Peach Cake
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Forget fancy desserts – this Peach Cake is your new BFF. Fresh or frozen peaches, it doesn’t care! It’s got juicy sweetness, a crazy-moist crumb, and is totally gluten-free thanks to my friends at XOXO Flour (you won’t even miss the gluten, pinky promise). Easy to make, beautiful every time, this cake is perfect for any occasion. Now, who’s ready for some peachy perfection?
Why You’ll Love Peach Cake
- Fresh or Frozen Perfection: This recipe works with both fresh and frozen peaches, making it a great year-round treat!
- Simple & Speedy: Ready in under an hour, this cake is perfect for quick desserts or last-minute cravings.
- One-Bowl Wonder: Minimal cleanup! This recipe only uses one bowl for the dry ingredients, making prep a breeze.
- Perfect for All Diets: Made with gluten-free flour, this cake is a delicious option for those with dietary restrictions.
- Classic Comfort with a Twist: This recipe delivers the warm, comforting flavors of peach cake with a healthier twist using unsweetened yogurt and canola oil.
Ingredients Needed To Make Peach Cake
Make sure to scroll all the way down to the recipe card for the exact measurements and instructions!
- XOXO Gluten Free flour
- Sugar
- Baking powder
- Kosher salt
- Brown sugar
- Ground nutmeg
- Vanilla extract
- Unsweetened yogurt
- Canola oil (or vegetable oil)
- Peaches, fresh or frozen (peeled, pit removed, and sliced)
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular yogurt?
Feel free to make this recipe your own. I use dairy-free yogurt, but feel welcome to choose your preferred yogurt option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the yogurt of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Before You Get Started: A couple notes to help you get the best results
How To Make Peach Cake
- Prep Peaches: Fresh? Peel, pit, and chop. Frozen? Thaw and drain.
- Oven & Pan: Heat oven to 350°F (175°C) and spray a 9″ round cake pan (at least 2″ deep) with non-stick baking spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, brown sugar, and nutmeg.
- Mix Wet Ingredients: In another bowl, whisk vanilla extract, yogurt, and oil until well combined.
- Combine & Bake: Pour wet ingredients into the dry and mix until just combined. Gently fold in the peaches. Pour batter into the pan and bake for 25-30 minutes (or until a toothpick inserted in the center comes out clean).
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy plain, dusted with powdered sugar, or with whipped cream/ice cream!
Variations & Substitutions
- Fruit Options: Substitute the peaches with apples, pears, or berries for a different flavor profile.
- Yogurt Substitute: Use sour cream or a dairy-free yogurt alternative if needed.
- Spice it Up: Add a pinch of cinnamon or allspice for extra warmth.
- Oil Choices: Swap canola oil with coconut oil for a subtle tropical twist.
Commonly Asked Questions
Can I use canned peaches for this cake?
Yes, you can use canned peaches. Just make sure to drain them well before adding to the batter.
How do I store leftover peach cake?
Store any leftover peach cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Can I freeze the peach cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
What if I don’t have a 9” round cake pan?
You can use an 8×8 square pan or even a bundt pan. Just adjust the baking time accordingly and check for doneness with a toothpick.
Peach Cake
Equipment
- Measuring cups/spoons
- 9″ round cake pan (at least 2″ deep)
- Knife
- Non-stick baking spray
Ingredients
- 1 ½ cups XOXO Gluten Free flour
- ¾ cup sugar
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 2 tbsp brown sugar
- ⅛ tsp ground nutmeg
- 2 tsp vanilla extract
- ½ cup unsweetened yogurt
- ½ cup canola oil or vegetable oil
- 2 ½ cups peaches fresh or frozen (peeled, pit removed, and sliced)
Instructions
Prep the Peaches
- If using fresh peaches, peel and remove the pits, then roughly chop.
- If using frozen peaches, thaw and drain any excess liquid.
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Spray a 9″ round cake pan (at least 2″ deep) with non-stick baking spray.
Mix Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, baking powder, kosher salt, brown sugar, and ground nutmeg. Mix well.
Mix Wet Ingredients
- In a separate mixing bowl, whisk together the vanilla extract, unsweetened yogurt, and canola oil until well combined.
Combine Ingredients
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Fold in the peaches gently.
Bake the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Optional toppings: Dust with powdered sugar or serve with whipped cream or ice cream.
- Enjoy!
Nutrition
Craving a taste of summer? This ain’t your grandma’s peach cobbler! It’s a gluten-free explosion of juicy peaches nestled in a crazy-moist cake. Perfect for celebrations or Netflix marathons, this dessert is so good, you’ll be begging for more. Top it off with whipped cream or ice cream for an epic grand finale.
