Gluten-Free Peach and Blackberry Cake

My kitchen counter was a disaster zone last Tuesday—flour dusting every surface, sticky peach juice on my cutting board, and blackberries rolling everywhere after my toddler decided to “help” me unpack groceries.

But sometimes the most beautiful things come from chaos, and that’s exactly what happened with my gluten-free peach and blackberry cake.

I stared at those gorgeous summer fruits scattered across my messy counter and thought, “You know what? We’re making magic happen today.”

The sweet peaches and tart blackberries create this incredible flavor symphony that makes your heart feel as warm as your kitchen smells.

Why You’ll Love This Gluten-Free Peach and Blackberry Cake

This gluten-free peach and blackberry cake has stolen my heart completely, and I know it’ll steal yours too.

The texture is impossibly moist thanks to Greek yogurt (my secret weapon!), while the almond flour adds this subtle nutty sweetness that pairs beautifully with the fruit.

You’ll love how forgiving this recipe is—no fancy techniques required, and it tastes even better the next morning with your coffee.

Speaking of summer fruit magic, if you’re loving these peachy vibes, you absolutely must try my easy summer peach fritters recipe they’re crispy, golden, and disappear faster than I can make them!

And when you want something elegant for brunch guests, my easiest peach financiers recipe will make you look like a French pastry chef (even though they’re surprisingly simple).

Ingredients for This Gluten-Free Peach and Blackberry Cake

Here’s what you’ll need to create this gluten-free peach and blackberry cake masterpiece:

For the Cake:

• 2 cups gluten-free 1:1 baking flour (I swear by Bob’s Red Mill or King Arthur)
• 1/2 cup almond flour (adds incredible moisture and flavor)
• 2 teaspoons baking powder (double-check it’s gluten-free!)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs (room temperature works best)
• 1/2 cup melted coconut oil (or any neutral oil)
• 1/2 cup plain Greek yogurt (I use dairy-free coconut yogurt)
• 1 teaspoon vanilla extract
• Zest of 1 lemon (trust me on this!)

For the Topping:

• 2 ripe peaches, sliced thin
• 1 cup fresh blackberries
• 2 tablespoons turbinado sugar
• 2 tablespoons cold butter or vegan butter, cut into small pieces

Pro tip: Choose peaches that give slightly when pressed but aren’t mushy. Your blackberries should be plump and deep purple—avoid any that look wrinkled or have white fuzzy spots.

How to Make Gluten-Free Peach and Blackberry Cake

Step 1: Preheat your oven to 350°F and grease a 9-inch springform pan generously. I like to dust it with a bit of gluten-free flour too—insurance against sticking!

Step 2: In a large bowl, whisk together both flours, baking powder, cinnamon, and salt. Add the lemon zest and rub it into the flour mixture with your fingers—this releases those gorgeous citrus oils.

Step 3: In another bowl, beat the sugar and eggs until light and fluffy (about 3-4 minutes with an electric mixer). Slowly pour in the melted coconut oil, Greek yogurt, and vanilla. Mix until just combined.

Step 4: Gently fold the dry ingredients into the wet ingredients in three additions. Don’t overmix—a few lumps are perfectly fine and actually preferred for tender cake texture.

Step 5: Pour the batter into your prepared pan and smooth the top. Arrange peach slices in overlapping circles, then scatter blackberries throughout. Sprinkle with turbinado sugar and dot with butter pieces.

Step 6: Bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil during the last 10 minutes.

Step 7: Cool completely in the pan before removing the sides. The gluten-free peach and blackberry cake actually improves as it sits—the flavors meld beautifully overnight!

What I Always Do to Get This Peach Cake Just Right

My secret to perfect gluten-free peach and blackberry cake every single time? Don’t skip the almond flour—it prevents that sometimes-gritty texture gluten-free baking can have.

I also learned to toss my fruit with a tablespoon of the flour mixture before arranging on top, which prevents sinking. Room temperature ingredients blend more easily, creating a smoother batter.

And here’s my favorite trick: I let the finished cake rest overnight covered on the counter.

The flavors deepen, the crumb becomes more tender, and honestly, it tastes like you spent twice the effort. Sometimes patience really is the best ingredient!

Can I make this cake dairy-free?

I make this gluten-free peach and blackberry cake dairy-free all the time. Simply use coconut Greek yogurt (my favorite brand is Kite Hill) and vegan butter for the topping.

The texture remains incredibly moist and delicious—you won’t miss the dairy one bit.

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How should I store leftover cake?

Your gluten-free peach and blackberry cake stays fresh covered at room temperature for up to 2 days, then transfer to the refrigerator for up to 5 days.

I actually prefer it chilled—the flavors seem more concentrated and it’s perfect with morning coffee.

Can I freeze this cake?

Yes! Wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.

The texture holds up beautifully, making this perfect for meal prep or surprise guests.

What if I can’t find fresh blackberries?

Frozen blackberries work wonderfully—just don’t thaw them first. Toss them straight from freezer into the flour mixture to prevent bleeding.

You could also substitute blueberries, raspberries, or even diced strawberries with equally delicious results.

If this gluten-free peach and blackberry cake has won your heart like it did mine, I’d be absolutely thrilled if you’d save it to Pinterest! You can find all my favorite summer recipes and kitchen tips over at my Pinterest page.

I’m always sharing new seasonal inspiration and behind-the-scenes kitchen moments that don’t make it to the blog.

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My Simple Touches for Serving Peach and Blackberry Cake With Style

This gluten-free peach and blackberry cake has become our go-to for lazy Sunday brunches, afternoon coffee breaks, and honestly, breakfast when I’m feeling a little rebellious.

I love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

During summer gatherings, I’ll make two—one disappears at the table, and I hide the second for my family’s enjoyment later.