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!
There’s 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. Relax, sit back, and enjoy this fat-free Peach Upside-Down Cake. Feel free to chat amongst yourselves.
I will say that I made this using a small, well-seasoned cast iron skillet, and I did wipe it with oil. I know that’s a taboo for people following a strictly no-0il diet, but unless you are absolutely sure that your pan will allow a sugary cake and topping to release cleanly, I recommend it.
You can also make this in a non-stick skillet but only if it has handles that can go into the oven. Please don’t melt your pan’s handle!
Some readers have had good results making this in a silicone or non-stick baking pan. If you want to go that route, cook the peaches on the stove and then transfer them to your baking pan before adding the cake batter. Then bake it in the oven for the time indicated in the recipe.
Want More Peach and Summer Fruit Recipes?
Check out these vegan summertime favorites:
Peach Upside-Down Cake
- 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
- 1 cup vanilla soy milk mixed with 1 teaspoon lemon juice (or other plant milk)
- 1/2 tsp vanilla extract
- 1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
- 4 cups peeled and sliced peaches
- 2 tablespoons natural, raw or brown sugar
- 1/4 cup natural, raw or brown sugar
- 2 tablespoons water
- 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.
Nutritional info is approximate.
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