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I was torn between using peaches or blueberries for this late-summer cake, so I decided to include both—and it was a hit! Everyone loved it, especially Vienna. I’ve already made it several times, like last weekend for a family dinner, and it was a big success again. When I ran out of peaches, I added fresh mango instead, and it turned out wonderfully.
I’ve experimented with peaches before in my Peach Basil Spritzer recipe. Have you tried it yet? Peaches are still all over the markets, so it’s a perfect excuse to use them. They’re tasty and nutritious, packed with antioxidants like vitamin C and carotenoids. Yellow peaches, in particular, have even more carotenoids, which are great for eye health. They’re so juicy that I couldn’t resist eating a few while chopping!
Peaches are also a rare sweet treat rich in plant-based iron. Here in southern Ontario, peach farms are plentiful, making it easy to support local farmers.
Blueberries, which I also included in the cake, are nutritional powerhouses. They’re high in antioxidants and have a low glycemic index, meaning they won’t spike your blood sugar. They are rich in vitamin C and fiber and locally grown in Canada, making them a true superfood.
For the best nutritional value, aim to buy organic and wild blueberries and peaches. Organic fruits generally have fewer chemicals, and studies suggest they have higher antioxidant content.
Combining these two fruits results in a delightful, nutrient-rich cake. The batter won’t be pourable, but you’ll love the texture. This cake is made with coconut flour, which is high in protein and fiber. If you don’t have coconut flour, you can use 1½ cups of brown rice flour for a slightly fluffier cake. If desired, adjust the maple syrup with a mix of syrup and water. And if you’re short on ingredients, buckwheat, spelt, or whole wheat flour can substitute for the brown rice flour. I haven’t tried almond flour for this cake yet.
The cake turns a lovely golden brown when baked. It’s dense like a coffee cake, moist, and satisfying. I’ve even enjoyed it for breakfast with some sheep’s milk yogurt, and I think it would make great scones too.
That’s my peach and blueberry cake recipe. Enjoy!
What foods or recipes do you use to celebrate the end of summer? Share in the comments!
Joy
I went to the market yesterday and bought lots of peaches. When I found this recipe, I knew I had to try it! I swapped the blueberries for purple plums because I had plenty and the cake was amazing. We had it for breakfast with a banana and kiwi smoothie, and we’re absolutely in love with it!
I’m eager to try this recipe since I usually enjoy the ones using maple syrup instead of sugar. Can you clarify the baking temperature for convection ovens?
That’s wonderful, Sara! So glad you liked it. Thanks for sharing.
Heather – Joyous Health Team
Hi Ana. Use the same temperature (350 degrees) for both convection and regular ovens; however, you might need to increase the baking time if not using convection. Hope that helps!
Heather – Joyous Health Team
Looks great. I’m interested in making scones and plan to substitute aquafaba for eggs. Even if the texture isn’t perfect, I’m sure they’ll taste great.
I was wondering: doesn’t heating reduce vitamin C and other nutrients?
Thanks for loving our blog and planning to make all three recipes!
This looks delicious. My 3½-year-old grandson is really into peaches this summer, and I want to make this for him. We eat Paleo; can I use almond flour instead of rice flour?
Hi Bonnie! That should work just fine and be delicious!
Heather – Joyous Health Team
Hi Janet! Cooking can affect vitamin C, which is heat-sensitive, but a whole-food diet provides plenty of vitamin C. Enjoy the recipes!
Heather – Joyous Health Team
Looks DELICIOUS. I’m stocking up on peaches from the farmers’ market. I never thought of baking them into a cake!
They taste amazing in baked goods! Enjoy!
Heather – Joyous Health Team
Yummy! My vegan family would like to know if a “flaxseed” egg could substitute in this recipe.
Hi Chloe! That should work well. Enjoy!
Heather – Joyous Health Team
Hi! What are some alternatives for rice flour?
Hi Joy! I’m looking forward to trying your cake as I have lots of peaches and blueberries. Can I use organic all-purpose instead of brown rice flour with the coconut flour?
Hi Sharon. All-purpose flour has a higher glycemic index, so consider quinoa and coconut flour as alternatives. Hope that helps!
Heather – Joyous Health Team
Hi Jayani. Quinoa flour is a good substitution.
Heather – Joyous Health Team
Wow! I’m eager to try this! I’m posting a peach pie recipe soon and hope to make it gluten-free next time. Do you have tips for making a gluten & dairy-free pie crust?
OMGosh, good morning! I just found your FB page and WOW, you’re amazing!
Thanks!
I haven’t tried personally, but I suggest reaching out to Tori at Tori’s Bakeshop or Bunners.
Thank you for the tip! I’ll make it tonight!
Enjoy, Sharon!
Heather – Joyous Health Team
Can I swap all-purpose wheat flour for brown rice & coconut flours? Not gluten-free here, and specialty flours are pricey.
Hi Julia. We haven’t tested it with whole wheat flour, but it should work. Best of luck, and let us know how it turns out.
Heather – Joyous Health Team
Hi Joy! Just baked your cake, and it’s fantastic! The blueberry-peach mix is delicious. What’s the best storage method? I covered it with plastic wrap, and it got a bit mushy.
Hi Isabella! Fridge storage in an airtight container is best. Try re-baking briefly to reduce moisture if needed. Enjoy!
Heather – Joyous Health Team
Love your recipe, thanks for sharing it!
So happy you enjoyed it. Thanks for your feedback!
Rachel – Joyous Health Team
Joy shared a version with apples during apple season. I remember applesauce was added for moisture?
Hey Alanna, Joy swapped blueberries for apples.
Rachel – Joyous Health Team
Hi Rachel,
Now I want to replace both blueberries and peaches. Wasn’t Joy’s mention that when using only apples, an added liquid is needed? I might be misremembering, though. I’ll replace both with apples.
This looks amazing. Due to food sensitivities, do you have alternatives for brown rice flour and eggs?
Hi Joy! Do you think cassava flour could replace brown rice flour?
Hi Andrea, you could try, but results may not be the same. If you do try it, please let us know.
Rachel – Joyous Health Team
Hey Amanda! It’s definitely a tasty recipe. You could try a flax egg and use buckwheat flour instead of brown rice. We haven’t tested this, so we can’t guarantee the outcome, but let us know if you try it.
Rachel – Joyous Health Team
This was really good! I had mangoes prepped, so I paired them with blueberries.
What a great swap; sounds delicious! Enjoy!
This is fantastic! Made a double batch using xylitol (no maple syrup), a sorghum/garbanzo/banana flour blend (no brown rice), and zucchini/applesauce (no oil). It turned out so well!
Excited to try this, Joy! I’ll use almond and coconut flours instead of rice flour. Hope it works! Thanks for sharing your wonderful site and family with us.
Please let us know how it turns out, Geege!
Rachel – Joyous Health Team
Really creative, Renee! You must be a pro-baker. So glad you enjoyed it!
Can I use a regular cake pan?
Absolutely! I like using a springform pan for easy removal, but a regular pan works too.
How well does this freeze?
It might get a little soggy due to coconut flour, but a quick reheat might fix that. Let us know if you try it!
I made this yesterday, and it was delicious. Had it for breakfast this morning, too. Thanks, Joy, for these healthy recipes.
Thanks, Joy. It’s in the oven now. I’m taking it to a lunch tomorrow, but I might have to sample it tonight.
Hope it turns out great!
Looks delicious. Can frozen blueberries and peaches be used?
Yes, but let them thaw completely to avoid altering the cake’s texture.
Great, thank you, Joy! I’ll try it out.
You’re welcome!
Delicious! Would this work with almond flour?
Can I use xylitol/monk fruit? We’re sugar-free.
Sure! I haven’t tried it with these sweeteners, so I’m not sure about the measurements. Let me know how it goes!
Almond flour has a different texture. I recommend trying my almond flour cake instead: https://www.joyoushealth.com/27423-blog-almond-flour-raspberry-cake. It’s also fantastic!
Oh, this will be a favorite! Gluten-free and sugar-free desserts worry my family, but they loved it. I made it in a square muffin pan, and it was gone by breakfast. Thank you!
So glad everyone enjoyed it!
I tried this last weekend, and it tasted great, but it seemed undercooked even though I used a tester. Not sure what happened.
Made this today—absolutely delicious! Feeling joyful!
Thanks, Sonja, happy to hear that!
It’s hard to say. Ovens can vary. How did it taste?
I made it today using ¼ cup of coconut oil, ¼ cup of maple syrup, and ½ cup of unsweetened apple sauce, and it was perfect! We really enjoyed it; thanks for the great recipe!
So glad to hear that! Enjoy!
I like the idea of making these as scones. Could I hand-form scone-shaped lumps?
Hi! The texture might not work well for scones as they aren’t dry enough, but you could try it. Cut the peaches smaller. Let me know how it goes!
Hi Joy! If using a 9” pan, should the cooking time be reduced?
Yes, but each oven is different. Set your timer for 10 minutes less and check. Add more time if necessary. Enjoy!
Following the 28-30 mins made it perfect! It’s refreshing to have a GF treat without the aftertaste of too much baking powder. It has a crumble-like texture. Loved it and can’t wait to try it with other fruits!
Glad you loved it!
Made this yesterday and loved the summer flavors. I tried baking it in muffin cups, but they didn’t bake evenly. I’m making it again for sure.
Happy you enjoyed it!
