Fresh Peach Summer Cake (Grain-Free, Gluten-free, Dessert or Brunch, Paleo, AIP)

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Fresh Peach Summer Cake is the perfect easy summer dessert, echoing its French roots (Peach Clafoutis) while still feeling wonderfully down-home and American. Enjoy it as a simple fresh fruit cake, or serve it as a coffee cake or tea cake — plain, or topped with whipped cream or ice cream for dessert.

This casual favorite can also be made year-round using frozen peaches.

Fresh Peach Summer Cake is gluten-free, Paleo, AIP, nut-free, egg-free, and dairy-free. It’s naturally sweetened, relatively high in protein, and full of fresh peach flavor.

What is Fresh Peach Summer Cake, also known as clafoutis

Clafoutis (or clafouti) are simple, single-layer cakes that feature in-season, often summer, fruit. The cake texture has the perfect crumb, not too wet, but moist — perhaps a bit like a pound cake that’s more rustic, shallow and with fruit!

This summer cake is perfect unadorned, without topping.

But clafoutis are also lovely topped with sifted powdered sugar, whipped cream or ice cream — depending on your mood or occasion.

Ingredients in Fresh Peach Summer Cake

To make this cake, choose juicy ripe peaches or nectarines. They need to be ripe to be flavorful and soft in the cake.

In addition to peaches, this recipe uses standard grain-free ingredients that deliver, as they’re in the right ratio to one another:

• Flours: cassava, tiger nut and coconut flour
• Providing texture without eggs: gelatin and collagen (You need both; these can’t be subbed.)
• To sweeten: coconut sugar
• Leavening and flavor: baking soda and sea salt
• Wet ingredients: coconut milk, oil of choice, water and apple cider vinegar or lemon juice

How to make Fresh Peach Summer Cake

For this simple recipe:

1. In medium size mixing bowl, stir together dry ingredients.
2. Measure wet ingredients into smaller bowl. Add wet ingredients to dry ingredients.
3. Use electric handheld mixer or similar to combine. (Fine to mix by hand, if needed.)
4. Batter will be very thick. Scoop into prepared pan, spread out to meet the edges and smooth the top. Top with peach slices, pressing them in slightly.
5. Bake in preheated oven about 25 minutes, until golden brown, darker around the edges and puffed up slightly.

Cool on rack before slicing and enjoying.

What ice creams to use with this cake … if you want

As mentioned, this simple moist fresh-fruit cake need nothing. 

But for festive occasions, here are the best homemade Paleo ice cream flavors to eat with Fresh Peach Cake for an over-the-top dessert:

• Vanilla Ice Cream
• Cinnamon Ice Cream
• Ginger Caramel Ice Cream
• Chai Ice Cream

Print Recipe

5 from 9 votes

Fresh Peach Summer Cake (Gluten-free, Paleo, AIP)

Fresh Peach Summer Cake is the perfect easy summer dessert. Make year round w/ frozen peaches. Gluten-free, Paleo, AIP, no nut, dairy or eggs.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Afternoon tea, Breakfast, Dessert, pastry

Cuisine: American, French

Keyword: aip, cake, clafouti, dessert, gluten-free, paleo, peach, summer

Servings: 8 servings

Calories: 207kcal

Author: Megan

Cost: $7

Equipment

• pie dish, 8" cake pan/baking pan or similar capacity casserole dish
• medium size mixing bowl
• handheld electric beaters or other mixer

Ingredients

• ½ cup cassava flour : use only Otto's or Bob's brands for success; the other brands are too starchy - Use the ingredient link for 15% off Otto's.
• ½ cup coconut sugar or use maple sugar or cane sugar if you want the cake to turn out paler in color
• ¼ cup + 3 Tablespoons tiger nut flour
• ¼ cup collagen <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
• 3 Tablespoons coconut flour
• 1 Tablespoon gelatin <-- see link and DISCOUNT code. Use code BEAUTIFUL10 at check out.
• ½ teaspoon baking soda sifted
• ¼ teaspoon sea salt
• ⅓ cup avocado oil or olive oil
• ⅓ cup coconut milk room temperature or warm (not chilled), or preferred milk
• 3 Tablespoons filtered water or peach juice
• 2 teaspoons apple cider vinegar or lemon juice
• 1 cup juicy ripe peaches peeled and diced to measure (nectarines are fine, too) + more for fanned slices on the top (these should be juicy & ripe, or they won't cook to be soft)

Instructions

• Preheat oven to 350℉. Grease baking dish, and set aside. (I use coconut oil.)
• In a medium size mixing bowl, combine dry ingredients: cassava flour, granulated sweetener, tiger nut flour, collagen, coconut flour, gelatin, baking soda and quality salt. (Photo below shows gathered & measured ingredients.)
  
• Measure wet ingredients into smaller bowl: oil, milk, water and apple cider vinegar. Add wet ingredients to dry ingredients, and stir to mix. I use an electric handheld mixer on medium speed. When the mixture is almost completely mixed, add the diced peaches, and mix briefly to incorporate.
  
• Scrape down the sides of the mixing bowl with a spatula, and scrape/scoop batter into prepared baking dish. (Batter will be very thick.) Spread out to meet the edges and smooth the top (I use an offset spatula). Top with peaches, pressing each slice in just a bit (the batter will bake/puff up around the slices, too).
• Bake 25 to 28 minutes, until browned all over and slightly puffed around all the peach pieces/slices.
  
• Fully cool on rack, then slice (or scoop) and serve.
  

Nutrition

Calories: 207kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 122mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

You can Pin Gluten-free Fresh Peach Cake here:

More Gluten-free, Paleo and AIP baked goods

All egg-free, nut-free and dairy-free:

• AIP Birthday Cake (Vanilla Cake with Frosting)
• AIP Chocolate Cake or Cupcakes
• Cinnamon Cupcakes with Strawberry “Buttercream” Frosting
• Pear Upside Down Cake with Easy Caramel Sauce
• Paleo Apple Clafouti
• AIP Pumpkin Cake
• Paleo Strawberry Muffins
• AIP Lemon Blueberry Coffeecake
• Paleo AIP Cinnamon Streusel Coffeecake