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Vegan Peach Upside-Down Cake Recipe

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3.8 from 88 reviews

This vegan Peach Upside-Down Cake features caramelized peaches atop a light, moist cake made without dairy or eggs. The combination of maple syrup, brown sugar, and fresh peaches creates a beautifully sweet and fruity dessert that’s perfect for summer gatherings or an elegant treat. The cake is baked in an oven and flipped after cooling to reveal a glossy, peach-topped surface.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Peach Topping

  • 1 tablespoon vegan butter
  • 1 tablespoon maple syrup (or brown sugar)
  • 2 tablespoons brown sugar
  • 1 1/2 to 2 cups peeled and sliced peaches

Cake Batter

  • 3/4 cup non-dairy milk
  • 2 tablespoons non-dairy yogurt (or use applesauce or non-dairy cream of choice)
  • 1/4 cup oil
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (see notes for gluten-free alternative)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Peaches: Preheat your oven to 375° F (191° C). Peel and slice the peaches, then line an 8 or 9-inch cake pan with parchment paper at the bottom, greasing the edges if not using parchment there. Melt vegan butter and maple syrup together until combined, then pour evenly into the bottom of the pan. Sprinkle brown sugar evenly over the butter mixture, and arrange the peach slices slightly overlapping on top. Set aside.
  2. Make the Cake Batter: In a mixing bowl, combine non-dairy milk, non-dairy yogurt (or alternative), oil, sugar, and vanilla extract, stirring until sugar dissolves. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until smooth. The batter should be thin but not watery; adjust thickness by adding a bit more flour if too runny, or more milk if too thick.
  3. Assemble and Bake: Pour the batter evenly over the arranged peaches in the pan, smoothing the top with a spatula. Tap the pan lightly to release any air bubbles. Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from oven and let cool for 10 minutes.
  4. Chill and Invert: Place the cake in the refrigerator for 20 minutes to allow the peaches to cool and release from the bottom of the pan. After chilling, carefully run a knife around the edges to loosen if needed. Place a serving plate over the cake pan, then invert to release the cake onto the plate. Remove parchment paper gently.
  5. Serve: Slice the cake and serve warm or at room temperature, optionally accompanied by vegan vanilla ice cream or whipped coconut cream for extra indulgence.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Using parchment paper at the bottom of the pan ensures easy removal and prevents sticking.
  • Non-dairy yogurt can be substituted with applesauce or a suitable non-dairy cream; this keeps the cake moist.
  • Adjust baking time slightly depending on your oven and cake pan size.
  • Serve with vegan ice cream or whipped coconut cream for a delightful complement.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-peach-upside-down-cake-recipe/