Peach and Almond Upside Down Cake

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Imagine a layer of thinly sliced, juicy peaches nestled under a soft, almond-flavored sponge cake. The peaches sit atop a buttery brown sugar base, caramelizing beautifully as they bake, giving the cake a sticky, gooey texture. The almond sponge, mixed in just one bowl, is then poured over the peaches. While it bakes, the caramelized peach juices blend into the sponge, infusing it with a rich caramel flavor and keeping it wonderfully moist.

This cake looks impressive enough for a dinner party, yet it’s incredibly easy to make. It requires no eggs and can be made with dairy-free ingredients to create a fully vegan treat.

Baking Tips for Peach and Almond Upside Down Cake:

  1. Choose high-protein ingredients: Use either dairy or dairy-free yogurt, ensuring it has a high protein and fat content. This helps create a strong gluten structure and keeps the cake moist.
  2. Mix gently: Avoid overmixing once the flour is added to prevent the cake from becoming dense or tough after baking.
  3. Line, grease, and layer: To easily flip and remove your cake, grease and line your pan. Depending on your pan, consider placing it on a baking tray in the oven to catch any butter that might seep out and prevent a messy oven (trust me, I’ve learned this the hard way!).

Peach and Almond Upside Down Cake

Course Dessert


  • 1/4 cup vegan butter melted
  • 1/2 cup brown sugar
  • 3 ripe peaches thinly sliced
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dairy-free yogurt preferably with high protein content
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup almond milk or any dairy-free milk


Prepare the Pan:

  • Preheat your oven to 350°F (175°C).
  • Melt the vegan butter and pour it into a 9-inch round cake pan. Use a pastry brush to evenly coat the bottom and sides of the pan with the butter.
  • Sprinkle the brown sugar evenly over the melted butter in the pan.

Arrange the Peaches:

  • Arrange the thinly sliced peaches in a single layer over the brown sugar and butter mixture in the pan. Set aside.

Prepare the Cake Batter:

  • In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix together the dairy-free yogurt, vegetable oil, vanilla extract, and almond milk until well combined.

Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix.

Assemble and Bake:

  • Carefully pour the batter over the peaches in the cake pan, spreading it evenly with a spatula.


  • Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Flip:

  • Remove the cake from the oven and let it cool in the pan for about 10 minutes.
  • Place a serving plate upside down over the cake pan. Using oven mitts, carefully flip the cake onto the plate. Tap gently on the bottom of the pan to release any stuck peaches.


  • Serve the Vegan Peach and Almond Upside Down Cake warm or at room temperature. Enjoy!

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