244Peaches and cream are such a classic and delicious combination. Why not to put it on a cake? This Almond Cake with Peaches and Cream is another must make summer dessert!
Peaches and cream are such a classic and delicious combination. Why not to put it on a cake? This Almond Cake with Peaches and Cream is another must make summer dessert! 
This almond peach and cream cake is light, fluffy, moist and bursting with peach flavor. Sponge cake with peaches The batter is so easy to make! It’s made gluten-free and paleo friendly if you use coconut sugar and skip the powder sugar in the whipped cream.
PEACHES AND CREAM CAKE INGREDIENTS
Almond flour – made by grinding almonds. It’s high in protein, lower in carbohydrates than wheat flour and contains no gluten.
Tapioca starch –almond flour tends to have more moisture than wheat flour, so you need to reduce the amount of liquid and fat by adding a starch. Can be substituted with cassava or arrowroot starch
Eggs – make sure they’re in room temperature
Coconut sugar or raw sugar
Avocado oil or any olive you like to use
Heavy cream
Fresh peaches
What I love about this almond flour cake is that you can make it with any fruit you like! Berries are my other favorite fruit to top it with!
Are you looking for more summer cake recipes? Check out a few of my favorites!
Gluten-free lemon olive oil cake
Paleo raspberry cake
Healthy fresh strawberry cake
I hope you will love this almond cake with peaches and cream as much as I do! I would love to hear from you if you make it! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
PrintAlmond Cake with Peaches and Cream (gluten-free)
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
Peaches and cream are such a classic and delicious combination. Why not to put it on a cake? This Almond Cake with Peaches and Cream is another must make summer dessert!
Ingredients
Scale
1 1/4 cup almond flour
1/2 cup tapioca flour
2 eggs, room temperature
1/2 cup raw sugar or coconut sugar
1/3 cup avocado oil
juice and zest from one small lemon
1 tsp pure vanilla extract
1 tsp baking soda
1/4 tsp sea salt
2 small peaches, sliced
1 tbsp raw sugar
1 cup heavy cream, chilled
1–3 tbsp powdered sugar
Instructions
- Preheat oven to 350F/180C. Grease a 6-inch cake pan and line the bottom with a parchment paper. You can also use a bigger size pan for a one layer cake.
- In a bowl, mix eggs, sugar, oil, lemon juice and zest. Add almond and tapioca flour, soda and salt. Mix until combined.
- Pour the batter into a pan. Place in the oven and bake until toothpick inserted in the middle comes out clean (around 35-40 minutes).
- Meanwhile, place sliced peaches into a bowl and sprinkle with sugar.
- Meanwhile prepare the whisk heavy cream using electrical mixer until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
- When the cake has fully cooled down top it off with the whipped cream and fresh peaches.
- Serve immediately or cover up and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 40 minutes