Peach & Vanilla Upside down Cake

Why You’ll Love This Cake

This Peach and Vanilla Upside Down Cake has everything you love in a dessert—sweetness from the peaches, a soft and tender crumb from the gluten-free cake, and rich vanilla flavor—all without any of the top nine allergens. Here’s why this cake is a must-try:

• Allergen-Free: By skipping common allergens like wheat, dairy, eggs, and nuts, this cake is safe for almost anyone to enjoy, making it perfect for gatherings where you want to accommodate different dietary needs.
• Naturally Sweetened: The use of maple syrup as the sweetener means that this cake has a rich, caramel-like sweetness without refined sugar. Plus, the peaches provide natural sweetness and moisture.
• Simple and Versatile: This cake is easy to make with simple ingredients that you probably already have on hand. You can also switch up the fruits—try using apples, plums, or pears for a seasonal twist.
• Beautiful Presentation: When you flip this cake over, the golden, caramelized peaches create a beautiful and mouthwatering presentation. It’s a show-stopping dessert that’s sure to impress your guests.

Variations and Customizations

If you want to change things up, this cake is highly customizable. Here are a few ideas:

• Different Fruits: Swap out the peaches for other fruits like nectarines, pears, apples, or even berries.
• Spices: Add a dash of cinnamon, nutmeg, or cardamom to the batter for a warming, spiced flavor.
• Nut-Free Streusel Topping: For a bit of texture, you can sprinkle a nut-free oat streusel on top before baking.

Ingredients:

1 1/2 C Flour, Gluten free 1:1, all-purpose flour can be used also

3/4 C coconut sugar or granulated sugar

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp vanilla extract

5 tbsp unsweetened applesauce or avocado oil

1 tsp apple cider vinegar

1 C water

1 C diced fresh peaches

Brown sugar for dusting

Preheat oven to 350°F and lightly grease an 8×8 baking dish or round cake pan.

Sprinkle a thin layer of brown sugar over the bottom of the pan.

Arrange the diced fresh peaches evenly across the bottom to create the “upside-down” topping layer.

In a large bowl, whisk together:

flour coconut sugar (or granulated sugar) baking soda salt

In a separate bowl, mix:

vanilla extract applesauce (or avocado oil) apple cider vinegar water

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Carefully pour the batter over the peach layer and spread evenly.

Lightly dust the top with a little extra brown sugar for a caramelized finish.

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let cool for about 10–15 minutes, then carefully run a knife around the edges.

Place a plate over the pan and gently flip the cake upside down so the peaches are on top.

Let sit for a few minutes before lifting the pan away.

Serve warm with coconut whipped cream, dairy-free vanilla ice cream, or just as is.

Conclusion

This Peach and Vanilla Upside Down Cake is a top 9 allergen-free dessert that is sure to become a favorite in your household. It’s a delightful combination of sweet peaches and fragrant vanilla in a moist, tender cake that’s safe for everyone to enjoy. With its beautiful presentation and simple ingredients, this cake is perfect for any occasion—whether it’s a family gathering, a special celebration, or just a regular weeknight treat. Plus, it’s gluten-free, vegan