Gluten Free Almond Coconut Cake
If you want a dessert that looks like it came from a professional bakery but is actually effortless to pull together, this Gluten-Free Almond Coconut Cake is the answer. Featuring a caramelized peach bottom and a tender almond-coconut crumb, it is the ultimate “wow” factor dessert. It pairs beautifully with a scoop of vanilla bean ice cream or a strong cup of coffee.
Why You'll Love This Gluten Free Almond Coconut Cake
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The Texture: Using almond flour creates a naturally dense, nutty, and incredibly moist crumb that pairs perfectly with the juicy fruit.
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The Flavor: The combination of dark brown sugar and fresh peaches creates a deep, caramelized flavor profile that elevates this beyond a standard sponge.
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The “Upside-Down” Factor: It’s visually stunning with minimal effort. If you enjoy this, you should also try my Apple Maple Upside Down Bundt Cake.
Key Ingredients You'll Need
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Almond Flour: The foundation of the cake, providing a rich, gluten-free structure. Check out other Almond Flour Recipes here.
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Eggs: Separated to ensure a fluffy, light lift in the batter.
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Granulated Sugar: Provides the base sweetness for the cake batter.
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Dark Brown Sugar: Essential for creating that deep, caramelized “sticky” layer at the bottom of the pan.
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Shredded Sweetened Coconut Flakes: Adds a delicate tropical chew and flavor.
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Almond Extract: Enhances the nutty profile of the almond flour.
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Peaches: Fresh or canned work perfectly to create the stunning fruit layer.
Fresh Peaches Or Canned Peaches?
Both! Fresh peaches or canned peaches are both great options. For the fresh peach, not everyone has a long Summer season like we do in Houston so go for the canned if you are already ahead of Houston’s Fall season! For the fresh peaches, it requires a little labor. Slice the peaches in half, remove the pit and the skins. Slice into thin slices and then pat dry. For the canned peaches, drain and rinse those babies. You need a few more paper towels because you really want to make sure those juices are out. I am not looking for them to be super dry to the bone but enough to where you don’t have excess liquid in your bowl.
Dark Brown Sugar Is The Key!
We all know brown sugar is usually hinting to light brown sugar. The difference? The amount of molasses in the dark brown sugar. This is what gives your taste buds an extra layer of deep caramel flavor but the sugar plays another role in addition just the taste. The dark brown sugar in this Gluten Free Upside Down Peach Coconut Almond Cake serves up those crusty sides when it bakes. Lastly, dark brown sugar will help give you a sticky finish to keep all the peaches together. Dark brown sugar is recommended for the best results but light brown is just as nice!
Coconut Almond Cake Or Any Cake!
There are a ton of cake recipes you can use for this recipe. If you wanted, you could even buy gluten free cake mix from the store and whip it right up to dollop on top of the peaches. I mean, I am never above help in the kitchen, however, I love baking from scratch unless I am in a pickle then I may jazz up a box mix. It happens! I love the texture of almond flour so I tend to lean towards it a lot. Not gluten free? Use your favorite cake recipe and plant that batter right on the butter fruit mixture then bake according to box directions. May take a tad bit longer than usual so plan on leaving some wiggle room in case that happens.
How to Make Gluten Free Almond Coconut Cake
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Prep: Preheat your oven to 350°F (175°C). Ensure your peaches are prepared—drained and patted dry if canned, or peeled and pitted if fresh.
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Create the Base: Pour the melted butter into an 8-inch cake pan. Arrange the peach slices in the bottom, then sprinkle the dark brown sugar evenly over the top.
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Mix the Batter: In a large bowl, combine the almond flour, egg yolks, granulated sugar, almond extract, and shredded coconut.
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Whip the Whites: In a separate bowl, beat the egg whites until they are thick and fluffy. Gently fold these into your cake batter to keep it light.
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Bake: Dollop the batter over the peaches (it’s okay if some butter oozes up the sides). Bake for 30–40 minutes, or until a toothpick comes out with just a few crumbs.
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Flip: Allow the cake to rest for 25–30 minutes before flipping. This is crucial for the caramel to set!
For the best results, I highly recommend using Caraway Home non-toxic bakeware—use code STACIE at checkout for a special discount!
Stacie’s Tricks & Tips
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Pan Size Matters: I use an 8-inch cake pan for a taller, more impressive cake. If you use a 9-inch pan, start checking for doneness around 25 minutes.
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Avoid Soggy Cakes: Whether using fresh or canned peaches, patting them dry with paper towels is non-negotiable. Excess liquid will prevent that beautiful sticky caramel from forming.
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The “Secret” Layer: If the top of your cake gets a bit too brown while baking, don’t worry! You can use a bread knife to lightly trim the very top layer. This is a pro-baker trick for perfectly even layers.
I use an 8-inch cake pan. This size cake pan yields a taller cake but one that needs more time in the oven. An 8-inch cake pan can also leave you will an “over baked” top. If this happens, add a piece of foil over the top so the cake can continue to cook without the top becoming too brown. If it is too late and you are staring at your brown cake, I have great news for you! You can just use a bread knife and slice right across the top to take off that layer.
Gluten Free Upside Down Peach Coconut Almond Cake
Equipment
- 2 Bowls
- 1 Measuring cup
- 8'' Cake pan
- Hand Beater
Ingredients
For The Peaches
- 1/4 cup butter melted
- 1/2 cup dark brown sugar packed
- 1 1/2 cup peaches sliced or canned
For The Cake
- 1 1/2 cup almond flour
- 4 large eggs separated, room temperature
- 1/2 cup granulated sugar
- 1/2 tsp almond extract
- 1/3 cup shredded sweetened coconut flakes
Instructions
- Pre-heat oven to 350 degrees F.
- In a small bowl, pat dry your peaches, fresh or canned.
- In an 8-inch baking pan, pour melted butter in the bottom. Arrange peaches at the bottom then sprinkle one even layer of the brown sugar.
- In a large mixing bowl, combine almond flour, egg yolks, sugar, almond extract, and shredded coconut.
- Beat egg whites in a separate bowl until thick and fluffy.
- Fold egg whites into your cake batter.
- Dollop over the peaches, it is okay if some of the butter oozes up the sides.
- Bake 30-40 minutes or until toothpick comes out with a few crumbs attached. For some, this may mean bake in increments beyond 40 minutes.
- Allow to rest for 25-30 minutes before flipping.
- Serve at room temperature for best results.
Frequently Asked Questions
Can I make this dairy-free?
Yes, you can substitute the butter with a plant-based butter alternative in the base. The cake batter itself does not contain dairy (other than the butter), so this is a very easy adjustment.
What if my cake is too brown on top?
If your cake is browning too quickly, loosely cover the top with a piece of aluminum foil to allow the center to finish baking without burning the top.
How long does this cake last?
Because of the fruit and moisture content, this cake is best enjoyed within 2-3 days. Keep it covered at room temperature or in the fridge.
Why do I need to separate the eggs?
Since this is a gluten-free recipe without traditional leavening agents like baking powder, we rely on the aeration from the whipped egg whites to give the cake its height and fluffy texture.
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