Peach Almond Cake (Gluten-free)
Gluten-free peach almond cake is super tasty, fresh, and easy to make! Made with almond flour and fresh peaches is perfect for dessert, tea time, or just because.
Jump to Recipe
About this recipe
Peach almond cake is fresh and moist. The almond flour mixed with the white chocolate and the freshness of the peaches, it’s delicious! For another idea for easy fruit cakes, I leave you the link to this apple cake.
Perfect for dessert, served warm with a scoop of ice cream or whipped cream or along with a coffee at tea time.
Ingredients
The main ingredients of the cake are:
- Almond flour: store-bought almond flour, but you can use homemade.
- White chocolate: try to use the best quality you can afford.
- Eggs: room temperature eggs are better.
- Sugar: brown sugar.
- Vanilla extract: add flavor.
- Peaches: fresh peaches with peel.
How to make peach almond cake
Preheat oven to 350°F (180°F). Butter an 8-inch square cake pan.
Melt the chopped white chocolate in a double boiler (or you can use the microwave). Remove from the fire and reserve.
In a large bowl beat the eggs with the sugar and vanilla extract until foam appears. You can use an electric mixer or a hand whisk.
Add the white chocolate, almond flour, and corn starch and mix with a rubber spatula.
Pour the mixture into the prepared pan and place the peaches on the top as even as possible so that all pieces of the cake have one.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool before removing.
Serve warm with whipped cream or an ice cream scoop.
Variations and serving options
- Fruit: replace the peaches with another fresh fruit, like strawberries or plums. You can also use cherries.
- Whipped cream: top the cake with whipped cream and fresh peach slices.
- Ice cream: serve warm with a scoop of ice cream.
Storing
Store the cake covered in the fridge for up to 3 days. You can also freeze it once it has cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy it, warm it slightly in a medium oven before eating or microwave it for about 20 seconds.
For more recipes with fruits
Gluten-Free Peach Almond Cake
Ingredients
- 1 cup white chopped chocolate (150gr)
- 4 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour (100gr)
- 2 tbsp corn starch (20gr)
- 2 peaches with peel (220gr)
Instructions
- Preheat oven to 350°F (180°F). Butter an 8-inch square cake pan.
- Melt the chopped white chocolate in a double boiler (or you can use the microwave). Remove from the fire. Reserve.
- In a large bowl beat the eggs with the sugar and vanilla extract until foams appear. You can use an electric mixer or a hand whisk.
- Add the white chocolate, almond flour, and corn starch and mix with a rubber spatula.
- Pour the mixture into the prepared pan and place the peaches on the top as even as possible so that all pieces have one peach.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before removing.
- Serve warm with whipped cream or a scoop of ice cream.
Notes
- Store the cake covered in the fridge for up to 3 days. You can also freeze it once it has cooled completely, in an airtight container or freezer bag for up to 3 months.
