This peach shortcake cake consists of a rich, buttery pound cake-like base topped with lightly sweetened whipped cream and fresh, juicy peaches! Made with a combination of gluten free 1:1 flour and oat flour, this cake has a texture that's so soft and tender, you'll never know it's gluten free!
📖 Recipe
Peach Shortcake Cake
This peach shortcake cake consists of a rich, buttery pound cake-like base topped with lightly sweetened whipped cream and fresh, juicy peaches! Made with a combination of gluten free 1:1 flour and oat flour, this cake has a texture that's so soft and tender, you'll never know it's gluten free!
Ingredients
For the gluten free cake:
- 180 g (1 ½ cups) Gluten free 1:1 flour
- 46 g (½ cup) Oat flour
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 170 g (12 tablespoon) Unsalted butter, room temp
- 250 g (1 ¼ cup) Granulated sugar
- 50 g (¼ cup) Neutral oil
- 3 Eggs, room temp
- 2 teaspoon Vanilla extract
- 56 g (¼ cup) Buttermilk, room temp
For the whipped cream & topping:
- 340 g (1 ½ cups) Heavy cream, cold
- 36 g (3 tablespoon) Granulated sugar
- 2-3 Fresh peaches
Instructions
For the gluten free cake:
- Preheat the oven to 325 degrees F. Line a pullman pan or 9x5 loaf pan with parchment paper.
- In a small bowl, whisk together the gluten free 1:1 flour, oat flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for 3-4 minutes until light & fluffy. Then, mix in the oil.
- Scrape down the bowl and turn the mixer down to low speed. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.
- Add half of the dry ingredients and mix until just combined. Mix in the buttermilk, then add the rest of the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan, and smooth out the top.
- Bake the cake for about 1 hour or until golden and a toothpick inserted comes out clean. Allow the cake to cool for a few minutes in the pan, then loosen the sides with a knife and transfer to a wire rack to cool completely
For the whipped cream:
- In a large measuring cup or bowl, add the cold heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!
- Assemble the cake immediately.
For assembly:
- Top the cake with the whipped cream, then carefully arrange the peaches on top. Enjoy!
Notes
- Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener.
- Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil.
- Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy.
- Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
Nutrition Facts
Calories: 626kcal | Carbohydrates: 60g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 448mg | Potassium: 147mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1379IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!
Comments
No Comments