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This Gluten-Free Honey-Glazed Fresh Peach Cake is the kind of made-over dessert that feels both wholesome and indulgent. Juicy summer peaches steal the spotlight in this light, tender cake, with a sweet glaze that complements every bite!

GLUTEN-FREE HONEY-GLAZED FRESH PEACH CAKE

If you’re anything like me, you love cake! I could eat a slice or two every single day of the week and never get tired of it. However, having the same exact cake every day could get a little boring and also perhaps a bit gluttonous. So, I figured out a way to solve my constant cake cravings without wrecking my health. I created a base for a lighter dessert and added whatever fruit was in season. Peaches in summer. Apples in fall. You get the idea. I also switched up the toppings to keep things interesting! That’s how I came up with my Gluten-Free Honey-Glazed Fresh Peach Cake. It’s the first of many cakes I’ll be sharing, all made from one trusty batter.

Let me tell you about this one… It’s a delicate sponge made with coconut flour, succulent peaches, and finished with a sticky honey-orange glaze. 

Ready to kick things off with the first bake in my one batter, many cakes series? Let’s go!

HOW I MADE-OVER THIS CAKE:

I skip the oil in this recipe and use an apple-peach sauce made from nothing but blended apples and peaches.  And this cake isn’t just delicious; it’s made with ingredients that fuel you.

Fresh peaches bring so much to the table. They’re juicy, sweet, and packed with vitamin C, fiber, and antioxidants that support healthy skin and digestion. Instead of traditional flour, this recipe uses coconut flour, which keeps things naturally gluten free, high in fiber, and lower in carbs. Eggs add high-quality protein and essential nutrients like choline and B vitamins. Unsweetened apple-peach sauce keeps the cake moist without extra fat, and it brings natural sweetness along with a dose of fiber. Honey adds just the right touch of unrefined sweetness and comes with trace minerals and antimicrobial properties. Coconut oil delivers healthy fats that support brain health and metabolism. 

This treat does more than just satisfy your sweet tooth. Making it is the only right move!

This recipe is nut-free, gluten-free, refined-sugar-free, soy-free, paleo, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Fresh peaches

Eggs 
Apple-peach sauce
Maple Syrup
Coconut flour
Vanilla
Vanilla bean powder 
Arrowroot flour
Salt
Baking soda
Baking powder
Coconut oil
Honey
Orange juice

THIS IS HOW YOU’LL MAKE IT:

Take the eggs out of the fridge ahead of time so they can come to room temperature. Starting with room temperature ingredients helps everything blend smoothly, promotes even baking, and gives your cake a softer, fluffier crumb.

Preheat the oven to 350°F. 

Lightly coat an oven-safe 10-inch pan with coconut oil.

Start with the peaches. I do not like peach skin, so I always peel them. For this recipe, I use just-ripe peaches, not too firm, not too soft. That sweet spot in the middle works perfectly. Do not use frozen or canned peaches because they will add too much moisture and make the cake mushy. Fresh really is best! Cut them in half, remove the seed, and slice each piece into two wedges, depending on the size. One peach = four wedges. I like the slices to be about 1-inch thick, so they hold their shape when they bake.

Place the peaches in the skillet, making sure every inch is covered. If you’re feeling fancy, you can arrange them in a decorative circular pattern.

In one bowl, whisk together the coconut flour, arrowroot starch, vanilla bean powder, baking soda, baking powder, and salt. I love adding extra vanilla to everything I bake. And instead of vanilla bean paste (which often includes added sugar), I go for vanilla bean powder or scrape half of a vanilla bean for this recipe. Mix and set aside.

In a separate, larger bowl, crack in the eggs, then add the apple-peach sauce, pure maple syrup, and vanilla extract. Just make sure the maple is the real stuff, no pancake syrup here! I use a few different brands, and there are plenty of great-tasting options available at most retailers. I also use an apple-peach sauce that you can find on Amazon or in stores. Whisk the wet ingredients until smooth and fully blended.

Next, add the dry ingredients to the wet and stir until everything comes together. Coconut flour batters can look lumpy at first, but if you let it sit for a couple of minutes and give it another stir, it will smooth out. Be careful not to overmix. Too much stirring can make the cake dense. 

Pour the batter right over the peaches and gently spread it to the edges of the pan.

Bake for 25 to 27 minutes. My oven loves to burn things, so I start checking at 18 minutes. If the top looks golden and a toothpick comes out clean, it’s good to go. Remember, fruits with more moisture can make your baked goods wetter, so be sure to cook off that extra liquid. If you cut into the cake and it looks a bit mushy because your peaches were a little too ripe, just pop it back in the oven for another 2-3 minutes.

I like to finish it off with a very simple honey-orange glaze. Mix honey and orange juice and lightly brush it over the top of the cake. 

Top it off with a sprinkle of toasted nuts and a scoop of light vanilla ice cream if you prefer. Otherwise, this cake is fantastic on its own!

Cut out a slice and dig in!

SERVING SUGGESTIONS:

Light enough for breakfast, fun enough for a snack, and indulgent enough for dessert! 

Serve with a scoop of light vanilla ice cream. I have a few ice cream recipes already, and more will be coming soon!

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store the cake in the fridge for 5 to 7 days. You can let it come to room temp, reheat it in the oven for a few minutes or eat it right out of the fridge!

I’ve never frozen this cake before, but this is how I would do it: wrap individual slices in parchment paper and place them in a sealed glass container. It should stay fresh for up to 1 to 2 months. When you’re ready to eat, thaw the slices in the fridge and reheat them in the oven until warm.

ADDITIONAL NOTES:

I haven’t tested this recipe with egg alternatives. Since it relies on multiple eggs, swapping them out could really affect the texture.

If you can’t find the apple-peach sauce, plain applesauce works too.

Do not use another flour for this recipe. Coconut flour doesn’t measure 1:1 with other flours.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great BREAKFAST RECIPEs, check these out!

Wholesome Veggie Stuffed “Mexican” Egg Bake
Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake

For more great DESSERT ideas, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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