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 Creamery. Miyoko 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.
Recipe Summary test
Organic sugar is made using vegan processing methods and will make this cake vegan. Non-organic sugar may be used, if desired.
The texture of this cake is best once it has cooled completely. Store, covered, at room temperature up to 1 day.