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!
Serving suggestions:
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.
Ingredient Transparency:
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
