{Gluten-Free} Rustic Peach Cake

When a friend gives you peaches, make peach cake! I was fortunate enough to be given a big bag of peaches and wanted to bake something with them before we gobbled them all up. In season, peaches are so lovely right now, and I wanted to gently showcase them in a subtly textured rustic dessert (though this not too sweet cake would work perfectly as a breakfast as well). I combined buckwheat flour and a medium grind cornmeal here as my flours, and sweetened the cake with a little coconut sugar.

Buckwheat, as we know, despite having “wheat” in its name is naturally gluten-free. It’s a wonderful, protein-rich flour that adds a slight nutty note to bakes. It does have a distinctive flavor all its own (if you know you know?) and I love it paired here with the cornmeal. Coconut sugar brings a warm undertone along with cinnamon and cardamom to bring interest. And sliced fresh peaches scattered across the top make this a perfect summer treat.

Til next time – N x

Need substitutions? Swap sorghum flour for the buckwheat flour and millet flour for the cornmeal. Try organic cane sugar for the coconut sugar.

{Gluten-Free} Rustic Peach Cake

Recipe by Nicole SpiridakisCourse: Dessert



To make dairy free, swap your favorite vegan butter or coconut oil for the butter and make a quick homemade buttermilk with your favorite non dairy milk — add 1 Tablespoon of vinegar to 1 cup of milk and let rest for 15 minutes before using.


  • 1/2 cup unsalted butter, at room temperature

  • 3/4 cup coconut sugar

  • 2 large eggs, at room temperature

  • 110 g buckwheat flour (about a scant 1 cup)

  • 100 g medium grind cornmeal (about 1/2 cup + 1 Tablespoon)

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon fine sea salt

  • 1/2 cup well-shaken buttermilk, at room temperature

  • 3 cups fresh sliced peaches


  • Grease an 8×8 inch pan and line with a square of parchment paper.
  • In a large bowl, cream the butter and coconut sugar until fluffy and light, about 3 minutes. Beat in the eggs one at a time until well combined.
  • In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and cardamom. With the mixer on medium speed, beat in half the flour mixture, then the buttermilk, and finish with the flour.
  • Pour the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the peach slices on top. Let cake rest while you heat the oven to 350 F.
  • Place the cake in the oven and bake for 45-55 minutes, until cake is set, a tester comes out clean, and edges are just starting to pull away from the sides. Remove from oven, place on a wire rack, and let cake cool for 30 minutes in the pan before turning out onto the rack to cool fully.
  • Serve cake slightly warm or at room temperature. Cake will keep, wrapped on the counter for 2 days, or up to 5 days in the fridge.
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