Gluten-Free Peach Upside-Down Cake Made with Almond Flour

Gluten-free Peach Upside Down Cake is the ideal summer dessert. Caramelized peaches top a tender, buttery almond-flour cake that stays light and moist. It’s simple to prepare and perfect for cookouts, potlucks, or a casual dessert with ice cream or whipped cream.

Why You’ll Love This Recipe

This gluten-free peach upside down cake highlights sweet, ripe peaches—use fresh, in-season fruit for the best flavor, or well-drained canned peaches when fresh aren’t available.

The cake combines almond flour with a gluten-free all-purpose blend to create a light, tender crumb. A touch of almond and vanilla extract enhances the nutty flavor, so the cake is delicious by itself or paired with a scoop of ice cream.

No cake mix required—this recipe uses pantry staples and comes together quickly. It makes a single 8- or 9-inch cake; double the ingredients to bake in a 9×13 pan for a larger crowd.

Serve warm or at room temperature with whipped cream or vanilla ice cream. This versatile cake works equally well as a dessert for summer gatherings or as a coffee cake at a casual get-together.

Ingredients & Substitutions

• Peaches: Fresh, ripe peaches are best. Out of season, use canned sliced peaches—be sure to drain them well.
• Gluten-free flour blend: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum for best results.
• Almond flour: Adds texture and a subtle nutty flavor. If you need to avoid almonds, you can omit it, but the texture will differ slightly.
• Butter: Use regular butter, or substitute a vegan buttery stick for a dairy-free version.
• Buttermilk: For dairy-free, mix ½ tablespoon vinegar or lemon juice with non-dairy milk to reach ½ cup and let sit 5 minutes.

Instructions

These steps walk you through the process. You’ll need an 8- or 9-inch cake pan (square or round), parchment paper, and a mixing bowl. A hand or electric mixer makes the job easier.

1. If using fresh peaches, peel if desired, then slice thinly.
2. Melt butter and pour into the bottom of the prepared pan, then sprinkle with brown sugar and arrange peach slices over the sugar.
3. Whisk the dry ingredients together in a bowl.
4. In a separate bowl, cream butter and sugar, then add eggs and extracts and mix until combined.
5. Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients, and mix until smooth.
6. Spread the batter evenly over the peaches, bake until golden and a toothpick inserted in the center comes out clean, then let cool in the pan for 10 minutes before inverting onto a serving plate.

How to Remove Skins From Fresh Peaches

Peeling peaches is quick and easy without a peeler. Bring a pot of water to a boil, drop the peaches in for about 30 seconds, then transfer them to an ice bath. The skins should slip off easily. Halve the peach around the pit, remove the pit, and slice.

Variations

• Use canned pineapple slices for a classic pineapple upside down cake.
• Swap peaches for other stone fruits like nectarines or plums.
• Sprinkle sliced almonds over the brown sugar before arranging the peaches for extra texture.
• Add berries such as blueberries or blackberries layered with the peaches.

Storage

The cake is best the day it’s baked. Once completely cool, store in an airtight container at room temperature for 2–3 days.

I hope you enjoy this gluten-free peach cake. Its moist, tender crumb and caramelized peaches are irresistible—especially with a scoop of vanilla ice cream.

Recipe