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    Home » Recipes » Cakes

    Published: Mar 26, 2018 · Modified: Aug 19, 2019 by Sylvie · This post may contain affiliate links.

    Peach Almond Olive Oil Cake

    Jump to Recipe

    This quick and easy Peach Almond Olive Oil Cake is both Gluten Free and Dairy Free. This light and moist Peach Cake made with Almond Flour is simply perfect for summer!

    cake from above on a black surface.

    Why we love this recipe

    The recipe for this Peach and Almond Olive Oil Cake is perfect if you don't have much time to bake and/or do not want to spend the entire afternoon in the kitchen.

    Using Olive Oil makes the cake really moist and replacing Plain Flour with Almond Meal brings a nice lightness and nutty flavour. Just like my Orange Almond Cake or Almond Pear Cake, this recipe is both Gluten Free AND Dairy Free!

    This cake is inspired by this recipe from Salted Plains.

    Cutting a slice of the cake.

    Baking with Peaches

    We are slowly getting to the end of Peach season here in Australia. After making these Peach Galette and Peach Frangipane Tart, I tried to make the most out of them until they run out with this cake! 

    However, if Peaches are not in season where you live, I can completely imagine making this cake with many other fruits: Nectarines, Apples, Pears or even Berries.

    If you try this recipe with another fruit than Peaches, let me know how you go, I would love to hear about it!

    Close up on the peach slices baked over the cake.

    How to make this Peach Almond Cake

    This recipe should not take you more than 20 minutes to make, and bakes in approximately 30 minutes. Having a freshly baked cake ready in less than an hour, isn't that the dream!?

    I used a springform pan like this one which is my favourite type of pan. I hate making cakes that should be perfect only to realise that I cannot get them out of their tray! Seriously, how many time has that happened to you? I usually use baking paper to line my baking pans but I don't like how it leaves its imprint on the cakes edges.

    For that reason, I almost only exclusively use baking pan that have either removable edges or releasable sides. They come in many different shapes and sizes (I've got 4 or 5 different ones) and should be relatively easy to find around you or online.

    If you don't already have one, I really recommend using them because they will make your life 10 times easier!

    Flatlay photo of the cake with a slice cut off.

    More Gluten Free and Dairy Free Desserts:

    • Vegan Banana Bread (Sugar Free)
    • Coconut Panna Cotta with Strawberries
    • Vegan No Bake Mango Cheesecake

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    Recipe

    cake from above on a black surface.

    Peach and Almond Olive Oil Cake

    Deliciously light and moist Gluten Free and Dairy Free Peach and Almond Olive Oil Cake
    4.50 from 4 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 people
    Calories: 502kcal
    Author: A Baking Journey
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    Ingredients

    • 2 cups (200gr) Almond Meal
    • 1/4 cup (30gr) Cornstarch
    • 1/4 cup (50gr) Brown Sugar
    • 1 teasp. Baking Powder
    • 1 pinch Salt
    • 1/2 cup (120ml) Soy Milk
    • 1/2 teasp. Vanilla Extract
    • 1/4 cup (60ml) Extra Virgin Olive Oil
    • 3 Eggs
    • 2 Peaches

    Disclaimer

    I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

    Instructions

    • Preheat the oven on 180°C.
      Thinly slice the Peaches and set aside.
    • Separate the Egg Whites and Yolks and place in two bowls.
    • In a third large bowl, combine the Almond Meal, Cornstarch, Brown Sugar, Baking Powder and Salt.
    • In the bowl with the Egg Yolks, add the Soy Milk, Olive Oil and Vanilla Extract. Whisk well until all combined.
    • Gradually incorporate the Liquid batter (eggs, milk and olive oil) to the Dry Ingredient bowl (almond meal). Make sure you are whisking while you pour the liquid in to avoid creating lumps. Set aside.
    • Whisk the Egg Whites with the Pinch of Salt until soft peaks form.
    • Gently fold in the Egg Whites with the other ingredients, gradually adding it to the batter. 
      I find it easier to add the Egg Whites in 2 or 3 times, but be careful not to over-mix the batter and break the Egg Whites.
    • Pour the cake batter in a deep round, non-stick cake pan, preferable with removable edge.
      Place the Peach Slices over the cake. I created a circle pattern starting from the center of the cake and working my way to the edges, but it is obviously up to you how you choose to place the fruits!
    • Bake the cake for 20 to 30 minutes at 180°.
      When ready, let it cool down before removing from pan.

    Tried this recipe? Make sure to leave a comment and star rating below!

    Nutrition

    Calories: 502kcal | Carbohydrates: 31g | Protein: 15g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 57mg | Potassium: 100mg | Fiber: 7g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 3mg
    Tried this Recipe?Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!


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    Bonjour! I'm Sylvie, a French Belgian expat living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
    Join me on my Baking Journey!

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