Now, Why This Recipe and What Makes It Special?

This is the Gluten-free Raspberry Peach Cake we’ve been working on, and honestly, it turned out better than I expected.

It’s soft, lightly sweet, and the kind of snack cake that doesn’t demand a lot from you. It’s not flashy. You mix, pour, bake—and somehow it still looks like something you'd serve with coffee when people come over. And if no one's coming over? Even better. You can keep the whole thing for yourself.

The batter comes together in one bowl, no stand mixer needed. It uses a mix of gluten-free all-purpose and almond flour, so it has that soft, buttery crumb without being too delicate. You can use canned peaches, fresh raspberries, or whatever fruit you’ve got that needs using up—this cake isn’t fussy.

Now here’s something I figured out while baking: if you put all the fruit on the batter right at the start, some of it will sink. You’ll still get a tasty cake, but it might not look like the one in the photo. For a prettier top, you’ve got options. Pour the batter in, add some of the fruit, and bake it for 15 minutes. Then pull it out, add a little more fruit, press it in gently, and finish baking. That way, the fruit stays visible and doesn’t all drop to the bottom. Or, skip the first round and add all the fruit at the 15-minute mark—it still bakes through, and the top looks clean and bright.

This one’s gluten-free, soy-free, and doesn’t use any gums. Just regular ingredients doing what they’re supposed to.

Ingredient Call-Outs and Swaps

Let’s talk swaps first.

Swaps You Can Make:

• Butter: Coconut oil works if you want it dairy-free.

• Yogurt: I’ve used both Greek and coconut yogurt here—either works, but full-fat makes it richer.

• Fruit: Peaches and raspberries are my go-to, but this cake goes well with other fruit too. Try blueberries, strawberries, or chopped plums.

• Flour: I used King Arthur’s gluten-free all-purpose flour (gum-free). If yours has xanthan gum, the texture may come out tighter.

Lessons Learned

1. Don’t overload the top with fruit at the beginning—it’ll sink. Do it in two stages if you want it to look nice.

2. Pat your fruit dry. Even if it’s fresh. Especially if it’s canned.

3. Almond flour helps the texture, but don’t add extra or it’ll throw off the structure.

4. Let it cool completely before slicing if you want clean edges.

5. Powdered sugar on top makes it look finished, but skip it if you’re storing it for a while—it tends to dissolve.

How to Make It Your Own

Oh, you’ve got options.

• Add a bit of lemon zest to the batter for some brightness.

• Use a mix of fruits—peach and blueberry is great too.

• Swirl in a bit of jam before baking if your fresh fruit is limited.

• Turn it into muffins by dividing the batter—just adjust the bake time.

• Top with sliced almonds before baking for a light crunch.

And if you do, I want to hear about it.

Pro Tip:
If you want the fruit to really pop visually, reserve your brightest, prettiest pieces for that second topping layer. Use the “ok” ones first—they’ll bake into the cake anyway. Then, after 15 minutes, gently press the good-looking ones into the top. It’s a small tip that’ll make the final cake look like it came from a bakery, without trying too hard.

Summary Notes:

This cake is simple, adaptable, and easy to make your own. It’s good for when you want something sweet but don’t want to do too much. And it’s a solid base to build on if you’re in the mood to experiment. If you give it a try, I’d love to know how it turned out for you—and what fruit combo you used.