Peaches ‘n Cream Cake with Walnuts – Gluten Free

by Marla on June 11, 2011 · 91 comments

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Healthy gluten free peach cake with walnuts

I created this peach cake for a super cool event hosted by Amanda from Amanda’s Cookin’ blog. The Secret Recipe Club is a food blogger event in which we are given the name of a blog and we create a recipe based off something in their recipe box. Participants need to keep the info secret until the reveal day. The blog that I was given is called Something New is Cooking. Michelle had made a Good n’ Easy Peach Cake, I came up with my own twist on her fun cake.

Healthy gluten free peach cake with walnuts

Here is another secret revealed, I packed up six slices of this cake for my trip to New Orleans. I have been munching on this cake as a healthy little snack. Yes, I really do travel with my own food. More on that will be coming in another post.

Healthy gluten free peach cake with walnuts

Now that the weather is warmer a lot of us crave more fruit based desserts. Peaches are a summer favorite, so I figured they needed to shine. Cake is the perfect way celebrate seasonal fruits. You will also love to know that this cake is free of refined sugars and gluten.

Healthy gluten free peach cake with walnuts

Take a close look at how moist and fabulous cake is. Sour cream is an amazing addition to baked goods. It adds wonderful flavor and a delightful crumb. I used a non fat sour cream in this recipe and I was thrilled with the results. I am not one for fat free ingredients with fillers. I would much rather opt for more fat than wacky additives. I found one at Trader Joe’s that had no weird stabilizers, sugars or anything.

Gluten Free peach cake recipe with walnuts and sour cream

Also while at Trader Joe’s I decided found some jarred peaches for the purée in this cake. The fresh peaches were not ripe enough and I wanted a sweet as possible fruit purée to work with. These peach halves did the trick. If you have super ripe sweet peaches at home you can use those instead.

Healthy gluten free peach cake with walnuts

At the bottom of this post are the other participants in this club. You can also join us in the fun…the more the merrier! Adaptations and creativity are encouraged. This is a great way to get involved with our food blog community.

Healthy gluten free peach cake with walnuts

Do you have a go-to peach recipe? What is your favorite summer fruit?

Peaches ‘n Cream Cake with Walnuts – Gluten Free

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Peaches ‘n Cream Cake with Walnuts – Gluten Free


    Peach Cake
  • 113 grams (4 ounces) Gluten Free Oat Flour plus 1 tablespoon
  • 113 grams (4 ounces) Gluten Free Corn Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 8 ounces unsweetened jarred Peaches in natural fruit juices or very ripe fresh Peaches (4 ounces are diced, the other 4 ounces are puréed)
  • 2 large Eggs, whisked
  • 8 ounces fat free or low fat Sour Cream
  • 3 to 4 full droppers of Liquid Stevia Drops or sweeten to taste
  • 1 teaspoon Vanilla Extract
  • Oat Topping
  • 1 tablespoon unrefined Coconut Oil
  • 26 grams ( 1/4 cup) gluten free Old Fashioned Rolled Oats
  • 72 grams (1/2 cup) chopped unsalted Walnuts
  • 4 drops of liquid Stevia
  • Optional Garnish
  • A dollop of freshly Whipped Cream
  • lightly sweetened Greek Yogurt or Sour Cream
  • Cream Cheese
  • Fresh Peach Slices


    Oat Topping
  • Melt coconut oil in a small skillet over medium high heat. Add oats, chopped walnuts and stevia drops. Cook about 3 minutes until well combined and fragrant, stirring occasionally. Remove pan from heat and let mixture cool.
  • Peach Cake
  • Pre heat the oven to 350 degrees F with the rack in the middle. Prepare a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with parchment paper. Purée 4 ounces of the peaches in a blender or food processor. Whisk together flours (excluding the 1 tablespoon,) baking powder and salt in a medium bowl. In a separate bowl combine peach purée, eggs, sour cream and liquid stevia drops. Whisk until well combined. Combine both wet and dry ingredients and stir together with a spatula. Toss diced peaches with the one tablespoon of flour. Fold into cake batter.
  • Put batter into loaf pan, smooth out the top with a spatula. Spread the oat mixture over the top. Bake for about 40 minutes or until a skewer comes out virtually crumb free. Let cake cool, slice and serve as is or with some of the above suggestions. Store this cake at room temperature for a few days and then move to the fridge in an airtight container. You can also freeze well wrapped slices.
  • Notes
  • I bet you would also have great results if you use fat free thick Greek yogurt instead of sour cream.
  • Use very ripe fresh peaches or unsweetened jarred ones in natural fruit juices.
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