Peach Upside Down Cake
Posted on September 7, 2025
Peach Upside Down Cake
For the topping:
- 2 tablespoons dairy-free butter
- 1/4 cup light brown sugar
- Canned peach slices
For the cake:
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 3/4 cup dairy-free milk + 1 teaspoon apple cider vinegar
- 1/4 cup peach juice (from the canned peaches)
- 1/3 cup dairy-free peach yogurt
- 1/3 cup olive oil
- Preheat your oven to 340°F (170°C).
- Melt the butter and pour it into the bottom of a lined 8-inch cake pan. Sprinkle the brown sugar over the butter, then arrange the peach slices on top. Set aside.
- Mix the dairy-free milk with the apple cider vinegar and let it sit for a few minutes to thicken.
- Add the remaining wet ingredients to the milk mixture.
- Sift in the dry ingredients and gently mix until combined.
- Pour the batter into the prepared pan, covering the peaches. Bake for 40 to 50 minutes, or until the cake is risen and fully cooked.
- Once baked, flip the cake onto a serving plate and let it cool before slicing and serving.
