Peach Upside Down Cake (vegan)
This vegan peach upside-down cake tastes like Summer and sunshine! The juicy caramelized peaches complement the buttery cake beautifully. And the cake part comes together in one bowl!
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 ;).
Customizing this dessert
Yes! Other stone fruit (such as plums and nectarines) will be lovely in this recipe. It’ll also work well with berries and sliced apples!
Make sure you check out my pineapple upside down cake and blood orange upside down cake!
I haven’t tested this vegan peach cake with gluten-free flour. However, I usually use half almond flour and half gluten-free all-purpose flour and I imagine it’ll work well in this recipe.
More Summery vegan cake recipes
Or check out my peach tart recipe!
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Vegan Peach Upside Down Cake
Ingredients
Topping
- ¼ cup (55g) melted vegan butter
- ¼ cup (50g) granulated sugar
- 2-3 slightly ripe peaches, thinly sliced (note 1 if making a 9"/23cm cake)
Cake
- 1 ¾ cups (220g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 2 ¼ teaspoons baking powder
- ⅛ teaspoon salt, if using unsalted butter
- ¾ cup (190g) dairy-free milk, room temperature
- ¼ cup (55g) neutral flavored oil
- ¼ cup (55g) melted vegan butter, or extra oil
- 1 teaspoon lemon juice, or apple cider vinegar (optional)
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg, or ground cinnamon (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line the bottom of a 20cm (8-inch) round cake pan with parchment paper. My pan was around 7cm (3-inch) tall. You can also use a 23cm (9-inch) cake pan for a shorter cake.
Prepare the peach topping:
- Pour the melted butter onto the bottom of the cake pan. Swivel around the pan so the butter spreads along the bottom and sides. Sprinkle the sugar on top of the butter.
- Arrange the peach slices on top of the butter mixture in an overlapping concentric pattern (or whatever pattern you want). Try to ensure there are no gaps. Set aside.
Prepare the cake batter:
- In a medium-size mixing bowl, add all the dry ingredients and whisk until well combined. Add all the wet ingredients and mix until just combined.
- Pour the batter into your prepared pan on top of the peaches.
Bake and serve:
- Bake the cake for around 47-52 minutes (or 43-48 minutes for a 9-inch pan). If your cake is browning too quickly, carefully tent the pan with aluminum foil. The cake is ready when you insert a toothpick into the center and it comes out mostly clean (a few moist crumbs are fine).
- Let the cake cool in its pan on a wire rack for 10 minutes. Place a serving platter on top of the pan and quickly turn the cake upside down. Serve the cake when it has mostly cooled down, or at room temperature. It's delicious with a scoop of dairy-free vanilla ice cream or a dollop of whipped dairy-free cream!
- Store leftover cake in an airtight container in the fridge for up to 3 days and let slices come to room temperature before serving. Leftover slices can also be stored in the freezer however, the topping will change in texture and appearance.
Notes
- If you’re using a 9-inch (23cm) cake pan, you’ll need 3-4 peaches for the topping.
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My first upside down cake ever.. it tasted very good but I made some mistakes.. I used small flat peaches and tried to arrange them beautifully but it was hard and could not help it did look messy. Also my peaches were too soft and after baking the peach and butter layer became mushy and because of that, after flipping it over, the cake underneath became a bit mushy as well. It did not look beautiful like yours. Next time I will look for large bright coloured peaches and use them while still firm. Seems like this makes a huge difference. ☺️ Good to learn something and next time it will be better!
Hi Desiree, glad you enjoyed the flavor of this cake! Thanks for letting me know how small ripe peaches went in the topping cake – I’m sure other readers will find it helpful too! Sometimes it doesn’t matter how a cake looks, but how it tastes at the end :). Thanks so much for your feedback!
I used a square glass pan, my peaches line up. Thank you. flipping in 4 minuets.
Glad to hear! Hope your cake turned out well?
I don’t usually leave reviews, but this recipe deserves one!
I was looking for an eggless upside-down cake and was a bit nervous, since they can be tricky. I used milk and butter instead of vegan ingredients, and the result was amazing—fluffy, delicious, and you’d never guess it’s eggless. It tastes just like a bakery cake.
Most eggless cakes I’ve tried from other sites turn out dense, but this one didn’t!!
I will definitely try more recipes. Thank you! ❤️❤️
I’m thrilled you loved this cake!! I know what you mean about upside-down cakes but it’s wonderful that this cake turned out well for you. I hope you enjoy any other recipes that you get to bake from my website and thank you so so much for taking the time to leave a review. I appreciate it a lot!
I don’t even really like peaches, but this was incredible! So deliciously sweet and seasonal, will be making again and again!
We’re so glad to hear you like the recipe and that it has been added to the ‘make again’ list – that’s always the best feedback! Thank you for taking the time to leave a comment 🥰
This cake is divine! I added 1/4 tsp of coconut extract. I’ll definitely be making it again. Thank you for a simple and delicious recipe
Thank you for your lovely feedback! That coconut extract addition sounds amazing! We’re so glad it’s one you’ll be making again ☺️
Very yummy! I couldn’t find my 8’ round so I halved the recipe and made it in a loaf pan! I don’t remember how long I baked for but came out great!
Thank you for trying the recipe and sharing this! We’re really happy the cake worked out well in your loaf pan ☺️
Hey can we use canned peaches?
Yes, it’ll just look different on top!
Can we use apples? If so which green or red?
Hi MB, yes apples will work but I would add a touch of cinnamon to the topping. Both green and red apples will work perfectly, so I would use whichever you prefer the flavor of!
Can you use coconut sugar?
Hi Sue, yes you can but the cake will be denser and heavier.
This cake was heavenly! I don’t even like fruit as a rule but this was wonderful, so moist and sweet! 10/10!
Thank you so much for the lovely comment! We are so glad the cake won you over! 😊🍰