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Peach yogurt cake (gluten free)

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I am so excited about this recipe! As I am slowly eating a second slice of this gluten free cake, I still can’t believe that it tastes just like regular, everyday gluten/wheat based cake. So good! I am so happy about this cake: the flavor, the texture, the softness! And, because I am the only gluten-intolerant person in my house right now, this gives me an excuse to keep this cake all to myself. 🙂 Please meat Gluten Free Peach Yogurt Cake, made without any gums, using gluten-free (and gum-free) multi-purpose flour (King Arthur brand), and Greek yogurt:

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I have done so much research before making this cake. I spent hours learning what would be the best way to make a gluten-free cake that has a nice texture, a cake that rises during baking, is moderately moist (not crumbly or gummy), and, finally, I did not want to use any gums. I have achieved all of that in this cake:

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This recipe uses King Arthur gluten-free multi-purpose flour (mixture of rice flour, tapioca starch, etc.). This flour is xanthan gum free, it doesn’t have any gums. Make sure not to confuse King Arthur gluten-free multi-purpose flour with King Arthur gluten-free baking mix (which does have gums).

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My research has shown that chia seeds can be successfully used in gluten free baking as a binding agent (as opposed to using gums to bind the ingredients in the cake). For this recipe, I have combined 1 teaspoon of chia seeds with 3 tablespoons of hot water to form a gel-like slurry, which I then added to mix with the wet ingredients. I have also used both baking powder and baking soda. The cake has risen beautifully!

I love the texture of this cake, and peaches add just the right amount of moisture.

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Peach yogurt cake (gluten free)

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 cake, using 9x3-inch springform pan

Peach yogurt cake (gluten free)

Ingredients

  • 1 cup and 2 tablespoons gluten-free multi-purpose gum-free flour (I use King Arthur)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon chia seeds
  • 3 teaspoons hot boiling water
  • 1/2 stick unsalted butter, softened (4 tablespoons)
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup Greek yogurt
  • 4 medium peaches, sliced

Instructions

  1. Preheat oven to 375°F with rack in middle. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the pan with butter or cooking spray.
  2. Combine flour, baking powder, baking soda together in a medium bowl.
  3. In a small bowl, combine 1 teaspoon chia seeds and 3 teaspoons hot boiling water. Mix and let it sit for a couple of minutes until a slurry forms.
  4. In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla and 2 eggs and continue beating until very creamy and light in color. Add chia seeds slurry and beat to combine. Add greek yogurt and beat to combine.
  5. Keeping the mixer speed low, mix in the combined dry ingredients from step 2 into the wet ingredients, in 3 separate batches until all incorporated.
  6. Transfer the cake batter to the springform pan. Place sliced peaches evenly on top, reserving about 10 slices.
  7. Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven. 15-20 minutes into baking, when the cake rises but is still not browned on top, carefully take it out the oven and carefully arrange the reserved 10 peach slices on top. Return to the oven and bake for 5 to 15 more minutes.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
http://juliasalbum.com/2014/09/peach-yogurt-cake-gluten-free/

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{ 37 comments… add one }
  • Lousie September 5, 2014, 12:01 pm

    I need to stay away from dairy….. like yougart. What can I use to replace it. The cake looks so so delicious. Can’t wait to make it.

    • Julia September 5, 2014, 2:26 pm

      Lousie, are you lactose intolerant? If you are, Greek yogurt, which is used in this recipe, should be fine for you as most of lactose is strained from Greek yogurt. I am lactose intolerant and I don’t drink milk or eat ice cream, but I do eat tons of Greek yogurt. Here is an interesting articles on this subject: http://healthyeating.sfgate.com/can-lactose-intolerant-eat-yogurt-aged-cheese-6130.html

      Gluten free baking could be tricky, and another reason I am using Greek yogurt here is to neutralize baking soda, so replacing it with something else might affect the texture. I guess you could increase the quantity of chia seeds used and the amount of butter to replace the Greek yogurt.

      • Louise September 5, 2014, 3:59 pm

        HOW CAN I EVER THANK YOU FOR THAT ARTICLE. It will be helping me so much in deciding what to do for so many parts of my diet. Others are going to benefit from this article too. Who knew ? Can’t wait to try this delicious sounding cake. I wonder too about using other fruits? Apple, Italian Plums, Pears. Wow, Pears with almond flavoring in the dough. Love you site. Thanks for sharing good things with us. Louise

        • Julia September 8, 2014, 3:02 pm

          Louise, you’re welcome! I am glad the article was helpful. Other fruits will work great too. I just made a gluten free and gum free banana bread with blueberries which I can’t wait to share – it tastes just like regular banana bread. I am discovering that baking with fruit makes gluten free desserts taste just like real gluten-containing baked goodies.

      • Louise September 5, 2014, 4:36 pm

        Oh how funny. Just went back to the site…and there… WAS THE APPLE SQUARE RECIPE. I do love the combo of pears and almond flavor. Have you made any cakes like that?

        • Julia September 8, 2014, 3:03 pm

          Louise, do you mean if I made the gluten free version of apple squares? I haven’t but that’s a great idea! Also, LOVE your idea of combining pears and almond flavor!

  • Shashi @ runninsrilankan September 5, 2014, 2:08 pm

    I haven’t tried King Arthurs GF flour yet – the texture of this cake looks fabulous! WOW!

  • MaJo September 5, 2014, 4:33 pm

    Do you leave the chia seeds in the mix?

    • Julia September 8, 2014, 2:59 pm

      Yes, first I make a slurry with chia seeds and hot water. Then, I add this slurry to the cake batter and mix it in so that it distributes evenly through the cake batter. The cake bakes with chia seeds in it – you can even see them in the photos of the slice of the cake! 🙂

  • Cindy @ Pick Fresh Foods September 5, 2014, 8:06 pm

    King Arthur has some great products. This cake looks just like a regular non-gf cake. Love those big slices of peach!

    • Julia September 8, 2014, 2:57 pm

      Love King Arthur multi-purpose gluten free flour. So flexible. And it doesn’t have any gums. Just a great product!

      • Erin August 7, 2017, 12:35 am

        If I have flour mixes that do have xanthan gum in it, could I still use it and just omit the chia slurry?

  • Matt @ Runner Savvy September 5, 2014, 8:10 pm

    I would definitely eat this 🙂

  • Lindsey @ American Heritage Cooking September 6, 2014, 10:10 pm

    I’ve been waiting for you to come out with a GF cake! I can’t wait to try it! I love peaches and your cake looks perfect.

    • Julia September 8, 2014, 2:57 pm

      Thank you, Lindsey! Yes, this is my first GF cake! More to come (hopefully)!

  • This looks AMAZING!! The yogurt makes the cake quite moist for sure. I have tried gluten-free flour but I have to say I am not a fan of it unfortunately. I will try this recipe with regular all-purpose flour. My family will love it! Thanks for the recipe, Julia.

  • Monique October 1, 2014, 3:14 pm

    I want to make this yummy cake. Can I substitute with honey, instead of sugar?

    thank you

    • Stephanie Hecke June 28, 2016, 2:51 pm

      I used Swerve sweetener which has no calories and makes a great sugar free substitute. It is delicious!

  • Marina of Let the Baking Begin! October 2, 2014, 2:29 am

    Hi Julia!
    what a wonderful peach cake you have! never knew you could make it with no flour!
    Did you become gluten and lactose intolerant recently, or you have been all along? I just noticed that you have posted more gluten free recipes recently then I remember before…

  • sasha October 21, 2014, 1:12 am

    I’m making this for the second time and I just love it! Thank you for a fabulous recipe

    • Julia October 22, 2014, 3:02 pm

      Thank you so much – I love this cake, too! 🙂

  • Mandy November 2, 2014, 8:31 pm

    I also would like to know if honey could be used instead of sugar , i will give it a go now and will give feedback ….fingers crossed

    • Julia November 3, 2014, 2:51 pm

      Why not? I think it should work! We’re mixing sugar with wet ingredients anyway.

  • Diane Dahl November 4, 2014, 9:00 pm

    Thanks! I love to cook nourishing tradition meals but I’m not much of a baker. Now that I’m faced with gluten free, I’m trying. I made this for a family event and it was gobbled up quickly with no thought of it being gluten free, just good. I was really disappointed there wasn’t a slice or 2 or 3 left. I really think, I’ll make it again tomorrow for myself.

    • Julia November 5, 2014, 2:42 pm

      Thanks, Diane! I think the fruit really helps make this recipe a success! Peaches add flavor, make the cake moist. Greek yogurt also helps the cake texture.

  • Joyce January 17, 2015, 4:37 pm

    Do you have to put chia seeds in this cake?

  • Jen August 13, 2015, 11:45 am

    This looks delicious! I’m hoping to try it for a ladies brunch this weekend 🙂
    Just to clarify – should I use 3 tablespoons of water with the chia seeds, as mentioned in the notes at top? Or is it 3 teaspoons, as mentioned in the recipe at the end?

  • Joyce October 27, 2015, 11:27 am

    This recipe is so yummy! I’ve made it many times and it is always consistently delicious. The peaches are so good but now that they’re out of season, I’ve also tried pears with success. Both fruits lend extra sweetness so the cake still tastes good with less sugar (I normally use less than 1/2 cup). Thanks for the great recipe!! The chia seeds are ingenious!

  • Jirawan June 23, 2016, 2:06 am

    Can I use canned peach instead ? Since there’s no fresh peach available in Thailand as normal fruits but i would love to try this yoghurt cake !!

    • Julia June 29, 2016, 1:02 pm

      Yes, you can. Just drain them really well from the juice in the can.

  • Norman Sagesse July 26, 2016, 7:43 am

    You mention hot boiling water for this recipe. Is it OK to use cool boiling water?

  • Raiah August 23, 2016, 7:39 am

    Hi , can Basil seeds be used in place of Chia seeds?

  • Bonnie December 25, 2016, 2:41 pm

    Thank you for this recipe. I made it today for a family day and everyone loved it. It came put so fluffy and light. Totally delicious.

    • Julia January 2, 2017, 11:43 pm

      Bonnie, so glad your family liked this cake! 🙂

  • Suzanne May 6, 2017, 3:38 pm

    This looks amazing but I’d love to use a combo of almond flour and coconut flour if I could find the correct equivalent to sub for the GF flour. Any suggestions?

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