This delicious peach torte is tender, flavorful, and just sweet enough to be served for breakfast or dessert. A combination of gluten free flour and almond flour add flavor and structure, allowing the thick batter to support the peach slices. Substitute plums, nectarines, or other stone fruits for the peaches if desired. Defrost frozen peach slices before proceeding with Step 1, if using. 

Gluten Free Peach Torte

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 1 hour
  • Print


  • 1 cup (8 oz) fresh or frozen peach slices
  • 1 tsp brown sugar
  • ⅓ cup granulated sugar
  • 2 tbsp almond flour
  • 1 cup gluten free flour
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • 6 tbsp unsalted butter, room temperature, cubed
  • 1 large egg
  • 1 tsp vanilla extract


1) Combine peach wedges and 1 tsp brown sugar in a medium bowl; set aside. Spray a Suvie pan with cooking spray, line with parchment, grease again, and set aside.

2) In the bowl of a food processor, combine ⅓ cup sugar, 2 tbsp almond flour, 1 cup gluten free flour, ¼ tsp baking powder, and ⅛ tsp salt. Process until combined, about 30 seconds.

3) Add 6 tbsp cubed butter and pulse until coarse and crumbly, about 8-12 pulses. Add 1 egg and 1 tsp vanilla extract and process until thick, about 10 seconds. 

4) Scrape mixture into prepared pan. Use wet fingers to press the dough into an even layer in the plan. Arrange peach slices on top of cake, cover with foil,  and place pan in bottom zone of Suvie. Input settings and cook now. Remove foil after 40 minutes. 

Suvie Cook Settings

Bottom Zone: Bake at 400°F for 1 hour 

Top Zone: None

5) After baking, remove pan from Suvie and set aside to cool completely. Remove cake from pan with parchment and transfer to a serving platter. Cut into pieces and serve.


Nutritional Information per serving (6 servings per recipe): Calories 280, Total Fat 14g, Total Carbohydrates 38g, Total Sodium 85mg, Total Protein 3g.

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments