When I was a kid, I absolutely loved pineapple upside down cake. There was just something so special about flipping a cake out of it’s pan to unveil the gooey, caramelized brown sugar topping and strategically placed yellow rings of pineapple, each with it’s own bright-red cherry center. Using my love of the upside down cake as inspiration, I’ve created a twist on this old favorite by using peaches instead of pineapple. Our Gluten Free Vegan Peach Upside Down Cake was created as a fitting farewell to peach season. Goodbye my sweet, fuzzy friends!
It’s okay to have your cake and eat it to. haha!
Eating a slice of cake will not cause increased weight gain if done in moderation. No need to overindulge, instead eat smart. My trick is to brew a pot of my favorite tea (white silver needle), and serve each slice on a pretty little plate with a cup of tea. Invite your husband, kids, or friends to join you. Sit down, take a moment, and remember to enjoy the conversation. When finished, freeze the leftover cake for another tea date.
Note: The enjoyment of conversation and cake can be magical. You never know what good can be created over a slice of cake and cup of white tea.
Benefit of Peaches:
- Peaches are rich in fiber, vitamin C, and a good source of flavonoids such as lutein, especially beneficial for preventing macular degeneration.
- Some studies have shown peach extract helpful in fighting breast cancer cells.
Bob’s Red Mill Finely Ground Almond Meal / Flour: “Ground from whole, blanched sweet almonds.”
Bob’s Red Mill Tapioca Flour: “Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking.”
Bob’s Red Mill Potato Starch: “Potato Starch is used as a thickener for sauces, soups, and stews.”
Jimbo’s Naturally: organic peaches
Spicely Organics: Cinnamon & Nutmeg
- 6-8 ripe peaches, peeled and sliced
- 2 1/2 cups Bob's Red Mill Finely Ground Almond Meal / Flour
- 1/2 cup Bob's Red Mill potato starch
- 1/2 cup Bob's Red Mill tapioca starch
- 1 Tablespoon baking powder
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 3/4 cup coconut palm sugar
- 1 tablespoon vanilla extract
- 3/4 cup peach puree
- 1/4 cup applesauce
- 2 cups low fat coconut milk
- 1/2 cup oats, buzzed in coffee grinder
- 1/4 cup coconut palm sugar
- 1 tablespoon coconut oil + enough to lightly oil your baking pan.
- Enough sliced peaches to cover the bottom of your pan.
- Preheat oven to 350 degrees F.
- Using a food processor or blender, add two peeled peaches and pulse until peaches resemble the texture of applesauce.
- Using a small bowl, combine 3/4 cup peach purée, 1/4 cup applesauce, vanilla and coconut milk. Whisk until combined. Set aside.
- Using a medium-size bowl, combine almond meal, potato starch, tapioca starch, baking powder, sea salt, palm sugar, cinnamon and nutmeg. Whisk until well combined and all clumps are broken down.
- Combine wet and dry ingredients. Stir until well combined.
- Lightly oil a springform baking pan with coconut oil.
- Combine topping ingredients: buzzed oats, palm sugar and coconut oil. Mix until well combined.
- Lay peaches, in a single layer, on the bottom of your oiled pan.
- Sprinkle peaches with the prepared topping mixture.
- Pour cake batter over the peaches and oat topping.
- Bake 40-50 minutes or until knife inserted comes out clean.
- Let cool completely.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.