Vegan Peach Upsidedown Cake
- Number of Servings: 12
Ingredients
5 mendium peaches, cut in half3/4 cup packed brown sugar3 Tbs Earth Balance buttery sticks1/2 cup whole almonds, measured then coarsely chopped1 cup flour3/4 cup almond meal, flour or finely ground almonds1/2 cup raw sugar1 tsp baking soda1/2 tsp salt1/4 tsp ground gingerdash nutmeg1 Tbsp cider vinegar1 1/2 tsp vanilla extract5 Tbsp water
Preheat oven to 375 (or convection 350)
In a 10" cast iron, deep sided skillet, melt the earthbalance and brown sugar.
Remove from heat and spread evenly in the pan.
Lay the peaches, cut side down in the sugar and Earth Balance. Fill in the spaces with the chopped almonds
In a large bowl, cream together the whole stick of Earth Balance and 1/2 cup raw sugar. Add in the almond meal, flour, baking soda, salt, ginger and nutmeg.
Add in the vanilla and vinegar and then slowly incorporate the 5 Tbsp water. You may need more or less, depending on how dry your almond meal and flour are.
Pour batter over the peaches and almonds.
Place skillet in the oven and place a tray lined with foil underneath to catch drips. You'll need to check for these otherwise you may set off your smoke alarm.
Bake for 35 minutes or until "top" is golden. Remove from oven and allow to cool. Place oven mitt over the handle of the skillet so you don't forget you just took it out of the oven.
With a rubber spatula, gently loosen the cake from the edges of the pan. Place a plate over the pan and carefully flip the whole thing over. If any peaches or almond topping stay behind, you can just re-place them.
Serve warm alone or with Soyatoo or a dairy-free frozen dessert.
Number of Servings: 12
Recipe submitted by SparkPeople user MADDY_AVENA.
In a 10" cast iron, deep sided skillet, melt the earthbalance and brown sugar.
Remove from heat and spread evenly in the pan.
Lay the peaches, cut side down in the sugar and Earth Balance. Fill in the spaces with the chopped almonds
In a large bowl, cream together the whole stick of Earth Balance and 1/2 cup raw sugar. Add in the almond meal, flour, baking soda, salt, ginger and nutmeg.
Add in the vanilla and vinegar and then slowly incorporate the 5 Tbsp water. You may need more or less, depending on how dry your almond meal and flour are.
Pour batter over the peaches and almonds.
Place skillet in the oven and place a tray lined with foil underneath to catch drips. You'll need to check for these otherwise you may set off your smoke alarm.
Bake for 35 minutes or until "top" is golden. Remove from oven and allow to cool. Place oven mitt over the handle of the skillet so you don't forget you just took it out of the oven.
With a rubber spatula, gently loosen the cake from the edges of the pan. Place a plate over the pan and carefully flip the whole thing over. If any peaches or almond topping stay behind, you can just re-place them.
Serve warm alone or with Soyatoo or a dairy-free frozen dessert.
Number of Servings: 12
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 290.4
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 309.8 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.3 g
- Protein: 4.0 g
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