Ideal for breakfast, brunch, dessert, or as a snack, this Gluten-Free Peach Cake is a delicious and simple way to use fresh peaches and bananas.
Disclosure: This recipe was sponsored by Ryze. I was compensated for this post. Opinions are my own.
I love baking with fruit. I try to bake with whatever fruit is in season. If not, I dip into my freezer for fruits that I may have frozen after I harvested them.
Where I live, we have several fruits that are considered in season year round because they are brought in from states that grow them year round.
In Oregon farmers grow tons of delicious summer and fall fruits like peaches, apples, pears, and plums. We also have an abundant supply of blueberries, strawberries, raspberries, and blackberries during the summer.
Peaches are just starting to show up in the markets. They are my favorite summer fruit and I look forward to them all year round.
Baking with fruits like peaches, plums, and apples can be tricky because they have so much moisture in them. I love coming up with recipes that incorporate fruit.
This Gluten-Free Peach Cake was inspired by our local peaches. Don’t worry, if you can’t get a hold of fresh peaches, you can still use canned or frozen peaches for this recipe.
Just make sure they are completely defrosted and rinsed before adding them to your bowl.
This cake has a similar texture to bread pudding because of all the delicious fruit in the batter.
My girls like to enjoy this Gluten-Free Peach Cake for breakfast. I like to top it with dairy-free whipped cream or dairy-free ice cream and eat it for dessert.
Serving Size: 1 slice
Amount Per Serving:Calories: 223 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 21mg Sodium: 185mg Carbohydrates: 37g Fiber: 2g Sugar: 26g Protein: 3g