Easy Gluten-Free Peach Almond Olive Oil Cake (Dairy-Free) – Your Perfect Summer Dessert!

Delight in the simplicity and exquisite taste of this Peach Almond Olive Oil Cake. Not only is it incredibly quick and easy to prepare, but it’s also entirely gluten-free and dairy-free, making it a perfect treat for everyone, especially during the warmer months. Crafted with almond flour and rich olive oil, this cake offers a unique combination of a light, airy texture and a deeply moist crumb. It’s a dessert that truly embodies the essence of summer – fresh, vibrant, and effortlessly elegant. A must-try for any occasion!

A delicious peach almond olive oil cake, photographed from above on a black surface, showcasing its golden crust and juicy peach slices.

Why You’ll Adore This Peach Almond Olive Oil Cake

This Peach and Almond Olive Oil Cake recipe isn’t just another dessert; it’s a testament to how effortlessly delicious and accommodating baking can be. Whether you’re a seasoned baker or just starting, this cake is designed for success and enjoyment, minimizing your time in the kitchen without compromising on flavor or quality.

Effortless Baking for Busy Schedules

Life can be hectic, and spending an entire afternoon baking isn’t always feasible. This recipe is your perfect solution! With a prep time of just 20 minutes and a bake time of around 30 minutes, you can have a freshly baked, gourmet-level cake ready in under an hour. It’s ideal for last-minute gatherings, a spontaneous sweet craving, or simply when you want to enjoy a homemade treat without the fuss.

The Magic of Olive Oil for Ultimate Moisture

One of the star ingredients in this cake is Extra Virgin Olive Oil. Unlike traditional butter-based cakes, olive oil contributes an incredible moistness and a wonderfully tender crumb that lasts for days. It also imparts a subtle, fruity undertone that complements the peaches beautifully, elevating the cake’s flavor profile to something truly sophisticated yet comforting. This makes the cake not only dairy-free but also provides a healthier fat alternative.

Almond Flour: Lightness, Nutty Flavor, and Gluten-Free Goodness

The choice of Almond Meal (Almond Flour) is pivotal to this recipe. It’s the secret behind the cake’s delicate lightness and its rich, nutty flavor, which pairs exquisitely with the sweetness of peaches. Beyond its delicious taste, almond flour is naturally gluten-free, making this cake accessible for those with gluten sensitivities or celiac disease. Its fine texture helps create a tender crumb that simply melts in your mouth. This aligns perfectly with other popular gluten-free and dairy-free recipes like my Orange Almond Cake or Almond Pear Cake, proving that dietary restrictions don’t mean sacrificing flavor.

Gluten-Free and Dairy-Free: Inclusive Indulgence

For many, finding delicious desserts that are both Gluten Free AND Dairy Free can be a challenge. This recipe proudly ticks both boxes, ensuring that everyone at your table can enjoy a slice of this delightful cake without worry. It’s a wonderfully inclusive recipe that proves dietary needs can be met with incredible taste and texture.

This delightful creation draws inspiration from this recipe from Salted Plains, a testament to combining wholesome ingredients for exceptional results.

A slice of the moist peach almond olive oil cake being cut, revealing its tender texture and baked peach pieces.

Embracing the Season: Baking with Peaches

Peaches are truly one of summer’s greatest gifts, bursting with sweet, juicy flavor. As peach season draws to a close here in Australia, I’m always eager to make the most of these vibrant fruits, incorporating them into as many delightful desserts as possible. After creating crowd-pleasers like my Peach Galette and the elegant Peach Frangipane Tart, this Peach Almond Olive Oil Cake became the perfect grand finale for the season.

Choosing and Preparing Your Peaches

For this cake, opt for ripe, fragrant peaches that are firm but yield slightly to gentle pressure. Freestone peaches are often easier to work with as their pits detach easily from the flesh, making slicing a breeze. While fresh peaches are unparalleled during peak season, you can also use frozen peach slices for this recipe, though you might want to gently pat them dry to remove excess moisture before adding them to the batter. This helps prevent the cake from becoming too wet.

Fruitful Alternatives for Any Season

Don’t fret if peaches aren’t in season where you live! This recipe is incredibly versatile and can be adapted with a variety of other fruits. Imagine the possibilities with ripe nectarines, sweet apples, tender pears, or even a medley of colourful berries. Each fruit will lend its unique flavour and texture, creating a slightly different but equally delightful cake. If you venture to try this recipe with a fruit other than peaches, I would absolutely love to hear about your experience and how it turned out!

Close-up on the perfectly baked peach slices arranged on top of the golden almond olive oil cake, highlighting the natural beauty of the fruit.

Mastering Your Peach Almond Cake: A Step-by-Step Guide

Creating this Peach Almond Olive Oil Cake is a straightforward process, designed for maximum enjoyment and minimal stress. As mentioned, the total hands-on time won’t exceed 20 minutes, with an additional 30 minutes in the oven. Imagine – a gorgeous, freshly baked cake, rich with the flavors of summer, ready in less than an hour! It’s truly a dream come true for any dessert lover.

Essential Tools for Baking Success

For this recipe, I highly recommend using a springform pan, similar to this one. These pans are my absolute favourite for good reason. There’s nothing more frustrating than spending time and effort on a beautiful cake, only to have it stick to the pan and ruin its perfect edges upon removal. I’ve been there countless times!

While baking paper can help, it often leaves unattractive imprints on the cake’s sides. That’s why I almost exclusively use baking pans with either removable edges or releasable sides. They come in various shapes and sizes – I personally own several – and are widely available both online and in most kitchenware stores. If you don’t already have one, investing in a good quality springform pan will undoubtedly make your baking journey ten times easier and much more enjoyable!

Tips for a Perfect Cake

Room Temperature Eggs: For the best results, ensure your eggs are at room temperature. This helps them incorporate more evenly into the batter and allows the egg whites to whip up to their full, airy potential.
Gentle Folding: When folding the whisked egg whites into the batter, be as gentle as possible. The egg whites are what give this cake its light and airy texture, and overmixing can deflate them, resulting in a denser cake. Use a spatula and a figure-eight motion, folding in increments.
Peach Placement: Arrange your peach slices thoughtfully on top of the batter. I love creating a beautiful spiral pattern, starting from the center and working outwards. This not only looks stunning but also ensures every slice of cake gets a perfect bite of fruit.
Cooling is Key: It’s tempting to dive into a warm cake, but allowing it to cool completely in the pan before removing it is crucial. This helps the cake to set properly and prevents it from breaking or crumbling.

A flatlay photo of the finished peach almond olive oil cake with a slice carefully cut and presented, highlighting its golden exterior and soft interior.

Serving and Storage Suggestions

This cake is delightful on its own, perhaps with a dusting of powdered sugar for an elegant finish. It also pairs wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of coconut cream. For a truly Mediterranean touch, a light drizzle of high-quality extra virgin olive oil over each slice can enhance its unique flavors. Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes well for up to 2 months; simply thaw at room temperature before serving.

Explore More Gluten-Free and Dairy-Free Desserts

If you loved this peach almond olive oil cake, you’ll be thrilled to discover more delicious and accommodating dessert options from my collection. Eating gluten-free and dairy-free doesn’t mean compromising on taste or variety!

Vegan Banana Bread (Sugar Free): A wholesome and naturally sweet treat perfect for breakfast or a snack.
Coconut Panna Cotta with Strawberries: A light, creamy, and refreshing dessert that’s ideal for warmer weather.
Vegan No Bake Mango Cheesecake: Indulge in this vibrant, tropical cheesecake that requires no oven time.

Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation! We absolutely love seeing your delicious bakes!

Recipe Card: Peach and Almond Olive Oil Cake

Peach and Almond Olive Oil Cake

4.29 from 7 votes

Deliciously light and moist Gluten Free and Dairy Free Peach and Almond Olive Oil Cake

Servings:

8
people

Author:

Sylvie

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Print Recipe

Cook Mode

Prevent your screen from going dark

Ingredients

2 cups (200gr) Almond Meal
1/4 cup (30gr) Cornstarch
1/4 cup (50gr) Brown Sugar
1 teasp. Baking Powder
1 pinch Salt
1/2 cup (120ml) Soy Milk
1/2 teasp. Vanilla Extract
1/4 cup (60ml) Extra Virgin Olive Oil
3 Eggs
2 Peaches

Instructions

Preheat the oven to 180°C (350°F). Lightly grease your springform pan (or preferred baking pan) and dust with a little almond flour to prevent sticking.
Thinly slice the Peaches and set aside.
Carefully separate the Egg Whites and Yolks into two separate, clean bowls.
In a third large mixing bowl, combine the Almond Meal, Cornstarch, Brown Sugar, Baking Powder, and Salt. Whisk them together until thoroughly mixed and no lumps remain.
In the bowl with the Egg Yolks, add the Soy Milk, Extra Virgin Olive Oil, and Vanilla Extract. Whisk well until all these liquid ingredients are smoothly combined.
Gradually incorporate the liquid batter (egg yolks, milk, and olive oil mixture) into the dry ingredient bowl (almond meal mixture). Make sure to whisk continuously as you pour the liquid in to ensure a smooth, lump-free batter. Set this mixture aside.
Using an electric mixer, whisk the Egg Whites with the pinch of Salt until soft peaks form. Be careful not to over-whisk.
Gently fold the whisked Egg Whites into the main batter. To maintain the cake’s airy texture, I find it easiest to add the egg whites in 2 or 3 increments. Use a spatula and a light hand, folding just until combined, being careful not to over-mix and deflate the egg whites.
This gentle folding technique is crucial for a light and tender crumb.
Pour the finished cake batter into your prepared deep round cake pan, preferably one with a removable edge.
Carefully arrange the Peach Slices over the cake batter. I love creating a circular pattern, starting from the center of the cake and working my way outwards, but feel free to arrange the fruit however you find most appealing!
Bake the cake for 20 to 30 minutes at 180°C (350°F), or until a skewer inserted into the center comes out clean.
Once baked, let the cake cool down completely in the pan on a wire rack before attempting to remove it. This ensures the cake sets properly and prevents it from breaking.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Nutrition (per serving)