Vegan Peach Upside-Down Cake
This gorgeous vegan peach upside-down cake is so easy to make, and it's so delicious with gooey caramel and juicy peaches topping a moist, tender cake.
Servings: 8 slices
Calories: 344kcal
Equipment
- 8-inch cake pan or cast iron skillet
- Electric hand mixer or stand mixer
Ingredients
- 8 tablespoon vegan butter (melted, divided)
- 1¼ cups sugar (divided)
- 4 large peaches (halved, pitted, then each half cut into four slices)
- 1⅓ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup nondairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
Instructions
- Line the bottom of a cake pan with parchment paper.
- Pour 2 tablespoons of melted vegan butter and swirl it around so it coats the bottom of the pan.
- Sprinkle ¼ cup of sugar evenly over the butter. Arrange the peaches over the butter and sugar in a decorative pattern.
- In a bowl, beat the remaining 6 tablespoons butter with 1 cup sugar using a handheld electric beater until fluffy, about a minute. You can also do this in the stand mixer.
- Add non-dairy milk, pure vanilla extract and apple cider vinegar. Mix them in.
- Add the flour, baking soda, baking powder, cinnamon and salt to the bowl.
- Beat for a few seconds with the electric beater to mix. Scrape down the sides and the bottom of the bowl halfway through beating to ensure there's no dry flour in the bowl.
- Pour the batter over the peaches in the cake pan. Smooth the top with a spatula. Bake in a 350-degree Fahrenheit/180-degree Celsius oven for 30-35 minutes or until a toothpick in the center comes out clean.
- Cool the cake on a rack for 10 minutes, then place a plate over the cake pan and quickly invert it to release the cake. Peel off the parchment paper carefully. If any peach slices stick to the parchment just rearrange them back on the cake.
- Dust the cake with powdered sugar before serving (optional).
Notes
Storage instructions
- Refrigerate: Store the upside-down cake in the fridge for up to a week.
- Freeze: You can freeze the peach upside-down cake for up to four months. Wrap the whole cake in two layers of freezer-safe wrap or place in a freezer-safe container and store. You can also store individual slices, wrapped in freezer-safe wrap.
- Thaw cake completely before eating.
Nutrition
Serving: 1slice | Calories: 344kcal | Carbohydrates: 58g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 252mg | Potassium: 192mg | Fiber: 2g | Sugar: 40g | Vitamin A: 317IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg