Peach Yogurt Cake - this gluten free cake is made without any gums, using gluten-free (and gum-free) multi-purpose flour and Greek yogurt. Made in a springform baking pan. Great gluten free breakfast or dessert recipe!
I am so excited about this recipe! As I am slowly eating a second slice of this gluten free peach yogurt 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! I also made it in my favorite, easy to use baking pan - in a springform pan. 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 meet Gluten Free Peach Yogurt Cake, made without any gums, using gluten-free (and gum-free) multi-purpose flour (King Arthur brand), and Greek yogurt:
I have done so much research before making this gluten free peach 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:
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).
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.
Gluten Free Peach Yogurt Cake
Ingredients
- 1 cup gluten free flour (multi-purpose, gum-free, gluten free flour - I use King Arthur brand)
- 2 tablespoons gluten free flour (multi-purpose, gum-free, gluten free flour - I use King Arthur brand)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon chia seeds
- 3 teaspoons hot boiling water
- 2 oz unsalted butter softened (½ stick)
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- ¼ cup Greek yogurt
- 4 peaches sliced
Instructions
- 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.
- Combine flour, baking powder, baking soda together in a medium bowl.
- 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.
- 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.
- 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.
- Transfer the cake batter to the springform pan. Place sliced peaches evenly on top, reserving about 10 slices.
- 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.
- 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.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
What would you suggest to use instead of chia seeds?
We tried making this cake. We used Coconut flour and it turned greenish-brown in the inside, and didn't rise at all.
I used all brown sugar because I didn’t have white sugar as well as cherries instead of peaches and this cake is fluffy, moist and super yummy!
I am so glad you liked this cake!
Has anyone tried it with a sugar substitute like Swerve or Monk fruit?
Hi! Does this work with regular (non-gluten Free) flour?
Thank you! 🙂
I have another recipe that is similar to this one but with regular (non-gluten free) flour and with blueberries: https://juliasalbum.com/blueberry-greek-yogurt-cake/
I tried this recipe and for some reason the peaches turned blue/black when baked. Has anyone else experienced this using fresh peaches? I'm not sure why it happened
That's a very unusual thing to happen, in my experience. 🙂 I used fresh peaches, and mine were pretty yellow even after baking. 🙂
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?
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.
Bonnie, so glad your family liked this cake! 🙂