Flourless Blueberry Peach Cake (Refined Sugar Free)
I cannot say enough about this cake. It is a treasure of a recipe. If you’re gluten free – or trying to eat less processed ingredients, you will LOVE this cake. It is super simple to make and comes together in no time.
Almond flour is the main player in this cake and it adds so many nutrients and delicious nutty flavor. I always prefer to bake with it for the benefits and texture. Tapioca flour is a thickening agent and can be subbed with corn starch. The coconut flour is used in this recipe to absorb extra liquids that regular all purpose flour does in a mainstream recipe.
Make sure you use a 9 inch springform pan. I would definitely recommend spraying it with coconut oil first and then adding just a circle of parchment paper to the bottom of the pan, it will stick otherwise.
If you’re not a fan of peaches, you can sub in sliced strawberries, nectarines, etc.
If you like this recipe, then you will LOVE my HEALTHY BLUEBERRY CRUMB BARS or my GREEK YOGURT CAKE (ΓΙΑΟΥΡΤΟΠΙΤΑ) or my ORANGE OLIVE OIL CAKE!
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Flourless Blueberry Peach Cake (Refined Sugar Free + Dairy Free)
- 2½ cups almond flour
- 3/4 cup tapioca flour (or corn starch)
- 1/3 cup coconut flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3 eggs, lightly beaten
- 1/4 cup avocado oil*
- 2 large lemons, zested + juiced
- 2/3 cup honey (or maple syrup)
- 1/2 tbs apple cider vinegar
- 2 tsp vanilla extract
- 1 cup blueberries
- 1 peach, sliced
- Preheat your oven to 350 F Spray a 9" springform pan with coconut oil and line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda and salt.
- In a medium bowl, whisk together the eggs, oil, lemon, honey, vinegar and extract.
- Pour the wet into the dry and mix until combined. Transfer 75% of the batter to the prepped pan and spread out gently – don't pack it down. Sprinkle with 80% of the blueberries. Now drop on the rest of the batter and spread out gently. Lay your peach slices out on the top and fill in the gaps with the remaining blueberries. Bake for 55 minutes to 1 hour or until toothpick comes out clean. Allow the cake to cool for 10-15 minutes prior to slicing.
- I served mine garnished with fresh mint and with some cinnamon sprinkled on top.
Hi Stella I love your recipes. I am Greek American and have always been too scared to try traditional recipes. Yours are easy and have the flavors Im used to and love, so thank you.
Quick q: can I substitute white vinegar for ACV in this recipe?
Hi Anastasia! I’m so happy to read your comment and I hope you continue not to be intimidated by cooking! Always try even the hardest dishes! Yes, you can use apple cider vinegar or white vinegar here.
Made this after 35 mins was burnt what did I do wrong followed the recipe thxs.
Oh no… I’m not sure what happened. It worked for me several times. Did you switch up any of the ingredients. or Maybe your oven is super strong..?
My family of sweet tooth’s loved this! So light, just the right sweetness, it was a huge hit!
Hi Kara, That’s freakin awesome! I’m so happy the entire family was into it! Thank you for trying it out too!
loved it. making it again
Hi Judith! That’s awesome! Glad you enjoyed and thanks for taking the time to rate the cake!
This cake is amazing! Served with some whipped cream is delicious and it looks like it came from a bakery! Beautiful!
Hi Susan, That is fantastic! Thanks for the whip cream feedback!
I made this and accidentally used baking powder instead of baking soda and I was a little short on the sweetener. Despite that it was yummy and turned out fine. I’m making it again as we speak. So good and very satisfying 😋 and it looked pretty 😍
Hello! That is fantastic to read that it still tasted good! And I thank you so much for taking the time to rate the cake on here!
Will frozen blueberries work?
Hi Anna, yes they should work!
You need to add into recipe directions about adding the avocado oil!!! It Does not say 🙁 and easy to miss- expensive mistake!
I am very sorry for the mistake on my part. I have updated it and thank you for bringing it to my attention!
This is the best! I added cinnamon too
Hi! YES cinnamon is the best spice to go in here! Thanks for the recommendation!!
Hi there. Loooove your recipes.!!!
How many eggs does this take. I can’t find it in recipr
Hi Crista, thanks so much for the kind message! The cake takes 3 eggs.
Than you for your recipes, I discover you recipes just this week. I made this cake yesterday, and I let it cook for 55 minutes. My mistake was that I did not check it after 30 minutes and it was burnt. I realized that all ovens are not the same. It is dry and burnt but I can still eat the top part of it and it is delicious. I’m planning to do it again but I will pay attention and check after the first 20 minutes.
HI Carmen! and welcome!
I’m SO sorry that it burned!! And yes, all ovens are different. If you have a gas it is stronger. I personally currently have an electric oven so maybe thats why? Glad you enjoyed the part that was salvaged though!
Thank you for your response. My oven is electric too. I redid the recipe and this time came out pretty good. I reduced the baking time to 45 minutes. I really like your recipes. Thank you so much.