Karina's Gluten-free Peach Cake

Karina's gluten free vegan peach cake recipe
A vegan peach cake perfect for a summer picnic.

Lazy summer days are sweet and sticky jewels studded with fresh cut fruit and juicy cakes. Farmers' markets buzz with color and scents. And peaches are the star. Get them while you can, Gentle Reader. Inhale their ripe velvet voluptuousness. Because all too soon they will be gone, and the stony, flavorless winter impostors picked well before ripening, thrown into crates and imported from far off orchards flirting with the southern hemisphere sun will be posing at your market as peaches. But they are not. And they know it.

They don't even try to pretend.

So grab your baskets and get thee to a local farmers' market. There is peach cake and peach crisp, and peach ice cream to be savored.

Some of you may recognize the basic recipe here. It's one I've posted and tweaked. It's not in my nature to follow directions or repeat a success without tweaking it, you see. I just can't do it. My brain chemistry switches to Bored Beyond Belief faster than you can mutter the words peach pancakes on a stick.

Let's just say I was a challenge in school. And in jobs (and okay, relationships) requiring a set routine or specific schedule. Rules and expectations writ in stone give me the itch to break free and play, What if? I just can't do the same thing over and over. I get too restless. I get punchy. And I'm also a big believer in change.

Change is good.

Change means I'm alive, growing and learning. Change means I'm curious, taking a risk, discovering something I didn't know before. Experimenting and sometimes failing or looking like an idiot often comes with the territory. Sure, I might end up feeling inept or totally stupid. Born too late. Or too soon. But will that keep me in my proper place and tame my wanton right-brained ways?

Not on your life, Babycakes.

Gluten free peach cake recipe
Summer peach cake- gluten-free and vegan.

Karina's Summer Peach Cake Recipe

Recipe posted October 2007 by Karina Allrich.

Those of you eating vegan will be pleased to know this cake is not only gluten-free, it is dairy-free and egg-free (not to mention, soy-free, nut-free and yeast-free). And if any of you gluten-free bakers out there want to switch out the peach slices for some other fruit- go ahead. This cake would work with apples, pears, plums and apricots.

If you're not egg-free and can handle eggs no problem, use organic happy free-range eggs, wouldja?


First, you'll need:

2 cups peeled, sliced organic peaches. Set aside.

Whisk together:

1 cup sorghum flour
1/2 cup GF buckwheat or millet flour
1/2 cup tapioca starch or potato starch (not potato flour!)
2 teaspoons xanthan gum
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Beat to combine:

2/3 cup coconut oil or Spectrum Organic Shortening
3/4 cup organic light brown sugar
1/4 cup pure maple syrup or raw agave
1/2 teaspoon light tasting vinegar
1 tablespoon bourbon vanilla extract
1 cup organic peach juice

Add the wet ingredients to the dry ingredient mix. Add an egg replacer for two eggs (if you can do eggs- use two large organic eggs). My egg replacer is Ener-G Egg Replacer.

For two eggs:

1 tablespoon Energ-G Egg Replacer (or two eggs)
4 tablespoons warm water

Whisk till frothy.


Preheat the oven to 350ºF. Lightly grease and dust a 8 or 9-inch round cake pan with gluten-free flour. I use a 9-inch Chicago Metallic pan.

Add the egg replacer to the batter. Beat until smooth. I recommend using an electric mixer with gluten-free batters. Beat for about two minutes.

A reminder on gluten-free vegan batters:

Gluten-free vegan batters do not behave like wheat batters. They are often stiffer at first, then they get rather sticky and stretchy as the xanthan gum and egg replacer do their vegan g-free thing. If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

Scoop the cake batter into the pan and spread evenly.

Place the peach slices into the batter in a concentric pattern (or any pattern you prefer).

Make a cinnamon brown sugar topping:

4 tablespoons organic brown sugar
2 tablespoons gluten-free sorghum or rice flour
2 tablespoons coconut oil or Spectrum Organic Shortening
1 teaspoon cinnamon

Rub these ingredients together till a crumbly mixture forms. Sprinkle on top of the peaches.

Place the cake into the center of a preheated oven and bake until firm and golden, and a wooden pick inserted into the center emerges clean- about 30 to 40 minutes. If your peaches were cold (or frozen) the cake will take longer to bake.

Cool the cake on a wire rack.

This cake was especially good warm. I wrapped leftover slices in foil and bagged them to freeze for future treats.

Serves 10.

Karina's Notes:

Traditionally, I would have used sour cream or yogurt in a cake recipe like this, but since I must be dairy-free I used organic unsweetened peach juice.

Yogurt could also be used as the liquid.

You could also use a non-dairy milk such coconut milk.

If the center is not done when you test it, lower the heat by 25 degrees F and continue baking the cake for 5 minutes. Check again. If there are a lot of fruit slices in the center, the center area of the batter may take longer to bake.

More peachy recipes from gluten-free food bloggers:

Elana's Pantry Peach Crisp
Freckled Face Mama's Gluten-Free Peach Cobbler
Peach Elderberry Jam at Wasabimom

Enjoy sugary treats in moderation. 
Gluten-Free Goddess® advises consuming 
no more than 2 tablespoons of sugar a day.



Jessica said...

Oh goodness...

From that first photo I've suddenly re-discovered that food is not only fuel...but a pleasure!

I think we'll be making this little bit of lovely this weekend!

Lisa said...

This looks awesome! I definately plan on trying it. The smell of cooked peaches.... drool.

Once again thanks for coming up with new ideas. I'm still struggling with whatever food issues I've got so your recipes are helpful. Recently had a food allergy test. Got positive reactions to tree nuts, especially hazelnut. Was horrified to see I had a skin reaction to soy, but luckily I did not have a positive blood test on that one, whew! So, I'm off to do a food challenge diet soon to see if wheat or gluten is the "tummy culprit" I've been fighting.

Thanks again!

ChupieandJ'smama said...

This looks like absolute perfection!!

Li & David said...

I am inspired to add buckwheat to my baking. This looks so good!

When I read about your experiences on your trip, I felt a little deja vu. I am gluten, soy, chicken, legume, brown rice, and almost everything else -free, and on a recent trip survived on bananas, rice cakes, salmon and zucchini. I really appreciate reading about your experiences. You remind me that everything is still okay, just restricted, food-wise!

Thanks, ~Li

Kelly said...

yum! I totally understand. We are Sensory Seekers!

April said...

I just want to tell you how much I love you. LOL! This sounds exactly like the treat I need, after a week of feeling rotten because of the non-GF bread-crumbs in my butter. My levels of sensitivity are ever-increasing. I think perhaps I need a separate fridge for my food, one that locks, so that the rest of the household can't contaminate me. Either that, or it is time for a clean-sweep and everyone can darn well live GF along with me. Too many slip-ups. :o(

Slacker Mom (aka Mrs. GF) said...

Looking yum-my! Tis the season for coffee cakes. I swear with fall coming my sweet tooth has revved up to full speed!

Buckwheat, hmm, a flour I haven't tried yet. I 'll have to give this one a go!

oxoxo SM

Judy said...

Hello Karina,

I am also from New Mexico and am gluten intolerant. I just found out about 6 months ago. My Mother discovered she was GF about 3 years ago. Anyway, I was searching the Web for flourless recipes and came across your site. I am so grateful you have this site and have put it in my favorites so that I can access it easily to try new recipes. I'm going to try your chocolate recipe first.

Thank you so much!!!


byebyegluten. said...

this cake looks fantastic! i've been trying out various fruit recipes so i might try this one with apples :) happy to read this as well, because i thought buckwheat was problematic as well!

Karina said...

Hi ByeByeGluten!

Buckwheat is safe- it's not even a grain (lucky for us!). It's a fruit cousin to rhubarb. And high in protein.

It's also called kasha- before it is ground- as in buckwheat groats.

Tiffany said...

That looks so beautiful! And delicious! (and beautifully delicious!!) Peaches are one of may favorite summer fruits. Thanks for the recipe!!

mama o' the matrices said...

Oho! An Imperfect-friendly recipe. We'll definitely be trying this one soon...

mmm. Baked peaches.

Paula said...

Yum, peaches ... must .. have .. peaches! Looks great!

Jackie said...

LOVE peaches, too - and this sounds great, thanks!

Bloggin' Fool said...

Always love checking in to see what new things you're cooking! Thanks, as always, for egg-free, dairy-free, soya-free, and of course GF.

Ah, that you have a recipe to tweak says volumes, and your concentric circles tell me you're oh-so-orderly and precise. Maybe someday I'll be that kind of a cook, but I'm not (yet).

But most of my stuff comes out edible anyway. ;-D

Alexa said...

Hi Karina,
I can relate to getting "bored beyond belief"... There are very few recipes that I leave untouched time after time. It definitely keeps me going strong in the kitchen. This Summer peach cake looks mouthwateringly (is that even a word? lol) good. In any case, it's a beautiful thing!

Susan from Food Blogga said...

I have been baking up a storm with fresh fruit lately. Now, it looks like I'll have try peach cake. Ah, just the name makes me smile. :)

Paula said...

By the way, I've given you an award on my site. :-)

Anonymous said...

This is a keeper for two reasons: 1)It's delicious and 2) It's a forgiving recipie. My lovely children were very needy on today's run through and there were (gasp!) mistakes made. With many GF a mistake means the end of the road. This recipie was still one of the best GF recipies I've tried to date (Including one very expensive B-Day cake from a well know GF bakery). You rock!!

Dee/reddirtramblings said...

My, my, my that looks especially yummy. I'll be buying peaches today to try it. Having owned chickens, I always buy happy, organic free roaming eggs.

Thank you, dear.

Karen said...

Hi Karina!

I haven't posted here in awhile, but this peach cake looks like a winner. I am going to have to try it.

My latest post on my own blog (www.herselfgluten-free.blogspot.com) is about a beet and peach salad. Really loving all the stone fruits this summer.

I also have to admit to being a tweaker with my recipes. It is often hard to write them down because I change them almost every time I make them.

Take care,


Zoe Francois said...

This cake is so beautiful and just exudes summer. My brother and his girlfriend are coming to visit and are vegans. They will be thrilled when I make this for them!

GirlCanBake said...

Gorgeous cake. I can't get enough of peaches when they come into season. Just lovely. And I can't leave a recipe well enough alone either. I always, always fidget with things one way or another. I look forward to more peach posts!

Margaret said...

I'm enjoying my breakfast so much. Thank you for the fabulous recipe.

Christine said...

This looked SO delicious and I happen to have tree-ripened peaches on hand so this cake is baking in the oven right now!

At 30 minutes though, my cake is liquid except for the outer edge. I don't think it would be set for at least another 30 minutes by the looks of it. Any idea why? I'm using a 9" diameter Doughmakers round cake pan and I used Australian style plain yogurt instead of peach juice.

Karina Allrich said...

Christine- The yogurt will make a difference in this vegan recipe, yes. Test with a wooden pick- and bake it until it emerges clean. It may take up to an hour to bake. Maybe even 70 minutes- depending upon how many peaches, the yogurt temperature (cold or warm) and your particular oven.


Jade Lam said...

I made this yesterday for my husbands birthday cake, was so delicious. My daughter inhaled it as is and we milk tolerant adults indulged in cream on the side..YUM. Mine also took a good hour to bake.
Thanx Karina, you goddess you!

Bonnie said...

Hi there - I made this recipe today with some modifications (just personal preferences). I posted it on my blog with pics, and linked to your blog for the original recipe. Thanks for the yummy recipe!

Karina Allrich said...

Thanks, everyone for your comments- always inspiring.

Hope everyone is having a ripe and juicy summer.



Vegiegail said...

OMG, I love peaches, and this cake looks insanely delicious! I think I'd like to try making it with Vegan Gourmet non-dairy sour cream or So Delicious coconut milk yogurt!

Val said...

Hi! I'm the crazy peace activist from Whole Foods the other day. Just wanted to say a big THANK YOU for the wonderful cookie you dropped off! That was such an amazingly sweet gesture, and it totally made our day (yes, I shared, but it was hard!).

This cake looks delicious and I will definitely put it on my to do list. I'll keep sending positive energy and hope that circumstances will turn around and you'll be able to stay in Santa Monica.

Amy Green (Simply Sugar and Gluten-Free) said...


Your cake is beautiful. I have to say that I so admire the way you take the time to respond to your readers' questions. I started reading your blog about a year before I got the guts to try cooking gluten-free. I was so worried it wouldn't work for me. But it has worked beautifully - I've learned so much from you. Thank you so much.

MeetaK said...

what a perfect way to use fresh peaches! and together with buckwheat flour it's certainly adds a nuttier flavor.

Pam said...

Amazingly yummy!


EdieS said...


I wanted to thank you for this recipe, and for many others. My housemates run a daycare, and one of little babies has celiacs in addition to really bad eczema. We started making food for him and noticed that his mood and skin has significantly improved.

In addition, your vegan recipes, along with the Babycakes cookbook, is a godsend for the vegetarian (and now, very close to vegan) godson. He decided to becoe a vegetarian when he was 3 years old and has really kept up with it. HE love treats, and i love making him goods that he can feel good about.

Plus (whew) I have eliminated alot of bread and pasta from my diet and replaced with vegatables, quinoa, corn, buckwheat, etc and have noticed not only positive weight loss, but better skin and lower blood pressure.

Thank you. You are a blessing and a godsend.

Love, Edie S from Portland, Oregon.

Margaret said...

I'm so glad to see this recipe again. I loved it so much last summer. The peaches were already sitting on my dinning room table waiting for some time to bake this weekend before I saw the posting. However, I'm sad to report that the CA peaches I'm using (due to a cross country move) do not hold a candle to their Southern cousins. Fresh Georgia and North Carolina peaches are really the best -- Southerns rejoice! Ah well, it will be wonderful and summery. Thanks Again!

Elana said...

Ok, I love your cooking ideas, totally inspiring. Let's not forget your incredible writing; one of my personal faves is from the above post:

"Because all too soon they will be gone, and the stony, flavorless impostors picked well before ripening, thrown into crates and imported from far off orchards flirting with the southern hemisphere sun will be posing at your market as peaches."

Doesn't come any better than this.

Thanks Karina, you rock!


Katie said...

Look wonderful and so summery. The peaches peaking through the crumb is gorgeous

Laura said...

What a beautiful web site! I just found you now that I've recently discovered I'm gluten intolerant. Your pictures have given me hope that I can still eat yummy food. I look forward to trying your recipes. Thank you.

Tamara said...

This was a great recipe! I made it last night, but since I didn't have the right flours at home, I successfully substituted 2 cups of Pamela's pancake/baking mix and just cut the quantities of xanthan gum, baking soda and baking powder in half. It worked like a charm. Thanks for the inspiration... as always, I love your blog and send my own blog readers here constantly for new recipes and ideas.


Sally said...

I've got this baking in my oven right now! I used the millet flour and tapioca starch combo with peach yogurt I just happened to have already in the fridge!

Bob's Red Mill is carried by our local HY-Vee store (Iowa's Piggly Wiggly!) and they have all their Gluten-Free flours luckily.

My Son is leaving for college in the morn so this is for his going away supper tonight...I don't plan on telling any of them it's gluten free!!!! SHHHHH, it's a secret! Nobody has to know but you and me...*wink*

Thanks Karina.....love, love, love, your writing!

Kristen said...

Gosh, this looks wonderful! I've gotta go try this right now with my organic white peaches that I bought today. look at my pathetic blog some time if you have a minute:

i'd love to know what you think!

Barb said...

Karina, what a great recipe! I made this and did manage to have a generous slice before my 17 yr. old XL wearing son declared it too good to remain uneaten! I do have a question about 2 things: Can Brown Rice Flour stand in for Sorghum?
How did you get such a crispy looking surface? Mine was gooey, but oh so good. I used a glass pan, you must have used a springform and taken the bottom off for photo?

Recent undefined:=-

magicwoman1960 said...

Good morning! I made this recipe over the weekend with mixed results. The taste - incredible! However, I have a question about the tapioca. The little balls were still hard - did I make a mistake by not cooking the tapioca first? It was listed under the dry ingredients.

I do want to comment on how helpful my local co-op bulk manager was - I came into the store Saturday morning with the recipe and a list of needed ingredients. He assisted me in finding all the items on my list and told me what each ingredient does for the recipe. He was a wealth of knowledge and interested in why I was buying these ingredients.

I've made other recipes of yours with resounding success and multiple remakes (and requests for the dishes to be made again - one in particular is the sweet potato enchilada with green chili sauce). This one will be a remake too - but I need to find out what I did wrong with the tapioca.


Karina said...

Susan, Thanks so much! As for the tapioca... In gluten-free baking we use tapioca starch not the tapioca pearls. It is a starch akin to cornstarch or potato or arrowroot starch. I think you used the pearls (used in pudding). Hope that answers your question. (I added the word starch after tapioca in the recipe for clarification.)

Karina said...

Yes, brown rice flour can sub for sorghum- both are medium weight flours. I used a 9-inch Chicago Metallic cake pan. In general, glass does yield a slightly different result. Usually, you need to bake longer at a 25 degree less oven temp.

magicwoman1960 said...

Thanks! That does help...without the crunchy little tapioca pearls, the recipe is delicious!! I'll try it again.

j.cro said...

I made this cake over the weekend. I'm pretty sure I used WAAAAY too many peaches and I think my 9 inch round pan wasn't actually 9 inches, but something a teensy bit less. Needless to say, the cake exploded over the sides (and I couldn't do anything about it - like put a cookie sheet underneath until I'd hit the 30 minute mark on the timer) and took not 30 minutes but almost TWO HOURS too bake. I persevered and lowered the oven temp to 325, rotated the pan and cut away the exploded sides and FINALLY the center set. IT WAS DELICIOUS and not a slice is left. Next time I'll try it in a slightly larger pan and watch out for how many peaches I use.

j.cro said...

Oh yeah, I'll have a blog post (with photos) later on in the week. http://i8pixistix.blogspot.com/

Anonymous said...

Oh thank you so much! Just tried this recipe and it is absolutely fantastic. Used only white rice flour and tapioca, as that was all I we had at the time, but it turned out great anyway! Thanks for all the great recipes!

Anonymous said...

Oh Karina - thank you so much for this recipe. It was a hit when I first made it last summer inspired by a perfumed bowl of peaches. It was an even bigger hit at a charity bake sale at work today - although made with nectarines and as j.cor said above my pans were a bit small as the cake took longer and was rather taller than I remembered. I have now met I think everyone in my office with a food sensitivity as they have all come to ask for the recipe. I've sent them all to your website - and your Scottish fan base is growing!

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