Take your breakfast to the next level with this easy Gluten-free Peach Coffee Cake.  Made with juicy fresh peaches, this coffee cake is delicious and sure to make your morning great.

Fresh peaches for your breakfast

There’s nothing better than fresh fruit as part of your breakfast.  And when peaches are in season, they’re sure to make an appearance at our breakfast table.  Adding juicy fresh peaches to this coffee cake is amazing!  The texture is thick and spongy and you would never know its gluten-free.  With the added juicy peach slices, each bite as a juicy piece of fresh fruit to add to the sweetness of this coffee cake.  On top of each bite is a little crumble made from four easy ingredients.  I know you’re going to love it!

This post contains affiliate links. As an Amazon Affiliate, I earn a small percentage from qualifying purchases. This is of no additional cost to you. Read my full disclaimer for more information.

Ingredients in the coffee cake

Fresh peaches – fresh and in-season peaches are the best, but canned peaches are a great substitute to make this year-round

Eggs – just two eggs 

Cane sugar – we use this cane sugar, but feel free to use what you have on hand

Avocado oil – this oil is my go-to, but you can also melted coconut oil

Cassava flour – a great grain-free flour option.  This is my personal favorite cassava flour.

Baking soda – 

For the crumble on top of the coffee cake

Cassava flour – the perfect gluten-free and grain-free option

Cane sugar – this is the cane sugar I use, but you can use any sugar you have on hand

Ground Cinnamon – a hint of cinnamon for the topping is perfect to blend all the flavors together

Dairy-free butter – use your favorite dairy-free butter cold from the fridge

How to make this juicy and perfectly textured breakfast cake

Preheat the oven to 350 degrees.  Spray a pie plate with cooking spray.  I used a 9” pie plate.

Prep the peaches.  Wash, dry, and peel the peaches.  Slice them into thin slices.

(1) In a medium-size mixing bowl, combine the eggs, cane sugar, and avocado oil.  (2) Whisk together to make creamy.  (3) Add the dairy-free milk and stir.  

(4) Add the cassava flour and baking soda.  (5) Stir into the batter.  It will be thick.

(6 + 7) Add the peaches and fold into the batter.  Pour the batter into the pie plate.  Smooth the top of the cake with the back of the spoon. 

Make the crumble

In a small bowl mix together the cassava flour, cane sugar, and ground cinnamon.  Add the cold butter and cut into the dry mixture to create a crumble.  If more butter is needed, add 1 teaspoon extra at a time until the desired crumble is achieved.

Sprinkle the crumble on top of the cake.  Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven and let cool.  Once cooled, slice into 6 or 8 slices and serve.

How to store this gluten-free cake and make it ahead of time

For any leftovers, store them in an airtight container for up to 4 days.  You can make this breakfast cake ahead of time and simply reheat it right before serving for your breakfast or snack.  Or portion out into containers as part of your weekend meal prep!

Can I use canned peaches instead of fresh peaches

Absolutely!  Canned peaches work great for this recipe.  Of course those in-season big juicy peaches make this coffee cake absolutely irresistible, but when you want to make this breakfast cake say in winter (or anytime it’s not peach season!) grab a can of 100% juice sliced peaches!  Drain the peaches and use the slices.  If you want a great recipe using the juice from the canned peaches try this Peach Bread with Glaze!

Easy Peach Bread with Glaze

Gluten-free Berry French Toast Bake

Paleo Sweet Potato Blender Waffles

Healthy Blueberry Breakfast Crumble

Easy Raspberry Chia Pudding

Pumpkin Spice Gluten-free Waffles