| |

Gluten-Free Peach Cobbler Coffee Cake

A summer favorite, this perfectly moist and tender gluten-free peach cobbler coffee cake is packed full of cinnamon and fresh peaches. Topped with warm brown sugar streusel and even more peaches, it’s everything delicious! Bonus: it’s dietary/lifestyle-friendly too.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

The Best Peach Cobbler Coffee Cake Recipe

With notes of sweet peaches, warm brown sugar, and a hint of cinnamon, this gluten-free and dairy-free peach cobbler coffee cake is perfect for all peach crumble, cobbler, and coffee cake fans alike.

Topped with a scoop of vanilla ice cream or served with a hot cup of coffee or tea, it’s a classic comfort treat.

Why You’ll Love This Peach Coffee Cake

Peaches – packed full of peaches both inside and out.

Easy To Make – simple straightforward steps.

Perfect For Any Occasion – a party, celebration, or neighborhood bbq, everyone is going to love this cake.

Dietary/Lifestyle Friendly – whether celiac, gluten-free, vegan, dairy-free, nut-free, egg-free, or “regular” this recipe can be adjusted to suit any specific lifestyle and/or dietary need.

Soft & Tender – the most tender and moist layer of vanilla coffee cake with a cinnamon sugar swirl.

Streusel Topping – a delicious streusel topping reminiscent of peach cobbler and crumble.

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

Peach Cake Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps to ensure everyone can enjoy it.

Here are a few key ingredients for this cake but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Gluten-Free Flour: I made this cake with Kinnikinnick all-purpose baking mix. If you are not gluten-free, swap the flour with regular all-purpose flour.

Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you’re gluten-free baking blend does not contain xanthan gum you will need to add ¾ teaspoon to the dry ingredients.

Vegan Milk: I love to bake with unsweetened almond milk but this recipe will work with any type of non-dairy, lactose-free, nut-free, vegan, or regular dairy milk. The higher the fat content the better.

Eggs: If you are egg-free or vegan, swap the eggs out for ⅓ cup of applesauce, liquid egg replacer, neutral-tasting oil such as canola, or 2 flax eggs.

Vegan Sour Cream: President’s Choice has an amazing plant-based sour cream alternative that I do all my baking with. Any type of sour cream or plain yogurt will work so use what suits your specific needs. Again, the higher the fat content the better.

Vegan Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style vegan/dairy-free butter substitute will work. You can also use regular butter if you are not dairy-free.

Peaches: Fresh, frozen, or canned will work. If you use frozen, thaw the peaches first. Make sure to drain off any excess liquid from canned or thawed peaches.

Sugars: This recipe was made with granulated sugar and light brown sugar but would also work with coconut sugar, cane sugar, or even date sugar.

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

Step By Step Instructions

1: Preheat the oven to 350ºF and prepare a 9-inch springform pan with non-stick baking spray and parchment paper.

2: Prepare the cinnamon sugar filling. Set aside.

3: Prepare the brown sugar streusel topping. Set aside.

4: Cream together the butter and sugars until light and fluffy.

5: Add in the sour cream, eggs, and vanilla extract and mix until smooth.

6: Add the flour, cornstarch, baking powder, and salt and begin to mix on low.

7: With the mixer on low slowly pour in the milk and mix until just combined. Be careful not to overmix the batter.

8: Spread approximately ½ of the coffee cake batter into the prepared pan.

9: Sprinkle the cinnamon sugar filling evenly across the top of the cake batter.

10: Gently spread the remaining cake batter on top of the cinnamon sugar filling.

11: Evenly spread the sliced peaches on top of the cake batter.

12: Sprinkle on the brown sugar streusel topping and bake at 350ºF for approximately 40-50 minutes. Place the pan on a cooling rack and allow it to fully cool.

13: Remove the fully cooled cake from the pan and top with a simple glaze and more fresh peaches. Enjoy!

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

Tips, Tricks, & Variations

Room Temperature: For this moist coffee cake batter to properly combine and bake, make sure all the ingredients are at room temperature. This is so important. Please don’t skip this.

Removal: For easy removal, generously spray the springform pan with non-stick baking spray and line the bottom with parchment paper. Run a butter knife around the edge of the cake once it has fully cooled and you’re ready to remove it. 

Cooling Time: As much as you’re going to want to dive right into this amazing peach cobbler coffee cake, you’ll regret it. As the cake cools, it continues to cook inside. If it’s sliced up before fully cooling, the inside will be gummy.

Fruit Variations: Any type of soft fruit or berry will work in this recipe. Think blueberries, strawberries, nectarines, or even plums.

Streusel Variations: Add some chopped nuts, chocolate chips, or maybe some shredded coconut for an added texture and flavor boost.

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

Peach Cobbler Coffee Cake FAQs

Can I Make This Vegan?

Yes, this can totally be made vegan. See the above section for egg substitutions. I personally tested the recipe with applesauce and it was incredibly delicious. Note that the crumb with be a bit denser and darker in color.

How Do I Make Gluten-Free Cakes Moist?

Gluten-free cakes get a bad rap for being dry. Not this coffee cake and that’s due to the combination of butter and sour cream. 

Am I Able To Use Other Fruit?

You sure can. Any soft fruit or berry will work wonderfully. If it’s larger in size such as strawberries or nectarines, slice it up first.

Can I Use A Different Pan?

There are a few different pan options that will work. An 8 or 9-inch round cake pan will work but makes removal a bit trickier. An 8 or 9-inch square pan will do the job as well. You could even bake this in a 9×13-inch pan just note that the cake will be shorter in height and require less baking time.

Why Isn’t There Coffee In It?

Coffee cakes received their name not because they contain actual coffee but due to the fact, they are often served with coffee or tea for a mid-morning or afternoon snack. Kinda confusing, right?! 

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

How To Serve And Store

Cut into slices once fully cooled and serve as is, with a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of coffee or tea.

Store leftover peach cobbler coffee cake in an airtight container at room temperature for up to 3 days or frozen for up to 6 months.

Pro Tip: Give it a quick little 15-second warm-up in the microwave for the ultimate cozy afternoon snack.

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

The Yummiest Gluten-Free Dairy-Free Peach Cobbler Coffee Cake

A slice of peach perfection, this easy gluten-free and dairy-free peach cobbler coffee cake is the epitome of classic comfort. Tender vanilla coffee cake ribboned deliciously with a layer of cinnamon sugar, and fresh peaches, and topped with the most amazing crunchy brown sugar streusel topping. 

A summer delight in every scrumptious peach cobbler coffee cake bite.

Make sure you tag me on social media @cakedbykatie and leave me a star rating and review below if you make it. Can’t wait to see it!

A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

More Summer Dessert Recipes

Here are a few other fresh summer-inspired sweet treats that I know you’ll enjoy:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A golden brown peach cobbler coffee cake topped with a while glaze drizzle and fresh peach slices.

Gluten-Free Peach Cobbler Coffee Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour 10 Minutes
  • Yield: 12 Slices 1x
  • Diet: Gluten Free

Description

A summer favorite, this perfectly moist and tender gluten-free peach cobbler coffee cake is packed full of cinnamon and fresh peaches. Topped with warm brown sugar streusel and even more peaches, it is everything delicious! Bonus: it’s dietary/lifestyle-friendly too.


Ingredients

Scale

Cinnamon Sugar

  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon

Streusel Topping

  • (200g) cups gluten-free flour 1:1 baking blend
  • ⅔ cup (134g) brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup (113g) vegan salted butter, melted

Peach Cobbler Coffee Cake

  • ½ cup (113g) vegan salted butter, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ⅓ cup (81g) vegan sour cream, room temperature
  • 2 large eggs, room temperature *see notes for vegan swap
  • 1 teaspoon vanilla extract
  • 1 ½ cups (240g) gluten-free flour 1:1 baking blend
  • ⅓ cup (40g) cornstarch
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ⅔ cup (157ml) vegan milk, room temperature
  • 2 large peaches, peeled & thinly sliced *see notes for swaps
  • optional glaze: ¼ cup powdered sugar & 1-2 teaspoons water or vegan milk
  • optional: additional peaches for topping

Instructions

Peach Cobbler Coffee Cake

  1. Preheat the oven to 350ºF and prepare a 9-inch spring form pan with non-stick baking spray and parchment paper.
  2. Combine the cinnamon sugar ingredients in a small bowl and set aside.
  3. In a medium bowl, prepare the brown sugar streusel by combining the flour, brown sugar, cinnamon, and salt together and pouring the melted butter in. Mix together until crumbs form and set aside.
  4. In a stand mixer or large mixing bowl with electric beaters, cream the butter and sugars together on high for 2 minutes or until light and fluffy.
  5. Add in the sour cream, eggs (if using), and vanilla, and mix until fully combined and smooth. Note that depending on the temperature this mixture might appear to be curdled or have separated. Rest assured, it has not.
  6. Add in the flour, cornstarch, baking powder, and salt and begin to mix on low. With the mixer running on low, slowly pour in the milk and mix until just combined. Be careful to not overmix the batter at this point. A few streaks of flour showing are totally okay.
  7. Pour approximately half the cake batter into the prepared pan and spread evenly.
  8. Top with the cinnamon sugar mixture.
  9. Pour the remaining cake batter on top of the cinnamon sugar layer and gently spread evenly.
  10. In a circular motion starting on the outer edge, arrange the peach slices on top of the cake batter. See the picture above for reference. 
  11. Top with the brown sugar streusel and spread evenly.
  12. Bake for 40-50 minutes or until the top and edges are golden brown, have pulled away from the pan, and a toothpick inserted in the center comes out clean. Remove from the oven and allow to fully cool in the pan on a cooling rack.
  13. Once fully cooled, remove from the pan and top with a simple glaze and fresh peaches if desired. Enjoy!
  14. Store any leftover cake in an airtight container at room temperature for up to 3 days or frozen for up to 6 months.

Notes

*Eggs can be replaced with applesauce, liquid egg replacer, oil, or flax eggs.

**Fresh, canned, or frozen peaches will work. If using frozen, allow it to thaw first. Make sure to drain any excess liquid off canned and frozen peaches.

  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Similar Posts

6 Comments

  1. Made this with my three year old baking assistant, and turned out great! Love that there are suggestions for what swaps to try – we used the plant based sour cream and frozen peaches, and no complaints!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star