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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
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.
Do you have to put chia seeds in this cake?
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.
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.
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
Why not? I think it should work! We're mixing sugar with wet ingredients anyway.
I'm making this for the second time and I just love it! Thank you for a fabulous recipe
Thank you so much - I love this cake, too! 🙂
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...
I want to make this yummy cake. Can I substitute with honey, instead of sugar?
thank you
I used Swerve sweetener which has no calories and makes a great sugar free substitute. It is delicious!
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.
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.
Thank you, Lindsey! Yes, this is my first GF cake! More to come (hopefully)!
I would definitely eat this 🙂
King Arthur has some great products. This cake looks just like a regular non-gf cake. Love those big slices of peach!
Love King Arthur multi-purpose gluten free flour. So flexible. And it doesn't have any gums. Just a great product!
If I have flour mixes that do have xanthan gum in it, could I still use it and just omit the chia slurry?
Not sure. Gluten free baking could be so tricky sometimes. This recipe is designed to work specifically without any gums. 🙂
Do you leave the chia seeds in the mix?
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! 🙂
I haven't tried King Arthurs GF flour yet - the texture of this cake looks fabulous! WOW!
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.
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?
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!