Moist and sweet, this vegan peach upside-down cake is simply scrumptious. It features delicious caramelized peaches layered over a fresh lemon vegan sponge, creating a delightful contrast of flavors and textures.
Making an vegan peach upside-down cake can be a bit tricky, so here are a few tips to ensure success. First, make sure the peaches are thoroughly cooked, the sugar is properly caramelized, and the sponge is fully baked. After baking, allow the cake to rest for about 10 minutes before inverting it onto a plate. This resting period helps the caramel set while still being soft enough to prevent the fruit from sticking to the bottom.
To make it easier to remove the cake from the pan, I use a springform pan lined with parchment paper. This setup ensures a clean release and preserves the beautiful presentation of the caramelized peaches on top.
Layer the peaches in a spiral on top of the brown sugar and then gently pour the cake batter on top of it.
Peach Upside Down Cake
Ingredients
- 3 small peaches pitted and thinly sliced
- 2 -3 teaspoons melted coconut oil
- 3 tablespoons brown sugar
- 170 g all purpose flour
- 100 g sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Lemon juice and zest
- 50 g soy yoghurt
- 1/4 cup canola oil
- 1/2 cup soy milk
Instructions
- Preheat oven to 350F
- Grease a spring form or cake pan with coconut oil and line with parchment paper. Spread the melted coconut oil evenly over the parchment paper. Sprinkle the brown sugar over the coconut oil. Using a spoon, spread the brown sugar evenly.
- Layer the peaches in a spiral on top of the brown sugar - set aside.
- Mix the lemon juice, soy yoghurt, soy milk and oil and mix well.
- In a large bowl, combine all the dry cake ingredients, add the wet ingredients and mix with a wooden spoon until the mixture is smooth and well combined.
- Pour cake batter evenly over the peaches in the bottom of your cake pan.
- Bake for about 35 minutes until the cake turns golden and springs back to the touch.
- Let the cake cool in the pan for 10 minutes to set the caramel.
- Then, run a knife around the edges of the cake to loosen it from the pan. Using a spring form makes it easier to turn the cake outside the pan.
- Turn the cake upside down on a wire rack and carefully peel off the parchment paper.
- Serve at room temperature with whipped coconut cream or ice cream
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
hey! how big is your baking form? I couldn’t find that info in the recipe. thanks in advance.
Hello Mary. I’ve used an 9 inch spring form