This soft gluten free peach cake is such a great way to enjoy fresh peaches in summer! And it's also egg free, dairy free, quick and easy to make!
This vegan peach cake is perfect for breakfast, as a afternoon tea or as a vegan dessert to pair with some nice dairy free vanilla ice cream!
More peaches? Try this gluten free vegan peach crisp!
Chocolate lover? Then these vegan chocolate coconut popsicles are the treat for you!
Ingredients
Here are the ingredients to make this gluten free peach dessert:
- ground flax seeds + water, this is used as an egg replacer and will make the cake softer
- brown rice flour, this is one of my favorite flours to use, but you can replace with quinoa flour too for instance, if you like its taste
- gluten free starch, I used tapioca, but potato, corn, rice starches work aswell
- brown sugar, can be replaced with other sweetener of your liking
- baking powder, or a mix of baking soda and cream of tartar, as I do
- light vegetable oil, I usually use sunflower seed oil, coconut oil is great too
- gluten free plant based milk, like soy, rice or nut milks
- fresh peaches
- lemon juice to season the peaches before adding them to the batter
Check the recipe card below for all the quantities
Instructions
Here's how to make this gluten free peach cake in few simple steps:
- in a small bowl mix the ground flax seeds with water and let rest a momenti
- slice a couple peaches into small pieces, dress them with two tablespoons lemon juice (and sugar if you like) and put aside
- in a mixing bowl add flour, starch, sugar, baking powder and mix well
- add milk and oil and mix well
- incorporate the flax mix into the batter
- add the seasoned peaches (it's best if you don't add the lemon/sugar juice)
- pour the batter in a greased pan, decorate with sliced peaches and bake for 30 minutes, or until a toothpick inserted in the cake comes out clean
Let it cool down completely before removing from pan and enjoy! Serve with some vanilla ice cream to make an even more delicious dessert 😉
Check the recipe card below for all the details
Tips and substitutions
Yes you can, the flax "gel" helps make the cake softer, but if for any reason you can't or don't want to use it, the cake will still come out great
Yes, you can. You can use quinoa , amaranth or oat flour, for instance.
You sure can! Drain the liquid and only use the peach wedges.
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Soft Gluten free Peach Cake {Vegan}
Equipment
- 1 mini bowl or a glass
- 2 bowls
- 1 10 inch baking pan
- spoons + spatula
- 1 kitchen scale
Ingredients
- 1 tablespoons ground flax seeds
- 200 gr brown rice flour
- 100 gr gluten free starch (tapioca, potato, rice, corn, arrowroot)
- 80 gr brown sugar
- 3 teaspoons baking powder (alternatively, 1 teaspoon baking soda + 2 teaspoons cream of tartar)
- 40 gr seed oil (or coconut)
- 230 gr gluten free plant based milk
- 3-4 fresh peaches
- 2 tablespoons lemon juice (+ sugar, if desired)
Instructions
- pre-heat oven at 180 C / 350 F
- in a small bowl mix the ground flax seeds with water and let rest a moment
- slice a couple peaches into small pieces, dress them with two tablespoons lemon juice (+ sugar if desired) and put aside
- in a mixing bowl add flour, starch, sugar, baking powder and mix well
- add milk and oil and mix well
- incorporate the flax mix into the batter
- add the seasoned peaches (possibly without the lemon/sugar juice)
- pour the batter in the greased/non sticking pan, decorate with peach wedges and bake for 30-35 minutes or until a toothpick inserted in the cake comes out clean
- let it cool down completely before removing from pan and enjoy!
Olivia says
Looks amazing! I'm glad you can have peaches cooked at least, better than nothing xx
http://ordinaryvegan.blogspot.co.uk/
SweetSensitiveFree says
Ikr! Though I will always miss them raw! Thank you so much for your comment ^^ xx
J.A. says
This cake looks amazing! I want to try this recipe but I can't find potato starch anywhere in my town. I was wondering if I can substitute with tapioca starch or corn starch. I'm new to gluten free baking so I don't know much about how the flour blends work. Thank you in advance! 🙂
Sweet Sensitive Free says
Hi! Tapioca and corn starch will work too, make sure they are certified gluten free 😉
Nicole says
Hi there,
Looks delicious!
But I cannot find the temperature to bake the cake at? Did you bake it at 175C?
Thanks
Sweet Sensitive Free says
Hi Nicole! You are absolutely right, when updating the recipe I forgot to add the oven temperature, so sorry! Thank you for pointing it out! I just fixed it, it is 180 C yes, bake until a toothpick inserted in the center comes out clean (make sure not to poke the peaches, but the cake). Let me know how it goes, any feedback is welcome!