Description
This Vegan Peach Upside Down Cake is a delightful plant-based dessert featuring ripe peaches caramelized under a moist, fluffy cake. Perfect for summer or any occasion, this cake uses dairy-free ingredients and combines the natural sweetness of fruit with a tender crumb, making it a treat for vegans and non-vegans alike.
Ingredients
Peach Topping
- 1/4 cup (55g) melted vegan butter
- 1/4 cup (50g) granulated sugar
- 2-3 slightly ripe peaches, thinly sliced
Cake Batter
- 1 3/4 cups (220g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 2 1/4 teaspoons baking powder
- 1/8 teaspoon salt (if using unsalted butter)
- 3/4 cup (180g) dairy-free milk, room temperature
- 1/4 cup (55g) neutral flavored oil
- 1/4 cup (55g) melted vegan butter (or extra oil)
- 1 teaspoon lemon juice (or apple cider vinegar, optional)
- 1 teaspoon vanilla bean paste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line the bottom of a 20cm (8-inch) round cake pan, which should be at least 6cm (2.5-inch) tall, with parchment paper. You can also use a 23cm (9-inch) cake pan for a shorter cake.
- Prepare Peach Topping: Pour the melted vegan butter onto the bottom of the prepared cake pan. Tilt and swivel the pan to spread the butter evenly along the bottom and slightly up the sides. Sprinkle the granulated sugar evenly over the butter layer.
- Arrange Peaches: Layer the thinly sliced peaches on top of the butter and sugar mixture in an overlapping concentric pattern, ensuring there are no gaps so the topping forms a continuous, caramelized surface once baked. Set aside.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: To the dry ingredients, add the dairy-free milk (at room temperature), neutral oil, melted vegan butter (or extra oil), lemon juice (or apple cider vinegar), and vanilla bean paste. Mix gently until all ingredients are just combined, taking care not to overmix to maintain cake tenderness.
- Pour Batter Over Peaches: Pour the prepared cake batter gently over the arranged peaches in the cake pan, spreading gently to cover the fruit evenly.
- Bake the Cake: Place the cake in the preheated oven and bake for 47-52 minutes for the 8-inch pan, or 43-48 minutes for the 9-inch pan. If the top browns too quickly, tent the cake loosely with aluminum foil to prevent burning.
- Test Doneness and Cool: Check for doneness by inserting a toothpick into the center of the cake; it should come out mostly clean with a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 10 minutes.
- Invert and Serve: Place a serving platter on top of the cake pan and quickly invert the cake to release the peach topping onto the platter. Serve the cake when it is mostly cooled or at room temperature. It pairs wonderfully with dairy-free vanilla ice cream or whipped cream.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow slices to come to room temperature. Leftover slices can also be frozen, though the texture and appearance of the topping may change upon thawing.
Notes
- Use slightly ripe peaches for the best flavor and easier slicing.
- If you don’t have vegan butter, additional neutral oil can be used, but it may slightly alter the taste and texture.
- Lemon juice or apple cider vinegar helps to activate the baking powder and slightly tenderize the cake crumb.
- Make sure the dairy-free milk is at room temperature to ensure a smooth batter and even baking.
- For a taller cake, use an 8-inch pan; for a shorter cake, use a 9-inch pan.
- Leftover cake freezes well, but the peach topping texture will be different after thawing.
- Serve with vegan vanilla ice cream or whipped coconut cream for an extra indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
