salt: Sea salt can be used in the same amount and often has a more complex flavor profile.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and adds a slight nutty flavor.
butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and a subtle coconut flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit for a few minutes to thicken. This works well as a binding agent in baking.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the cake.
peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent substitute.
Other Alternative Recipes Similar to This Cake
How To Store or Freeze This Cake
- Allow the peach coffee cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
- Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, you can place it in an airtight container.
- Store the wrapped or containerized cake at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week.
- For freezing, first, cut the cake into individual slices. This makes it easier to thaw only what you need.
- Wrap each slice in plastic wrap, then place the wrapped slices in a resealable freezer bag or an airtight container. This double-layer protection helps prevent freezer burn.
- Label the bag or container with the date to keep track of its freshness.
- Freeze the peach coffee cake for up to 3 months. When you're ready to enjoy it, thaw the slices in the refrigerator overnight or at room temperature for a few hours.
- To reheat, you can warm the slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore the cake's original texture and flavor.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the leftover peach coffee cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
For a quick reheat, use the microwave. Place a slice of the peach coffee cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.
If you have an air fryer, preheat it to 320°F (160°C). Place the peach coffee cake in the air fryer basket, ensuring it's not overcrowded. Heat for 3-5 minutes, checking halfway through to ensure it warms evenly.
For a stovetop method, use a non-stick skillet over low heat. Place a slice of the peach coffee cake in the skillet and cover it with a lid. Heat for about 5 minutes, flipping halfway through to ensure both sides are warmed.
If you prefer a toaster oven, preheat it to 300°F (150°C). Place the peach coffee cake on a piece of parchment paper or directly on the rack. Heat for 10-12 minutes, checking to ensure it doesn't overcook.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the cake.
Baking dish: Grease this to prevent the cake from sticking.
Mixing bowl: Use one to combine the dry ingredients and another for the wet ingredients.
Whisk: Whisk together the milk, melted butter, eggs, and vanilla extract.
Spatula: Fold in the sliced peaches gently.
Measuring cups: Measure out the flour, sugar, milk, and peaches accurately.
Measuring spoons: Measure out the baking powder, baking soda, salt, and vanilla extract.
Toothpick: Check the doneness of the cake by inserting it into the center.
Cooling rack: Let the cake cool on this before serving.
How to Save Time on Making This Cake
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use frozen peaches: If fresh peaches are not available, use pre-sliced frozen peaches to save on prep time.
One-bowl method: Mix the wet ingredients directly into the bowl with the dry ingredients to reduce cleanup.
Melt butter in microwave: Quickly melt the butter in the microwave instead of using a stovetop.
Line the baking dish: Use parchment paper to line the baking dish for easier removal and less cleanup.

Gluten-Free Peach Coffee Cake Recipe
Ingredients
Main Ingredients
- 2 cups gluten-free flour blend
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ½ cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peaches, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the sliced peaches.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Nutritional Value
Keywords
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