Vegan Peach Upside Down Cake

Name: Vegan Peach Upside Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 2-3 medium Peaches (canned (halved) or fresh (sliced). If fresh, peel and pit. If canned, drain well.); 1/2 cup Brown Sugar (For the topping. Light or dark brown sugar.); 1/4 cup Vegan Butter (Melted, for the topping, or coconut oil.); 1 1/2 cups All-Purpose Flour; 3/4 cup Granulated Sugar; 1 tablespoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Plant Milk (Almond, soy, or oat milk.); 1 tablespoon Apple Cider Vinegar (To create vegan 'buttermilk' with plant milk.); 1/2 cup Vegetable Oil (Or other neutral oil like canola.); 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest (From one small lemon.)

This vegan peach upside down cake is a perfect summer dessert, known for its moist and light texture with a hint of lemon and beautifully caramelized peaches. Made conveniently in one bowl with simple pantry ingredients, it's an easy and delicious treat. The full recipe is available on itsvegansis.com.

#Vegan

#Peach

#Upside Down Cake

#Dessert

#Summer

#Baking

#Easy

#One Bowl

Finished Peach Upside Down Cake

Recipe Information

20m

Prep Time

45m

Cook Time

1h 5m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

350

Calories

Protein

55g

Carbs

15g

Fat

Slice of Cake with Caramelized Peaches

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cake Being Served

Instructions

0/9 completed

1
Prepare the peaches and pan. Grease and line a 9-inch round baking pan with parchment paper. Arrange peach slices neatly at the bottom of the pan.
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5m
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Prepare the peaches and pan. Grease and line a 9-inch round baking pan with parchment paper. Arrange peach slices neatly at the bottom of the pan.
5m
Ensure the pan is well-greased and lined for easy release. Arrange peaches in an appealing pattern as this will be the top of your cake.
2
Make the caramel topping. In a small bowl, melt vegan butter and whisk in brown sugar. Pour this mixture evenly over the arranged peaches in the pan.
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3m
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Make the caramel topping. In a small bowl, melt vegan butter and whisk in brown sugar. Pour this mixture evenly over the arranged peaches in the pan.
3m
Make sure the brown sugar is fully incorporated into the melted butter before pouring.
3
Combine wet ingredients. In a large mixing bowl, whisk together plant milk, apple cider vinegar, vegetable oil, vanilla extract, and lemon zest. Let the mixture sit for 5 minutes to slightly curdle.
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7m
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Combine wet ingredients. In a large mixing bowl, whisk together plant milk, apple cider vinegar, vegetable oil, vanilla extract, and lemon zest. Let the mixture sit for 5 minutes to slightly curdle.
7m
The vinegar helps create a 'vegan buttermilk' which adds moisture and tenderness to the cake.
4
Add dry ingredients. Add all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the bowl with the wet ingredients.
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2m
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Add dry ingredients. Add all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the bowl with the wet ingredients.
2m
Measure dry ingredients accurately for the best cake texture.
5
Mix the batter. Gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
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2m
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Mix the batter. Gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
2m
Overmixing develops gluten, which can make the cake dense. Mix until just combined.
6
Pour batter over peaches. Carefully pour the cake batter evenly over the peaches and caramel in the prepared baking pan, spreading it gently with a spatula.
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1m
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Pour batter over peaches. Carefully pour the cake batter evenly over the peaches and caramel in the prepared baking pan, spreading it gently with a spatula.
1m
Spread the batter gently to avoid disturbing the peach arrangement.
7
Bake the cake. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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45m
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Bake the cake. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
45m
Oven temperatures can vary; check for doneness around the 40-minute mark. Avoid opening the oven door too frequently during baking.
8
Cool and invert. Let the cake cool in the pan for 10-15 minutes on a wire rack before carefully inverting it onto a serving plate. Gently remove the parchment paper.
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15m
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Cool and invert. Let the cake cool in the pan for 10-15 minutes on a wire rack before carefully inverting it onto a serving plate. Gently remove the parchment paper.
15m
Cooling for 10-15 minutes allows the caramel to set slightly, making inversion easier without the cake falling apart.
9
Serve. Slice and serve warm or at room temperature. Enjoy your delicious vegan peach upside down cake!
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1m
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Serve. Slice and serve warm or at room temperature. Enjoy your delicious vegan peach upside down cake!
1m
This cake is delightful on its own or served with a scoop of vegan vanilla ice cream.