• Kaylee Cubbison

Upside Down Peach Cake (vegan, gluten free, + nut free)

an extremely simple and delicious classic- sweet, moist, and fluffy as hell




THE RECIPE:

yields 9 servings

prep time: 15 min

cook time: 27 minutes

total time (including cooling): 45 minutes

ingredients

for the peach top-

3 peaches (i used 5 individual trader joes peach halves)

for the caramel-

1/2 cup coconut sugar

1/4 cup water

for the cake-

1 3/4 cup gf all purpose flour

3/4 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

1 cup non dairy milk

1/2 cup melted coconut oil

1 tsp vanilla

instructions

1. preheat oven to 350 F and grease a 9 inch cake pan with coconut oil, then place a circle of parchment paper in the bottom of the pan and grease that as well

2. slice your peaches thinly and line them in a spiral pattern on the bottom of the pan, set aside

3. over medium high heat stir 1/2 cup coconut sugar and 1/4 cup water and cook for 8-10 minutes, stirring continuously, until mixture has darkened in color and immediately pour over the peaches

4. mix together the flour, coconut sugar, baking soda, and salt. then stir in the milk, melted coconut oil, and vanilla until smooth. pour mixture over peaches and bake in the oven for abt 27 min

5. once the cake is out of the oven, let sit for a few minutes then go around the sides of the pan with a knife to prevent sticking. place a plate or cake dish on top of the pan and flip. if any peaches stick to the pan place them back on top of the cake. enjoy warm or cooled! best enjoyed soon after baking

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