Peach and Almond Upside Down Cake
Ingredients
- 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
Instructions
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.
Bake:
- 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:
- Serve the Vegan Peach and Almond Upside Down Cake warm or at room temperature. Enjoy!