Vegan and Gluten Free Mini Peach Upside Down Cake Recipe
This Vegan and Gluten Free Mini Peach Upside Down Cake recipe is the perfect individual dessert. Each little cake is topped with sweet, juicy peaches that caramelise as they bake, creating a fruity topping when turned out.
Using tinned peaches means you can enjoy these mini upside down cakes all year round, and they’re quick enough to make in under an hour. Their individual size also makes them perfect for parties or picnics, with no slicing required.
TL;DR
- Individual peach upside down cakes
- Vegan and gluten free
- Ready in just 40 minutes
- Soft sponge with caramelised peaches
- Perfect for afternoon tea or dessert
- Easy to make with tinned peaches
Vegan and Gluten Free Mini Peach Upside Down Cake Recipe
Ingredients
- 1 x 400g Tin 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
How to Make This Vegan and Gluten Free Mini Peach Upside Down Cake Recipe
- Preheat the oven to 180°C/350°F and generously grease a 12-hole cupcake tin.
- Sprinkle the light brown sugar evenly into the base of each hole.
- Place peach slices in a single layer on top of the sugar.
- In a large bowl, cream together the vegan butter, caster sugar and vanilla extract until smooth.
- Mix in the baking powder and bicarbonate of soda.
- Add half of the gluten free plain flour and mix until combined.
- Gradually mix in the golden syrup and soya milk.
- Add the remaining flour and the egg replacer powder, mixing until you have a smooth batter.
- Divide the batter evenly between the cupcake holes, covering the peach slices.
- Bake for 20 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the tin to cool until it’s safe to handle, then place a wire rack over the top and carefully invert the tin to release the cakes.
- If any peach slices remain in the tin, gently lift them out and place them back onto the cakes. Leave to cool before serving.
Serving suggestions
Enjoy these mini cakes:
- Warm with vegan vanilla ice cream
- With dairy-free custard
- Topped with vegan whipped cream
- Served alongside fresh berries
- As part of an afternoon tea spread
- With a cup of tea or coffee
Storage
Store the cakes in an airtight container in the fridge for up to 4 days.
They can also be frozen for up to 3 months. Defrost overnight in the fridge and warm slightly before serving if preferred.
FAQs
Recipes Similar to Vegan and Gluten Free Mini Peach Upside Down Cake Recipe
Vegan and Gluten Free Mini Peach Upside Down Cakes
Difficulty: Easy12
servings20
minutes20
minutes40
minutesThese mini upside down cakes are topped with a slice of peach for a mini fruity treat.
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/350ºf. 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.
Comments
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