Peach Upside-Down Cake
More Food Allergies
This recipe is for my son, who suffered a summer and spring of mystery hives this year; we discovered after 8 hours in an allergist’s office last month that he is so highly allergic to birch trees that he has developed a birch pollen-food syndrome. He can’t have fruit with seeds like peaches or apples if they are not baked, his peanut allergy is worse and he’s still allergic to eggs and dairy. Furthermore, his igA for gluten was a 93, so he has now joined the gluten-free club with his sister and me. I just sent this kid to kindergarten with a huge list of avoids and a new AUVI-Q®. On a positive note, they seem so much easier to use that epi-pens and they were FREE. Overall, he’s handling it all fine, with the exception of the gluten, but to cheer him up we baked this gluten-free vegan peach cake so that he can enjoy some of the yummy fresh peaches in season right now.
Easy Gluten-Free Recipe
I don’t remember ever eating a pineapple upside-down cake, but it was the inspiration for this peach upside-down cake. I have been playing around with peach pies the summer and still haven’t perfected my liquid ratio. So I decided to take the flavor of the spices that I loved and use them in a peach cake instead! This cake uses a gluten-free cake mix, I used Pamela’s. To make it vegan, I used applesauce 1/4 cup per egg. The cake consistency was perfect!
Peach Upside-Down Cake (Vegan & Gluten-free)
An old-fashioned favorite with a twist of peaches, made easier with a simple gluten-free cake mix.
Tips: (1) Prepare gluten-free cake mix per box, substituting 1/4 cup applesauce per egg. (2) Serve with dairy-free vanilla ice cream or vegan whipped cream if desired.
Credit: My Real Dish
Ingredients
Peach Topping
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 4 peaches
- 2 tablespoons of maple syrup
Cake Batter
- 1 bag Pamela’s Gluten-free Vanilla Cake Mix
- 3/4 cup applesauce
- 1/2 cup olive oil
- 2/3 cup water
- coconut oil to grease pan
Directions
- Heat oven to 325.
- Cut parchment paper for 9″ springform pan.
- Grease pan and parchment paper with coconut oil (I used cold-pressed unrefined) and a paper towel.
- Peel and slice peaches.
- Combine 1 teaspoon cinnamon, 1/2 teaspoon allspice and maple syrup.
- Pour maple syrup spice mixture over peaches and evenly distribute sauce over peaches.
- Pour peaches into spring-form pan and set aside.
- Prepare gluten-free cake mix per directions of the mix, substituting 1/4 cup applesauce per egg.
- Pour cake batter on top of peaches.
- Bake for 38 – 45 minutes.
- Set aside to cool.
- When cool, quickly and gently flip the pan onto the cake stand and serve.
