This is a lightly sweetened vegan peach upside-down cake that allows the fresh flavor of the peaches to shine through. Only 1g fat per serving!
No long introduction to this recipe, folks. I could talk about how it’s peach season and the sweetest, juiciest, not-quite-local peaches come from Chilton County, Alabama. Or I could travel down memory lane and plague you with childhood stories of how I used to gorge on peaches in my family’s orchard until the fuzz burned off the skin under my nose.
But no. Sometimes a few pictures and a recipe are all you need. Feel free to chat amongst yourselves.
Want More Peach Recipes?
Check out these vegan summertime favorites:
Peach Upside-Down Cake
This is a lightly sweetened cake that allows the fresh flavor of the peaches to shine through. If you like your desserts sugary (like my daughter does), feel free to increase the amount of sugar that goes into the skillet by up to double. The same goes if your peaches are not quite sweet enough. But my husband and I like it just like this.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Ingredients
Dry Ingredients
- 1 1/2 cups unbleached white flour
- 2 teaspoons baking powder
- 1/2 tsp ginger
- 1/2 cup natural sugar (I used demerara for all the sugar in this recipe)
- 1/8 teaspoon salt
Liquid Ingredients
- 1 cup vanilla soy milk mixed with 1 teaspoon lemon juice
- 1/2 tsp vanilla extract
- 1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
Peaches
- 4 cups peeled and sliced peaches
- 2 tablespoons natural, raw or brown sugar
- 1/4 cup natural, raw or brown sugar
- 2 tablespoons water
Instructions
- Preheat oven to 350.
- Combine the dry ingredients in a medium-sized mixing bowl. Combine the soy milk, vanilla, and lemon zest in a separate bowl. Set aside without mixing them together.
- Combine the peaches with the 2 tablespoons of sugar. Wipe or spray a 10-inch, well-seasoned cast iron skillet with oil. (This step is very important if you want to be able to get the cake out of the pan.) Begin heating it and add the 1/4 cup (or more) of sugar and the 2 tablespoons water. Heat and stir until the sugar is completely melted. Continue to cook and stir until the mixture is bubbly and slightly reduced (but be careful not to burn it). Place the peaches on top of the sugar and remove from heat:
- Add the liquid ingredients to the flour mixture, stirring briefly just to moisten. Pour and smooth the batter over the peaches, covering them entirely. Put the skillet into the oven (you may want to place a cookie sheet or foil on the shelf below it to catch drips) and bake until the sides of the cake pull away from the edges of the pan and a toothpick comes out clean (about 30-40 minutes):
- Allow the cake to cool in the pan for about 15-30 minutes. Then, run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Remove the skillet carefully from the cake:
- Be sure to scrape any caramelized juices from the pan and smooth them over the peaches. Voilà! Peach Upside-Down Cake!
- Serve warm or at room temperature, alone or with vanilla non-dairy ice cream. Makes about 8 servings.
Nutrition Facts
Peach Upside-Down Cake
Amount Per Serving (1 slice)
Calories 148 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 166mg 7%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is approximate.
Tried this recipe?Post a photo and mention @susanffvk or tag #fatfreevegan!
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Beth
Made this tonight with modifications to reduce the sugar and it was super yummy! I replaced the sugar in the cake with a newly discovered product madahava organic agave 5. I kept the sugar with the peaches. I also replaced the white flour with whole wheat pasty flour. Despite really messing with your original recipe, it came out beautifully. My nutritional analysis said that there was 185 calories per slice. Not sure why it was so much higher than yours. But thanks for a great recipe.
Agne
Simply amazing! Thank you, Susan! :))
D Chen
“Preheat oven to 350”??
Guess it is not Celsius or meant for someone who is cooking for the first time.
Dirk
I even don´t know any oven that would provide 350 degrees Celsius.
But the cake looks gerat. I shur will try it out. Thanks!
Nancy A. Speed
Hello, Susan ~
We’ve a “Peach Capital” in Oklahoma. It’s Porter, and they’ve recently had their festival. My friend from Georgia tells me she misses THESE peaches more than her own Georgia ones. Haha Your recipe looks fantastic, and I’m going to be making it this week — at least once! Guess the hometown foods still bring wonderful memories for most of us…. Thank you for sharing….
Joyce
I just came across your recipe and have a question about step #3, ” ….. add the 1/4 cup (or more) of sugar and the water”: How much water should I add to the 1/4 cup of sugar?
Susan Voisin
2 tablespoons. The instructions were confusing, so I’ve edited them to clear things up.
Shayla
I just bought a case of peaches and was looking for something new to make with them. Thanks, Susan this looks delicious and I shared it on my site for my readers to enjoy too! http://www.evolutioncoachingu.com
Yelena
This cake is so yummy!!! I also substituted 1/2 a cup of flour with almond meal. That was really good too!! I can’t wait to share this with friends.