Peaches 'n Cream Cake with Walnuts - Gluten Free -

Peaches ‘n Cream Cake with Walnuts – Gluten Free


Healthy gluten free peach cake with walnuts

I created this peach cake for a super cool event hosted by Amanda from Amanda’s Cookin’ blog. The Secret Recipe Club is a food blogger event in which we are given the name of a blog and we create a recipe based off something in their recipe box. Participants need to keep the info secret until the reveal day. The blog that I was given is called Something New is Cooking. Michelle had made a Good n’ Easy Peach Cake, I came up with my own twist on her fun cake.

Healthy gluten free peach cake with walnuts

Here is another secret revealed, I packed up six slices of this cake for my trip to New Orleans. I have been munching on this cake as a healthy little snack. Yes, I really do travel with my own food. More on that will be coming in another post.

Healthy gluten free peach cake with walnuts

Now that the weather is warmer a lot of us crave more fruit based desserts. Peaches are a summer favorite, so I figured they needed to shine. Cake is the perfect way celebrate seasonal fruits. You will also love to know that this cake is free of refined sugars and gluten.

Healthy gluten free peach cake with walnuts

Take a close look at how moist and fabulous cake is. Sour cream is an amazing addition to baked goods. It adds wonderful flavor and a delightful crumb. I used a non fat sour cream in this recipe and I was thrilled with the results. I am not one for fat free ingredients with fillers. I would much rather opt for more fat than wacky additives. I found one at Trader Joe’s that had no weird stabilizers, sugars or anything.

Gluten Free peach cake recipe with walnuts and sour cream

Also while at Trader Joe’s I decided found some jarred peaches for the purée in this cake. The fresh peaches were not ripe enough and I wanted a sweet as possible fruit purée to work with. These peach halves did the trick. If you have super ripe sweet peaches at home you can use those instead.

Healthy gluten free peach cake with walnuts

At the bottom of this post are the other participants in this club. You can also join us in the fun…the more the merrier! Adaptations and creativity are encouraged. This is a great way to get involved with our food blog community.

Healthy gluten free peach cake with walnuts

Do you have a go-to peach recipe? What is your favorite summer fruit?

Peaches ‘n Cream Cake with Walnuts – Gluten Free

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Peaches ‘n Cream Cake with Walnuts – Gluten Free


    Peach Cake
  • 113 grams (4 ounces) Gluten Free Oat Flour plus 1 tablespoon
  • 113 grams (4 ounces) Gluten Free Corn Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 8 ounces unsweetened jarred Peaches in natural fruit juices or very ripe fresh Peaches (4 ounces are diced, the other 4 ounces are puréed)
  • 2 large Eggs, whisked
  • 8 ounces fat free or low fat Sour Cream
  • 3 to 4 full droppers of Liquid Stevia Drops or sweeten to taste
  • 1 teaspoon Vanilla Extract
  • Oat Topping
  • 1 tablespoon unrefined Coconut Oil
  • 26 grams ( 1/4 cup) gluten free Old Fashioned Rolled Oats
  • 72 grams (1/2 cup) chopped unsalted Walnuts
  • 4 drops of liquid Stevia
  • Optional Garnish
  • A dollop of freshly Whipped Cream
  • lightly sweetened Greek Yogurt or Sour Cream
  • Cream Cheese
  • Fresh Peach Slices


    Oat Topping
  • Melt coconut oil in a small skillet over medium high heat. Add oats, chopped walnuts and stevia drops. Cook about 3 minutes until well combined and fragrant, stirring occasionally. Remove pan from heat and let mixture cool.
  • Peach Cake
  • Pre heat the oven to 350 degrees F with the rack in the middle. Prepare a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with parchment paper. Purée 4 ounces of the peaches in a blender or food processor. Whisk together flours (excluding the 1 tablespoon,) baking powder and salt in a medium bowl. In a separate bowl combine peach purée, eggs, sour cream and liquid stevia drops. Whisk until well combined. Combine both wet and dry ingredients and stir together with a spatula. Toss diced peaches with the one tablespoon of flour. Fold into cake batter.
  • Put batter into loaf pan, smooth out the top with a spatula. Spread the oat mixture over the top. Bake for about 40 minutes or until a skewer comes out virtually crumb free. Let cake cool, slice and serve as is or with some of the above suggestions. Store this cake at room temperature for a few days and then move to the fridge in an airtight container. You can also freeze well wrapped slices.
  • Notes
  • I bet you would also have great results if you use fat free thick Greek yogurt instead of sour cream.
  • Use very ripe fresh peaches or unsweetened jarred ones in natural fruit juices.

Peach Cake Recipe Links

91 Responses to Peaches ‘n Cream Cake with Walnuts – Gluten Free

    • Maris, you are so right this cake is not overly sweet at all. You can make it as sweet as you like. Wish I had some of my grandmas recipes around. It would be so fun to recreate them.

  1. wow this recipe looks delicious! The texture of the cake looks so moist and spongy. I bet a vegan version with soy yogurt and egg substitutes would work too. Hmm.. fabulous! thanks :)

  2. I love that topping. I travel with my own food too for snacking. Better than relying on an airport. Tomorrow I’m trying to take yogurt through airport security.

    • Marci, good luck with that yogurt clearing airport security. They are generally very finicky about it. I was once able to take teeny tiny amounts through when my kids were very small….they were those child sized organic yogurts. Security still gave me a hard time. I simple let my kids do an “on demand” tantrum and they let us though 😉 These days I stick to homemade power bars & peach cake! Hope you have a wonderful trip, where are you off to?

  3. “Take a close look at how moist and fabulous cake is. Sour cream is an amazing addition to baked goods. “–

    YES I was noticing the moist factor…love it!!!
    My mom and grandma always used to add sour cream to baked goods saying it added moisture..guess they knew what they were talking about.

    To make something that moist AND make it GF is a major accomplishment!

    And your photography..Marla, stunning.images. omg.

    There are some very Helene-inspired shots and also some that remind me of my time with Matt. You should be SO PROUD of your photography!!

    And I am off to sign up for the club.

    • Averie, yay!! I am so excited that you are gonna join up with the Secret Recipe Club. Wouldn’t it be fun if we ended up with each others blogs? Hey we need to discuss that idea anyway….remember? Thanks for your sweet compliments. I am over due for a photo class from those guys. I feel there is always so much to learn on each & every aspect. Yup, your mom and grandma did know what they were talking about. The sour cream adds a world of flavor & texture to baked goods. I am still shocked that the fat free added so much.

  4. what a great cake, Marla! I love the use of fresh peaches. Just bought some today at the FM, they smell amazing!!! Love this secret recipe business as well…you always have the best ideas! x

  5. Amazing! I love gluten free quick breads! They’re quite difficult to create (mine are always too soft or too dry) but once you get it right, holy mama! Delicious. Obviously, you got it! I love how dense this bread is. I love the stuesel type topping. This will definitely have to be made in our house :)

    • Leanne, that streusel type topping is a keeper. I am addicted to it. Think I am gonna use it on everything! It is so simple too, just a small amount of coconut oil adds a lot of flavor. This quick bread recipe I will use often from here on out as a launch pad for many more. I am so happy with the both the flavor, subtle sweetness & texture. Glad you like it too :) Let me know if you guys try it.

  6. The cake looks so moist. I love adding yogurt or sour creme to the batter, gives the cakes a different moist crumb
    I haven’t seen peaches at the farmers market yet, going to look for some next time. your bread is very tempting :)
    thanks for sharing Marla, happy weekend

  7. What a perfect summer cake, Marla! I’m so happy that summer is here with all its yummy fruit…I wait all year for this! :) By the way, LOVE your Anthropologie glasses, I have the same ones! They look super cute in this post!

    • Faith, is that where I got that glass? Got it so long ago I forgot. One of my all time favorite props. I think it came in a few colors…wish I had them all. Do they still sell them?

  8. So happy peaches are back! Love peaches and nectarines. I just bought some coconut oil. I can use it for the topping and it is healthier for cooking over a medium high heat.
    Want to eat your photos!

    • Angie, I am impressed that you knew that coconut oil needs to be heated with medium heat. I think Carrie taught us that, yes? I guess it loses a lot of it’s valuable properties when heated too high. I am also happy that it is nectarine & peach time of the year.

  9. I’m excited for peach season, so this cake will be right up on the list to make! Especially when my friend and I have a gluten-free cooking and baking weekend next month!

  10. I am so looking forward to peaches this summer. They’re the quintessential summer fruit. Lovely cake, too! One of my favorite quick breads has sour cream in it. Can’t wait to try this.

    • Jeanette, I am addicted to Trader Joe’s. They do take great care in the items they allow in the store. Their foods are very fresh, delicious and I love that they are preservative & additive free. You are right, a safe bet when in a pinch.

  11. What an amazing recipe. All of your photos are just gorgeous! I can understand
    Why you might want to travel with your food. This looks delicious :) Have a great day, Marla!

  12. I love the idea of using yoghurt or sour cream…Love the moistness it adds to the cake….I love the idea of using Oat flour too.. I would have it as a healthy snack too..Will have to give this a try.

    • Shilpa, I love that oat flour too. Such a wonderful addition to baked goods. I am all about the GF flours these days, I find they have a distinct flavor I prefer – all different from one another of course 😉

    • Dan you would probably like this cake as the peach flavor is very mild. You can also experiment with some different fruit purees. Strawberries and bananas are the first that come to mind.

  13. Anything peach is alright in my book. This is one of the things I don’t love about living in the Northeast now. By this time of year in Texas, Peach season is in full swing, with Fredericksburg peaches appearing in grocery stores, farm stalls, and farmer’s markets. Oh how I miss Fredericksburg peaches!

    • Amber I grew up in the Northeast…I do remember juicy peaches in July & August. Not sure how they would compare to those Texas peaches though 😉 Hopefully you can get your fix soon.

  14. This looks absolutely amazing Marla; now I’m on the other side of the fence and wondering how to ‘un’ Gluten Free it. I’m assuming replacing the GF flour with all purpose?

    Almost peach time in Colorado…can’t wait!

  15. I rarely use corn flour when I bake for my hubby. I tend to use brown rice flour. I really have to make this to see what it is like.

    • Bizzy, I love brown rice flour too & use it often. It has a unique, wonderful flavor & texture. Sometimes I combine 1/2 corn flour & 1/2 brown rice flour. Just depends upon my mood & what I have on hand.

  16. I usually just grill my peaches with some butter and brown sugar during the summer, but incorporating them in this cake would be a great idea too! Great job with this =)

  17. Marla – so enjoyed getting to know your blog this month and making your popsicles. This peach cake is inspired! Will definitely be coming by again to see what your making.

    • Kristin, this cake is perfect plain & even more enjoyable with a smear of cream cheese, your favorite nutty butter or regular sweet cream butter for that matter 😉

  18. How fabulous and delicious the cake look! And gluten free…that’s the real icing on it. Happy to be a part of SRC and get to know you :) You have a lovely space and am off to browse your recipes.

    • Thanks Pauline, you are correct this cake was not too sweet at all. If using stevia drops it is also really easy to make adjustments without affecting bake time :)

  19. So, it says 4 oz diced peaches but not how much to puree… Can you give me that amount? Hope I didn’t miss it anywhere… Thanks.

    Excited to make this for breakfast! Did your kids love it?

    • Hi Jyl! Thanks for bringing that to my attention. Make it 4 ounces of peach purée and an additional 4 ounces of diced peaches – toss the diced ones in the 1 tablespoon of flour. Fold them in the batter. Let me know how it turns out :) I am now craving this cake. Need to bake again soon!

  20. Well I made this cake this evening with half pastry flour half white whole wheat. It came out moist and delicious. Thanks so much!

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