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Peach Upside-Down Cake for an Upturned World

You don’t need to read a food blog to know things are more than a little out of kilter these days. Pandemic, societal upheaval, economic devastation, politics, hurricanes, blazing fires, intense heat and more can make us forget about crises of years past (like environmental collapse and the largest refugee crises humanity has known).

Face it, we need cake!

We agree, peaches are delicious eaten fresh, juicy and sweet all on their own. We’ve been downing them daily this way for weeks.  Plus we’ve been freezing, making spicy chutney and enjoying peaches in fruit salad.  Still, sometimes only a cake will do.

This easy vegan upside-down cake baked in a cast iron skillet comes together in less than an hour from start to finish, making it ideal for last-minute desserts.  We’ve peeled the peaches here but there is no reason you cannot make this with the skin on.  Use the juiciest ripest peaches you can find.  Throw in a handful of blueberries before you add the peaches for some nice color.

You can top with ice cream or whipped cashew cream if you like but on its own, it’s delish!

Savor summer.

Enjoy the sweet taste of summer!

Peach Upside-Down Cake for an Upturned World


  • For the Peach Topping: 5 Peaches, sliced
  • For the Peach Topping: 2 Tbsp. Coconut Oil
  • For the Peach Topping: ¼ to ½ Cup Brown Sugar (can also use coconut or unbleached sugar)
  • ½ Cup of Almond or other Non-Dairy Milk
  • 2 Tsp. Apple Cider Vinegar
  • 1 Cup Organic All Purpose Flour
  • 1 Teaspoon Cinnamon
  • ½ Cup Brown Sugar (can also use coconut or unbleached sugar)
  • ¾ Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 2 Tablespoons Light Oil (Olive, Peanut, Grapeseed, Avocado or any light cooking oil)
  • ¼ Cup Applesauce
  • 1 Teaspoon Vanilla


  1. Pre-heat the oven to 350 degrees.  
  2. In an 8-9” cast iron skillet, melt the coconut oil to coat bottom and sides. Sprinkle the topping sugar over the bottom.
  3. Arrange the peaches in the skillet over the sugar in a spiral pattern.
  4. In a small bowl, whisk together milk and vinegar, let stand a few minutes while you mix the dry ingredients.
  5. In a medium bowl, stir together dry ingredients to blend well.
  6. Add oil, applesauce and vanilla to milk mixture.
  7. Gradually add wet mixture to dry until well-blended using hand mixer or whisk.
  8. Pour the batter evenly to cover the peach slices. Place the skillet in the preheated oven and bake 40 minutes or until a toothpick inserted in the middle comes out clean.
  9. Let stand  about three minutes and carefully run a knife around the edges to loosen the cake. Flip over with a plate on top and let mostly cool before cutting (we waited about 25 minutes because we couldn't resist!).