Quick Gluten-Free Peach Cake

This delicious peach cake is perfect for summer and comes together quickly using simple ingredients. The cake is naturally glutenfree thanks to the XOXO Gluten Free flour, and the juicy peaches keep it moist and flavorful. It has been a favorite in my kitchen for warm evenings when I want a sweet treat without a fuss.

I first baked this during a summer picnic and everyone kept asking for more. Now it’s my goto dessert when peaches are in season.

Ingredients

• 1 ½ cups XOXO Gluten Free flour: provides a tender crumb and keeps it glutenfree look for a blend with xanthan gum included for best texture
• ¾ cup sugar: balances the natural tartness of peaches
• 2 ½ teaspoons baking powder: gives the cake a light rise
• ½ teaspoon kosher salt: enhances the flavors in the cake
• 2 tablespoons brown sugar: adds a subtle molasses flavor on top
• ⅛ teaspoon ground nutmeg: warms the flavor and complements the peaches
• 2 teaspoons vanilla extract: deepens the overall taste
• ½ cup unsweetened yogurt: keeps the cake moist and tender
• ½ cup canola oil or vegetable oil: adds richness without overpowering
• 2 ½ cups peaches fresh or frozen peeled, pit removed, and sliced: the star ingredient providing freshness and natural sweetness

Instructions

Prep the Peaches:

If using fresh peaches peel the skin off and remove the pits then roughly chop. Frozen peaches should be thawed and any excess liquid drained to avoid soggy batter.

Preheat the Oven:

Set your oven to 350°F 175°C. Spray a 9inch round cake pan at least 2 inches deep with nonstick baking spray to ensure easy removal.

Mix Dry Ingredients:

In a large mixing bowl combine XOXO Gluten Free flour sugar baking powder kosher salt brown sugar and ground nutmeg. Stir well to evenly distribute the leavening and spices.

Mix Wet Ingredients:

In a separate bowl whisk together vanilla extract unsweetened yogurt and canola or vegetable oil until fully combined. This mixture provides moisture and flavor.

Combine Ingredients:

Pour the wet ingredients into the bowl with dry ingredients and mix until just combined. Be careful not to overmix or the cake could become dense. Gently fold in the sliced peaches to keep them intact.

Bake the Cake:

Pour the batter into the prepared pan spreading it evenly to the edges. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs.

Cool and Serve:

Let the cake cool in the pan for about 10 minutes to set then transfer to a wire rack to cool completely. You can dust with powdered sugar or serve with whipped cream or ice cream for extra indulgence.

My favorite ingredient is the peaches because their juicy flavor transforms a simple cake into a seasonal delight. I remember baking this for a family gathering one summer, and my grandparents could not stop praising how fresh and flavorful it tasted.

Storage tips

Store the peach cake in an airtight container at room temperature for up to two days. For longer storage keep it wrapped tightly and refrigerated for up to five days. This cake also freezes well if wrapped in plastic and foil for up to three months.

Ingredient substitutions

If you do not have XOXO Gluten Free flour you can use your favorite glutenfree all purpose flour blend just make sure it contains xanthan gum or add it separately for structure. Yogurt can be substituted with sour cream or buttermilk. Canola oil can be replaced with light olive oil or melted coconut oil for a different flavor profile.

Serving suggestions

Serve this peach cake with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. It also pairs nicely with a drizzle of honey or a sprinkle of cinnamon on top. Fresh mint leaves add a pretty contrast and a hint of brightness.

This peach cake is an easy and satisfying summer dessert that highlights ripe fruit and simple pantry ingredients. Serve warm with whipped cream or ice cream for extra indulgence.

Common Questions About Recipes

→ Can I use fresh and frozen peaches interchangeably?

Yes, fresh peaches should be peeled and pitted, while frozen peaches need to be thawed and drained before using.

→ What makes this cake gluten-free?

It uses XOXO Gluten Free flour instead of traditional wheat flour to keep it gluten-free without compromising texture.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.

→ Can I substitute the oil used in this cake?

Yes, you can use canola oil or vegetable oil as a neutral oil suitable for moistening the cake.

→ Are there any suggested toppings?

Try dusting with powdered sugar or serving with whipped cream or ice cream to complement the peach flavor.