Gluten Free Peach Pound Cake

Before the season is over, you must try this moist and gluten free peach pound cake! Now, in mini size.

I think of pound cake as sweeter than bread, but not as sweet as say- a birthday cake. Basically, a form of dessert that is acceptable at breakfast or brunch! Sign me up!

Years ago, I came up with a great gluten free version! Fluffy. A bit moist. And, bursting with sweet flavor! I've made a few updates and changes over the years, but the original just works SO. DAMN. WELL. Why mess too much??

Timewise, a great improvement was purchasing a mini loaf pan, much like a muffin pan! Now, I have individual portions ready to go. Plus, the baking time is reduced by over half! And, they're so much cuter! Cute food tastes better. It's science. Look it up.

Peak peach season happens in July and August, so hurry! Before it's too late...

Peach Pound Cake with Drizzle

Ingredients for Gluten Free Peach Pound Cake

  • Butter
  • Brown Sugar
  • Maple Syrup
  • Vanilla
  • Greek yogurt
  • Eggs
  • Baking Powder & Soda
  • Salt
  • Gluten Free Flour Blend: With gluten free baking, a mix is best. I used oat, almond, and tapioca flour.
  • Fresh Diced Peaches

Why is it called pound cake?

I'm so glad you asked! This treat goes way back. In the 1700s, pound cake was created using a pound, each, of four different ingredients: butter, sugar, eggs, and flour. Super simple. No recipe card needed.

How many eggs in a pound?

There are about 10 eggs in a pound.

When are peaches in season?

In general, peaches are ripe in the summer. The actual month will depend upon the climate. Officially, peach season runs from April through October. In Georgia, peaches begin to ripen in mid-may. Farther north in PA, fresh peaches are ripe in July through September.

Slices of gluten free mini peach pound cake

Gluten Free Peach Pound Cake

Before the season is over, you must try this moist and gluten free peach pound cake! Now, in mini size.



  • 1 stick of butter, softened
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 1/2 c. Greek yogurt (I used peach)
  • 3 eggs
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. gluten free flour blend (I used oat, almond, and tapioca)
  • 1 large peach, finely diced


  • 1/2 c. powdered sugar
  • 1+ Tbsp. cream/milk
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, beat the butter until smooth. Then, beat in the brown sugar, maple syrup, vanilla, and yogurt. Next, beat in the eggs, baking powder, baking soda, salt, and flour. Fold in the diced peaches.
  3. Pour batter into a greased loaf pan. I filled seven mini-loaf pans. Then, bake for 18-22 minutes. For one large loaf, bake for 55-60 minutes, until an inserted toothpick comes out clean. Allow to cool.
  4. In a small bowl, whisk the powdered sugar and cream/milk until a thick glaze forms. Drizzle or pipe over the loaf/loaves.


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