Learn how to make this Flourless Peach Blueberry Cake recipe – it’s a delicious and sugar-free dessert perfect for summer! Made with almond flour, this cake is gluten-free and topped with lots of fresh peaches and blueberries. It’s the perfect dessert for any occasion!
What makes this dessert recipe unique is a delicious, creamy layer of cream cheese filling that perfectly completes all the flavors. Topped with fresh peaches and blueberries, this flourless peach blueberry cake is not only stunning but also wonderfully refreshing. It’s incredibly easy to make and is a personal favorite loved by everyone!
- Why You Should Try This Flourless Peach Blueberry Cake Recipe
- Ingredients Needed For Flourless Peach Blueberry Cake
- How To Make Flourless Peach Blueberry Cake Recipe
- Tips For Making The Best Flourless Peach Blueberry Cake
- Storing Ideas
- Can I Use Frozen Fruits Instead Of Fresh Ones For This Flourless Peach Blueberry Cake?
- Can I Omit The Cream Cheese Filling?
- Can I Use A Different Pan Size?
- More Cake Recipes
- Flourless Peach Blueberry Cake
This sugar-free peach blueberry cake with cream cheese filling is now at the top of my keto desserts favorites list. The best part is that it’s easy to make, with no complicated steps.
So, just stop and take a moment to make this incredibly delicious dessert. If you love sweet recipes with a refreshing twist or have a birthday coming up, this cake is exactly what you need: super moist and both sweet and tangy.
Why You Should Try This Flourless Peach Blueberry Cake Recipe
- Delicious and Refreshing: This cake combines the sweet and tart flavors of fresh peaches and blueberries with a rich, creamy layer of cream cheese, making every bite a delightful experience.
- Gluten-Free: This recipe uses no wheat flour, making it a great option for those with gluten sensitivities or celiac disease.
- No Sugar Added: Sweetened with a keto-friendly sweetener, this cake satisfies your sweet tooth without the added sugar, making it a healthier dessert choice.
- Simple and Easy to Make: With easy ingredients and easy-to-follow steps, this flourless peach blueberry cake can be whipped up quickly for any occasion.
- Moist and Flavorful: The combination of butter, heavy cream, and cream cheese ensures that this cake is moist and full of rich flavor, making it a standout dessert.
- Crowd-Pleaser: Whether for a family gathering, a summer picnic, or just a regular day, this cake will impress and be loved by everyone.
- Versatile: The flourless peach blueberry cake recipe allows for flexibility with fruit toppings, letting you customize the cake to your preference or what’s in season.
Ingredients Needed For Flourless Peach Blueberry Cake
You’ll be impressed by how few simple ingredients are needed to make this delicious flourless peach blueberry cake. Here is a list of everything you will need:
- Eggs – Use large eggs at room temperature for better mixing and rise.
- Almond Flour – Superfine blanched almond flour for a smoother texture.
- Coconut Flour – Sift the flour to remove any lumps.
- Baking Powder – Baking powder is a leavening agent that helps the cake rise and become fluffy.
- Heavy Cream – Adds richness and moisture to the cake, contributing to its creamy texture.
- Sweetener – Feel free to use your favorite powdered sweetener.
- Butter – Melted butter adds fat and richness to the cake, contributing to its moist texture and flavor.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Lemon Juice – Adds a bright, tangy flavor that complements the sweetness of the cake and the fruits.
- Cinnamon – Adds warmth and a subtle spice that enhances the flavor profile of the cake.
- Blueberries – Blueberries add natural sweetness, moisture, and a burst of flavor in every bite.
- Peaches – Fresh peaches provide a juicy, sweet contrast to the cake and add vibrant color.
For The Cream Cheese Filling
- Cream Cheese – Soften to room temperature for easier mixing. : You can use mascarpone cheese or a dairy-free cream cheese alternative.
- Sweetener – The same keto-friendly sweetener used in the cake batter.
- Egg – The egg helps bind the cream cheese filling and gives it a smooth, custard-like texture.
- Vanilla Extract – A small amount goes a long way in flavoring the filling.
How To Make Flourless Peach Blueberry Cake Recipe
Even if this recipe may look too fancy, you’ll be surprised at how easy it is to prepare. Here is everything you need to do:
Make the Cake Batter
Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with butter or cooking spray to prevent sticking.
Line the bottom of the pan with parchment paper for easier removal after baking.
Beat Eggs and Sweetener
Beat the eggs and sweetener together until light, frothy, and pale in color, which usually takes 3-5 minutes.
Add Dry Ingredients
Gradually add the dry ingredients – almond flour, coconut flour, baking powder, and cinnamon – to the egg mixture.
Mixing gently ensures the batter stays light and airy while incorporating all the ingredients.
Add Wet Ingredients
Now you incorporate the melted butter, heavy cream, vanilla extract and lemon juice. Mix until well combined.
Make the Cream Cheese Filling
Soften the cream cheese to room temperature to ensure a smooth and creamy texture.
Beat the cream cheese, sweetener, egg, and vanilla extract together until smooth to create a luscious and decadent filling.
Assemble the Cake
Evenly spread the batter in the cake pan to ensure uniform baking.
A silicone spatula works well for smoothly spreading the batter.
Add Cream Cheese Filling
Gently spread the cream cheese filling over the cake batter, ensuring it covers the entire surface.
Top with Fruits
Arrange the peach slices and blueberry as you like on top of the cake.
Bake the Cake
Check for doneness by inserting a toothpick into the center of the cake – it should come out clean or with a few moist crumbs.
If the cake begins to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.
Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Cooling completely before slicing ensures clean, neat slices.
Tips For Making The Best Flourless Peach Blueberry Cake
- Room Temperature Ingredients: Bring eggs and cream cheese to room temperature before using. This ensures smooth mixing and a better texture in the final cake.
- Even Mixing: After adding the dry ingredients, mix the batter until just combined. Overmixing can lead to a dense and tough cake.
- Fresh Fruits: For the best flavor and texture, use fresh, ripe peaches and blueberries. Avoid using frozen fruits, as they release more moisture and can affect the cake’s texture.
- Layering the Filling: When adding the cream cheese filling to the cake batter, spread it evenly using a spatula. Thisensures a consistent layer throughout the cake.
- Preheating Oven: Preheat the oven fully before baking the cake. This ensures even baking and proper rise.
- Check for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean or have a few moist crumbs attached.
- Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from crumbling when sliced.
Storing Ideas
- Fridge – Allow the flourless peach blueberry cake to cool down completely, then store it in a sealed container for in the fridge for up to 7 days.
- Freezer – Slice the gluten free peach cake and place the slices in freezer-safe bags, then freeze it for up to 6 months.
Reheating – To reheat, let it thaw in the fridge or on the counter, then enjoy.
Can I Use Frozen Fruits Instead Of Fresh Ones For This Flourless Peach Blueberry Cake?
While fresh fruits are recommended for the best flavor and texture, you can use frozen fruits in a pinch. However, keep in mind that frozen fruits may release more moisture during baking, potentially affecting the texture of the cake.
Can I Omit The Cream Cheese Filling?
While the cream cheese filling adds richness and flavor to the cake, you can omit it if desired. Simply skip the step of making the cream cheese filling and proceed with baking the cake as usual.
Can I Use A Different Pan Size?
While an 8-inch round cake pan is recommended, you can use a different size pan, such as a 9-inch round pan or a square pan. Adjust the baking time accordingly based on the size of the pan used.
More Cake Recipes
Flourless Peach Blueberry Cake
Description
Ingredients
- 5 eggs large, at room temperature
- 2 cups almond flour superfine blanched
- 4 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1/4 cup heavy cream
- 3/4 cup sweetener
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 cup blueberries
- 2 peaches
For the Cream Cheese Filling
- 8 oz cream cheese
- 1/4 cup sweetener
- 1 egg
- 1 tsp vanilla extract
Instructions
Make the Cake Batter
- Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easier removal.
- In a large bowl, beat the eggs and sweetener together until the mixture is light and fluffy.
- Then, add the dry ones: almond flour, coconut flour, baking powder, and cinnamon, and mix until combined.
- Stir in the heavy cream, melted butter, vanilla extract, and lemon juice. Mix until smooth.
Make the Cream Cheese Filling
- Cream Cheese Mixture: In a separate bowl, beat the cream cheese, sweetener, egg, and vanilla extract together until smooth and creamy.
Assembling the Cake
- Pour all the cake batter into the prepared 8-inch round cake pan and spread it evenly.
- Spoon the cream cheese filling over the cake batter, spreading it gently with a spatula.
- Arrange the peach slices and blueberries on top of the cream cheese filling.
Bake the Cake
- Bake in the preheated oven for 45-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
