Peach Pudding Cake (Gluten-Free)

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I made this cake in September when peaches were in season. I am sorry it took me so long to post this recipe. I seem to spend too much time on online health/spiritual seminars lately. Instead of using fresh peaches, however, you can use canned or frozen peaches or fresh or frozen mangoes. This cake is good with whipped cream or vanilla ice cream on top.

Peach Pudding Cake

Peach Pudding Cake


Tip: If you cannot use ripened peaches right away, you can wrap individual peaches with aluminum foil and store them in the refrigerator. This will keep the peaches fresh for 2-3 weeks!


3/4 cup gluten-free flour (or 1/4 cup almond meal and 1/2 cup coconut flour)
1/2 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger powder
1/2 cup almond or soy milk
1/2 Tbsp lemon juice
3/4 lbs (340 g) peaches, diced
4 Tbsp butter, softened
1/2 cup coconut sugar
1 egg
1 Tbsp kirsch, Cointreau, or rum (optional)
1/2 lbs (225 g) peaches, sliced
4 Tbsp almond slices or shredded coconuts (optional)


  1. Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
  2. Combine almond or soy milk and lemon juice and set aside.
  3. Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
  4. Beat butter and sugar using electric beaters or a stand mixer until fluffy.
  5. Add an egg and beat again.
  6. Add peach mixture and liquor (optional) and beat until blended.
  7. Fold flour mixture into peach/milk mixture.
  8. Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
  9. Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
  10. Place the pan in a large roasting pan.
  11. Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
  12. Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
  13. Infuse love and serve warm or chilled with whipped cream or ice cream (optional).

Servings: 6


  1. rise aragon says

    If carbohydrate grams and sugar grams were listed on the recipe it would help so much. My daughter is diabetic as well as needing gluten free recipes.thank you

  2. Hi Rise,

    Thank you for the comment.
    I don’t post nutritional information on my recipes because the blood sugar levels affected by the food greatly differ from person to person depending on the insulin secretion, the timing of the meal, and the other foods consumed at the same time. Taking a supplement or tea for controlling blood sugar levels before a meal greatly helps too. If you are concerned about the amount of sugar contained in my recipe, please feel free to substitute erythritol for all or a part of the coconut sugar.