Vegan Peach Upside Down Cake

5 from 1 vote

Lightly spiced vanilla cake is covered in gooey brown sugar peach topping to make this vegan peach upside down cake. It's a delicious summer treat that you absolutely must make while fresh peaches are in season!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 395kcal

Author: Alissa Saenz

Ingredients

For the Topping

¼ cup vegan butter, melted
¼ cup organic brown sugar
2 cups sliced fresh peaches (2 to 3 medium peaches)

For the Cake

1 ¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅔ cup unflavored and unsweetened non-dairy milk
⅓ cup plain vegan yogurt
2 teaspoons vanilla extract
¾ cup vegan butter, room temperature
½ cup organic brown sugar
¼ cup organic granulated sugar

US Customary - Metric

Instructions

Preheat the oven to 350°F.
To make the topping, first pour the butter into a 9-inch round cake pan, then gently roll the pan around to coat the bottom and sides of the pan with the butter. Sprinkle the butter evenly with the brown sugar.
Arrange the peach slices over the butter and brown sugar mixture.
Place the pan with the topping into the fridge to chill while you mix the cake batter.
Whisk the flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Set this aside.
Stir the milk, yogurt, and vanilla together in a small container, such as a bowl or liquid measuring cup. Set this aside.
Place the butter, brown sugar, and granulated sugar into a large mixing bowl. Using an electric mixer at high speed, cream the butter and sugars together until fluffy, about 1 minute.
Beat about a third of the flour mixture into the butter mixture at low speed, then beat in about a third of the milk mixture. Keep alternating adding the dry and wet ingredients to the butter mixture until the batter is fully mixed.
Take the cake pan out of the fridge and spread the batter over the topping. Smooth out the top with a spatula.
Bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes.
Place the cake onto a cooling rack when it comes out of the oven. Let it cook for 20 to 30 minutes.
While the cake is still warm, run a knife around the outside edges of the pan, then carefully invert the cake onto a plate (see Note).
Slice the cake and serve.

Notes

If you're finding the cake difficult to remove, just keep working at it, running the knife along the sides and gently wedging it under the cake. The cake can be especially difficult to remove from the pan if you let it cool completely (I learned the hard way). If this happens, try warming up the bottom of the pan using a hot water bath.

Nutrition