No egg wanted to make this summery peach the wrong way up cake. Caramelized peaches crown an exquisite, moist cake that’s simple to make gluten-free, if wanted. It’s additionally naturally soy-free and nut-free!
It’s peach season! Benefit from succulent summer season peaches with this tender, moist peach upside-down cake.
This can be a easy upside-down cake, tailored from my pear upside-down cake. I take advantage of recent summer season peaches with a contact of vegan butter and brown sugar to assist them caramelize as they bake with the cake within the pan. If recent peaches aren’t trying good the place you might be, you should utilize plums or use canned peaches, or different stone fruits on this cake.
Peach upside-down cake is totally scrumptious topped with a giant scoop of vegan vanilla ice cream or coconut whipped cream.
Why You’ll Love Peach Upside-Down Cake
- tender vanilla cake studded with succulent summer season peaches
- peaches caramelize proper within the baking pan, no must cook dinner them on the range
- simply made gluten-free
- naturally soy-free and nut-free
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Make the peaches.
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Preheat the oven to 375° F (191° C).
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Peel and slice the peaches, if you have not already, and line an 8” or 9” cake pan with parchment on the backside. As an alternative of parchment, you’ll be able to flour or grease rather well. Grease the perimeters, in the event you’re not utilizing parchment on the perimeters.
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Soften the vegan butter and maple syrup within the microwave or in a pan on the range. As soon as the butter is melted, combine rather well, then pour it onto the underside of the cake pan and unfold it evenly. Sprinkle the brown sugar over the butter, then organize the peach slices on the underside of the pan (barely overlapping) . Put aside.
Make the cake batter.
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In a bowl, add all the moist components and blend till the sugar is dissolved. In one other bowl, combine the dry components rather well, after which sprinkle them over the moist components. Combine to make a clean batter. It ought to be thinner than a muffin batter however not too runny. If it’s very runny, combine in one other tablespoon or so of flour. Of it’s too thick, combine in a teaspoon or extra of further non-dairy milk.
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Unfold this batter all around the peaches within the pan, and even it out with a spatula. Faucet the cake pan to take away air bubbles, and bake for 28 to 35 minutes, relying in your cake pan and the oven. Examine with a toothpick within the center, and if the cake is completed, take away the pan from the oven. Let it cool for 10 minutes, then put it within the fridge for 20 minutes, in order that the peaches can cool and launch simply from the underside.
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Take away from the fridge, and attempt to flip it onto your serving plate. If it’s not popping out, then use a knife to assist launch the perimeters of the cake from the pan. The underside might be a little bit sticky, so use the knife to elevate the underside parchment to free the cake. Flip the cake pan over your serving dish, and faucet to launch it. Then, take away the parchment, slice the cake, and serve with vanilla ice cream or whipped coconut cream.
Reheat: To serve it from the freezer, simply microwave it in 15 second bursts till the cake is thawed.
To make your peach upside-down cake gluten free, use a mixture of 3/4 cup almond flour, 3/4 cup oat flour, and 1/4 cup potato starch. Combine rather well, and use this as a substitute of the all-purpose flour. For the moist components, as a substitute of the three/4 cup of milk, use 1/2 cup milk and 1/4 cup membership soda.
For soy-free and/or nut-free, simply guarantee that your milk and yogurt are soy-free and/or nut-free.
Energy: 195kcal, Carbohydrates: 31g, Protein: 2g, Fats: 7g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 4g, Sodium: 182mg, Potassium: 118mg, Fiber: 1g, Sugar: 16g, Vitamin A: 129IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
Substances and Substitutions
- vegan butter – Helps the peaches caramelize as they bake with the cake.
- maple syrup – For the peaches.
- brown sugar – Helps the peaches caramelize even higher.
- peaches – Peel and slice your recent peaches.
- non-dairy milk – Provides moisture to the cake batter.
- non-dairy yogurt – For moisture and tang to work together with the leavening(baking powder)
- oil – Provides moisture and situations the batter.
- sugar – For sweetness.
- vanilla extract – Flavors the batter.
- flour – Use all-purpose flour or my selfmade gluten-free combine: 3/4 cup almond flour, 3/4 cup oat flour, and 1/4 cup potato starch. For those who’re utilizing the gluten-free combine, exchange 1/4 cup of the non-dairy milk with membership soda to assist the cake rise.
- baking powder, baking soda, and salt – To situation the batter.
💡 Suggestions
- Just be sure you line the pan with parchment paper or flour and grease it very properly, so the cake will launch simply.
- The batter ought to be thinner than muffin batter however not tremendous skinny and runny. You possibly can thicken it with additional flour or skinny with non-dairy milk to achieve the proper consistency.
- Cooling the cake properly will assist it launch simply from the pan.
How you can Make Peach Upside-Down Cake
Preheat the oven to 375° F (191° C).
Peel and slice the peaches, in the event you haven’t already, and line an 8” or 9” cake pan with parchment on the backside. As an alternative of parchment, you’ll be able to flour or grease it rather well. Grease the perimeters, in the event you’re not utilizing parchment on the perimeters.
Soften the vegan butter and maple syrup within the microwave or in a pan on the range. As soon as the butter is melted, combine rather well, then pour it onto the underside of the cake pan and unfold it evenly. Sprinkle the brown sugar over the butter, then organize the peach slices on the underside of the pan. Put aside.
Make the cake batter.
In a bowl, add all the moist components and blend till the sugar is dissolved. In one other bowl, combine the dry components rather well, after which sprinkle them over the moist components. Combine to make a clean batter. It ought to be thinner than a muffin batter however not too runny. If it’s very runny, combine in one other tablespoon or so of flour. Of it’s too thick, combine in a teaspoon or extra of further non-dairy milk.
Unfold this batter all around the peaches within the pan, and even it out with a spatula. Faucet the cake pan to take away air bubbles, and bake for 28 to 35 minutes, relying in your cake pan and the oven. Examine with a toothpick within the center, and if the cake is completed, take away the pan from the oven. Let it cool for 10 minutes, then put it within the fridge for 20-Half-hour, in order that the peaches launch simply from the underside.
Take away from the fridge, and attempt to flip it onto your serving plate. If the cake isn’t popping out, then use a knife to assist launch the perimeters of the cake from the pan. The underside might be a little bit sticky, so use the knife to elevate the underside parchment to free the cake. Flip the cake pan over your serving dish, and faucet to launch it. Then, take away the parchment, slice the cake, and serve with vanilla ice cream or whipped coconut cream.
Incessantly Requested Questions
To make your peach upside-down cake gluten free, use a mixture of 3/4 cup almond flour, 3/4 cup oat flour, and 1/4 cup potato starch. Combine rather well, and use this as a substitute of the all-purpose flour. For the moist components, as a substitute of the three/4 cup of milk, use 1/2 cup milk and 1/4 cup membership soda.
For soy-free and/or nut-free, simply guarantee that your milk and yogurt are soy-free and/or nut-free.
To retailer, slice and retailer in a closed container within the fridge for as much as 4 days or freeze for two months. To serve it from the freezer, microwave in 15 second bursts till the cake is thawed. For a slice, it normally wants 30-40 seconds
