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Aug 23, 2016 BY Joy McCarthy

Gluten-free Peach and Wild Blueberry Cake

—  found in  Food  —

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. 

Desserts
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Ingredients
  • 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
Instructions
  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 approximately 28-30 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.
  7. Check it at about 25 minutes, if the top is burning place tin foil over top.

Notes

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!

Joy

Aug 23, 2016 BY Joy McCarthy
51 Comments
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 :)

Reply
Heather Allen   •   August 24, 2016

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?

Reply
Heather Allen   •   August 24, 2016

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!

Reply
Heather Allen   •   August 24, 2016

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?

Reply
Heather Allen   •   August 24, 2016

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!

Reply
Heather Allen   •   August 25, 2016

Chloe   •   August 25, 2016

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

Reply
Heather Allen   •   August 25, 2016

Jayani   •   August 26, 2016

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

Reply
Heather Allen   •   August 26, 2016

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!!!

Reply
Heather Allen   •   August 26, 2016

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 walnutkitchen.ca 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

Reply
Joy McCarthy   •   August 28, 2016

Charly   •   August 27, 2016

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

Reply
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.

Reply
Heather Allen   •   August 31, 2016

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!

Reply
Heather Allen   •   September 19, 2016

Cakes online kanpur   •   July 13, 2017

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

Reply
Rachel Molenda   •   July 13, 2017

Alanna   •   November 26, 2017

During apple season, Joy shared an apple version of this recipe in an Instagram story. I'd like to try it but don't remember all the details -- can you help? In addition to the fruit substitution, I believe there was some applesauce to up the moisture content?? Thank you.

Reply
Rachel Molenda   •   December 1, 2017

Alanna   •   December 1, 2017

Hi Rachel, Thanks for your reply. I want to replace both the blueberries and the peaches. I was sure Joy had mentioned something about adding a liquid when using apples only, since they have less water content than blueberries and peaches. Perhaps I am misremembering, though. Will go ahead and replace both fruits with apples. :)

Reply

Amanda   •   July 27, 2018

This looks amazing. I’d love to make it for my kiddos this weekend. Because of food sensitivities do you have suggestions for substitutions for the brown rice floor and eggs. Thanks much- amanda

Reply
Rachel Molenda   •   July 27, 2018

Andrea   •   July 27, 2018

Hi Joy! Do you think I could use Cassava flour instead of brown rice flour?

Reply
Rachel Molenda   •   July 27, 2018

Lisa   •   July 27, 2018

This was really good! I had mangoes already chopped up so used that with the blueberries.

Reply
Joy McCarthy   •   July 28, 2018

Renee   •   July 29, 2018

This is so delicious! Just made a double batch with xylitol (instead of the maple syrup), sorghum/garbanzo/banana flour mix (instead of the brown rice)and zuchinni/apple sauce (instead of the oil). Turned out so well.

Reply
Rachel Molenda   •   July 30, 2018

geege   •   July 29, 2018

Joy, I think I'll try this yummy recipe...no rice flour for me, so I will try almond flour and the coconut combo....should be a tough sweeter. Hope it works out! Thank you for your wonderful website/blog, your enthusiasm and sharing your beautiful family with us!

Reply
Rachel Molenda   •   July 30, 2018

Mimi   •   August 15, 2018

Can I use a regular cake pan?

Reply
Joy McCarthy   •   August 15, 2018

sarah   •   August 23, 2018

How well do you think this would freeze? :)

Reply
Joy McCarthy   •   August 23, 2018

Margaret   •   August 25, 2018

I made this yesterday, it was absolutely delicious. I actually had a piece for breakfast this morning. Thank you Joy for providing us with these healthy recipes.

Reply
Joy McCarthy   •   August 29, 2018

Nancy   •   August 25, 2018

Thanks, Joy. It’s in the oven now. I plan to take it to a lunch at my friend’s tomorrow. But I think I just might need to sample it tonight.

Reply
Joy McCarthy   •   August 29, 2018

Jeanette   •   May 28, 2019

Looks so delicious. Is it possible to use frozen blueberries and peaches for this recipe?

Reply
Joy McCarthy   •   May 31, 2019

Jeanette   •   May 31, 2019

Wonderful, thank you so much, Joy! I will try it out. :)

Reply
Joy McCarthy   •   May 31, 2019

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