This easy gluten-free peach upside-down cake uses juicy peaches, a caramelized topping, a soft cake and a beautiful, slightly crisp crust. An easy dessert to make any time of year! Just switch out the fruit! Flip it out of the pan to reveal the peach pattern and how easily a simple cake looks like something rather special.
It’s one of the best ways to make the most of ripe summer peaches, especially when you want a dessert that doesn’t require layers of icing or complicated decorating.
Why You’ll Love This GF Peach Cake
The peach topping decorates this upside-down cake for you and it makes great use of fresh, ripe peaches.
The cake is completely gluten-free, looks impressive and it can be served on its own or warm with ice cream.
The Best Peaches for Gluten Free Upside-Down Cake
Choose peaches that are ripe and flavourful but still firm enough to slice. Very soft or overripe peaches can release too much liquid as the cake bakes and may lose their shape when the cake is turned out.
Freestone peaches are particularly convenient because the flesh separates more easily from the pit. However, any flavourful peach will work if it can be sliced neatly.
You can peel the peaches if you prefer, but it isn’t always necessary. The skins add colour and soften during baking.
Ingredient Notes
Peaches
Fresh peaches give this cake its beautiful colour and summery flavour. Slice them evenly so they cook at approximately the same rate.
Gluten-free flour blend
This recipe uses a homemade flour blend consisting of millet flour, oat flour and tapioca starch. Different blends absorb liquids differently, so replacing it with another blend may change the cake’s texture and baking time.
The flour blend has psyllium husk powder added to it for binding properties. There are no gums.
Sugar and water: form the glassy, layer surrounding the peaches. Pour the mixture evenly across the bottom of the pan so the entire cake has a consistent topping.
Eggs: add structure and help prevent a gluten-free cake from crumbling when it is inverted. Room-temperature eggs also mix more evenly into the batter.
Equipment You’ll Need
2 small round cake pans 7 inches in diameter – Parchment Paper – Mixing bowls – Whisk or electric mixer – Spatula
The size of pans I used : “Round cake pan”
Tips for the Best Gluten-Free Peach Cake
Slice the peaches evenly
Slices of similar thickness cook more evenly and create a tidier pattern on top of the finished cake.
Don’t use excessively juicy peaches
Very soft peaches can release too much liquid and create a wet or gummy layer where the fruit meets the cake. Choose ripe peaches that still feel slightly firm.
Tips for the pan
I used tin foil on the bottom of my two springform pans to prevent any batter leaking out. You may not need to do this if your pans seal well.
Don’t let the cake cool completely in the pan
As the caramelized topping cools, it can begin to stick. Follow the resting time in the recipe and turn the cake out while the topping is still warm.
Weigh the flour when possible
A digital scale produces the most consistent results because gluten-free flour can easily become compacted in a measuring cup.
Kitchen scale : scale link
Serving Suggestions
Serve the cake slightly warm or at room temperature. It is lovely on its own, but it’s so good with a good dollop of vanilla ice cream
For a simple summer dessert, serve slightly warm slices with vanilla ice cream and let the peach topping provide the sauce.
Storage
Allow the cake to cool completely before covering it.
Store it in an airtight container and because the fruit adds moisture, place parchment paper between the cake and a tight cover if necessary to protect the topping.
Bring refrigerated cake to room temperature before serving, or gently warm individual slices.
Frequently Asked Questions
Do I have to peel the peaches?
No. Peach skins soften during baking and add lovely colour to the finished cake. You can peel them if you prefer a smoother topping.
Can I use canned peaches?
If using canned peaches, they must be drained well and pat them dry before arranging them in the pan.
Can I use frozen peaches?
Frozen peaches tend to release more liquid than fresh peaches. I haven’t tried them in this recipe yet, but I have a feeling they might be a bit too soft and mushy after baking.
Why did my upside-down cake stick to the pan?
If the cake sticks to the pan, it may not have been greased well enough. Alternatively, the cake may have cooled too long before being inverted, or some of the sugar topping may have caramelized firmly around the edges.
Why is my cake gummy underneath the peaches?
The peaches may have been overly ripe, the cake may have needed more baking time, because our ovens can be a little different in temperature.
Use firm-ripe peaches and test the cake in several places before removing it from the oven.
Can I make this cake in advance?
This cake can be made a day ahead and kept covered on the counter. For the best appearance, and fresh taste, it is at it’s best on the day it is baked.
Gluten Free Peach Upside Down Cake
Equipment
- 2 round 7 inch round springform pans (2.5 inches deep)
Ingredients
Peach layer
- 6 to 8 ripe peaches pitted and cut into wedges
- 150 g granulated sugar
- 50 g water
Cake
- 215 g millet flour
- 120 g tapioca starch
- 65 g oat flour
- 10 g psyllium husk powder
- 200 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 80 g light brown sugar
- 115 g unsalted butter softened
- 4 large eggs room temperature
- 120 g milk
- 60 g plain yogurt
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease the bottom of 2 seven inch round spring form pans. Wrap the bottom of the pans with foil if your pans leak a little.
- Divide the peach wedges between the pans, arranging them in a layer across the bottoms.
Make the caramel
- Combine sugar and water in a saucepan over medium heat. Stir only until the sugar has dissolved and stop stirring once it boils. Cook, swirling occasionally, until the sugar has slightly browned. Immediately divide between the two pans, pouring over the peaches.
- Whisk together the millet flour, tapioca starch, oat flour, psyllium, baking powder, baking soda and salt.
- In a large bowl, beat the softened butter, granulated sugar and brown sugar for 3–4 minutes, until lighter in colour and fluffy. Beat in the eggs and stir in the milk youghurt and vanilla.
- Stir in the dry ingredients and mix until there is no loose flour.
- Pour the batter over the peaches and spread it into an even layer.
- Bake for 50 to 55 minutes until the centre is set and an inserted toothpick comes out without wet batter.
- Remove the cake from the pan after about 10 minute. If you would like more caramelization on top … place the cakes on a parchment lined baking tray and grill the top for 1 to 2 minutes, watching carefully.
- This cake is best served warm.
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