Mini Peach Upside Down Cakes – Vegan and Gluten Free
Ingredients
- 1 tin Tinned Peaches
- 2 tbsp Light Brown Sugar
- 65g Vegan butterPlus extra for greasing
- 1 tsp Vanilla Extract
- 80g Caster Sugar
- 2 tsp Baking Powder
- 1/3 tsp Bicarbonate of Soda
- 2g Egg Replacer
- 185g Gluten Free Plain Flour
- 2 tsp Golden Syrup
- 155ml Soya Milk
Directions
We’re a week into lockdown! I know a lot of people have been baking to pass the time (that’s if you can get the ingredients!) I’ve been trying not to bake. As a cake maker I’m used to baking every day and it’s hard to get used to not doing that. Of course usually the cake goes to a loving home but as I’ve had to close while we’re in lockdown I’m eating it all! I’ve had to start doing workout videos to work all the cake off! Today I made these vegan and gluten free mini peach upside down cakes as I have a lot of tinned peaches at the back of the cupboard! If you don’t need them to be gluten free you can swap the gluten free plain flour for regular plain flour. The egg replacer brand I used in these mini peach upside down cakes was Orgran which is available from Holland and Barrett as well as online.
These mini peach upside down cakes are pretty easy to make. If you can make a regular sponge cake you can do these. It’s pretty much a cupcake with sugar and peaches on the bottom (or the top when you turn them out to be the right way).
I use Doves Farm Freee range for my gluten free cakes. This recipe uses their gluten free plain flour. I like using it because I don’t need to add anything else such as xantham gum. It’s a premise blend of flours which are perfect for baking cakes. I do find that in some bakes you can taste the difference but it tends to be in the more plain flavours. While we’ve been in lockdown I’ve been able to perfect a vegan and gluten free chocolate cake recipe with this flour and they have loads of recipes on their website.
Preheat the oven to 180c. Generously grease a 12 hole cupcakes tin. Sprinkle the brown sugar into the holes before placing peach slices into the holes in one layer.
Make the cake batter by creaming the butter, sugar and vanilla. Add the bicarbonate and baking powder before mixing in half the flour.
Add the golden syrup and milk slowly and finally the remaining flour and egg replacer.
Pour the batter over the peach slices. Bake for 20 minutes or until a skewer stuck into the cakes comes out clean. As soon as the tin is cooled enough to touch, place a wire cooling tray on the tin and flip it over to turn the cakes out. Some of the peaches might stay in the tin but you can carefully spoon them out and put them back on the cakes. The bottoms should flatten out while they’re cooling.
Ingredients
| 1 tin Tinned Peaches | |
| 2 tbsp Light Brown Sugar | |
| 65g Vegan butter | |
| 1 tsp Vanilla Extract | |
| 80g Caster Sugar | |
| 2 tsp Baking Powder | |
| 1/3 tsp Bicarbonate of Soda | |
| 2g Egg Replacer | |
| 185g Gluten Free Plain Flour | |
| 2 tsp Golden Syrup | |
| 155ml Soya Milk |
