You know that annoying feeling when you’ve got a juicy basket of peaches threatening to go bad but no idea what to do with them? Same here. Well, I finally cracked it: Fresh Peach Cake (Paleo, Gluten Free) is the answer to “what do I do with all these peaches” and “how do I make a crowd-pleaser that won’t wreck my stomach.” Even my weirdly fussy, gluten-free cousin wolfed it down and asked for the recipe. If you’re ever craving something sweet but need it paleo (plus easy, because who wants fussy right now?) this cake hits the spot every time.
Baking tips
Alright, don’t overthink it. If you want your Fresh Peach Cake (Paleo, Gluten Free) to actually be edible and not dry like a desert, don’t skip these tips—trust me I learned the hard way. First, always use ripe peaches. It sounds obvious but you’d be surprised how many folks try to bake with wooden-tasting peaches from last week.
Also, you absolutely gotta line your baking pan with something (I just use parchment). Paleo batters stick like crazy and your future self will thank you when that cake flips right out. One more tip: let your cake cool for a little before slicing. I know, tempting to dive in, but it actually helps the texture settle. And, oh—don’t overbake it. That’s your enemy. Stick a toothpick in there to check. Basically, baking isn’t rocket science, but a little attention goes a long way.
“Finally, a peach cake recipe that doesn’t upset my stomach. Even my husband, who swears he hates anything paleo, asked for seconds!” – Becky, Atlanta
How to store leftover peach cake
Look, even if you want to eat the whole thing at once (no judgment), you might end up with leftovers. Here’s what works best for me: cool the Fresh Peach Cake (Paleo, Gluten Free) completely, then tuck it into an airtight container. I’d say it stays good on the counter for about two days, but if your house is hot, just stick it in the fridge.
When you’re ready to eat again, just let it come up to room temp or nuke it for a few seconds. The cake will stay moist if you cover it with a paper towel or a lid. Oh, and for longer storage (I’m talking more than four days), you can freeze individual slices. Way better than tossing leftovers in the trash, right? The flavor actually holds up shockingly well. 
Peach Cake Ingredients
For one of the simplest cakes ever, there’s not much you need here. This is the basics of what goes into Fresh Peach Cake (Paleo, Gluten Free):
- 2-3 fresh peaches, peeled and sliced
- 2 cups almond flour (not meal, okay?)
- 1/3 cup coconut flour
- 1/2 cup honey or real maple syrup (depends how sweet is your tooth)
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- Fresh lemon juice (optional but wow, game-changer)
How to make peach cake
Ready for the easy part? Preheat your oven first, around 350 F. Whisk the wet stuff in one bowl (eggs, honey, coconut oil, vanilla), then dump in your dry ingredients. Stir until it’s all combined but don’t overdo it, you want fluffiness not pancakes!
Fold in those peach slices, being gentle so you don’t mush them up. Pour the batter into your prepared pan (remember, lined pan is key) and spread it evenly. Top with some more sliced peaches if you’re feeling wild.
Pop the whole thing in the oven for about 30 to 35 min. Watch it doesn’t burn! Cake should be just golden on top. Cool for a while before you do any taste testing. If you eat it still warm, risk syrupy fingers. Table_seo
Easy Dump Cakes
If you’re reading this thinking, “this looks like a lot of bowls,” I hear you. Enter the dump cake approach. Just, literally, dump everything in the bowl, stir ‘til it looks mixed, pour in pan, bake, done.
Dump cakes mean:
- Minimal mess
- No fancy mixer (fork works)
- Perfect for lazy weekends
- Extra quick cleanup
There. Baking shouldn’t be a full production. If you’re after even faster results, this way gets you cakey happiness with the least fuss possible.
Common Questions
Can I use frozen peaches?
Yup, just thaw and pat ’em dry first or your cake gets a little soupy.
What’s the deal with almond flour?
It’s gluten free, makes things super moist, and you barely taste anything “nutty.”
Can I swap out the sweetener?
Totally. Maple syrup or honey both work fine. Even coconut sugar in a pinch.
Is this cake breakfast-appropriate?
Breakfast, snack, midnight treat–you make your own rules.
How do I make sure it’s not dry?
Don’t overbake! Use fresh peaches and check it at the 30 min mark.
Give this easy peach cake a try!
In a world full of overly complicated desserts, Fresh Peach Cake (Paleo, Gluten Free) brings it all back to that first-bite, homey comfort. The ingredient list is manageable, the steps forgiving, and cleanup’s a breeze (especially if you head the dump cake route). You’ll be surprised how legit it tastes for something grain free! Want to scope out more versions? Try the classic from Nom Nom Paleo’s Fresh Peach Cake (Paleo, Gluten Free) – Nom Nom Paleo® or even a twist like the Paleo Peach Cobbler Coffee Cake – Real Food with Jessica. Truly, life’s too short not to bake the cake.
Fresh Peach Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the wet ingredients: eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Add the dry ingredients: almond flour, coconut flour, baking soda, and salt to the bowl. Stir until combined but avoid overmixing.
- Gently fold in the sliced peaches.
- Pour the batter into a lined baking pan, spreading it evenly. Optionally, top with more peach slices.
- Bake in the preheated oven for about 30 to 35 minutes, or until golden brown on top and a toothpick inserted comes out clean.
- Let the cake cool for a while before slicing.
