Are you one of those people who can’t get enough of fresh peaches this time of year? Well, hey friend … ME TOO! In fact, I tend to overbuy them, and they don’t last all that long, which always leads to baking projects where peaches are the star, like my vegan peach cobbler and vegan peach pie. This year I decided to create a vegan peach cake recipe, and I took some inspiration from my vegan pineapple upside down cake and made it a peach upside down cake. This cake is moist, tender, and smothered in buttery brown sugar peach topping. It’s delicious on it’s own, or even better with a scoop of vegan vanilla ice cream.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: With any baking project, always make sure your ingredients are at room temperature, unless otherwise specified. This means you may need to set your milk and yogurt out for a bit, or warm them up slightly before using them. Bake the cake until a toothpick inserted into the center comes out clean. When the cake comes out of the oven, let it cool on a cooling rack for a bit. Remove the cake from the pan while it’s still warm, running a knife around the edges to loosen it, then inverting the pan onto a plate. You can serve your vegan peach cake while it’s still warm, or let it sit a bit before slicing and enjoying it! You can freeze it, but it will probably get a bit sloppy when you thaw it out (it’ll still taste good though!). It will keep in an airtight container in the freezer for about three months.
More Vegan Summer Desserts
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