Skip to main content

Karina's Gluten-free Peach Cake

Karina's gluten free vegan peach cake recipe



Peachy Summer Baking.

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

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?

Ingredients:

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.

Instructions:

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.

TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox