I just couldn't decide which late-summer fruit I wanted to use for this cake recipe, peaches or blueberries so I used them both! It was a total crowd-pleaser.
Everyone loved this recipe (including Vienna) and was wishing there was more. I've made it a few times already, like this past weekend for a family dinner, and it was a hit again. Since I was short on peaches the second time making it, I added in fresh mango and it was just as delicious.
I've already played around with peaches this summer with my Peach Basil Spritzer recipe. Have you sipped one yet? Peaches are still at every farmer's market and they're too delicious and nutritious not to revisit, so into the cake they go!
Peaches are full of antioxidant nutrients like vitamin C and carotenoids (a plant-based vitamin A precursor).
To get even more carotenoids, buy yellow peaches. They're not quite as sweet as white peaches, but they've got even more of these eye health–boosting nutrients!
These peaches were soooo juicy, they made my mouth water just looking at them! I may have snuck a few for myself while chopping :)
Peaches are also a good plant-based source of iron – not a nutrient we usually associate with sweet foods! There a lot of peach farms here in southern Ontario, so it's a great way to support local farmers this time of year.
And just when you thought this recipe couldn't get any more nutrient-dense, I added wild blueberries! Of course, you can use regular blueberries but I couldn't resist buying wild blueberries when I was at the farmers market.
I can't believe I got this far into the summer before I created a new blueberry recipe!
Blueberries have one of the highest antioxidant capacities of any food.
Although they're deliciously sweet (especially in baked goods like this case), blueberries are low on the glycemic index so they won't cause your blood sugar to fluctuate too much. They're also a great source of vitamin C and fibre! Blueberries grow locally here in Canada, but unlike peaches, blueberries are also indigenous to North America, so they're a real local superfood for me!
If you want to get the most nutritional bang for your buck, make sure you buy organic (and preferably wild) blueberries. Not only will they have fewer trace chemicals, but studies show that organic, wild blueberries have a higher antioxidant content. You'll also want to buy organic peaches if you can, since peaches are one of the foods with the highest rates of pesticide residue.
Put these two late-summer fruits together, and you've got one super-powered superfood cake!
The recipe is below, but you'll notice the cake batter isn't the consistency where you can just pour it into the pan, it looks like this:
You'll also appreciate it's made with my favourite nutrient-dense gluten-free flour, coconut flour. It is rich in protein and fiber too.
Desserts
Gluten-free Peach & Wild Blueberry Cake
Print
Ingredients
- 1 cup brown rice flour
- 1/2 cup coconut flour*
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract (liquid or powder)
- 1/2 cup of real maple syrup**
- 1/2 cup of grapeseed oil or extra virgin olive oil
- 2 eggs
- 2 cups roughly chopped organic peaches or chopped mango
- 1 cup organic blueberries
- 1 tsp coconut oil
Instructions
- Preheat oven to 350F degrees. Grease a 6 or 9 inch springform or tart pan. I've made it both sizes and prefer it in the smaller pan because then the cake is thicker. It's also really nice in a individual tart pans or as I like to call them, "baby tart pans".
- In a large bowl combine all the dry ingredients: flours, baking powder and cinnamon.
- In another bowl, combine the wet ingredients: vanilla, maple syrup, olive oil and eggs. Add the peaches and blueberries.
- Add the wet ingredients to the dry ingredients. Do not over-mix. The batter will be a bit crumbly but you shouldn't see any dry bits (see the photo).
- Grease the sides and bottom of the springform pan with coconut oil. Spoon the mixture into the pan.
- Bake for approximately 28-30 minutes or until a fork inserted comes out clean. I often bake on the convection setting on my oven so you can expect it to take a little longer if you don't have a convection setting.
- Check it at about 25 minutes, if the top is burning place tin foil over top.
Notes
Serves 6-8 (depending how hungry you are!)
*Don't have coconut flour? No problem. Use a total of 1 1/2 cups of brown rice flour, it yields a slightly fluffier cake too.
**If you want to cut the maple syrup in half, use 1/4 cup maple syrup and 1/4 cup water.
If you don't have brown rice flour, you can sub in buckwheat, spelt or whole wheat for the 1 cup of brown rice flour. I have not tried this cake with almond flour.
The top turns a nice golden brown when it's done. It's not a fluffy cake, it is denser like a coffee cake, yet moist and very fulfilling. In fact, I've enjoyed it for breakfast with some sheep's milk yogurt. I think it would be perfect turned into a scone as well.
There you have it! My peach and blueberry cake.
Bon appetit!
What foods and recipes do you love to use to celebrate the end of summer? Let me know in the comments below!
Have a joyous week!
Joy
I went yesterday to the market and bought a lot of peaches, so when I arrived home and saw this recipe I knew I had to try it! It substituted blueberries for purple plums (because I also bought a lot of them) and made this delicious cake. We had it today for breakfast with a banana and kiwi smoothie and we are totally in love with it!! Absolutely yummy, as always :)
ReplyThat's awesome, Sara! So glad to hear you loved it. Thanks for sharing :) Heather- Joyous Health Team
Looking forward to trying this recipe always enjoy your recipes as many use maple syrup instead of sugar. Would like clarification on comment when using convection oven- what temperature to use?
ReplyHi Ana. The same temperature (350 degrees) should be used with both a convection/regular oven, but you may have to increase the cooking time if not using the convection setting. I hope that helps! Heather- Joyous Health Team
Looks great. I really like the idea of scones. Being egg-free at the moment I'll give them a try with aquafaba. Even if the texture isn't great I know they'll eat good. I do have a question because doesn't heating/baking things reduce their vitamin C content and other nutrients? Thanks. I love your blog and plan to make all three recipes you shared today!
ReplyHi Janet! Vitamin C can be pretty heat sensitive, but by eating a whole foods diet, you'll get plenty of vitamin C from other sources. I hope you love the recipes! Heather- Joyous Health Team
This looks yummy. My 3 1/2 yr old grandson is obsessed with peaches this summer. I want to make this for him. We eat Paleo. Could I substitute almond flour for the rice flour?
ReplyHi Bonnie! Absolutely. I think that would work just fine and be super delicious :) Heather- Joyous Health Team
Looks DELICIOUS. I've been picking up peaches at the farmers market every chance I get. Never thought to put them in a cake!
ReplyThey are so delicious in baked goods! I hope you like them :) Heather- Joyous Health Team
Yummy! My family is vegan so could I use a "flaxseed" egg for substitute in this recipe?
ReplyHi Chloe! You could definitely give it a try. I think it would work just fine. Enjoy! Heather- Joyous Health Team
Hi! What are some substitutes that can be used in place of the rice flour?
ReplyHi Jayani. Quinoa flour would be a good substitution. Heather- Joyous Health team
Hi Joy! I'm definitely going to try this recipe as I have a ton of fresh peaches & blueberries in the fridge. Just wondering, I don't have any brown rice flour...could I just use organic all purpose instead along with coconut flour (I do have that)? Would the consistency turn out alright do you think? Thx!!!
ReplyHi Sharon. Because all purpose flour has a high glycemic response, we'd suggest using quinoa and coconut flour as a good alternative. I hope that helps! Heather- Joyous Health Team
Wow! I'm going to try this. I'm just about to post a recipe for peach pie on my blog walnutkitchen.ca and my goal next time is to make it gluten free. Have you ever made a gluten & dairy free pie crust? Or can you recommend a book that might be a good source? I love your blog and Instagram pix
ReplyI haven't actually! Let me know if you try it. You should ask Tori at Tori's Bakeshop in the beach. She's the gluten-free pie crust queen she will definitely know! Or Bunners in the Junction.
OMGosh Good morning to you sweetie. I just stumbled on you FB page and WOW you're amazing!
ReplyThanks!
Can I substitute all purpose wheat flour for the brown rice & coconut flours? I'm not gluten free and it's not in the budget to keep these specialty flours on hand.
ReplyHi Julia. We've never tried it with whole wheat flour but it should work out okay. Good luck and let us know how it turns out :) Heather- Joyous Health Team
Hi Joy! Just made this cake last night and it turned out amazing! The blueberry peach combo is delish ?? I was wondering what is the best way to store it? I covered it with a plastic wrap overnight and this morning the cake was sort of mushy - thanks in advance!
ReplyHi Isabella! We're so glad you enjoyed it! Storing it in the fridge in a airtight container or plastic wrap is probably best. You could try popping it back in the oven for a bit to absorb some of the moisture if needed. Enjoy! Heather- Joyous Health Team
Your recipe is very nice and great thank you for sharing this post...
ReplySo glad you enjoyed it :) Thanks for your feedback! Rachel - Joyous Health Team
During apple season, Joy shared an apple version of this recipe in an Instagram story. I'd like to try it but don't remember all the details -- can you help? In addition to the fruit substitution, I believe there was some applesauce to up the moisture content?? Thank you.
ReplyHey Alanna, Joy just swapped the blueberries for apples :) Rachel - Joyous Health Team
Hi Rachel, Thanks for your reply. I want to replace both the blueberries and the peaches. I was sure Joy had mentioned something about adding a liquid when using apples only, since they have less water content than blueberries and peaches. Perhaps I am misremembering, though. Will go ahead and replace both fruits with apples. :)
ReplyThis looks amazing. I’d love to make it for my kiddos this weekend. Because of food sensitivities do you have suggestions for substitutions for the brown rice floor and eggs. Thanks much- amanda
ReplyHey Amanda! Its a goodie for sure :) You could make a flax egg (recipe here: https://www.joyoushealth.com/3-download-egg-substitution-chart) and instead of using brown rice flour, you could use buckwheat flour. However, we haven't actually tested this modification so we wouldn't be able to guarantee results but please do let us know if you end up trying it :) Rachel - Joyous Health Team
Hi Joy! Do you think I could use Cassava flour instead of brown rice flour?
ReplyHi Andrea, You should be able to but the amounts may vary and the consistency may be different. We haven't tried it so we wouldn't be able to guarantee results but if you end up trying it, please let us know :) Rachel - Joyous Health Team
This was really good! I had mangoes already chopped up so used that with the blueberries.
ReplyThat's a fabulous swap, sounds delicious!!
This is so delicious! Just made a double batch with xylitol (instead of the maple syrup), sorghum/garbanzo/banana flour mix (instead of the brown rice)and zuchinni/apple sauce (instead of the oil). Turned out so well.
ReplyOh wow! That's super creative, Renee! You must be a pro-baker ;) Happy to hear you enjoyed it! Rachel - Joyous Health Team
Joy, I think I'll try this yummy recipe...no rice flour for me, so I will try almond flour and the coconut combo....should be a tough sweeter. Hope it works out! Thank you for your wonderful website/blog, your enthusiasm and sharing your beautiful family with us!
ReplyWonderful! Let us know what you think when you get a chance to try it Geege :) Rachel - Joyous Health Team
Can I use a regular cake pan?
ReplyYep totally! I just like how it looks on a springform pan cause you can pop it out super easy. :)
How well do you think this would freeze? :)
ReplyI feel like it might go a little soggy from the coconut flour but you could just pop it back in the oven for 10 minutes and that would likely dry it out a bit. Let me know if you try it!
I made this yesterday, it was absolutely delicious. I actually had a piece for breakfast this morning. Thank you Joy for providing us with these healthy recipes.
ReplyAwesome!
Thanks, Joy. It’s in the oven now. I plan to take it to a lunch at my friend’s tomorrow. But I think I just might need to sample it tonight.
ReplyHaha, hope it turns out great!
Looks so delicious. Is it possible to use frozen blueberries and peaches for this recipe?
ReplyYes but I would just make sure you let them fully thaw before incorporating into the batter because the juices in the frozen fruit as they are melting will definitely alter the texture of the cake. Enjoy!
Wonderful, thank you so much, Joy! I will try it out. :)
ReplyYou're welcome!
Looks delicious! Would this recipe work using almond flour?
ReplyAlmond flour is a really different texture. I would recommend a different cake altogether. Try my almond flour cake: https://www.joyoushealth.com/27423-blog-almond-flour-raspberry-cake
It's amazing too!
Can I use xylitol/monk fruit as we are sugar free
ReplyYes for sure. I haven't made it with either of these natural sweeteners, so I can't advise on the measurements but if you try it out please let me know in case someone else wants to make it too!
Oh my, this will become a favourite in our household!! The idea of Gluten free” and no sugar dessert tends to startle my household but everyone loved it. I made it in a square muffin pan yesterday and it was finished up at breakfast this morning Thanks!
ReplyGlad to hear everyone loved it!!
I made this last weekend and the taste was great, however, it seemed undercooked and I kept it in the oven longer than the recommended time and used a tester to make sure it was done. Not really sure what went wrong.
ReplyHard to say, every oven can differ a little when it comes to baked good. How did it taste?
Made this today. Absolutely delish!! Feeling positively joyful...
ReplyThat's awesome Sonja, happy to hear that!
I made this today. I used 1/4 cup of coconut oil, 1/4 cup of maple syrup and 1/2 cup of unsweetened apple sauce, it turned out perfect! We really enjoyed it, thanks for the great recipe!
ReplySo glad to hear that!! Enjoy!
I like the idea of making these as scones. Would you just hand-form scone shaped lumps?
ReplyHi! Hmmm, I don't think the texture of these would work well as scones because they aren't dry enough. But you could try it! Also, I would cut the peaches in a different shape and much smaller too. Let me know how it goes if you do try it out. :)
Hi Joy, if you use the bigger 9” pan, do you reduce the cooking time? Thanks
ReplyYes probably but every oven is different. I would set your time for 10 minutes less and then check it. If it needs longer then you can add more time. Enjoy!
I made it according to the 28-30 mins and it turned out perfectly. So refreshing to have GF treat that doesn’t have the awful aftertaste of extra baking powder that is so often added to GF. This had the texture taste of a crumble. Loved it and can’t wait to try it with other fruits. Thank you
ReplyGlad you loved it!
Made this yesterday; what a delicious hit of summertime flavours. I made the recipe into muffin cups and didn’t smooth out the batter so they didn’t bake just nice as the scoop of batter just remained in a lump. I’m making the recipe again.
ReplyGlad you enjoyed this!