There’s nothing quite like the sweet kiss of summer captured in a slice of cake. As juicy peaches start to fill the farmers’ markets, I found myself yearning for a dessert that would highlight their natural sweetness without the guilt that often comes with baking. Enter my Gluten-Free Peach Yogurt Cake—where each bite is a moist, tender embrace of fruity flavor mingled with creamy Greek yogurt.
While many gluten-free recipes rely on a multitude of gums and fillers, this cake takes a simpler approach, celebrating the bright, sunny taste of ripe peaches. Perfect for lazy breakfasts or surprise dessert gatherings, it’s an impressive yet effortless addition to any table. You’d never guess that such a delight could be made without the hassle of complicated substitutions or weird ingredients. Join me as I share this cake that balances indulgence and health, capturing the essence of summer in every bite!
Why is Peach Yogurt Cake (Gluten Free) irresistible?
Moist and Tender: Each bite of this cake is incredibly soft and moist, thanks to the Greek yogurt, which also enhances richness without any gluten!
Simple Ingredients: This recipe avoids the confusion of gums and fillers, using straightforward components that shine the spotlight on the peaches’ natural sweetness.
Versatile Delight: Perfectly suited for any occasion, it can be enjoyed as a breakfast treat or an elegant dessert.
Effortless Baking: With simple steps and minimal prep time, you can create a stunning cake that impresses guests and loved ones alike, making it a must-try.
Seasonal Joy: The fresh peaches bring a taste of summer to your table, making it a delightful way to celebrate seasonal ingredients. Don’t forget to check out more delicious breakfast ideas that pair wonderfully with this cake!
Peach Yogurt Cake (Gluten Free) Ingredients
For the Cake Base
• Gluten Free Flour – This multi-purpose flour provides wonderful structure; opt for a brand like King Arthur for the best results.
• Baking Powder – Essential for that perfect rise, keeping the cake light and fluffy.
• Baking Soda – Enhances the leavening power when paired with baking powder.
• Chia Seeds – A fantastic binding agent when mixed with hot water to form a gel, mimicking the role of gums.
• Unsalted Butter – Infuses rich flavor; remember to soften it for easier mixing.
• Sugar – Adds just the right amount of sweetness; feel free to adjust based on your taste.
• Pure Vanilla Extract – Elevates the flavor, creating a delightful aroma.
• Eggs – Provides moisture and structure, ensuring the cake is tender.
• Greek Yogurt – Brings creaminess and a hint of tang; you can use non-dairy yogurt for a different twist.
For the Topping
• Peaches (sliced) – Juicy and sweet, these add freshness; substitute with pears or cherries if desired.
How to Make Peach Yogurt Cake (Gluten Free)
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Preheat Oven: Start by preheating your oven to 375°F (190°C). This ensures it’s at the perfect temperature when it’s time to bake!
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Prepare Pan: Line the bottom of a springform pan with parchment paper and grease the sides well. This will help prevent sticking and ensure a smooth release.
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Mix Dry Ingredients: In a medium bowl, combine gluten-free flour, baking powder, and baking soda. Stir them together and then set aside for now.
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Create Chia Slurry: In a small bowl, mix chia seeds with hot water. Allow it to sit until it develops a gel-like consistency; this serves as a binding agent in the cake.
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Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until the mixture is light and fluffy. This step adds air, making the cake tender, then add eggs and vanilla, beating until well mixed.
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Incorporate Chia and Yogurt: Gently mix in the chia slurry followed by the Greek yogurt. Make sure the mixture is smooth and well-combined for that delicious moistness.
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Combine Dry with Wet: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over-mix; you want a tender cake!
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Add to Pan: Pour the batter into your prepared pan, smoothing the top. Top the batter with sliced peaches, saving some slices for later decoration.
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Bake: Place the pan in the oven and bake for 20-35 minutes, checking for doneness with a toothpick. After 15-20 minutes, add the reserved peach slices on top for a lovely presentation.
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Cool Down: Allow the cake to cool in the pan for about 40 minutes before carefully transferring it to a cake plate. This helps it stay moist and easy to cut.
Optional: Serve with a dollop of whipped cream for an extra treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Peach Yogurt Cake
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Chia Slurry Magic: Ensure you let the chia seeds sit long enough to form a gel-like slurry, as this acts as a binding agent in your gluten-free peach yogurt cake.
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Monitor Baking: Keep a close eye on the cake during the last few minutes to avoid over-baking, which can dry it out.
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Cool in Pan: Allow the cake to cool in the pan for about 40 minutes. This step helps retain moisture and makes it easier to remove without breaking.
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Use Fresh Peaches: For the best flavor and texture, opt for ripe, juicy peaches. Their natural sweetness significantly enhances the overall cake experience.
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Adjust Sweetness: Feel free to tweak the sugar amount based on your personal preference, tailoring the sweetness of your gluten-free peach yogurt cake to your taste.
Peach Yogurt Cake (Gluten Free) Variations
Feel free to get creative and customize this irresistible cake to suit your taste buds or dietary needs.
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Fruit Swaps: Replace peaches with plums, apricots, or cherries to experiment with new flavors. Each fruit offers its unique sweetness, giving your cake a fresh twist!
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Dairy-Free Delight: Use non-dairy yogurt in place of Greek yogurt for a vegan version. Coconut or almond yogurt can add delicious creaminess to the mix!
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Sugar Alternatives: Swap regular sugar for coconut sugar or a sugar substitute. This can lower the overall sweetness, allowing the fruit’s flavor to shine even brighter.
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Nutty Crunch: Fold in a half cup of chopped nuts like almonds or walnuts into the batter for added texture. The crunch creates a delightful contrast to the soft cake, making every bite exciting.
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Zest It Up: Add a teaspoon of lemon or orange zest for a citrusy pop! The zest will elevate the flavors and add a refreshing aroma, making the cake utterly irresistible.
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Spice Touch: Sprinkle in some cinnamon or nutmeg to warm up the cake’s flavor profile. These spices complement the peaches beautifully, creating a lovely aromatic experience.
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Extra Moisture: Incorporate a mashed banana into the batter for additional moisture and natural sweetness, transforming this cake into a banana-peach fusion that’s simply delectable!
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Chocolatey Variation: Add a handful of dark chocolate chips for a sweet surprise in each slice. The rich chocolate pairs wonderfully with the fruity notes, taking your cake to the next level.
Each variation brings its magic, ensuring that your gluten-free peach yogurt cake is always a delightful adventure!
Make Ahead Options
These Gluten Free Peach Yogurt Cakes are a fantastic choice for meal prep, letting you savor summer’s sweetness without the rush! You can prepare the batter up to 24 hours in advance; simply combine all the wet and dry ingredients and store them covered in the refrigerator. When you’re ready to bake, pour the batter into your prepared pan, add the sliced peaches on top, and let the cake come to room temperature for about 30 minutes before placing it in the oven. This way, you’ll ensure it rises beautifully and remains just as delicious as if baked fresh. You can also baked cake slices can be stored in an airtight container for up to 3 days at room temperature—perfect for easy grab-and-go breakfasts or delightful afternoon snacks!
How to Store and Freeze Peach Yogurt Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
Fridge: If you want to store it longer, refrigerate in an airtight container for up to 1 week, ensuring it retains its delicious flavor.
Freezer: For longer storage, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. You can freeze for up to 2 months without losing quality.
Reheating: When ready to enjoy, thaw slices overnight in the fridge, then warm in the microwave for about 15-20 seconds or until just heated through.
What to Serve with Gluten-Free Peach Yogurt Cake?
Imagine gathering around the table, the warm scent of freshly baked cake mingling with sweet summer air, enticing everyone to indulge.
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Whipped Cream:
A dollop of fluffy whipped cream adds a light, airy richness that beautifully balances the cake’s moist texture. -
Vanilla Ice Cream:
The creamy, cold sweetness of vanilla ice cream enhances the peach flavors, creating a delightful contrast that melts in your mouth. -
Fresh Berries:
A mix of juicy strawberries, blueberries, and raspberries adds a burst of tartness, enhancing the overall fruity experience of the cake. -
Greek Yogurt Parfait:
Serve with a side of Greek yogurt layered with honey and granola for a wholesome breakfast twist, complementing the cake’s yogurt base. -
Sparkling Lemonade:
A refreshing glass of sparkling lemonade provides a zesty, bubbly contrast that refreshes the palate after each sweet bite. -
Peach Iced Tea:
Brewed peach iced tea carries the essence of summer, harmonizing beautifully with the cake’s peachy sweetness while providing a light, fragrant sip. -
Apple Crisp:
For a warm dessert pairing, an apple crisp brings comforting cinnamon notes that complement the fruity cake wonderfully. -
Coconut Macaroons:
The chewy texture and tropical flavor of coconut macaroons serve as a delightful contrast, enhancing the cake’s sweetness. -
Almond Milk Latte:
A rich almond milk latte provides a nutty flavor profile that marries well with the cake’s creamy elements, offering a satisfying accompaniment.
Embrace these delicious pairings and celebrate the magic of gluten-free peach yogurt cake, elevating your dining experience!
Peach Yogurt Cake (Gluten Free) Recipe FAQs
What type of peaches should I use for the cake?
Absolutely! For the best flavor, select ripe, juicy peaches with no dark spots. Ideal peaches are sweet and fragrant, so look for ones that yield slightly when pressed. If fresh peaches are unavailable, you can use canned peaches, but make sure to drain them well to avoid excess moisture.
How should I store the Peach Yogurt Cake after baking?
Store your peach yogurt cake in an airtight container at room temperature for up to 3 days to preserve its delightful moist texture. If you need to keep it for longer, refrigerate it for up to 1 week. Just ensure it’s sealed properly to avoid any drying out.
Can I freeze this cake for later?
Yes, this cake freezes beautifully! Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2 months. When you’re ready to indulge, simply thaw it overnight in the fridge, and then warm it gently in the microwave for about 15-20 seconds.
What if my cake is too dry after baking?
If your peach yogurt cake turns out dry, it may have been over-baked or too much flour was used. To prevent this, keep an eye on the cake in the last few minutes of baking; it should spring back slightly when pressed and a toothpick should come out with a few crumbs clinging to it, not completely clean. Also, ensure your measurements are accurate, especially with gluten-free flour, since it can easily vary.
Is this Peach Yogurt Cake suitable for people with allergies?
Very! This recipe is naturally gluten-free and can be made dairy-free by substituting Greek yogurt with non-dairy yogurt. However, if you’re preparing this for someone with allergies, be cautious about ingredients like butter and eggs — consider plant-based substitutes if needed. Always check individual product labels to ensure they meet dietary restrictions.
Gluten-Free Peach Yogurt Cake That's Moist and Irresistible
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Line the bottom of a springform pan with parchment paper and grease the sides well.
- In a medium bowl, combine gluten-free flour, baking powder, and baking soda. Stir and set aside.
- In a small bowl, mix chia seeds with hot water and let sit until a gel-like consistency forms.
- In a large bowl, beat softened butter and sugar until light and fluffy, then add eggs and vanilla, mixing well.
- Gently mix in the chia slurry followed by the Greek yogurt until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan, smooth the top, and top with sliced peaches.
- Bake for 20-35 minutes, adding reserved peach slices after 15-20 minutes.
- Allow the cake to cool in the pan for about 40 minutes before transferring to a cake plate.