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Gluten-free Vegan Fresh Peach Cake

  • Author: felicia | Dish by Dish
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 small cake 1x


Fresh, ripe summer peaches on top of a gluten-free vegan cake. This is the perfect dessert for summer!



  • 3 ripe peaches, pitted and thinly sliced
  • 1/4 cup sugar
  • 2 tablespoons coconut oil, melted
  • 1 cup non-dairy milk (I used cashew milk, but you can also use almond or sunflower)
  • 1 tablespoon lemon juice
  • 1/4 cup coconut oil, melted
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/3 cup cup brown rice flour
  • 1/3 cup sorghum flour
  • 1/6 cup cornstarch
  • 1/6 cup tapioca starch
  • 1 teaspoon xantham gum
  • 3 teaspoons baking powder


  1. Preheat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease a small round cake pan with a removable bottom.
  2. In a medium bowl, mix the sliced peaches, sugar, and 2 tablespoons melted coconut oil. Set aside.
  3. In a large bowl, whisk the non-dairy milk with the lemon juice and let it sit for a while. Add one cup of coconut oil and mix until combined.
  4. In another bowl, whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, baking powder, sugar, salt, vanilla, ground cinnamon and nutmeg.
  5. Sift the dry ingredients into the bowl with the wet ingredients and mix well with a wooden spoon until you get a homogeneous cake batter.
  6. Pour the batter into the prepared cake pan and and smooth the surface with a spatula. Arrange the sliced peaches on top of the batter.
  7. Bake for 35 to 40 minutes, until the peaches are golden on top.
  8. Let the cake cool completely before removing it from the pan.

  • Category: Dessert
  • Cuisine: Gluten-free, Vegan
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