Summer Fruit Cake - Gluten-free!

Success!! After an unsuccessful attempt at this gluten-free cake (pilot-error), I had to try again. Delicious Organic Nectarines are on sale this week at Whole Foods - I could not let the opportunity pass. Yesterday, I actually left an important ingredient out - big DUH - but I after tasting it I realized that I need to tweak the recipe anyway, to get the taste I was looking for. The recipe I've included below was adapted from a Peach Cake recipe at the Karina's Kitchen blog. I made just a few changes. I am very happy with the result.

It's a slightly different taste than the non-gluten-free version I made a few days ago, but definitely delicious. I didn't dare make it in a tart pan - way too much batter. It definitely stands out as a cake though. The before (look familiar?):

And the after:

I used a combination of sugar and Agave. Next time I will likely cut back on the sugar - it doesn't need a lot, in my opinion.

Summer Fruit Cake - Gluten-Free


  • 2/3 cup unsalted butter, softened
  • 1/2 - 3/4 cups sugar
  • 1/4 cup Agave nectar
  • 2 tsp vanilla
  • 1 cup non-fat plain yogurt
  • 2 cups Gluten-free flour mix
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • Summer fruit (I used 4 medium-to- large nectarines, peeled and sliced)
  • Optional: a light sprinkle of cinnamon-sugar for the top

Grease or spray a 9" or 10" cake pan (I highly recommend a springform pan). Preheat oven to 350 degrees.
  1. Cream the butter and sugar. Beat well.
  2. Add the Agave, vanilla, and yogurt and continue beating (don't worry if the batter looks clumpy - it will smooth out after you add the dry ingredients.
  3. Mix together the gluten-free flour, baking powder, baking soda, xanthan gum, cinnamon, and salt.
  4. Add flour mixture to batter and blend well.
  5. Add the eggs, and mix until blended well.
  6. Spoon the batter into the prepared pan, and spread to cover the entire bottom using a knife or spatula.
  7. Arrange the fruit on the top of the batter.
  8. Optionally sprinkle lightly with sugar-cinnamon mix.
  9. Bake for about 40-45 minutes.

Allow to cool a bit before cutting. Eat warm or at room temperature. I'm thinking I need to go fill that empty coffee cup. Now! :-)

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  1. Hello! What about us people who dont live in places where you can buy "wheat free" flour? I use oat flour, sometimes ice flou and have to come up with all my own recipes becuse where I live doesnt have all those other nice commodieties. Would be nice, if ppl like you who have the time to write up recipes for us Gluton- free eaters, would keep that in mind. Please someone list recipes that normal ppl can make without buying 8- 10 dollars of different non wheat products in the store

  2. Hello and thanks for your comment. Most of the flours I use can be purchased at online sites, including Amazon.com.

    Non-gluten flours tend to be more expensive than regular wheat flours. That's unfortunate - but there's not much I can do to change that.

    I have found flours that I like to work with for gluten-free recipes, so I tend to use them the most. And while I do have time to write up the recipes that work, I don't have a lot of time or money to experiment with lots of other gluten-free flours that are available. It can become very time consuming and expensive, which is why I use what I know works, and only occasionally try out new flours.

    If you look at my recipe for Banana Breakfast Bars, it does not use a lot of fancy gluten-free flours, and is fairly simple to make. Maybe you can give it a try?

    Thanks again for your comments!

  3. Nice website! Greetings from Glory Foods.