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    Peach yogurt cake (gluten free)

    By Julia | Updated: Feb 24, 2018 | Published: Sep 05, 2014 | 46 Comments

    50.2K shares
    • Facebook153
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

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    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:

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    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:

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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!

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

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    5 from 8 votes

    Gluten Free Peach Yogurt Cake

    Peach Greek 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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 185 kcal
    Author: Julia

    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
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    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

    Nutrition Information
    Gluten Free Peach Yogurt Cake
    Amount per Serving
    Calories
    185
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    45
    mg
    15
    %
    Sodium
     
    70
    mg
    3
    %
    Potassium
     
    153
    mg
    4
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    385
    IU
    8
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    0.8
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    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.

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    Comments

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      Recipe Rating




    1. Nora

      June 25, 2021 at 10:52 pm

      What would you suggest to use instead of chia seeds?

      Reply
    2. Louisiana

      December 14, 2019 at 3:43 pm

      We tried making this cake. We used Coconut flour and it turned greenish-brown in the inside, and didn't rise at all.

      Reply
    3. Robin Tung

      May 13, 2019 at 5:45 pm

      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!

      Reply
      • Julia

        June 03, 2019 at 2:23 pm

        I am so glad you liked this cake!

        Reply
      • Ann

        January 27, 2023 at 3:48 am

        This is one of the best gf cakes I have made, and I've made a lot! Lovely texture and taste, would be great with plums or apricots too, I think. Maybe put some peaches in middle of cake mix and rest on top. Thank you!

        Reply
        • Julia

          January 30, 2023 at 3:25 pm

          Ann, thank you for trying this recipe, and thank you for this raving 5-star review! 🙂 Yes, this would be delish with plums or apricots!

          Reply
    4. TK

      August 16, 2018 at 5:10 pm

      Has anyone tried it with a sugar substitute like Swerve or Monk fruit?

      Reply
    5. Daynuh

      February 16, 2018 at 12:10 am

      Hi! Does this work with regular (non-gluten Free) flour?
      Thank you! 🙂

      Reply
      • Julia

        February 24, 2018 at 12:00 am

        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/

        Reply
    6. Dean

      August 20, 2017 at 2:31 pm

      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

      Reply
      • Julia

        November 03, 2017 at 7:05 pm

        That's a very unusual thing to happen, in my experience. 🙂 I used fresh peaches, and mine were pretty yellow even after baking. 🙂

        Reply
    7. Suzanne

      May 06, 2017 at 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?

      Reply
    8. Bonnie

      December 25, 2016 at 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.

      Reply
      • Julia

        January 02, 2017 at 11:43 pm

        Bonnie, so glad your family liked this cake! 🙂

        Reply
    9. Raiah

      August 23, 2016 at 7:39 am

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

      Reply
    10. Norman Sagesse

      July 26, 2016 at 7:43 am

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

      Reply
    11. Jirawan

      June 23, 2016 at 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 !!

      Reply
      • Julia

        June 29, 2016 at 1:02 pm

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

        Reply
    12. Joyce

      October 27, 2015 at 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!

      Reply
    13. Jen

      August 13, 2015 at 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?

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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