Peach and Blueberry Greek Yogurt Cake (Gluten Free)

The best gluten free cake, ever!

gluten free greek yogurt cake

Gluten Free Greek Fruit Yogurt Cake


  • 1 and 1/2 cups gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup non fat plain Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar


  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the 9×3-inch springform pan with butter or cooking spray.
  2. Mix all of the ingredients together in large bowl. Spray the springform pan with olive oil.
  3. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  4. Bake until cake turns golden, and the tester comes out clean in the center, about 30 – 40 min, depending on your oven! Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  5. Let stand for 20 minutes once it’s done baking. Then take spring form pan off of cake and serve!

If you’d like it a little more sweet, add a pinch of powdered sugar and/or fresh maple syrup drizzled on top of each slice!


6 thoughts on “Peach and Blueberry Greek Yogurt Cake (Gluten Free)

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