Almond Flour Peach Cake (gluten-free, paleo)

If you’re looking for a cake recipe that’s healthier for you but also delicious, and won’t leave you with a huge mess in the kitchen… this is it! Almond Flour Peach Cake made gluten-free, dairy-free and refined sugar-free. Easy to make and ready in under an hour! Whether you’re serving this summer cake for brunch, dessert or a cozy afternoon treat, it delivers every time!

ALMOND FLOUR PEACH CAKE 

On our recent trip from Florida we stopped by two peach farms where I ended up getting a few pounds of perfect, juicy peaches. This almond flour peach cake is such a great way to use up those sweet peaches. It’s truly the perfect summer cake! The base of the cake is made with a juice and zest from a whole lemon which gives it an incredible lemony flavor. Coconut sugar gives it an amazing caramel like flavor. You can use any sweetener you like, but coconut sugar is just everything in this recipe! 

This gluten-free cake batter is made with a blend of almond and tapioca flour. Since almond flour tends to have more moisture than wheat flour,  you need to reduce the amount of liquid and fat by adding a starch. I used tapioca starch but you can also substitute with cassava or arrowroot.

ALMOND FLOUR PEACH CAKE INGREDIENTS  

• 2 ripe peaches
• almond flour
• tapioca flour
• coconut sugar 
• eggs
• avocado or extra virgin olive oil
• lemon juice + zest
• vanilla extract
• baking soda

You can absolutely substitute peached for any stone fruit such as apricots, plums, nectarines or cherries! 

HOW TO KEEP PEACHES FROM SINKING IN ALMOND FLOUR CAKE

This is a pretty common issude with fruit cakes and there’s a simple fix:

• Slice your peaches 1/4-1/2 inch thick
• Pat them dry to remove excess juice
• Toss lightly with 1-2 teaspoons of tapioca flour

This Almond Flour Peach Cake is proof that gluten-free baking doesn’t have to be complicated. It’s forgiving, flavorful, and perfect for showcasing ripe peaches without fuss! 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 flour peach cake 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!

Almond Flour Peach Cake (gluten-free, paleo)

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• Total Time: 55 minutes
• Yield: 8

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Description

If you’re looking for a cake recipe that’s healthier for you but also delicious, and won’t leave you with a huge mess in the kitchen… this is it! Almond Flour Peach Cake made gluten-free, dairy-free and refined sugar-free. Easy to make and ready in under an hour!

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Ingredients

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1 1/2 cup almond flour

1/2 cup tapioca flour

4 eggs

1/2 cup coconut sugar + extra to sprinkle

1/4 cup avocado or extra virgin olive oil

juice and zest from one lemon

1 tsp pure vanilla extract

1 tsp baking soda

½ tsp sea salt

2 ripe peaches

1-2 tsp tapioca flour

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Instructions

1. Preheat oven to 350F/180C. Grease a 8-inch cake pan and line the bottom with a parchment paper.
2. Slice peaches 1/4-1/2” thick. Lightly pat dry and toss in tapioca flour until evenly coated. Set aside.
3. In one bowl mix almond and tapioca flour, soda and salt.
4. In another bowl, mix eggs, sugar, oil, lemon juice and zest, vanilla.
5. Add dry ingredients to wet and stir until just combined. Pour the batter into a pan. Top with sliced peaches and lightly sprinkle with coconut sugar.
6. Place in the oven and bake until toothpick inserted in the middle comes out clean (around 35-40 minutes).
7. Let it cool for at least 10 minutes before slicing. Store on the kitchen counter, loosely covered for 3-4 days or in the fridge up to a week.

• Prep Time: 15 minutes
• Cook Time: 40 minutes