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Some gluten free cake with almond and peaches.

Peach and ground almond gluten free cake

This fluffy gluten-free ground almond and peach cake is an ideal cake for visitors to have ready to enjoy with a cup of coffee or tea.
Course Coffee cake, Coffee time, Dessert
Cuisine World Cuisine
Keyword almond treat, coffee cake, fruit cake, gluten free cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 452kcal


  • glass bowl
  • ovenproof dish
  • Freestanding mixer


For cake:

  • 180 g almond (ground)
  • 200 g flour (gluten-free) sieved
  • 200 g cane sugar See recipe notes (a)
  • 3 large eggs
  • 1 tsp vanilla essence (vanilla sugar 1 sachet)
  • 1 tsp soda bicarbonate (levelled) (b)
  • 1 tsp baking powder (levelled)
  • 1/2 tsp coarse sea salt or Himalayan pink salt (c)
  • 3 fresh peaches or 1 peach can
  • 3 tbsp yoghurt
  • 4 tbsp milk (or fruit juice from the peaches if use canned)
  • 170 ml oil (d)

For serving:

  • berries
  • creme fraiche or ice cream or full-fat yoghurt


  • Line/grease an approx. 8-10’ (16-20 cm) ceramic dish and preheat the oven at 170C /325F.
  • Whizz the 200 g sugar and the 3 eggs for about 4-5 minutes in a freestanding electric mixer.
  • And the 170 ml oil little by little drizzling you all in while the mixer is working. The batter will get nice and fluffy.
  • Put in the yoghurt and fruit juice and give it a gentle fold for a further minute or so.
  • In a bowl mix the 180g almond flour together with the sieved 200g gluten-free flour, salt, the soda bicarbonate and baking powder which are best to be mixed with a little vinegar or lemon juice. Put in the vanilla or vanilla sugar.
  • Add the dry mixture to the egg mix and with the help of a spatula fold nicely and gently the flour in.
  • Pouring in the mix into the line lined tray/tin.
  • Chop the fruits into small pieces or slices.
  • Place the fruits on top pushing them slightly into the cake mix.
  • Place the tin into the preheated oven and bake at 170C/325F for 45-50 min until it is nice and golden on the outside. Baking time obviously depends on the oven as some cook faster than others and also if it is a fan-assisted one it will cook quicker and the temperature has to be slightly lower or the time shorter.
  • Just keep an eye on it and if you doubt whether it's ready or not just push slightly the middle of the cake and that will indicate if the cake is ready. It has to feel spongy.


(a) When it comes to sugar, of course, you can put 50 g more if you have a really sweet tooth. For me, this quantity is just perfect as I don't want my cakes to be overly sweet but feel free to increase the amount of sugar if you want or sprinkle some extra sugar on top just before putting it in the oven.
(b) Mix the soda bicarbonate with 1 tbsp lemon juice or cider vinegar, when putting it in.
(c) Use coarse salt as you will find some while eating the cake a bit of saltiness that hits your taste buds... is just to die for. I love it!! Use normal fine salt otherwise.
(d) As mentioned earlier, in terms of oil, you can use coconut oil, organic cold-pressed rapeseed oil, avocado or walnut or pure rice bran oil.
Some gluten free cake with almond and peaches.
Serve and enjoy this cake with few more fruits added and some yoghurt or crème fraîche on the side. It's just divine!


Calories: 452kcal | Carbohydrates: 40g | Protein: 9g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 279mg | Potassium: 263mg | Fiber: 3g | Sugar: 22g | Vitamin A: 157IU | Calcium: 100mg | Iron: 2mg