Gluten-Free Blueberry Peach Coffee Cake [Dairy-Free, too!]
Prep time
Cook time
Total time
Serves: 8
  • Cake:
  • ½ cup (1 stick) dairy-free butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • ½ cup unsweetened almond milk (or other dairy-free milk)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon xanthun gum (omit if your blend already contains it)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 pint fresh blueberries
  • 2 small peaches, chopped
  • Cinnamon topping:
  • ½ cup granulated sugar
  • ¼ stick (2 Tablespoons) dairy-free butter
  • 1 teaspoon cinnamon
  • ¼ cup pecans, finely chopped
  • Icing:
  • ½ cup powdered sugar
  • 2 teaspoons unsweetened almond milk
  1. Preheat oven to 350 degrees F. Grease or spray a 9 inch cake pan with cooking spray. Set aside.
  2. Cream butter and sugar together until soft. Beat in the egg, and then stir in the vanilla extract, almond extract, and almond milk.
  3. In a separate bowl, combine the gluten-free flour, xanthun gum (if needed), baking powder, and salt. Add the dry ingredients to the wet ingredients, mixing well.
  4. Gently fold the blueberries and peaches into the cake batter, and spoon into the prepared cake pan.
  5. In a separate bowl, combine the cinnamon topping ingredients using a fork until the mixture is crumbly and uniform in texture. Sprinkle on top of the cake batter.
  6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool.
  7. In a small bowl, combine the powdered sugar and almond milk. Once the cake has cooled slightly, drizzle the icing over the cake.
  8. Enjoy!
Recipe by Grain Changer at