Gluten Free Maple Peach Cake

Juicy peaches, sweet maple, and a swirl of cinnamon buttercream come together in this Gluten Free Maple Peach Cake. It’s perfect for summer gatherings or a comforting afternoon pick-me-up.

The Secret in This Peach Cake? It’s Not Just the Peaches

A swirl of maple and cinnamon takes this tender peach cake to the next level — it’s the kind of cake that’ll have you sneaking back for just one more slice. The sweet peaches, maple, and cinnamon are the perfect blend of flavors.

Ingredients in Gluten Free Maple Peach Cake

• 2 1/2 cups gluten free flour + 1 tbsp to toss with peaches (I use Bobs Red Mill 1:1)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup milk (if dairy free – use plant-based)
• 1- 1/2 cups fresh peaches sliced into 1/2″ chunks

• Optional: chopped almonds or walnuts
• BUTTERCREAM
• 1/2 cup unsalted butter at room temperature
• 2-1/2 cups confectioners’ sugar
• 1-2 tbsp milk or heavy cream
• 1 tsp vanilla
• 1 -1/2 tsps cinnamon

Instructions

• Preheat your oven to 350°F and grease and flour a 9×13-inch baking pan, or line with parchment paper.

• Prepare the Cake Batter:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In the stand mixer bowl with the paddle attachment, beat the softened butter and sugar together until light and fluffy.
  • Add the maple syrup and mix until combined.
  • Add the eggs one at a time, beating well after each addition, then add the vanilla extract. Beat 2 minutes until mixture is fully combined.
  • Gradually add the flour mixture to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  • In a small bowl, toss the peaches with 1 tbsp of flour until fully coated
  • Gently fold in the chopped peaches. The batter will be thicker than traditional cake batter
• • Pour into a greased 9X13 baking dish or lined with parchment paper, and spread the batter evenly using a spatula.
  • Bake at 350 for 30 minutes or until the top is golden brown and a toothpick comes clean from the center of the cake. Remove and cool on a wire rack for 30 minutes.
• FROSTING
• In the stand of a mixer, beat the butter until light and creamy (about 2-3 minutes)
• Gradually add the powdered sugar, one cup at a time, beating slowly until the sugar is fully incorporated. After each addition, increase the speed to medium and beat until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
• Add the vanilla extract and 1-2 tablespoons of milk to the mixture. Beat on medium speed for about 1 minute, and add cinnamon. If the frosting is too thick, add more milk or cream, one tablespoon at a time, until you reach the desired consistency.

Can I Use Frozen Peaches?

Yes! Just make sure to do the following.

Thoroughly defrost, drain the liquid, and then blot the peaches to get the extra water out. Make sure they are dry, or it will affect the texture of the cake.

Storage

Keep in an airtight container for 2-3 days.