Vegan Peach-Almond Upside-Down Cake


Juicy peaches and nutty almond meal pair up in this summery, vegan take on a classic upside-down cake. The almond meal adds a soft texture to the cake and helps it hold together as the peaches soften and sweeten during baking. To make the cake gluten-free, choose a gluten-free flour blend and nut-based nondairy milk, such as Miyoko's CreameryMiyoko Schinner founded Miyoko's Creamery, her "creamery of tomorrow," in 2014, at first focusing solely on high-end artisanal vegan cheeses—something that was next to impossible to find on the market at the time—before launching other popular products like the dairy-free cultured butter used in this recipe.

Peach Almond Upside Down Cake
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Active Time:
20 mins
Total Time:
1 hr 45 mins


  • .50 cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, plus more for greasing pan 

  • cup plus 1/4 cup organic cane sugar, divided 

  • 3 firm, ripe medium-size white peaches or nectarines (about 1 pound), peeled and thinly sliced (about 3 cups) 

  • 1 cup whole-wheat pastry flour, oat flour, or gluten-free flour (about 4 1/2 ounce) 

  • 1 tablespoon baking powder 

  • ¼ teaspoons kosher salt 

  • cup almond meal (about 2 1/5 ounces)

  • 2 teaspoons vanilla extract 

  • 1 cup nondairy milk 

  • Vegan whipped topping or vegan ice cream (optional) 


  1. Preheat oven to 425°F with racks in middle and lower third positions. Line bottom of an 8-inch square baking pan with parchment paper. Grease parchment paper and sides of pan with butter. Sprinkle bottom of prepared pan with 3 tablespoons sugar. Line bottom of pan with overlapping peach slices in alternating rows. Sprinkle peaches with 1 tablespoon sugar. Set aside.

  2. Sift together flour, baking powder, and salt in a bowl; set aside. Beat butter and remaining 2/3 cup sugar with a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes, stopping to scrape down sides as needed. With mixer running on low speed, add almond meal and vanilla, beating until just combined, about 1 minute. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating on low speed until fully combined after each addition. Spoon batter over peaches, and smooth top using a spatula.

  3. Bake on lower rack in preheated oven 10 minutes. Reduce oven temperature to 350°F, and immediately transfer cake to middle rack. Bake until a wooden pick inserted in center of cake comes out clean, about 25 minutes. Transfer cake to a wire rack, and let cool in pan 20 minutes. Invert cake onto a platter, and let cool completely, about 30 minutes. Slice cake, and serve with vegan whipped topping or ice cream, if desired.


Organic sugar is made using vegan processing methods and will make this cake vegan. Non-organic sugar may be used, if desired.

Make Ahead

The texture of this cake is best once it has cooled completely. Store, covered, at room temperature up to 1 day.

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