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Vegan Peach-Almond Upside-Down Cake

Vegan Peach-Almond Upside-Down Cake

Juicy peaches and nutty almond meal pair up in this summery, vegan take on a classic upside-down cake. The almond meal adds a soft texture to the cake and helps it hold together as the peaches soften and sweeten during baking.

Ingreadient :
  • .50 cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, plus more for greasing pan 
  • ⅔ cup plus 1/4 cup organic cane sugar, divided 
  • 3 firm, ripe medium-size white peaches or nectarines (about 1 pound), peeled and thinly sliced (about 3 cups) 
  • 1 cup whole-wheat pastry flour, oat flour, or gluten-free flour (about 4 1/2 ounce) 
  • 1 tablespoon baking powder 
  • ¼ teaspoons kosher salt 
  • ⅔ cup almond meal (about 2 1/5 ounces)
  • 2 teaspoons vanilla extract 
  • 1 cup nondairy milk 
  • Vegan whipped topping or vegan ice cream (optional) 
Direction :
  • .50 cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, plus more for greasing pan 
  • ⅔ cup plus 1/4 cup organic cane sugar, divided 
  • 3 firm, ripe medium-size white peaches or nectarines (about 1 pound), peeled and thinly sliced (about 3 cups) 
  • 1 cup whole-wheat pastry flour, oat flour, or gluten-free flour (about 4 1/2 ounce) 
  • 1 tablespoon baking powder 
  • ¼ teaspoons kosher salt 
  • ⅔ cup almond meal (about 2 1/5 ounces)
  • 2 teaspoons vanilla extract 
  • 1 cup nondairy milk 
  • Vegan whipped topping or vegan ice cream (optional)