Vegan and Gluten Free Mini Peach Upside Down Cakes

Who says indulgent desserts can’t be inclusive? These vegan and gluten free mini peach upside-down cakes are a testament to how satisfying and delicious gluten free and vegan baking can be. Bursting with the sweetness of ripe peaches and crowned with a luscious caramel-like glaze, these individual treats are perfect for any occasion—from summer picnics to elegant dinner parties.

Made with wholesome, plant-based ingredients, these cakes have a moist, tender crumb that’s free from gluten but full of flavour. They’re easy to whip up, visually stunning, and designed to make everyone feel included, no matter their dietary needs. Whether you’re catering to loved ones with dietary restrictions or simply seeking a lighter dessert option, these mini cakes will steal the spotlight!

I use ‘Doves Farm Freee range’ flour 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 premade blend of flours which are perfect for baking cakes.

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. In the past I have also used Holland and Barretts own brand and the Free and Easy brand which both work as well.

My top tip for a successful bake is to make sure that you grease the cupcake tin really well. This will help the caramelised peach slices come away from the tin with sponge and not get stuck to the tin.

You can make these vegan and gluten free mini peach upside down cakes soya free by switching out the soya milk for almond milk.

If you like these mini upside down cakes and want to try a different flavour you can give my Chocolate plum upside down cake a go.

Vegan and Gluten Free Mini Peach Upside Down Cakes

Difficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 1 400g Tin of Peaches drained

• 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

• 1 tsp Egg Replacer Powder

• 185g Gluten Free Plain Flour

• 2 tsp Golden Syrup

• 155ml Soya Milk

Directions

• 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.