This gorgeous vegan peach upside-down cake is so easy to make, and it's so delicious with gooey caramel and juicy peaches topping a moist, tender cake.
The post Vegan Peach Upside-Down Cake appeared first on Holy Cow Vegan.

This gorgeous vegan peach upside-down cake is so easy to make, and it's so delicious with gooey caramel and juicy peaches topping a moist, tender cake.

Recipe FAQs

Should you wait for the upside down cake to cool before flipping" No! Flip the cake no more than 10 minutes after it comes out of the oven. Otherwise the juices from the fruit and the sugar will stick to the pan, making it impossible to unmold the cake. Can I make this cake with whole wheat flour" You can substitute the all-purpose flour with whole wheat pastry flour, with great results. Can I make this peach upside-down cake gluten-free" I've not tried this recipe with gluten-free flour, but the cake batter should work with an all-purpose gf mix. You can also try making the gluten-free batter in my vegan banana upside down cake recipe and use it with the peaches.
Storage instructions

Refrigerate: Store the upside-down cake in the fridge for up to a week.

Freeze: You can freeze the peach upside-down cake for up to four months. Wrap the whole cake in two layers of freezer-safe wrap or place in a freezer-safe container and store. You can also store individual slices, wrapped in freezer-safe wrap.

Thaw cake completely before eating.

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