Gluten-Free Mini Peach Cakes
Looking for ways to use up all those peaches you bought? – Look no further than these delightful and gluten-free Mini Peach Cakes.
This mini peach cake recipe was inspired by the surprise peach tree we ended up with in our backyard this year! I know what you’re thinking, how do you have a surprise peach tree? – I’ll get to that later. These gluten-free mini cakes focus on the peaches, with just a bit of brown sugar to let the natural sugars of the peaches shine through.
What ingredients, besides peaches, do you need?
- Peaches: For this recipe you’ll need 234 grams of fresh peaches (or about 2 cups of sliced peaches). I used smaller peaches from my backyard so I weighed them to give you the most accurate measurement. Fresh peaches are super important for this recipe, I would not recommend using frozen peaches.
- Flour: I used King Arthur’s Gluten-Free Measure for Measure flour. I have used other gluten-free flour blends in the past but recommend ensuring you find a 1:1 flour mix for the most accurate results.
- Brown Sugar & Butter: Brown sugar and butter gives these mini cakes their warmth by caramelizing the peaches in the mix while baking.
- Almond Milk: I always bake with almond milk, I am not exclusively dairy free but haven’t had real milk at home in at least 10 years. Almond milk is a bit lighter in fat content so be warned that using regular milk may elicit slightly different results.
- Baking Powder: Baking powder is a leavening agent that acts to ensure your mini cakes rise. Without it they will look very sad and sink in the middle.
- Eggs: For this recipe you’ll need 2 eggs, no need to get them to room temperature, straight out of the fridge works fine!
- Vanilla Extract: To bring out the beautiful flavor of the peaches you’ll want to add some vanilla extract to this recipe.
How do I prepare these mini cakes?
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My favorite serving suggestions
These gluten-free peach mini cakes can be served up in a few ways, here are a few of my favorites.
- For breakfast, with a cup of coffee
- For dessert with a side of vanilla ice cream
These mini cakes are also perfect for gifting so share with your neighbors or start the school year right with a little teacher gift! If you’ve found this recipe and like it, be sure to try my Blueberry Lemon version.
How did you not know you had a peach tree?
Have you read this whole post, still curious about how we had a surprise peach tree? Well, when we first moved into our house it didn’t fruit! This summer however it was so bountiful we lost an entire branch due to the weight. Needless to say i’m excited about being able to tend to it for next summer so I can maximize the harvest and bring you all sorts of new peach recipes!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Serves: 8
This delicious mini peach cakes recipe is the perfect way to use up your peaches as summer comes to close.
Ingredients
- 2 cups peaches, sliced
- 1 tablespooon coconut oil
- 2 1/3 cups gluten-free flour, sliced
- 2 teaspoons baking powder
- 2/3 cups brown sugar
- 4 tablespoons butter
- 2 eggs
- 1 cup almond milk
- 1 teaspoon vanilla
Method
- 1)
Preheat your oven to 350 Fahrenheit. While you’re waiting for it to heat up, slice your peaches, in a small bowl toss them in coconut oil and sprinkle with brown sugar, set aside.
- 2)
In a medium bowl, combine gluten-free flour and baking powder, set aside.
- 3)
Using a stand or hand mixer, cream the butter and sugar.
- 4)
Next, add the eggs, vanilla and almond milk into the mixer.
- 5)
Slowly add in the dry ingredients until well combined, then fold in the peaches.
- 6)
Evenly scoop into mini loaf pan, bake for 25 minutes. For golden brown tops, brush with coconut oil or butter and turn your oven on broil for a final 2-3 minutes, watching closely.
Try out the recipe?
Give it a share on Pinterest, find my on Instagram or leave a comment below!