Peach Cake

Peach Cake

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

20 / 36-40 Minutes


1 9 inch round cake

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

20 / 36-40



9 inch round cake
1 1/2 cups
RYZE Yellow Flour Blend
1 tsp
baking powder
3/4 tsp
baking soda
1/4 tsp
1 tsp
1 cup
mashed overripe banan
1 cup
finely diced peaches (about 2), plus peach slices for top
1/2 cup
packed dark brown sugar, plus 2Tbsp for top
1/4 cup
coconut oil
large egg, room temp
1/3 cup
dairy-free vanilla yogurt

Palisade Peaches are in full harvest here in Colorado. Nothing is more summer like than a peach cake.

  1. Preheat the oven to 350°F (180°C). Grease an 9-inch round cake pan; set aside.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  3. In a separate large mixing bowl, whisk together mashed bananas, diced peaches, brown sugar, and coconut oil until well combined. Add in the egg and yogurt and whisk until well combined.
  4. Add the dry ingredients to the wet ingredient, folding together just until combined.
  5. Spoon the batter into your prepared pan.
  6. Top with thinly sliced peaches and sprinkle 2 tablespoons of brown sugar over the top. Dust lightly with cinnamon.
  7. Bake for 36-38 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes in pan, then remove from pan gently and transfer to wire rack. Cool completely.
  9. If desired, dust with powdered sugar, or serve with whipped cream or ice cream.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: Photo credit also goes to Chrystal Carver.

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