A delicious and vegan peach upside down cake.
Preheat oven to 350 degrees F.
Measure out 1/2 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.
Spoon any of the gooey, caramel-y juices remaining in the skillet on top of the cake, and enjoy warm or at room temperature.