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

Ingredients

    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

Method

    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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{ 86 comments… read them below or add one }

1 Maris (In Good Taste) June 11, 2011 at 8:40 am

This looks delicious and a nice change form overly sweet treats. I have a favorite peach cake recipe that was my grandmas

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2 Marla June 11, 2011 at 10:07 am

Maris, you are so right this cake is not overly sweet at all. You can make it as sweet as you like. Wish I had some of my grandmas recipes around. It would be so fun to recreate them.

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3 Sue June 11, 2011 at 9:13 am

This looks so beautiful, moist and delicious!

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4 David June 11, 2011 at 9:13 am

Wow – this sounds great and LOOKS great. Beautiul presentation. Thanks, David

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5 Rosa June 11, 2011 at 10:40 am

A fabulous cake! I love that combination. Healthy and so enjoyable.

Cheers,

Rosa

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6 lindsay June 11, 2011 at 11:12 am

wow this recipe looks delicious! The texture of the cake looks so moist and spongy. I bet a vegan version with soy yogurt and egg substitutes would work too. Hmm.. fabulous! thanks :)

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7 zerrin June 11, 2011 at 11:16 am

Peach is one of my favorite summer fruits, the other one is watermelon. Your cake looks fantastic! Would love to have some with cold milk.

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8 Heather @ Get Healthy With Heather June 11, 2011 at 11:39 am

The topping on your cake looks outstanding! Another show stopper. I can’t wait to hear all about how you pack food to travel. I always take food along with me too. It’s no fun being stuck with less than stellar options to eat.

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9 lynn @ the actor's diet June 11, 2011 at 12:32 pm

looks incredible! i don’t like sour cream but i do with cake

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10 Marci June 11, 2011 at 12:47 pm

I love that topping. I travel with my own food too for snacking. Better than relying on an airport. Tomorrow I’m trying to take yogurt through airport security.

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11 Marla June 11, 2011 at 2:08 pm

Marci, good luck with that yogurt clearing airport security. They are generally very finicky about it. I was once able to take teeny tiny amounts through when my kids were very small….they were those child sized organic yogurts. Security still gave me a hard time. I simple let my kids do an “on demand” tantrum and they let us though ;) These days I stick to homemade power bars & peach cake! Hope you have a wonderful trip, where are you off to?

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12 Averie @ Love Veggies and Yoga June 11, 2011 at 1:24 pm

“Take a close look at how moist and fabulous cake is. Sour cream is an amazing addition to baked goods. “–

YES I was noticing the moist factor…love it!!!
My mom and grandma always used to add sour cream to baked goods saying it added moisture..guess they knew what they were talking about.

To make something that moist AND make it GF is a major accomplishment!

And your photography..Marla, stunning.images. omg.

There are some very Helene-inspired shots and also some that remind me of my time with Matt. You should be SO PROUD of your photography!!

And I am off to sign up for the club.

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13 Marla June 11, 2011 at 2:05 pm

Averie, yay!! I am so excited that you are gonna join up with the Secret Recipe Club. Wouldn’t it be fun if we ended up with each others blogs? Hey we need to discuss that idea anyway….remember? Thanks for your sweet compliments. I am over due for a photo class from those guys. I feel there is always so much to learn on each & every aspect. Yup, your mom and grandma did know what they were talking about. The sour cream adds a world of flavor & texture to baked goods. I am still shocked that the fat free added so much.

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14 the urban baker June 11, 2011 at 1:30 pm

what a great cake, Marla! I love the use of fresh peaches. Just bought some today at the FM, they smell amazing!!! Love this secret recipe business as well…you always have the best ideas! x

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15 Baking Serendipity June 11, 2011 at 2:18 pm

This sounds fantastic! And perfect for summer :) I always love new, creative fruit recipes this time of year.

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16 Katrina June 11, 2011 at 2:20 pm

Beautiful cake! Love this.

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17 Leanne @ Healthful Pursuit June 11, 2011 at 2:33 pm

Amazing! I love gluten free quick breads! They’re quite difficult to create (mine are always too soft or too dry) but once you get it right, holy mama! Delicious. Obviously, you got it! I love how dense this bread is. I love the stuesel type topping. This will definitely have to be made in our house :)

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18 Marla June 11, 2011 at 3:01 pm

Leanne, that streusel type topping is a keeper. I am addicted to it. Think I am gonna use it on everything! It is so simple too, just a small amount of coconut oil adds a lot of flavor. This quick bread recipe I will use often from here on out as a launch pad for many more. I am so happy with the both the flavor, subtle sweetness & texture. Glad you like it too :) Let me know if you guys try it.

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19 Kristen June 11, 2011 at 2:44 pm

What a fresh and fabulous looking cake!
Have a great time on your trip, Marla!

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20 Lucy June 11, 2011 at 3:42 pm

yummy – love peaches and cream and this looks heavenly – enjoy NOLA – can’t wait to hear all about it. xx

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21 Georgia Pellegrini June 11, 2011 at 3:51 pm

This looks amaaaaaazing. You photography makes me think I can taste it too ; )

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22 Heather (Heather's Dish) June 11, 2011 at 4:46 pm

peaches and cream cake sounds insane! such a perfect season for it too :)

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23 Angela June 11, 2011 at 5:20 pm

Cool. I have not tried the Stevia drops, but I love the granulated form.

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24 Cassie @ Naturally Cassie June 11, 2011 at 6:54 pm

Looks amazing, beautiful, and delicious!!!!!

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25 Roxana GreenGirl June 11, 2011 at 8:36 pm

The cake looks so moist. I love adding yogurt or sour creme to the batter, gives the cakes a different moist crumb
I haven’t seen peaches at the farmers market yet, going to look for some next time. your bread is very tempting :)
thanks for sharing Marla, happy weekend

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26 Miri Leigh June 11, 2011 at 9:18 pm

Thanks for sharing. It can be so hard to find gluten free cakes that taste great!

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27 Lorraine @ Not Quite Nigella June 12, 2011 at 1:40 am

Really beautiful photos Marla! And yes I travel with food too-just in case of course! You don’t want to be at the mercy of fast food chains! :P

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28 Lauren at Keep It Sweet June 12, 2011 at 5:04 am

Your cake looks delicious. I’d never believe it was gluten-free!

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29 Mandy - The Complete Cook Book June 12, 2011 at 5:42 am

It is easy to see why you would take this cake with you – wow, what an incredible recipe.
:-) Mandy

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30 aesh came June 12, 2011 at 8:58 am

Looks wonderful. The picture reveals all. say no more.

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31 Anna June 12, 2011 at 12:51 pm

The pictures look yummy :)

Anna . From Germany

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32 Melanie June 12, 2011 at 1:17 pm

I love the gluten-free peaches and cream cake – plus the photos are stunning. Thanks for linking up to my cake!

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33 Sylvie @ Gourmande in the Kitchen June 12, 2011 at 5:39 pm

I love that you travel with cake!

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34 Faith June 12, 2011 at 5:42 pm

What a perfect summer cake, Marla! I’m so happy that summer is here with all its yummy fruit…I wait all year for this! :) By the way, LOVE your Anthropologie glasses, I have the same ones! They look super cute in this post!

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35 Marla June 12, 2011 at 7:09 pm

Faith, is that where I got that glass? Got it so long ago I forgot. One of my all time favorite props. I think it came in a few colors…wish I had them all. Do they still sell them?

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36 Angie June 12, 2011 at 5:52 pm

So happy peaches are back! Love peaches and nectarines. I just bought some coconut oil. I can use it for the topping and it is healthier for cooking over a medium high heat.
Want to eat your photos!

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37 Marla June 12, 2011 at 6:12 pm

Angie, I am impressed that you knew that coconut oil needs to be heated with medium heat. I think Carrie taught us that, yes? I guess it loses a lot of it’s valuable properties when heated too high. I am also happy that it is nectarine & peach time of the year.

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38 yummychunklet June 12, 2011 at 9:19 pm

I’m excited for peach season, so this cake will be right up on the list to make! Especially when my friend and I have a gluten-free cooking and baking weekend next month!

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39 Marla June 12, 2011 at 10:47 pm

A gluten free cooking & baking weekend with your friend sounds like so much fun! What are some of the things on your list?

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40 Shaina June 12, 2011 at 10:35 pm

I am so looking forward to peaches this summer. They’re the quintessential summer fruit. Lovely cake, too! One of my favorite quick breads has sour cream in it. Can’t wait to try this.

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41 Lisa @ Sweet as Sugar Cookies June 13, 2011 at 1:06 am

Your photos of this cake are outstanding!

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42 Jeanette June 13, 2011 at 4:14 am

Marla, what a lovely peach cake! I love Trader Joe’s. Their products usually are preservative and additive free, great in a pinch.

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43 Marla June 13, 2011 at 4:42 am

Jeanette, I am addicted to Trader Joe’s. They do take great care in the items they allow in the store. Their foods are very fresh, delicious and I love that they are preservative & additive free. You are right, a safe bet when in a pinch.

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44 Anne @ Quick and Easy Cheap and Healthy June 13, 2011 at 4:34 am

This looks so yummy!

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45 Katie June 13, 2011 at 4:55 am

What an amazing recipe. All of your photos are just gorgeous! I can understand
Why you might want to travel with your food. This looks delicious :) Have a great day, Marla!

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46 Shilpa June 13, 2011 at 5:10 am

I love the idea of using yoghurt or sour cream…Love the moistness it adds to the cake….I love the idea of using Oat flour too.. I would have it as a healthy snack too..Will have to give this a try.
-Shilpa

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47 Marla June 13, 2011 at 5:52 am

Shilpa, I love that oat flour too. Such a wonderful addition to baked goods. I am all about the GF flours these days, I find they have a distinct flavor I prefer – all different from one another of course ;)

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48 Dan June 13, 2011 at 6:33 am

I’m usually not a big peach-flavoured fan, however, that cake looks excellent. Nice and rich.

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49 Marla June 13, 2011 at 8:57 am

Dan you would probably like this cake as the peach flavor is very mild. You can also experiment with some different fruit purees. Strawberries and bananas are the first that come to mind.

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50 Amber | Bluebonnets & Brownies June 13, 2011 at 6:53 am

Anything peach is alright in my book. This is one of the things I don’t love about living in the Northeast now. By this time of year in Texas, Peach season is in full swing, with Fredericksburg peaches appearing in grocery stores, farm stalls, and farmer’s markets. Oh how I miss Fredericksburg peaches!

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51 Marla June 13, 2011 at 7:44 am

Amber I grew up in the Northeast…I do remember juicy peaches in July & August. Not sure how they would compare to those Texas peaches though ;) Hopefully you can get your fix soon.

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52 Barbara | Creative Culinary June 13, 2011 at 8:59 am

This looks absolutely amazing Marla; now I’m on the other side of the fence and wondering how to ‘un’ Gluten Free it. I’m assuming replacing the GF flour with all purpose?

Almost peach time in Colorado…can’t wait!

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53 Jason June 13, 2011 at 9:15 am

WOW! That looks amazingly tasty.

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54 Tessa June 13, 2011 at 9:39 am

Fresh peaches have to be one of my favorite summer treats :) Love the idea of this cake!

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55 Nutmeg Nanny June 13, 2011 at 10:02 am

This cake looks amazing! Beautiful pictures as always :) Great SRC pick!

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56 Bizzy June 13, 2011 at 10:38 am

I rarely use corn flour when I bake for my hubby. I tend to use brown rice flour. I really have to make this to see what it is like.

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57 Marla June 13, 2011 at 11:50 am

Bizzy, I love brown rice flour too & use it often. It has a unique, wonderful flavor & texture. Sometimes I combine 1/2 corn flour & 1/2 brown rice flour. Just depends upon my mood & what I have on hand.

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58 sara June 13, 2011 at 10:47 am

Yum, this looks amazing! The perfect recipe for the fresh peaches that are finally in season! :)

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59 Peggy June 13, 2011 at 5:58 pm

I usually just grill my peaches with some butter and brown sugar during the summer, but incorporating them in this cake would be a great idea too! Great job with this =)

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60 Marla June 13, 2011 at 6:13 pm

Hi Peggy. I love grilled peaches too. Perhaps a slice of this cake with a hot peach fresh off the grill. Now there is some summer fun!

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61 Alison @ Ingredients, Inc. June 13, 2011 at 6:04 pm

looks fabulous. Missed you while i was gone..

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62 Lisa~~ June 13, 2011 at 6:39 pm

Peaches and sour cream, count me in!

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63 Tami June 14, 2011 at 12:30 am

Beautiful pics! Your cake looks wonderful. Love the juicy peaches but using other fruit purees sounds like a great idea, too.

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64 Avanika [Yumsilicious Bakes] June 14, 2011 at 3:22 am

That looks amazing! Gorgeous pictures too. Especially the one with the peaches. I agree.. sour cream works miracles in baked stuff!

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65 Shelby June 14, 2011 at 8:46 am

Peaches are one of my all time favorite fruit flavors – this cake looks awesome and I love the way it is presented!

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66 Heather Davis June 15, 2011 at 1:11 am

Marla – so enjoyed getting to know your blog this month and making your popsicles. This peach cake is inspired! Will definitely be coming by again to see what your making.

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67 Kristen June 15, 2011 at 7:08 am

That is one pretty slice of cake. I could spread a little cream cheese on top and eat it for breakfast!

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68 Marla June 15, 2011 at 10:13 am

Kristin, this cake is perfect plain & even more enjoyable with a smear of cream cheese, your favorite nutty butter or regular sweet cream butter for that matter ;)

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69 Allison [Girl's Guide to Social Media] June 15, 2011 at 11:31 am

I would love this as an afternoon snack!

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70 Marla June 15, 2011 at 11:51 am

Allison, so would I right about now. With a triple shot Americano ;)

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71 Megan's Cookin June 15, 2011 at 3:43 pm

I love fresh ripe peaches and cant wait for them to show up at the Farmer’s Market. This looks like a perfect way to enjoy them! Great pick Marla!

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72 sweet Artichoke June 16, 2011 at 5:50 am

This cake looks as gorgeous as it sounds delicious! I’ve been experimenting gluten-free baking recently and would love to try this one!

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73 amanda @ fake ginger June 17, 2011 at 8:55 am

Ooh, that looks fantastic! I don’t blame you one bit for packing some for your trip!

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74 Ruchi June 17, 2011 at 11:30 am

These looks so yummy, nutty and peachy! It is on my must try list… I love fruit in cooking!

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75 Sanjeeta kk June 18, 2011 at 4:48 am

How fabulous and delicious the cake look! And gluten free…that’s the real icing on it. Happy to be a part of SRC and get to know you :) You have a lovely space and am off to browse your recipes.

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76 Maria @ Scandifoodie June 18, 2011 at 12:55 pm

This sounds so amazing, I find walnuts simply irresistible!

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77 Marla June 18, 2011 at 1:18 pm

Maria, me too. Especially when they are toasted :)

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78 Pauline June 19, 2011 at 9:21 pm

Mmm, this looks hearty and not too sweet and good. I love the healthy ingredients and the use of peaches, plus the oat topping. Nice!

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79 Marla June 20, 2011 at 6:10 am

Thanks Pauline, you are correct this cake was not too sweet at all. If using stevia drops it is also really easy to make adjustments without affecting bake time :)

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80 Divya Yadava June 21, 2011 at 10:44 am

Beautiful photos!

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81 gluten free fruit cake July 6, 2011 at 7:35 am

There needs to be more gluten free recipes. Thanks for your efforts.

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82 Bikram Miami July 27, 2011 at 9:06 am

wow that looks delicious, especially with a glass of milk

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83 Jyl January 2, 2012 at 4:34 pm

So, it says 4 oz diced peaches but not how much to puree… Can you give me that amount? Hope I didn’t miss it anywhere… Thanks.

Excited to make this for breakfast! Did your kids love it?

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84 Marla January 2, 2012 at 6:37 pm

Hi Jyl! Thanks for bringing that to my attention. Make it 4 ounces of peach purée and an additional 4 ounces of diced peaches – toss the diced ones in the 1 tablespoon of flour. Fold them in the batter. Let me know how it turns out :) I am now craving this cake. Need to bake again soon!

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85 Jyl January 2, 2012 at 7:09 pm

Well I made this cake this evening with half pastry flour half white whole wheat. It came out moist and delicious. Thanks so much!

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86 Jacqui April 29, 2012 at 5:29 pm

This looks delicious and perfect for spring/summer! I need to make it :-)

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