Immerse yourself in the sweet and tender embrace of this peach upside-down cake, a delightful treat that combines simplicity with deliciousness. The cake features a caramelized peach topping, creating a beautiful and flavorful layer that infuses the sponge with juicy peach goodness. This vegan cake is incredibly easy to make, requiring just one bowl and a few simple steps. The result is a moist, fluffy sponge with a rich, fruity top layer that’s perfect for any occasion or a cozy treat at home.
Ingredients:
- Topping:
- 30g dairy-free butter
- 50g light soft brown sugar
- Peach slices (from a can)
- Sponge:
- 250g self-rising flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 150g sugar
- 180ml dairy-free milk mixed with 1 tsp apple cider vinegar
- 50g peach juice (from a can)
- 90g dairy-free peach-flavored yogurt
- 80g olive oil
Method:
- Warm your oven to 170°C.
- Melt the dairy-free butter and spread it over the bottom of a lined 8-inch cake tin. Sprinkle with brown sugar and arrange the peach slices on top.
- Mix the dairy-free milk and vinegar, setting it aside to thicken.
- Stir in the other wet ingredients.
- Gently mix in the sifted dry ingredients.
- Pour the batter over the peaches in the tin and bake for 40-50 minutes, or until well risen and cooked through.
- Invert the cake onto a serving plate and allow it to cool before slicing.
Enjoy this peachy delight, and feel free to share this easy and delicious recipe!
