Peach Cake recipe that also makes muffins and pancakes

This Peach Cake recipe works for making: Peach Pancakes, Peach Muffins, and a Peach Cake. 

This recipe was created for a SlowFood USA, LIVE demo:

Skip to 32:08 to see me talk about this recipe.

Fresh-picked peaches by Peter, from the Adopt-a-Tree program at Masumoto Family Farm, near Fresno, CA.

A gluten free Peach Cake recipe

This simple and versatile method has almond flour, egg, honey, peach, baking soda, and salt (not shown).

So moist, it’s more like a “dessert bar.”

Fellow members of Slow Food South Bay chapter encouraged me to do a Slow Food LIVE demo. Also, friend, Peter Ruddock, of Green Omnivore and president of Slow Food California, just returned from his 5th year of picking peaches at Masamoto Family Farm. He was eager to share the peaches and the “Adopt-a-Tree” program with the Slow Food community. So– we did a LIVE demo, together.

Our peach demo was on July 30, 2020. You can watch the episode here (skip to 32:08 to see just the recipe).

1 recipe, used 3 ways

You can use this 1 recipe 3 ways for making Peach PANCAKES, Peach MUFFINS/CUPCAKES and a baked Peach CAKE.


  • 8×8 baking pan 
  • 12+ pancakes
  • 12 muffins
  • Doubling the recipe works, too!

A different Peach Cobbler 

Here’s a unique Peach Cobbler recipe with blueberries and feta cheese. And, bacon fat adds another layer of goodness, use it instead of the butter.


Peach Cake, Pancakes and Muffins

Super simple. VERY moist. Gluten free almond cake, is made with a peach, egg and honey.
With this 1 recipe, you can make 3 items: peach pancakes, peach muffins and a baked peach cake.
Course: Breakfast, Dessert, Snack
Servings: 12 servings
Author: Joni Sare


  • 1 peach (half of the peach should be chunky pieces, and the other half of the peach should be minced)
  • 1 large egg
  • 1 cup almond flour
  • 1 Tbls honey
  • 1 tsp vanilla
  • 1 pinch baking soda
  • 1 pinch salt

Garnish ideas:

  • almonds (chopped, slivered, or roasted)
  • chocolate (shavings, chips, or syrup)
  • cacao powder
  • whipped cream
  • lemon curd
  • yogurt
  • peach (slices or cubes)


To make the cake:

  • Preheat oven to 350 degrees F.
  • Grease 8x8 baking pan, set aside (or muffin tin).
  • In a mixing bowl, mix all the ingredients. 
  • Pour the batter into the pan.
  • Bake for 20 mins, or until center is firm.
  • Let cool, slice, garnish each plate, and serve.

To make pancakes:

  • In a mixing bowl, mix all the ingredients. 
  • Heat skillet with oil and a bit of butter over medium heat.
  • Scoop the batter onto the griddle, using approximately 1/8 cup for each pancake. Brown both sides.
  • Serve with your choice of garnish.


  • Use hazelnut flour instead of almond flour. Garnish with roasted hazelnuts. 
  • Put on the bottom of the pan before pouring in the batter: toasted chopped almonds, and or caramelized peach slices
  • Make ahead: this cake freezes well. Bring to room temperature before serving.
  • Doubling the recipe works!