Upside Down Peach Cake

Upside Down Peach Cake


two cups sliced fresh peaches or one 16 oz bag frozen peaches, no sugar added

2 tbsp dairy free butter

2 tbsp Agave

2 cups gluten free brown rice flour blend

1 cup sorghum flour (can also substitute oat or millet flour)

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1 cup Tofutti sour cream (you can also substitute mayonnaise or dairy free yogurt)

2/3 cup safflower oil

2 eggs

2/3 cup Agave

1 tbsp vinegar


In a shallow, large pan, melt the 2 tbsp “butter” (I use Earth Balance soy-free, vegan butter) with the 2 tbsp of Agave. Add the frozen peaches and cook for about 4-5 minutes, flipping them after about 2 to 2 1/2 minutes. Remove the peach slices, putting them onto the bottom of a well greased or parchment paper lined 9 x 13 pan. Cook the butter mixture another minute until it’s thickened, and then evenly pour it over the peach slices.

Mix the gluten free flour blend with the sorghum flour, the baking powder, baking soda, salt, and cinnamon. Set aside.

Mix the Toffuti sour cream with the safflower oil, eggs, and Agave.

Add the dry ingredients to the wet, along with the vinegar, and quickly mix them together just until the dry ingredients are moistened. Carefully spread the batter over the peaches.

Bake in a preheated 350 degree oven for about 25 to 30 minutes. The cake will be golden brown and a toothpick inserted in the center will come out clean. When you take the cake out of the oven, you should cool it on a wire cooling rack for at least ten minutes and then flip it onto a platter which you can then put onto the cooling rack so the cake and cool completely. Be sure to flip it onto a pretty platter which has a rim for catching any of the syrup. If a peach is stuck on the bottom of the pan, just pull it off and insert it back into its missing space.

When you serve the cake, you can serve it with whipped cream or ice cream (or their substitute counterparts) or plain.