Rustic Blueberry Peach Cake (gluten free) |

Rustic Blueberry Peach Cake (gluten free)

  • Author: Katja from Savory Lotus
  • Yield: 1 9inch cake 1x



  • 2 cups almond flour (I use THIS finely ground brand)
  • 1 tsp baking soda
  • 1/4 tsp unrefined salt
  • 1/3 cup coconut oil, room temperature (like this)
  • 1/2 cup plus 2 tbsp coconut sugar (like this)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup full fat coconut milk (where to buy BPA-free coconut milk)
  • 1 cup fresh blueberries, divided
  • 1 and 1/2 peaches, thinly sliced
  • 2 tsp coconut sugar for sprinkling (optional)


  1. Preheat oven to 350’F. Line a 9 inch cake pan with parchment paper, allowing the sides of the paper to come up the sides of the pan.
  2. Whisk together almond flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, using a hand mixer, beat the coconut oil until softened (about 30 seconds.) Add the coconut sugar and continue to beat until light and fluffy (about 2 minutes). Add eggs and vanilla extract and continue to beat until eggs are well incorporated.
  4. Turn hand mixer on low and add flour mixture and coconut milk. Mix gently until just combined.
  5. Spoon mixture into prepared cake pan and spread evenly. Sprinkle 1/2 cup of the blueberries over the top. Arrange peach slices in a circle over the top of the batter and berries. And scatter the remaining 1/2 cup of blueberries on top. Sprinkle top with extra coconut sugar, if desired.
  6. Bake for 35-42 minutes, until center is cooked and cake is golden. I suggest checking earlier as almond flour has a tendency to burn quickly.
  7. Remove from oven, lift cake out of pan with sides of parchment paper, and allow to cool. Serve and enjoy!