Peach Upside Down Cake (vegan)

Simple ingredients you’ll need

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Fresh peaches that are slightly ripe but firm enough to slice! I used yellow peaches, but white peaches or nectarines will give you similar results. Canned peaches will work too, but please blot the peaches with a paper towel beforehand as their excess juices will make the topping soggy.

Melted vegan butter for the topping and to add a nostalgic flavor to the cake itself! We’re also using neutral oil in the cake to ensure it stays soft and tender.

Non-dairy milk. I always prefer using unsweetened soy milk or oat milk for cakes as they add more depth of flavor. However, oat milk, almond milk or any other milk will work. Just make sure your milk is room temperature!

Ground nutmeg. Just 1/8 teaspoon of nutmeg adds a bakery-style touch to the cake. Or you can use 1/4 teaspoon of almond extract!

This vegan peach cake has beautiful light flavors and is perfect for any time of the day. You won’t be able to tell that it has no egg or dairy!

Preparing the topping

For this peach upside-down cake, you’ll need an 8-inch (20cm) cake pan. You can use a 9-inch (23cm) cake pan, but your cake will be shorter. Please avoid using a springform pan or pans with removable bottoms because the topping will leak everywhere.

Line the bottom of your cake pan with parchment paper. Add the melted vegan butter and swirl the cake pan so it also coats the sides. Finally, sprinkle the sugar on the bottom of the cake pan!

Then, starting from the middle, arrange your sliced peaches in a concentric pattern. Or get creative and arrange your peaches however you want!

Preparing the cake batter

You don’t need a stand mixer or special equipment to make this cake! Just mix all the dry ingredients in a medium bowl. Then add the wet ingredients and mix until combined.

Please ensure you don’t overmix the batter! A few lumps are fine, as long as they aren’t lumps of dry flour. Finally, pour the mixture on top of the peaches.

Baking this peach cake

During baking, the caramel topping may rise up the sides of the cake – this is completely normal. This caramelizes the edges and it’s so delicious to eat!

Your peach cake is ready when the surface is golden brown and you can insert a toothpick in the center and it comes out mostly clean (a few moist crumbs are fine). The cake may puff up in the oven and deflate slightly upon cooling – this is absolutely fine too!

Flipping this upside-down cake

Let the cake cool in its pan for 10-15 minutes to allow the topping to set and for the cake to slightly firm up. If some of the cake has stuck to the sides of the pan, release it by running an offset spatula or blunt knife along the sides of the cake pan while touching the bottom.

Place a large serving plate on top of the cake pan. Then, using oven mitts, flip the whole thing allowing the cake to fall onto your plate. If some of the peach layer has stuck to the cake pan, you can place them back on the cake while it’s warm… no one will ever know ;).

This is the perfect recipe for peach season! The best part of this dessert is that the peach topping is beautiful by itself, and you don’t need to fuss with any buttercream frosting! But a slice of cake is extra delicious when served with a scoop of ice cream or whipped cream ;).