A delicious and easy -- and stunning -- vegan Peach Upside-Down Cake. It's quite low in fat and there's no better way to get your daily serving of fruit. 😉
It must look like I am OD'ing on sugar right now because this is my third sweet and baked recipe in a row, but what can I say? I had these perfectly ripe peaches sitting in my pantry, and I needed to do something about them before they started to spoil. Since I'm not a big fan of eating fruit on its own, I just had to bake them into something delicous AND pretty: like a Peach Upside-Down Cake, a classic from America's south.
This cake is really, really simple to make and although it does have a fair amount of sugar, it's fairly low in fat. Plus all that fruit (it also has applesauce in it) makes it, I daresay, not unhealthy.
One of the great joys of eating this cake are the contrasting textures created by the gooey caramel at the bottom of the pan, the smooth, silky peaches, and the tender cake. Like a lot of dishes originating from the south, this one screams classic comfort food. At the same time it's beautiful enough to show off with.
Upside-down cakes are traditionally made in cast-iron skillets, so if you have a 9-inch skillet, use it. If not, use an 8- or 9-inch cake pan.
I need to run, but not before I give you the recipe. It's Thursday already, and the weekend's in sight! Hooray!
Try these vegan dessert recipes
- Vegan Skillet Apple Pie
- Vegan Peach and Plum Crisp
- Vegan Tarte Tatin
- Slab Apple Pie with Salted Caramel Pecan Drizzle
- Vegan Banana Upside Down Cake (gluten-free)
- Vegan Rhubarb Ginger Upside Down Cake
Peach Upside Down Cake
- 4-5 peaches (halved, pitted, then each half cut into four slices)
- 2 tablespoon vegan butter
- ½ cup sugar
- ½ cup nondairy milk
- 1 teaspoon balsamic vinegar or apple cider vinegar
- ¼ cup applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoon vegetable oil
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- ¾ cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350 degrees F.
- Measure out ½ cup of the nondairy milk, add the vinegar to it, and set aside to curdle, at least 5 minutes.
- Melt the butter in a 9-inch cast-iron skillet. If using a cake pan, place the vegan butter in the pan and place it inside a preheated 350-degree oven until the butter melts. Tilt the skillet or pan so that the butter coats the sides.
- Sprinkle the sugar to evenly cover the bottom of the pan. Arrange the peaches in a decorative pattern at the bottom of the skillet or pan. If you're not a patient person or like a more freestyle look, you can just scatter them around in an even, single layer.
- Whisk together the all purpose flour, cinnamon, sugar, baking powder, baking soda and salt.
- In a smaller bowl, mix together the oil, applesauce, vanilla and the curdled nondairy milk.
- Add the wet mixture to the dry in three batches, mixing well after each addition and scraping the sides and bottom of the bowl.
- Pour the batter evenly to cover the peach slices. Place in the preheated 350-degree oven and bake 40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the skillet or pan from the oven, making sure to use oven mitts, and cool for 5 minutes on a rack before unmolding.
- To unmold, place a serving platter, face-down, on the skillet or pan. Make sure you have your oven mitts on and check by tilting the pan that the cake has loosened from the sides of the skillet. If not, run a knife along the edge.Now turn the skillet upside-down in a quick motion and tap slighly if needed to loosen the cake. Carefully lift up the skillet. Voila!Spoon any of the gooey, caramel-y juices remaining in the skillet on top of the cake, and enjoy warm or at room temperature.