The BEST Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake is the best dessert for Summer! Full of ripe peaches and a sweet crumble topping, you won't want to miss out!

One of the best things about Summer is the fresh fruit, am I right?? I live in the Central Valley of California and we are known for two things, almonds, and peaches! Oh, and the Laci Peterson trial but that is something else entirely… I love capitalizing on the peach season when it arrives and this Peach Cobbler Pound Cake is the perfect way to do it! This Pound Cake is gluten-free, vegan, and oh so delicious! You won't want to miss out!

For some other great recipes, check out this 4 Ingredient Banana Bread, these Homemade Lime Popsicles, these Dairy-Free Brownies, this Red, White and Blue Pound Cake, or these Strawberry Cheesecake Cookies!

Jump to:

• What Makes this Peach Cobbler Pound Cake So Great?
• Ingredient Notes
• How to Prevent Your Bundt Pan From Sticking
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Desserts You Will Love!
• The BEST Peach Cobbler Pound Cake
• Food safety

What Makes this Peach Cobbler Pound Cake So Great?

• Gluten-Free and Vegan- This pound cake is gluten-free and vegan! Perfect for those with allergies!
• Perfect Summer Dessert- One of the best things about summer is the fresh fruit! The fresh peaches in this recipe will really give it a burst of Summer flavor!
• Perfect Shareable Dessert- Aren't bundt cakes just beautiful?? They are the perfect shareable dessert and makes the best potluck dish!

Ingredient Notes

• Fresh Peaches- It is important to use fresh peaches in this recipe. Frozen peaches will hold a lot of extra water and make the cake batter very soggy.
• Vegan Sour Cream- The vegan sour cream helps to make this cake super moist. Pound cake is known to be a dense cake, it is important to keep it moist.
• Vegan Cream Cheese- The vegan cream cheese will help to add fluff and air to the pound cake, making it a little less dense.
• Gluten-Free Flour- Make sure your gluten-free flour contains xanthan gum or else you will have to add it. I use a 1:1 gluten-free flour blend. Trader Joe's is my go-to brand.

See the recipe card for the full ingredient list and quantities.

How to Prevent Your Bundt Pan From Sticking

Bundt pans can be tricky. To prevent your bundt pan from sticking, follow these steps.

• Spray the bundt pan with non-stick oil, making sure to get into every nook and cranny.
• Add about ¼ cup of gluten-free flour, sprinkling it evenly in the bottom of the pan and shaking it to coat the pan evenly.

Instructions

• Preheat the oven to 350 degrees and spray a bundt pan with nonstick cooking spray
• In a small glass mixing bowl, add the brown sugar, cinnamon and ⅔ cup gluten-free flour. Using a fork or a pastry cutter, cut in 4 tablespoons of vegan butter until a crumble forms. Gently sprinkle the crumble in the bottom of the bundt pan.
• Slice the peaches and layer half of the peaches into the bundt pan on top of the crumble.

• In a large glass mixing bowl, add 1 ½ cups melted vegan butter and the white sugar. Mix until combined.
• Add the vanilla, flax eggs, vegan sour cream and cream cheese and beat until combined.
• Add in the gluten-free flour, baking powder and salt and stir until well combined, scraping down the sides of the bowl as needed.

• Layer half of the batter on top of the peaches in the bundt pan, top with the remaining peaches, and then the remaining batter.
• Bake for 60-75 minutes until cooked through.
• While the cake is in the oven, mix the powdered sugar and milk to form a glaze, and set aside.
• Let the cake cool in the bundt pan for 10 minutes before flipping and removing.
• Allow the cake to cool completely before topping with the powdered sugar glaze. Enjoy!

Hint: Make sure to allow the cake to cool for about 10 minutes before trying to flip it out of the bundt pan. You don't want the cake to stick and fall apart when flipping because it is too warm.

Substitutions

• Vegan Sour Cream - If you don't have vegan sour cream on hand, you can swap it with vegan greek yogurt.
• Fresh peaches - If you are in a pinch, you can use frozen peaches, however make sure to thaw completely and then pat dry to remove excess water.
• Sugar-Free - Use your favorite sugar-free substitute to make this recipe sugar-free.

Variations

• Apricots - I love stonefruit! Try changing this up by using different fruit! This would be great with apricots!
• Cream Cheese Frosting - If you want to fancy this up a bit, try using a cream cheese frosting instead of a powdered sugar glaze!
• Almond Extract - Pound cake is traditionally flavored with almond extract, try swapping out the vanilla and adding ½ teaspoon of almond extract in its place.

Check out this Vegan and Gluten-Free Pound Cake recipe if you are looking for something more traditional!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Bundt Pan
• Glass Mixing Bowls
• Spatula
• Whisk
• Parchment Paper
• Measuring Cups and Spoons

Storage

Since this cake contains fresh fruit, it is best to store it in the fridge. It will keep for up to one week in the fridge.

This cake can be frozen for up to 3 months. After it is cooled, wrap it securely with aluminum foil first and then cover it with plastic wrap. Thaw overnight on the countertop before serving.

Other Desserts You Will Love!

• No Bake Strawberry Crunch Cheesecake
• Banana Pudding Lasagna
• Fruit Salad with Whipped Cream
• Vegan Lemon Bars with Graham Cracker Crust
• The BEST Blackberry Lemon Bread

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.