Peach Almond Cake (Gluten free)
This 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.
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About this recipe
I love this recipe, the almond flour mixed with the white chocolate and the freshness of the peaches… it’s delicious!!
It is super simple to make and if you want you can replace the peaches with plums, strawberries, or the fruit you prefer.
If I’m going to eat it like dessert I like to serve it warm with a scoop of ice cream or whipped cream or serve it along with a coffee at tea time.
Ingredients
- Almond flour: it is the main flour of the recipe. I used store-bought almond flour, but you can use homemade.
- White chocolate: I love white chocolate. Try to use the best quality you can afford.
- Eggs: room temperature eggs are better.
- Brown Sugar: you can also use granulated sugar.
- Vanilla extract: add flavor.
- Peaches: fresh peaches. I choose peaches, but you can make the bars with plums, strawberries, or the fruit you prefer. We need them with peel.
How to make peach almond cake
Preheat the oven to 350F and butter a 9-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 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
You can replace the peaches with another fruit, like strawberries or plums. You have to keep in mind what fruit is in season and take advantage of it. I think is perfect with peaches or plums, or you can also use cherries.
Storing
The cake can be stored in an airtight container 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 (you can slice it) 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 fruit recipes…
Gluten Free Peach Almond Cake
Ingredients
- 1 cup almond flour (100gr)
- 2 tbsp corn starch (20gr)
- 1 cup white chopped chocolate (150gr)
- 4 eggs
- 1/2 cup and 2 tbsp brown sugar (120gr)
- Vanilla extract
- 2 peaches with peel (220gr)
Instructions
- Preheat the oven to 350F and butter a 9-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.
- 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