This vegan peach upside-down cake tastes like Summer and sunshine! The juicy caramelized peaches complement the buttery cake beautifully. And the cake part comes together in one bowl!
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Slightly ripe yellow peaches that are sweet but firm enough to slice! White peaches or nectarines will give you similar results. Canned peaches will work too, but please blot the peaches with a paper towel before using as their excess juices will make the topping soggy.
Melted vegan butter for the topping and to add a nostalgic flavor to the cake itself. We’re also using neutral oil in the cake to ensure it stays soft and tender.
Non-dairy milk. I always prefer using unsweetened soy milk or oat milk for cakes as they add more depth of flavor. Make sure your milk is room temperature!
Ground nutmeg. We’re using just ⅛ teaspoon of nutmeg to add a bakery-style touch to the cake.
This cake has beautiful light flavors, and you won’t be able to tell that it has no egg or dairy!
Preparing the topping
For this peach upside-down cake, you’ll need an 8-inch (20cm) cake pan. You can use a 9-inch (23cm) cake pan, but your cake will be shorter. Please avoid using a springform pan or those with removable bottoms because the topping will leak everywhere.
Line the bottom of your cake pan with parchment paper. Add the melted vegan butter and swivel the cake pan so it also coats the sides. Finally, sprinkle the sugar on the bottom of the cake pan!
Then, starting from the middle, arrange your sliced peaches in a concentric pattern. Or get creative and arrange your peaches in another way!
Preparing the cake batter
Mix all the dry ingredients in a medium bowl. Then add the wet ingredients and mix until combined.
Please ensure you don’t overmix the batter! A few lumps are fine, as long as they aren’t lumps of dry flour. Finally, pour the mixture on top of the peaches.
Baking the cake
During baking, the caramel topping may rise up the sides of the cake – this is completely normal. This caramelizes the edges and it’s so delicious to eat!
Your cake is ready when you can insert a toothpick in the center and it comes out mostly clean (a few moist crumbs are fine). The cake may puff up in the oven and deflate slightly upon cooling – this is absolutely fine too!
Flipping this upside-down cake
Let the cake cool in its pan for 10-15 minutes to allow the topping to set and for the cake to slightly firm up. If any of the cake has stuck to the sides of the pan, run an offset spatula or blunt knife along the sides of the cake pan while touching the bottom of the pan.
Then, place a large serving plate on top of the cake pan. Using oven mitts, flip the whole thing allowing the cake to fall onto your plate. If any of the sweet peaches are stuck to the cake pan, you can place them back on the cake while it’s warm… no one will ever know ;).
This is the perfect dessert for peach season! You don’t need to add any frosting or other decorations to the cake – it’s beautiful as it is!
Customizing this dessert
I haven’t tested this vegan peach cake with gluten-free flour. However, I usually use half almond flour and half gluten-free all-purpose flour and I imagine it’ll work well in this recipe.
More Summery vegan cake recipes
Or check out my peach tart recipe!
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Vegan Peach Upside Down Cake
This vegan peach upside-down cake tastes like Summer and sunshine! The juicy caramelized peaches complement the buttery cake beautifully. And the cake part comes together in one bowl!
Servings: 10
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Instructions
Prepare the peach topping:
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Pour the melted butter onto the bottom of the cake pan. Swivel around the pan so the butter spreads along the bottom and sides. Sprinkle the sugar on top of the butter.
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Arrange the peach slices on top of the butter mixture in an overlapping concentric pattern (or whatever pattern you want). Try to ensure there are no gaps. Set aside.
Prepare the cake batter:
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In a medium-size mixing bowl, add all the dry ingredients and whisk until well combined. Add all the wet ingredients and mix until combined and just combined.
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Pour the batter into your prepared pan on top of the peaches.
Bake and serve:
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Bake the cake for around 47-52 minutes (or 43-48 minutes for a 9-inch pan). If your cake is browning too quickly, carefully tent the pan with aluminum foil. The cake is ready when you insert a toothpick into the center and it comes out mostly clean (a few moist crumbs are fine).
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Let the cake cool in its pan on a wire rack for 10 minutes. Place a serving platter on top of the pan and quickly turn the cake upside down. Serve the cake when it has mostly cooled down, or at room temperature. It’s delicious with a scoop of dairy-free vanilla ice cream or a dollop of whipped dairy-free cream!
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Store leftover cake in an airtight container in the fridge for up to 3 days and let slices come to room temperature before serving. Leftover slices can also be stored in the freezer however, the topping will change in texture and appearance.
Notes
- If you’re using a 9-inch (23cm) cake pan, you’ll need 3-4 peaches for the topping.
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