This Easy Vegan Peach Upside Down Cake is a fruity delight! Soft, sweet peaches sit on top of a fluffy cake that’s completely dairy-free.
Baking this cake is a breeze and it fills your kitchen with a yummy peachy smell. I love serving it warm with a scoop of vegan ice cream on the side—so tasty!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are ideal for this dessert, offering sweetness and juiciness. If peaches aren’t in season, you can use canned peaches (make sure they’re in juice, not syrup) or swap in nectarines for a similar taste!
Brown Sugar: This adds a wonderful caramel flavor. If you’re looking for a healthier option, try coconut sugar or maple syrup, but note that the substitution may alter the texture slightly.
Vegan Butter/Coconut Oil: Both work well for the topping. I prefer vegan butter for a creamier taste, but coconut oil adds a nice hint of coconut flavor. If you’re avoiding oil, you can use unsweetened applesauce for the batter.
Non-Dairy Milk: Almond, soy, or oat milk all work well. Choose your favorite, or even use a homemade version for freshness. Just ensure it’s unsweetened for the best flavor balance.
How Do I Make Sure My Cake Is Fluffy and Moist?
A few simple steps will help ensure your cake turns out fluffy and moist.
- Be gentle while mixing. When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Let the vinegar and non-dairy milk sit for a few minutes to curdle. This vegan “buttermilk” gives the cake a nice rise.
- Take care not to overbake. Check for doneness around 35 minutes. The toothpick should come out clean, but don’t leave it in the oven too long!
With these tips, you’ll create a delightful peach upside-down cake that’s sure to impress! Enjoy baking!
Easy Vegan Peach Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 3-4 ripe peaches, peeled, pitted, and sliced
- 1/4 cup brown sugar
- 2 tbsp vegan butter or coconut oil
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup non-dairy milk (almond, soy, oat, etc.)
- 1 tsp apple cider vinegar or white vinegar
- 1/3 cup vegetable oil (canola or melted coconut oil)
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes to bake. In total, you’ll need about an hour to have a delicious peach upside down cake ready to enjoy. Let it cool for a bit before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, grease a 9-inch round cake pan, making sure it’s ready for your cake!
2. Prepare the Topping:
In your prepared cake pan, melt the vegan butter or coconut oil over low heat. Add the brown sugar and stir until it’s well mixed. Once it’s combined, remove it from the heat and arrange the peach slices on top of the sugar mixture neatly.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until there are no lumps. This helps blend everything for a smooth batter.
4. Make the Vegan Buttermilk:
In a separate bowl, combine the non-dairy milk and vinegar. Let this mixture sit for about 5 minutes; it will curdle slightly, creating a great vegan buttermilk for your batter.
5. Combine Wet Ingredients:
Add the oil and vanilla extract to the non-dairy milk mixture and stir well to combine.
6. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix. A few small lumps are perfectly fine!
7. Pour the Batter:
Carefully pour the batter over the peach and brown sugar mixture in the pan, smoothing it out evenly.
8. Bake the Cake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing!
9. Cool and Invert:
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate so the peaches are on top.
10. Serve and Enjoy:
Slice the cake and serve it warm or at room temperature. Enjoy your delicious vegan peach upside down cake!
This recipe creates a moist, sweet cake with a lovely caramelized peach topping, perfect for a simple dessert or tea time treat. Happy baking!
FAQ for Easy Vegan Peach Upside Down Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid to prevent sogginess in your cake.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. To reheat, simply warm individual slices in the microwave or oven.
Can I Substitute the All-Purpose Flour?
Absolutely! You can use a gluten-free all-purpose flour blend as a substitute. Just make sure it has a binding agent, such as xanthan gum, to help with the texture.
What Can I Use Instead of Non-Dairy Milk?
If you don’t have non-dairy milk on hand, you can use water in a pinch, but the flavor and texture will differ. Almond or soy milk is usually best for a rich taste, though oat milk works well too!
