Gluten Free Peach Coffee Cake (Dairy free, Refined Sugar Free)

Peach season is short, so don't let it go to waste and be sure to bake up one of my favorite summer peach desserts. If coffee cake and peach cobbler had a baby, you would get this Gluten Free Peach Coffee Cake. It's comprised of a tender, moist cake layered with cinnamon-sugar, juicy peaches, and topped with my signature golden crumble. The entire coffee cake is also dairy free and refined sugar free. This is one of the best ways to use peak season peaches that isn't pie!

It took me two full summers to get this recipe right. That is a lot of recipe testing and peach coffee cake I consumed! But, it was worth it because this is genuinely one of my favorite recipes on my site. Peach season just might be my favorite season. You truly can't beat sweet, juicy peaches in their prime and they bring so much flavor to baked goods. 

As the self proclaimed crumble queen, it was an absolute must that I create a peach crumble recipe of some sort and a coffee cake variation was calling my name. Don't worry, I have lots more peach crumble recipe ideas for the future!

What is a Coffee Cake?

Funny enough, I avoided coffee cake most of my life because I thought it had coffee IN it. Contrary to the name, it's just meant to be served with coffee... or tea if you aren't a coffee drinker like me. Coffee cake is a simple single layer cake with its defining feature being the crumb topping. It's a simple cake that can be made into many different flavors depending on the add-ins and toppings you choose to use. 

Coffee cake is perfect to serve alongside breakfast, as part of a brunch spread, for an afternoon snack or tea, or even for dessert! I share my favorite serving suggestions in the Storage and Serving section below.

Want more coffee cake recipes?​ Try my Paleo Coffee Cake, Gluten Free Banana Coffee Cake. For seasonal options, try my Gluten Free Pumpkin Coffee Cake, Gluten Free Maple Pecan Coffee Cake or Gluten Free Carrot Coffee Cake.

Why You'll Love This Gluten Free Peach Coffee Cake

• Allergy friendly: like all of my recipes, this delicious coffee cake is gluten free, dairy free, nut free, soy free, and corn free. It certainly doesn't taste like it's allergy friendly, but everyone can dig in to this delicious cake!
• Refined sugar free:​ that's right, there is zero refined sugar in this gluten free cake! We use maple syrup, coconut sugar, and the natural sweetness of peaches.
• Can't forget the crumble: as the crumble queen, I've put crumble on cheesecakes, muffins, pies, and loaves. A peach coffee cake was inevitable and the crumble topping is genuinely the best part.
• Colorado peach season essential: I've lived in Colorado for almost 15 years and even though it's not my favorite place, the peaches are my favorite part! Peak season peaches make all the difference for this recipe. This is the coffee cake you make in August when peaches are in their prime, then dream about it all year long until you can make it again.
• Breakfast, brunch, or dessert: equally delicious as part of a Sunday brunch spread as it is with a scoop of vanilla ice cream for dessert! This peach coffee cake is the versatile cake of late summer.

Gluten Free Peach Coffee Cake Ingredients

• For the Coffee Cake
  • Gluten free flour: be sure to use a 1:1 gluten-free flour mixture with xanthan gum for best results. I like Bob's Red Mill 1:1 or King Arthur.
  • Coconut sugar: unrefined granulated sweetener for the cake base. Also used for the cinnamon sugar layer.
  • Olive oil: provides a light and tender cake texture.
  • Eggs: provide structure and lift to the cake.
  • Dairy free milk: any dairy free milk will work from almond milk to coconut milk.
  • Applesauce: adds moisture without extra fat.
  • Dairy free yogurt:​ adds moisture for a tender and soft cake.
  • Baking powder, baking soda, cinnamon, vanilla extract, salt
• For the Crumble Topping
  • Gluten free flour
  • Tigernut flour: you can also use almond flour if you tolerate nuts. This adds sweetness without needing extra added sugar.
  • Coconut sugar
  • Coconut oil or dairy free butter: helps hold the crumble topping together.
  • Maple syrup: for sweetness and holding the topping together.
• Peach topping
  • Ripe peaches: opt for fresh and ripe in-season peaches. See below for using frozen.
  • Gluten free flour: absorbs some of the liquid from the peaches so the cake isn't too wet, resulting in a gummy texture.
  • Coconut sugar: enhances the sweetness of the peaches.
  • Cinnamon

How to Make Gluten Free Peach Coffee Cake

• Preheat oven to 350F and line an 8x8 square pan with parchment paper.
• Make the crumble topping first by mixing all the ingredients together in a small bowl. You want a texture that is like wet sand and holds together when pinched. Set aside.
• Next, mix together all the ingredients for the peach topping in a medium bowl and set aside.
• For the cake, whisk together the dry ingredients, except coconut sugar, in a medium bowl.
• Beat together the coconut sugar and olive oil in a large bowl. Add the remaining wet ingredients and beat on low speed to combine.
• Add the dry ingredients to the wet and mix on low or use a spatula until just combined. Do not over mix.
• Pour the batter into the prepared pan then sprinkle the cinnamon-sugar mixture over the top of the cake batter. Evenly distribute the peaches over the top of the cake then crumble the streusel topping over the peaches.
• Bake at 350F for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool for at least 10 minutes before using the parchment paper to lift the cake to a wire rack to finish cooling.

Substitutions and Variations

• Tigernut flour: you can use almond flour if tolerated. They are a 1:1 sub.
• Olive oil:  melted coconut oil or dairy free butter also works, but the cake may end up being a bit denser. Olive oil provides the lightest structure.
• Applesauce: you can use extra dairy free yogurt
• Yogurt:​ any dairy free yogurt will work. I love to use coconut yogurt, but a Greek yogurt is a great healthy option.
• Coconut sugar: maple sugar also works or light brown sugar (although not refined sugar free).
• Peaches:​ other stone fruit also works, like nectarines.
• Add a peach glaze: blend a small peach with powdered coconut sugar for a refined sugar free drizzle.

Tips for the Best Gluten Free Peach Coffee Cake

• Use ripe, in-season peaches: you want fragrant peaches that give slightly when pressed. 
• Measure ingredients properly: although I use cups and not grams, which is technically less accurate, you can still guarantee a pretty great bake by measuring correctly. For dry ingredients, scoop the flour into the measuring cup then level it off. For wet ingredients, get eye level with the measuring cup to ensure you are at the correct marker.
• Room temperature ingredients: eggs and dairy free milk should be at room temp for even baking.
• Don't over-mix: this can result in a dense, gummy texture when it comes to gluten free baked goods. Mix batter until JUST combined.
• The crumble should hold together when pinched: if it's too dry, add more oil. Too wet, add more flour 1 tablespoon at a time.
• Cool completely before slicing: gluten free cakes need time to set and this also allows the flavors to develop.
• Check early: gluten free cakes can go from perfect to over-baked quickly. Start checking at 30 minutes. You want a toothpick to come out with a few crumbs on it, if it's completely dry the cake is over baked. Now, if you insert it through a peach you well get some peach residue that looks wet, so test the cake in a few spots with a clean toothpick.

Fresh vs Frozen Peaches: Which Should You Use?

Fresh peaches when in season are always best as they provide more vibrant flavor and better texture. If you can grab peaches at the farmers market, those are always best! Frozen peaches work in the off-season, but make sure to thaw and drain excess liquid first. If they seem really wet, add an extra tablespoon of flour to compensate for moisture. Avoid canned peaches in syrup as they add too much added sugar and moisture, and the texture is too soft.

Serving and Storage

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5. The crumble will soak up the juices from the peaches at room temperature and become too soft if left out for too long. If storing in the fridge, bring slices to room temperature before serving. You can freeze individual slices wrapped in plastic wrap up to 3 months. Thaw in fridge overnight.

Serve at room temperature or warmed slightly with a scoop of Ninja Creami vanilla ice cream with some coconut whipped cream. You can dust the top with powdered or a drizzle of homemade glaze before serving to a crowd.

FAQ

​More Delicious Gluten Free Peach Recipes

Gluten Free Peach Pie or Gluten Free Ginger Peach Galette for an easier option.

Cool off with my Ninja Creami Peach Crisp Ice Cream or Gluten Free Peach Ice Cream Sandwiches.

In the mood for something easy and light? Try my Paleo Ginger Peach Muffins or Gluten Free Peach Muffin Top Cookies.

If you try this Gluten Free Peach Coffee Cake, please leave a rating and review. I'd love to hear if you enjoyed it as much as I do!