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

Gluten-Free Peach Cobbler Coffee Cake

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


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.



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


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.


*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

Keywords: gluten-free peach cobbler cake, gluten-free peach cobbler coffee cake, dairy-free peach cobbler coffee cake, peach cobbler coffee cake, gluten-free peach coffee cake, dairy-free peach coffee cake