> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Almond Flour Peach Crumble Cake with Honey Vanilla Glaze - URL: https://thatpaleochick.com/almond-flour-peach-crumble-cake-honey-vanilla-glaze/ - Published: 2026-08-09T23:31:21.000Z - Updated: 2026-10-09T16:28:06.000Z - Description: A tender, golden almond flour cake loaded with juicy peach pieces, topped with a buttery walnut crumble and finished with a light honey vanilla glaze. Paleo, grain-free, and genuinely satisfying. - Author: Krista Wade - Tags: Recipe, Paleo, Dessert, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Vegetarian, Almond Flour, Peach, Crumble, Cake, Walnut, Honey, Vanilla, Glaze, Fruit Dessert, Baked, Celiac-Friendly, Alpha-Gal Friendly Okay so this cake. I did not expect to love it as much as I do, and I have made it three times in the last month, which should tell you everything. It started because I had a pile of ripe peaches on my counter and I needed something to do with them besides eat them over the sink like an animal (which, honestly, also a valid choice). What came out of the oven was this deeply golden, tender cake with juicy pockets of peach all the way through, a crunchy walnut crumble on top that smells insane while it bakes, and then that glaze. That simple little honey vanilla glaze takes the whole thing somewhere really good. It is the kind of dessert that does not feel like a compromise. Nobody sitting at your table is going to miss the gluten or the refined sugar. They are just going to ask for another piece, and you are going to let them have it. --- ## Nutritional Benefits ### Almond Flour: More Than Just a Swap - Blanched almond flour is made from whole almonds, so every cup brings real protein, healthy monounsaturated fats, and vitamin E to the table. - It has a naturally low glycemic impact compared to wheat flour, meaning you get a slower, steadier blood sugar response rather than a spike and crash. - Almond flour is rich in magnesium, a mineral a huge portion of people are chronically low in. Magnesium plays a role in muscle function, sleep quality, and blood sugar regulation. ### Peaches: Fruit Worth Celebrating - Fresh peaches provide vitamin C, potassium, and beta-carotene, the pigment your body converts to vitamin A. - They contain natural fiber that slows digestion and supports a healthy gut environment. - Peaches also carry polyphenol antioxidants that research links to reduced inflammation. Real food doing real work. ### Raw Honey: The Right Kind of Sweet - Raw honey (unlike refined sugar) still contains trace enzymes, antioxidants, and minerals. It is not a health food in huge quantities, but it is a whole lot better than the alternative. - It has antimicrobial properties that have been recognized since ancient times. Our ancestors were not wrong about everything. - Because it is sweeter than white sugar by volume, you can use less of it and still get plenty of sweetness. ### Walnuts: The Crumble That Actually Does Something - Walnuts are one of the best plant sources of ALA omega-3 fatty acids, which support brain health and help counterbalance the overload of omega-6 fats most people carry. - They are packed with polyphenols and vitamin E, both of which act as antioxidants in the body. - Research consistently links regular walnut consumption to better heart health markers. Crumble topping that is also genuinely good for you. Yes please. --- ## FAQs ### Can I use frozen peaches instead of fresh? Yes, but thaw them completely first and pat them dry with paper towels. Frozen peaches release a lot of water as they thaw, and if you fold them in wet, your batter will be too loose and the cake will not set properly in the center. ### What can I use instead of tapioca starch? Arrowroot starch is a straight one-for-one swap and works just as well here. Both are paleo-friendly binders that help give this cake a little more structure without grains. ### Can I make this without nuts for an AIP-friendly version? Almond flour itself is not AIP, so the base cake would need a full overhaul for AIP compliance. If you just need a nut-free crumble, you can skip the walnut topping and just use a light drizzle of the honey glaze on its own. It is still great. ### How do I store leftovers? Cover the cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The texture actually holds up really well cold. I eat it straight from the fridge and feel no shame about it. You can also freeze individual slices, wrapped tightly, for up to 2 months. ### My crumble topping is browning too fast. What do I do? Just tent the pan loosely with a piece of foil around the 25-minute mark. This lets the center keep baking without burning the walnut crumble. It is a common thing with nut-based toppings in the oven since the natural oils brown faster than refined sugar toppings would. ### Can I make this as muffins instead of a cake? Absolutely. Line a 12-cup muffin tin and divide the batter evenly. Top each one with crumble and bake at 350 F for about 22 to 26 minutes. Check them early. They go from perfect to overdone faster than the full cake does. --- If you make this cake, I want to hear about it. Tag me or drop a comment below and tell me how it went. And if you are new around here and this is your first paleo dessert, welcome. Real food can taste this good. That is the whole point. How did your ****Almond Flour Peach Crumble Cake with Honey Vanilla Glaze** turn out? Tag ****@ThatPaleoChick** and share it! #paleodesert #almondflourcake #grainfreedessert #peachcake #paleorecipes #glutenfreedessert #realfoodsweets #paleolife ## Almond Flour Peach Crumble Cake with Honey Vanilla Glaze A tender, golden almond flour cake loaded with juicy peach pieces, topped with a buttery walnut crumble and finished with a light honey vanilla glaze. Paleo, grain-free, and genuinely satisfying. - Prep time: 20 min - Cook time: 40 min - Total time: 60 min - Servings: 8 servings ### Ingredients - 2 1/2 cups blanched almond flour - 2 tablespoons tapioca starch (or arrowroot starch) - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon - 3 large eggs, room temperature - 1/3 cup raw honey - 1/4 cup melted coconut oil, slightly cooled - 1 teaspoon pure vanilla extract - 2 medium ripe peaches, peeled and cut into 1/2-inch chunks (about 1 1/2 cups) - FOR THE WALNUT CRUMBLE: - 3/4 cup raw walnuts, roughly chopped - 2 tablespoons almond flour - 2 tablespoons raw honey - 1 tablespoon melted coconut oil - 1/4 teaspoon ground cinnamon - Pinch of fine sea salt - FOR THE HONEY VANILLA GLAZE: - 3 tablespoons raw honey - 1 tablespoon coconut cream (the thick part from a chilled can of full-fat coconut milk) - 1/4 teaspoon pure vanilla extract - Pinch of fine sea salt ### Instructions 1. Preheat your oven to 350 F. Grease an 8-inch round cake pan with coconut oil and line the bottom with a circle of parchment paper. Set aside. 2. Make the walnut crumble: Combine the chopped walnuts, 2 tablespoons almond flour, 2 tablespoons honey, 1 tablespoon melted coconut oil, 1/4 teaspoon cinnamon, and a pinch of salt in a small bowl. Stir until the nuts are coated and the mixture clumps slightly. Set aside. 3. In a large mixing bowl, whisk together the 2 1/2 cups almond flour, tapioca starch, baking soda, sea salt, and cinnamon until well combined. 4. In a separate medium bowl, whisk the eggs, 1/3 cup honey, 1/4 cup melted coconut oil, and 1 teaspoon vanilla together until smooth and slightly frothy. 5. Pour the wet ingredients into the dry ingredients and stir until a thick, uniform batter forms. 6. Gently fold in the peach chunks, distributing them evenly throughout the batter. 7. Spoon the batter into the prepared cake pan and smooth the top with a spatula. Scatter the walnut crumble evenly over the surface, pressing it down very lightly so it adheres. 8. Bake for 38 to 42 minutes, until the top is deep golden and a toothpick inserted in the center comes out with just a few moist crumbs. If the crumble starts browning too fast, loosely tent the pan with foil after the 25-minute mark. 9. Remove from the oven and let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. The cake needs this time to set up properly. 10. While the cake cools, make the glaze: Stir together the honey, coconut cream, vanilla, and salt in a small bowl until smooth. If the coconut cream is too thick, microwave the mixture for 10 seconds and stir again. 11. Once the cake has cooled, drizzle the honey vanilla glaze over the top just before serving. Slice into 8 wedges and serve. ### Nutrition per serving - Calories: 310 - Total Fat: 22g - Carbohydrates: 22g - Protein: 8g - Dietary Fiber: 3g - Sugar: 13g