Gluten-Free Peach Cake with Cinnamon Streusel Topping

Gluten-free peach coffee cake recipe from gluten free goddess
It was so hard to let this cake cool before cutting into it.

Dreams of Peach Cake 

Why is it when I bake a coffee cake I get all dreamy and gooey inside, like a knee-socked school girl in Latin class, riveted to the patch of peachy, fuzzy cloud against the swaying swatch of blue between the maple tree branches outside the classroom window, imagining love itself is out there, waiting, breathing, just beyond reach, ready to pounce. Like grace. When you least expect it, a gift arrives.

Often in a form you don't recognize at first.

Like a plaid shirt.

And hands that juggle.

The truth is, I didn't even know juggling was on my list.

My top criteria (scrawled in gel black ink one rainy night post divorce) listed kindness, a sense of humor, artistic.

It conjured images of tempered masculinity. Intelligence. Adept at conversation. Curiosity.

Likes women (a big one).

It mentioned nothing about juggling. Or fierce devotion to coffee. Or a willingness to wash dishes. It neglected to include the seductive power of coffee cake. The sexy allure of a cinnamon dusted chin.

So imagine my surprise when on our second date (post French roast coffee and dirt bomb muffins) he grabs three apples. And juggles. While whistling. I can't remember the tune.

Because my knees turned to pudding.

And now, almost twenty years later, I hear a key in the door. And my heart is grateful. It's him. The guy in a plaid shirt.

Bearing peaches.

More gifts.

And once more, I accept.

Gluten-free peaches
Steve brought home peaches. So I baked a cake.

Fresh summer peaches in a bowl
Fresh peaches. Juicy summer seduction.

Gluten-Free peach Coffee Cake with Streusel Topping
A delectable new gluten-free peach coffee cake. Indulge.

Karina's Gluten-Free Peach Coffee Cake Recipe with Cinnamon Streusel Topping

Recipe originally posted August 2011.

I added chopped organic pecans to this cinnamon infused streusel coffee cake topping. I love nuts. But if you prefer your streusel sans crunch- leave out the nuts. I won't tell.


1 cup brown rice flour or sorghum flour
1 cup organic light brown sugar
3/4 cup almond meal
1/2 cup tapioca or potato starch (not potato flour!)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil
2 teaspoons bourbon vanilla extract
1 teaspoon almond extract
5-6 tablespoons soy milk (or non-dairy milk), as needed
1 1/2 cups sliced fresh peaches (about 12 oz.)

For the streusel topping:

1/3 cup organic light brown sugar
3 tablespoons brown rice flour
3 tablespoons organic coconut oil
2 tablespoons chopped pecans (may omit)
1 teaspoon ground cinnamon


Preheat the oven to 350 degrees F. Line the bottom of a deep 9-inch cake pan with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: brown rice flour, light brown sugar, almond meal, tapioca starch, baking powder, xanthan gum, cinnamon, and nutmeg.

Add in the beaten eggs, coconut oil, vanilla extract, almond extract, and 2 tablespoons soy milk. Beat to combine.

The batter at this point will be stiff and sticky. Add more soy milk a tablespoon at a time, beating after each addition, until the cake batter becomes loose and smooth. Humidity affects flours, so you may need more or less tablespoons liquid, depending upon your locale.

Scoop two thirds of the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.

Press half the peach slices into the batter.

Top with the remaining cake batter and smooth evenly- this layer will be thin.

Press the remaining peach slices into the top of the cake.

Make the streusel topping, combining the brown sugar, brown rice flour, coconut oil, chopped pecans (if using), and cinnamon. Mix until sandy.

Spread the streusel topping on the cake.

Bake in the center of a preheated oven for 40 to 45 minutes, until the cake is set and a wooden pick inserted into the center emerges clean.

Keep an eye on the cake as it bakes. If the topping begins to brown too much (around the 25 to 30 minute mark) place a piece of foil loosely over the top of the cake to prevent it from browning too much. (I have a small wall oven that is very efficient, and my baked goods brown quickly.)

Cool the coffee cake on a wire rack.

Beyond fabulous slightly warm.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Cook time: 45 minutes Yield: 10 slices

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Recipe Source:

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Delicious tender peach cake that is gluten-free
Worth the effort and the wait. Sweet, peachy, tender cake.

GFG Baking Notes:

Pat those peaches dry, Babycakes! And if you use frozen peaches, thaw them thoroughly- and really dry them. You don't want a soggy cake!

I used brown rice flour in this delicious cake- but sorghum flour will work equally well. I am finding that sorghum flour and brown rice flour are interchangeable in my recipes, so if you prefer one over the other- use what makes you happy.

For vegans and no-egg folks, an egg replacer will work in this recipe. See my Blueberry Crumb Cake recipe as an example.

I am in love with organic coconut oil. But if you would rather use butter, go ahead. Do your moo-cow thing. Just be sure and go organic.

I like soy milk in baking because the protein content helps gluten-free flours behave. But if you prefer using rice milk, almond milk, or even moo-cow milk, knock yourself out.

For nut-free- you'll need to experiment. I would suggest choosing a medium weight flour, like millet. If you use coconut flour, you'll need to adjust liquid and add an egg, I think.

As for sugar- I put light brown sugar in this coffee cake. It adds structure, improves texture, and and gives it a lovely flavor. Experiment with your favorite sugar subs, if you want to try making this cake sugar-free.

xox Karina


Caneel said...

Oh this looks sooo good! I love using extra virgin organic coconut oil in place of butter in several of my recipes - I think it's the best non-dairy butter replacement I've found! I'll be trying this one. :)

Samantha said...

Your writing makes my heart swell. Thanks, Karina.

Rach said...

This will be my starting off point for baking muffins tonight!

I always love reading about your love story with S. Maybe one day I'll have a love like that.

fool for food said...

I just love your posts and resipes. They are so beautiful and inspiring. I'm on a fairly carb restricted diet right now due to some unwanted roundness in my mid-section, but once that deflates a bit I will have to try this one. I am vegan and I love that your recipes are mostly vegan or can be. My man-friend however is not vegan, so I might just bake this cake with eggs so he can eat some at least. Thank you for all your hard work.

Anonymous said...

What do I do if we can't have the nut portions (ie almond meal, etc)? Thank you!

Karina Allrich said...

See the recipe's Baking Notes (bottom of the post) for substitution tips. Thanks!

Martha in Sacramento said...

You are a goddess of several orders. :)
I cannot wait to try this... and your wonderful poetic prose about the love of your life - utterly inspiring!
Thank you for sharing all of it.


Lindy said...

O wow that looks so good you have inspired me to cook so many recipes that my son and me can't wait to try. I can't wait to make this.

Anonymous said...

Your post brought back memories of the guy I had a crush on in my 9th grade Latin class.

Leanne @ Healthful Pursuit said...

I just made a grain free coffee cake on the weekend, but it looked nothing like this! Yours is so dense and thick and wow... amazing!

Raspberrysun said...

Oh this sounds wonderful! And I love it when I have all the ingredients already! :-) I did not know that the protein in soymilk helps baked goods, thanks for that tip!

Anonymous said...

Karina, I am not sure which makes me swoon more, the food or the love story! I hope to bake soon, the love story takes much more work!!


the staff said...

God! you are so romantic i love it! fabulous recipe!

Geanna said...

This looks fabulous! I can't wait to make it. And fresh summer peaches - yum!

The Painting Queen said...

That is the most beautiful coffee cake I have ever seen. will be mine...

Lori @ Laurel of Leaves said...

Oh goodness. This looks amazing! I used to make a (very unhealthy, but very delicious) version of peach cobbler muffins. This recipe will be a perfect alternative! Can't wait to get baking!

Rabah said...

Do you have a general rule of thumb for coconut oil/ butter conversion? Are they one to one? I've found a few opinions out in cyber world but trust your judgment best ;-) I'd love to use coconut oil, but it's very expensive in my area...

Anonymous said...

I can't take it - every recipe is better than the last. But I've never had so much baked yumminess in my house...or my belly. But I can't resist and they all taste so incredible. You are my hero...and your husband is giving my sweetheart a run for his money!!!

Christine said...

I couldn't stop staring at the top photograph. I literally kept scrolling back up to it. I can't wait to try this :)

Katie said...

This looks fantastic and wonderfully summery.

Julie said...

Awww... you're so in LOVE! It's the best.

And the cake looks de-lish-us :P

Tilly said...

Karina, it is such a pleasure reading your posts. Aside from the scrumptious recipes which you always provide, your style of writing is every bit as scrumptious :)

thekeenkitchen said...

Thank you for another lovely baked treat recipe... yours truly are the best! And for the reminder that true love is lasting and real. Sigh.

Lydia (The Perfect Pantry) said...

Oh, joy. What a lovely cake. There's nothing quite like baking for someone you love. Even those of us who don't bake do it from time to time.

Anonymous said...

Didn't you say that you were now doing the "no sugar" thing? What's this I see with one cup of brown sugar?

Danielle L. Atherton said...

Oh, peaches, how I love thee...!<3
As I pass all the peach stands along the way, on our drive up to see visit the Shakespeare Festival in Ashland, OR...I found (as I sit in the passenger seat;) your perfect recipe to make upon my return home. Thank you for who you are and what you do. *>)

Karina Allrich said...

Thanks, Everyone! I appreciate your kind words. xox

Anonymous: I am doing the "no sugar" thing.

I made the cake for my husband. He is not sugar-free.

And many of my readers aren't either. I thought they might enjoy this recipe.


Steve Allrich said...

And your non sugar-free husband is profoundly grateful that you did...

JoLynn-dreaminitvegan said...

I can smell this through my computer...seriously! Hee hee hee.
A wonderfu peach coffee cake for my son and I using peaches from our tree. Yum.

Adriane said...

HA! I had the same realization after I married my husband--juggling was not on my list at all. But one evening we were playing with my family, and he started juggling, and it made me SO HAPPY and I wondered why I'd never asked :P

aaaaaand I can't wait to make this!

Anonymous said...

1 cup of brown sugar is a lot! How sweet does it make the cake? By the way, do I just loosely fill the cup with the sugar?

Tina said...

Just bought peaches from the farmer's market. I'm going to make this amazing looking cake tomorrow...can't wait! I remember when my diet was very restricted & I still made goodies for my family even though I couldn't eat them myself. I must really love them! Thanks for posting these tasty recipes even though you can't have them :o)

InTolerant Chef said...

My boy went away for a few days a bought me back a whole tray of mangoes. He knew I would love that more than the perfume his friend bought for his wife. We are lucky aren't we? THe cake looks lovely too, yumm...

Kasia Rachfall said...

I bought peaches today hoping to find something yummy to hubby recently found out he's gluten intolerant. Thanks to your awesome recipes, he doesn't have to miss out on any yummies!

Tanya said...

Just beautiful, looks so yummy! I recently made a vegan peach gluten-free upside down cake. The flavors were very good but I still need to experiment with different g-f flours. Gluten-free is new to me Do you have any recommendatons?

luluxo said...

this cake is Fantastic!! My husband loved it, I'm making another one tomorrow :) I also took some to my parents and they couldn't believe it was gluten free....and no butter! Thanks Karina, i love your blog <3

Kimberly said...

Oh, this was a lovely way to start the day! All 5 of us loved the cake, even the reluctant, gluten free 13 year old. I must confess, we doubled the topping because we are shameless sweet fiends! As soon as we get more peaches, there will be more coffee cake. Thanks for breakfast!

Anonymous said...

WeThis cake is sooooo delicious! We made it this week and substituted 2/3 cup of honey for the brown sugar. When you use honey you have to reduce liquid so I did not add any milk and I did not have almond extract so I left that out as well.
Then I just made a cinnamon honey glaze for the top! So yummy!

Carrie said...

This was amazing. My first attempt at GF baking from scratch. Even pleased non-GF people! Already have more peaches for batch #2. Thank you!

Pam Dougher said...

Are you kidding me? This is THE BEST site ever!!!!! Thank You

Heather said...

Another amazing recipe!! I saw this and wanted to bake it for breakfast this past weekend, so I did, well sorta. We didn't have peaches, so I used what we had, strawberries. Also, I cut back the sugar because I have a 7 month old who eats what we eat so sugar is limited. I am not a fan of the mealiness of almond flour so I just stuck to brown rice. They were delicious!!!! :-)

Anonymous said...

I am allergic to coconut. Can I sub earth balance for the coconut oil or what would be another good substitute? Thanks!

Karina Allrich said...

If you are allergic to coconut oil, yes, you'll have to use another fat source. I'd use what works for you- and experiment. If you're going to use something with less "fat" in it, it may impact the recipe's texture.

Harriet said...

I have peaches. I have all the other ingredients. I do believe I NEED to bake this cake. Tomorrow. Thanks for the recipe, it looks delish!!

GlutenFreeToday said...

I really liked your site. Loved the coffecake recipe. Making it tonight:) Great pictures! Done from the heart.

The Queen of Quinoa said...

Just made this (without the peaches because they're not in season!) for our post-Thanksgiving breakfast. Can't wait to share your gluten-free goodies with my family. I'm hoping to convince them all that living and cooking gluten-free is delicious :) Thanks for another great one!

Marian Geringer said...

This recipe is wonderful. I made it fro a gathering and got rave reviews. I have sub out the pears for apples and it also works well. Thank you for always being creative and writing so well.

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