Anyone else missing summer yet? 🙋🏽♀️ honestly, autumn is probably my favorite season but in summer, I have alllll the peaches, which means I can make this beautiful Upside Down Peach Cake. Sweet, ripe peaches layered onto the bottom of a cake pan with cinnamon and sugar, topped with cake batter made from ground oats and swirled with warm notes of cinnamon and nutmeg. The best part is flipping the cake right side up so the glazed peaches shine at the top. Truly one of the prettiest yet delicious cakes ever made
Vegan Cinnamon Sugar Peach Upside Down Cake
- 1/2 cup yoghurt
- 1/3 cup almond butter
- 2/3 cup coconut sugar, divided
- 1 tbsp vanilla extract
- 1 tsp vinegar
- 1 cup full-fat coconut milk
- 1 cup almond flour
- 1 3/4 cups oat flour
- 2 tbsp cassava flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp plus 1/2 tsp cinnamon
- 1/2 tsp salt
- 4 peaches, thinly sliced
Preheat the oven to 375°F. Wine a 10 inch oven safe skillet with parchment paper then rub with coconut oil, making sure every edge of the parchment lined skillet has been oiled. Set the skillet aside. To the mixing bowl add the yogurt, adding butter, 1/3 cup coconut sugar, vanilla extract, vinegar, and coconut milk, beating until combined. Add the flour, baking powder, baking soda, half teaspoon cinnamon, and the salt and mix well. In a small bowl mix the remaining sugar and 1 tablespoon cinnamon. Sprinkle the bottom of the skillet with about half of the cinnamon sugar. Arrange the peach slices in a single layer over the sugar, then sprinkle the peaches with the remaining cinnamon sugar. Pour the cake butter over the peaches and smooth out the top. Place the skillet on a baking sheet and bake for 40 to 43 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the skillet for 5 to 10 minutes and run a knife for the edge to loosen. Carefully invert the cake onto a serving plate and let it cool slightly. Serve with coconut whipped cream and enjoy!
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