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Peach Upside-Down Cake

Easy delectable summer dessert.

Ingredients

  • 4 peaches pitted and thinly sliced
  • ¾ cup unsweetened unflavored plant-based milk
  • ¾ cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 1 tablespoon pure vanilla extract
  • 1 cup oat flour*
  • ¾ cups sorghum flour*
  • ½ cup almond flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt

Instructions

  • Preheat oven to 350°F. Line the bottom of a 9-inch springform cake pan with a round piece of parchment paper. (Optional: line the bottom and sides of a standard cake pan with parchment. Create 2 long strips of parchment that overlap the sides of the pan. Lay them crosswise on the bottom of the pan. Place a round piece of parchment on top. These strips will allow you to loosen and slightly lift the cake from the pan before inverting it onto an oven safe platter.)
  • Arrange the peach slices in the bottom of the pan in an overlapping fashion so that there are no gaps.
  • In a medium bowl, whisk together the milk, maple syrup, vinegar, ground flaxseed, and vanilla. Set aside.
  • In a large bowl, whisk together the flour(s)*, baking powder, baking soda, and salt until well blended.
  • Add the wet mixture to the dry mixture and use a wooden spoon or spatula to mix well.
  • Pour the batter into the prepared cake pan. Bake 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Cool the cake in the pan for at least a couple of hours. Remove the sides of the pan (or run a spatula or knife around the sides of the pan and pull on the corners of the parchment to loosen the cake). Invert the cake onto an oven-safe platter and remove the parchment paper.
  • If the top of the cake is soggy, bake at 325°F for an additional 30 minutes or until dry.

Notes

*Bounty and Soul tip: If you don't have oat, sorghum or almond flour in your pantry. Grind 2-1/4 cups of rolled oats (old fashioned oats) using a blender or food processor to create oat flour for this recipe.
By Forks Over Knives/Darshana Thacker