Joyous Blog

Gluten-free Peach and Wild Blueberry Cake

Aug 23, 2016 BY Joy McCarthy

I just couldn't decide which late-summer fruit I wanted to use for this cake recipe, peaches or blueberries –so I used them both! It was a total crowd pleaser.

Everyone loved this recipe (including Vienna) and was wishing there was more. I've made it a few times already, like this past weekend for a family dinner, and it was a hit again. Since I was short on peaches the second time making it, I added in mango and it was just as delicious.

I got the inspiration for this recipe from Dr. La's naturopathic clinic Instagram feed the other week. She posted a peach cake she made that was totally gluten-free and I immediately wrote it down and made a few modifications. It was incredible and I was so excited and that it was also free of gluten, making it an ideal recipe to share with you. By the way, Dr. La writes lots of great articles for Joyous Health, which you should totally check out!

I've already played around with peaches this summer with my Peach Basil Spritzer recipe. Have you sipped one yet? Peaches are still at every farmers market and they're too delicious and nutritious not to revisit, so into the cake they go!

Peaches are full of antioxidant nutrients like vitamin C and carotenoids (a plant-based vitamin A precursor).

To get even more carotenoids, buy yellow peaches. They're not quite as sweet as white peaches, but they've got even more of these eye health–boosting nutrients!

These peaches were soooo juicy, they made my mouth water just looking at them! I may have snuck a few for myself while chopping :) 

Peaches are also a good plant-based source of iron – not a nutrient we usually associate with sweet foods! There a lot of peach farms here in southern Ontario, so it's a great way to support local farmers this time of year.

And just when you thought this recipe couldn't get any more nutrient-dense, I added wild blueberries! Of course, you can use regular blueberries but I couldn't resist buying wild blueberries when I was at the farmers market.

I can't believe I got this far into the summer before I created a new blueberry recipe! Blueberries are now one of Vienna's favourite foods, which is probably why I haven't used them in a recipe as of yet because she typically eats them all. I cut them in half first and she gobbles them right up – my little blueberry monster!

Blueberries have one of the highest antioxidant capacities of any food.

Although they're deliciously sweet (especially in baked goods like this case), blueberries are low on the glycemic index so they won't cause your blood sugar to fluctuate too much. They're also a great source of vitamin C and fibre! Blueberries grow locally here in Canada, but unlike peaches, blueberries are also indigenous to North America, so they're a real local superfood for me!

If you want to get the most nutritional bang for your buck, make sure you buy organic (and preferably wild) blueberries. Not only will they have fewer trace chemicals, but studies show that organic, wild blueberries have a higher antioxidant content. You'll also want to buy organic peaches if you can, sine peaches are one of the foods with the highest rates of pesticide residue, as indiciated by the EWG's 2016 Dirty Dozen list.

Put these two late-summer fruits together, and you've got one super-powered superfood cake!

The recipe is below, but you'll notice the cake batter isn't the consistency where you can just pour it into the pan, it looks like this:

You'll also appreciate it's made with my favourite nutrient-dense gluten-free flour, coconut flour. It is rich in protein and fiber too. 

Sweets + Treats
  • 1 cup brown rice flour
  • 1/2 cup coconut flour*
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract (liquid or powder)
  • 1/2 cup of real maple syrup
  • 1/2 cup of grapeseed oil or extra virgin olive oil
  • 2 eggs
  • 2 cups roughly chopped organic peaches or chopped mango
  • 1 cup organic blueberries
  • 1 tsp coconut oil
  1. Preheat oven to 350F degrees. Grease a 6 or 9 inch springform or tart pan. I've made it both sizes and prefer it in the smaller pan because then the cake is thicker. It's also really nice in a individual tart pans or as I like to call them, "baby tart pans".
  2. In a large bowl combine all the dry ingredients: flours, baking powder and cinnamon.
  3. In another bowl, combine the wet ingredients: vanilla, maple syrup, olive oil and eggs. Add the peaches and blueberries.
  4. Add the wet ingredients to the dry ingredients. Do not over-mix. The batter will be a bit crumbly but you shouldn't see any dry bits (see the photo).
  5. Grease the sides and bottom of the springform pan with coconut oil. Spoon the mixture into the pan.
  6. Bake for 25 to 30 minutes or until a fork inserted comes out clean. I often bake on the convection setting on my oven so you can expect it to take a little longer if you don't have a convection setting.


Serves 6-8 (depending how hungry you are!)
*Don't have coconut flour? No problem. Use a total of 1 1/2 cups of brown rice flour, it yields a slightly fluffier cake too.

The top turns a nice golden brown when it's done. It's not a fluffy cake, it is more dense like a coffee cake, yet moist and very fulfilling. In fact, I've enjoyed it for breakfast with some sheep's milk yogurt. I think it would be perfect turned into a scone as well. I've made it 2 more times since posting this recipe. 

There you have it! My peach and blueberry cake.

Bon appetit!

What foods and recipes do you love to use to celebrate the end of summer? Let me know in the comments below!

Have a joyous week!


Aug 23, 2016 BY Joy McCarthy
Sara   •   August 24, 2016

I went yesterday to the market and bought a lot of peaches, so when I arrived home and saw this recipe I knew I had to try it! It substituted blueberries for purple plums (because I also bought a lot of them) and made this delicious cake. We had it today for breakfast with a banana and kiwi smoothie and we are totally in love with it!! Absolutely yummy, as always :)

Heather Allen   •   August 24, 2016

That's awesome, Sara! So glad to hear you loved it. Thanks for sharing :) Heather- Joyous Health Team

Ana   •   August 24, 2016

Looking forward to trying this recipe always enjoy your recipes as many use maple syrup instead of sugar. Would like clarification on comment when using convection oven- what temperature to use?

Heather Allen   •   August 24, 2016

Hi Ana. The same temperature (350 degrees) should be used with both a convection/regular oven, but you may have to increase the cooking time if not using the convection setting. I hope that helps! Heather- Joyous Health Team

Janet   •   August 24, 2016

Looks great. I really like the idea of scones. Being egg-free at the moment I'll give them a try with aquafaba. Even if the texture isn't great I know they'll eat good. I do have a question because doesn't heating/baking things reduce their vitamin C content and other nutrients? Thanks. I love your blog and plan to make all three recipes you shared today!

Heather Allen   •   August 24, 2016

Hi Janet! Vitamin C can be pretty heat sensitive, but by eating a whole foods diet, you'll get plenty of vitamin C from other sources. I hope you love the recipes! Heather- Joyous Health Team

Bonnie   •   August 24, 2016

This looks yummy. My 3 1/2 yr old grandson is obsessed with peaches this summer. I want to make this for him. We eat Paleo. Could I substitute almond flour for the rice flour?

Heather Allen   •   August 24, 2016

Hi Bonnie! Absolutely. I think that would work just fine and be super delicious :) Heather- Joyous Health Team

Ashley @ The Small Town Foodie   •   August 25, 2016

Looks DELICIOUS. I've been picking up peaches at the farmers market every chance I get. Never thought to put them in a cake!

Heather Allen   •   August 25, 2016

They are so delicious in baked goods! I hope you like them :) Heather- Joyous Health Team

Chloe   •   August 25, 2016

Yummy! My family is vegan so could I use a "flaxseed" egg for substitute in this recipe?

Heather Allen   •   August 25, 2016

Hi Chloe! You could definitely give it a try. I think it would work just fine. Enjoy! Heather- Joyous Health Team

Jayani   •   August 26, 2016

Hi! What are some substitutes that can be used in place of the rice flour?

Heather Allen   •   August 26, 2016

Hi Jayani. Quinoa flour would be a good substitution. Heather- Joyous Health team

Sharon   •   August 26, 2016

Hi Joy! I'm definitely going to try this recipe as I have a ton of fresh peaches & blueberries in the fridge. Just wondering, I don't have any brown rice flour...could I just use organic all purpose instead along with coconut flour (I do have that)? Would the consistency turn out alright do you think? Thx!!!

Heather Allen   •   August 26, 2016

Hi Sharon. Because all purpose flour has a high glycemic response, we'd suggest using quinoa and coconut flour as a good alternative. I hope that helps! Heather- Joyous Health Team

Michelle   •   August 27, 2016

Wow! I'm going to try this. I'm just about to post a recipe for peach pie on my blog and my goal next time is to make it gluten free. Have you ever made a gluten & dairy free pie crust? Or can you recommend a book that might be a good source? I love your blog and Instagram pix

Joy McCarthy   •   August 28, 2016

I haven't actually! Let me know if you try it. You should ask Tori at Tori's Bakeshop in the beach. She's the gluten-free pie crust queen she will definitely know! Or Bunners in the Junction.

Charly   •   August 27, 2016

OMGosh Good morning to you sweetie. I just stumbled on you FB page and WOW you're amazing!

Joy McCarthy   •   August 28, 2016


Julia   •   August 31, 2016

Can I substitute all purpose wheat flour for the brown rice & coconut flours? I'm not gluten free and it's not in the budget to keep these specialty flours on hand.

Heather Allen   •   August 31, 2016

Hi Julia. We've never tried it with whole wheat flour but it should work out okay. Good luck and let us know how it turns out :) Heather- Joyous Health Team

Isabella   •   September 19, 2016

Hi Joy! Just made this cake last night and it turned out amazing! The blueberry peach combo is delish ?? I was wondering what is the best way to store it? I covered it with a plastic wrap overnight and this morning the cake was sort of mushy - thanks in advance!

Heather Allen   •   September 19, 2016

Hi Isabella! We're so glad you enjoyed it! Storing it in the fridge in a airtight container or plastic wrap is probably best. You could try popping it back in the oven for a bit to absorb some of the moisture if needed. Enjoy! Heather- Joyous Health Team

Cakes online kanpur   •   July 13, 2017

Your recipe is very nice and great thank you for sharing this post...

Rachel Molenda   •   July 13, 2017

So glad you enjoyed it :) Thanks for your feedback! Rachel - Joyous Health Team

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