Peach and Almond Olive Oil Cake Recipe

This quick and easy Peach Almond Olive Oil Cake is both gluten-free and dairy-free. Light, moist and tender, this almond flour cake with juicy peaches is perfect for summer.

Why we love this recipe

This Peach and Almond Olive Oil Cake works when you want a simple, impressive dessert without spending all afternoon in the kitchen. Extra-virgin olive oil keeps the crumb moist and tender, while almond meal (ground almonds) gives a delicate, nutty flavor and a light texture.

Like the Orange Almond Cake or Almond Pear Cake, this recipe is both gluten-free and dairy-free, making it an accessible treat for guests with common dietary restrictions. The combination of almond flour and olive oil creates a cake that’s substantial yet airy — perfect served at room temperature with tea or a scoop of dairy-free ice cream.

Baking with peaches

Peach season is wonderful for simple desserts like this—thin peach slices bake into the top of the cake, browning slightly and releasing their sweetness into the batter. If peaches aren’t available, you can substitute nectarines, apples, pears or even berries. Different fruits will change the bake time slightly and affect moisture, but the method remains the same.

If you experiment with other fruits, try to choose ones with similar water content or pat them dry before arranging on top so the batter doesn’t become overly wet.

How to make this Peach Almond Cake

This cake takes about 20 minutes to prepare and around 30 minutes to bake, so you can have a freshly baked dessert in under an hour. Use a deep round pan with removable sides (springform or a pan with a releasable edge) for easy removal and a clean presentation.

Using a pan with removable sides avoids lining with parchment and the marks it can leave. If you don’t have one, a well-greased non-stick pan will work, but allow the cake to cool slightly before attempting to remove it.

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?
Leave a comment below and tag us on Instagram @a.baking.journey with a photo of your creation!

Recipe

Peach and Almond Olive Oil Cake

Deliciously light and moist gluten-free and dairy-free peach and almond olive oil cake.

Servings: 8 people

Author: Sylvie

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Ingredients

• 2 cups (200 g) almond meal
• 1/4 cup (30 g) cornstarch
• 1/4 cup (50 g) brown sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 1/2 cup (120 ml) soy milk (or other plant milk)
• 1/2 teaspoon vanilla extract
• 1/4 cup (60 ml) extra virgin olive oil
• 3 eggs, separated
• 2 peaches, thinly sliced

Instructions

1. Preheat the oven to 180°C (350°F). Thinly slice the peaches and set aside.
2. Separate the egg whites from the yolks into two bowls.
3. In a large bowl, whisk together the almond meal, cornstarch, brown sugar, baking powder and salt.
4. In the bowl with the yolks, add the soy milk, olive oil and vanilla extract and whisk until combined.
5. Gradually pour the liquid mixture into the dry ingredients while whisking to avoid lumps. Set aside.
6. Whisk the egg whites with a pinch of salt until soft peaks form.
7. Gently fold the egg whites into the batter in two or three additions, taking care not to deflate them.
8. Pour the batter into a deep, well-greased round cake pan (preferably with removable sides). Arrange the peach slices on top in a pattern you like.
9. Bake for 20–30 minutes at 180°C (350°F), until the cake is set and a skewer inserted into the center comes out clean. Allow the cake to cool before removing from the pan.