This gluten-free and dairy-free peach coffee cake bursts with juicy peach pieces in every bite and has the most tender, moist crumb. It’s finished with a buttery cinnamon crumb topping and drizzled with a sweet glaze. And get ready, because as it bakes, the warm, peachy aroma will fill your home with a heavenly scent. Perfect for brunch, dessert, or any cozy gathering.
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This peach coffee cake is so delightful, I think you’ll really going to enjoy it. And if you want to try other flavors, be sure to try my Gluten-Free Blueberry Coffee Cake or Gluten-Free Apple Coffee Cake.
How to Make Gluten-Free Peach Coffee Cake
- Prepare a 9×9-inch pan by spraying it with non-stick spray or lining it with parchment paper. Preheat the oven to 350°.
- Dice the peaches.
- Whisk together the gluten-free flour, baking powder, and sea salt. Set aside.
- Put eggs and sugar in the bowl of a stand mixer, mix on medium-high level for 7 minutes. This mixture will get fluffy an increase in volume. I learned this technique from Recipe Tin Eats with her Vanilla Cake. It really helps make a tender and light cake!
- While the eggs and sugar are mixing, heat the dairy-free butter and almond milk in a small sauce pan until the butter is melted.
- Add the flour mixture a little at a time and mix for just a few seconds between additions.
- Then slowly mix in the milk mixture and vanilla. Mix until just combined, don’t over mix.
- Use a spatula to gently fold in the diced peaches.
Baking the cake
- Spread the batter into the prepared baking pan. Bake for 20 minutes.
- While the cake is baking, make the crumb topping by mixing all the ingredients.
- When the 20 minutes are up, remove the cake from the oven.
- Crumble the topping evenly over the top of the cake and gently press it into the surface using your fingers.
- Return the cake to the oven and bake for another 35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let cake cool on a wire rack for at least an hour, or until completely cooled.
- You can remove the whole cake from the pan or leave it in the pan.
- Make the glaze by mixing powdered sugar with the vanilla and 1 1/2 tablespoons of almond milk. Slowly mix in more almond milk as needed until you have a smooth, thick but pourable glaze.
- Drizzle the top of the cake with the glaze.
- Serve and enjoy!
How to Store
Store, covered at room temperature for up to 3 days.
This coffee cake can also be frozen. You can wrap individual slices or the entire cake in parchment paper and then freeze in a freezer bag for up to 3 months. To thaw, place in the refrigerator overnight or leave on the countertop for a few hours.
Equipment I Used
- My favorite stand mixer (I’ve had mine for almost 30 years and it’s still going strong.)
- 9×9-inch baking pan
- Parchment paper
More Gluten-Free Peach Recipes You’ll Love
Gluten-Free Peach Coffee Cake (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Diet: Dairy-Free, Gluten-Free
Description
Juicy peaches, a tender moist crumb, cinnamon streusel topping, and sweet glaze make this gluten-free and dairy-free peach coffee cake irresistible.
Ingredients
3 cups peaches (about 5 peaches or 2 cans 15 oz. sliced peaches)
2 cups gluten-free flour (260 g)*
2 ½ teaspoons baking powder
½ teaspoon sea salt
3 large eggs
¾ cup sugar
½ cup dairy-free butter**
½ cup unsweetened almond milk
1 teaspoon vanilla
Crumb Topping
½ cup gluten-free flour*
½ cup packed brown sugar
4 tablespoon dairy-free butter, melted**
1 teaspoon cinnamon
¼ teaspoon sea salt
Glaze
1 cup powdered sugar
1-3 tablespoons unsweetened almond milk
½ teaspoon vanilla
Instructions
- Prepare a 9×9-inch pan by spraying it with non-stick spray or lining it with parchment paper.
- Preheat the oven to 350° F.
- Dice the peaches. Set aside.
- Whisk together the gluten-free flour, baking powder, and sea salt. Set aside.
- Put eggs and sugar in the bowl of a stand mixer, mix on medium-high speed for 7 minutes. This mixture will get fluffy and increase in volume.
- While the eggs and sugar are mixing, heat the dairy-free butter and almond milk in a small sauce pan until the butter is melted.
- Add the flour mixture to the egg mixture a little at a time, mixing for just a few seconds between additions. Then slowly mix in the milk mixture and vanilla. Mix until just combined, don’t over mix.
- Use a spatula to gently fold in the diced peaches.
- Spread the batter into the prepared baking pan. Bake for 20 minutes
- While the cake is baking, make the crumb topping by mixing all the ingredients. When the 20 minutes are up, remove the cake from the oven. Crumble the topping evenly over the top of the cake and gently press it into the surface using your fingers.
- Return the cake to the oven and bake for another 35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for at least an hour, or until completely cooled. You can remove the whole cake from the pan or leave it in the pan.
- Make the glaze by mixing powdered sugar with the vanilla and 1 1/2 tablespoons of almond milk. Slowly mix in more almond milk as needed until you have a smooth, thick but pourable glaze. Drizzle the top of the cake with the glaze.
- Serve and enjoy!
Notes
*Gluten-Free Flour: I used King Arthur’s 1-1 Gluten-Free Flour blend in this recipe. If you prefer to use organic flour be sure to try my Homemade Organic Gluten-Free Flour Blend (260 g) and 1/2 teaspoon of xanthan gum.
**I used Walmart Brand Better Goods Dairy-Free Butter. It’s seed oil free which is rare with dairy-free butter. You can also use your favorite brand.
Store, covered at room temperature for up to 3 days.
This coffee cake can also be frozen. You can wrap individual slices or the entire cake in parchment paper and then freeze in a freezer bag for up to 3 months. To thaw place in the refrigerator overnight or leave on the countertop for a few hours.
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