Peach Upside-Down Cake
No egg needed to make this summery vegan peach upside down cake. Caramelized peaches crown a beautiful, moist cake that’s easy to make gluten-free, if needed. It’s also naturally soy-free and nut-free!
Servings: 10
Equipment
Ingredients
For the Peaches
- 1 tablespoon vegan butter
- 1 tablespoon maple syrup or brown sugar
- 2 tablespoons brown sugar
- 1 1/2 to 2 cups peeled and sliced peaches
Cake Wet Ingredients
- 3/4 cup non-dairy milk
- 2 tablespoons non-dairy yogurt or use apple sauce or non dairy cream of choice
- 1/4 cup oil
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Cake Dry Ingredients
- 1 1/2 cup all-purpose flour see notes for gluten-free
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Make the peaches.
- Preheat the oven to 375° F (191° C).
- Peel and slice the peaches, if you haven't already, and line an 8” or 9” cake pan with parchment at the bottom. Instead of parchment, you can flour or grease really well. Grease the edges, if you’re not using parchment on the edges.
- Melt the vegan butter and maple syrup in the microwave or in a pan on the stove. Once the butter is melted, mix really well, then pour it onto the bottom of the cake pan and spread it evenly. Sprinkle the brown sugar over the butter, then arrange the peach slices on the bottom of the pan (slightly overlapping) . Set aside.
Make the cake batter.
- In a bowl, add all of the wet ingredients and mix until the sugar is dissolved. In another bowl, mix the dry ingredients really well, and then sprinkle them over the wet ingredients. Mix to make a smooth batter. It should be thinner than a muffin batter but not too runny. If it’s very runny, mix in another tablespoon or so of flour. Of it’s too thick, mix in a teaspoon or more of additional non-dairy milk.
- Spread this batter all over the peaches in the pan, and even it out with a spatula. Tap the cake pan to remove air bubbles, and bake for 28 to 35 minutes, depending on your cake pan and the oven. Check with a toothpick in the middle, and if the cake is done, remove the pan from the oven. Let it cool for 10 minutes, then put it in the fridge for 20 minutes, so that the peaches can cool and release easily from the bottom.
- Remove from the fridge, and try to flip it onto your serving plate. If it’s not coming out, then use a knife to help release the sides of the cake from the pan. The bottom will be a little sticky, so use the knife to lift the bottom parchment to free the cake. Flip the cake pan over your serving dish, and tap to release it. Then, remove the parchment, slice the cake, and serve with vanilla ice cream or whipped coconut cream.
Video
Notes
To store, slice and store in a closed container in the fridge for up to 4 days or freeze for 2 months.
Reheat: To serve it from the freezer, just microwave it in 15 second bursts until the cake is thawed.
To make your peach upside-down cake gluten free, use a mix of 3/4 cup almond flour, 3/4 cup oat flour, and 1/4 cup potato starch. Mix really well, and use this instead of the all-purpose flour. For the wet ingredients, instead of the 3/4 cup of milk, use 1/2 cup milk and 1/4 cup club soda.
For soy-free and/or nut-free, just make sure that your milk and yogurt are soy-free and/or nut-free.
Nutrition
Calories: 195kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 182mg | Potassium: 118mg | Fiber: 1g | Sugar: 16g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg