Upside-Down Peach Gingerbread Cake

A delicious plant-based gingerbread cake featuring a naturally caramelized peach topping – free from oil, egg, dairy, and refined sugars.

I adore upside-down cakes! They’re so much more fun to make, serve, and eat. Pineapple upside-down cake is probably the most popular of these; and I’m pretty sure it’s the first upside down cake I ever had. I always revered my mom’s pineapple upside down cake as a “very special” cake. You see, to my untrained eyes, it appeared to take a lot of time to make.

My mom used the traditional method – she placed canned pineapple rings in a large round cast iron skillet with bright red maraschino cherries inside each ring. And her cakes were always so pretty.

Over the years, I’ve played with a few other versions, including an upside-down apple cake, which in turn, inspired this peach upside-down gingerbread cake version. I’ve included photos and tips for the apple version in the notes section below. And for those chocolate lovers out there, my Dark Chocolate Pudding Cake is delicious served upside down. It creates its own pudding sauce and is delicious with vanilla ice cream.

Even though I know that upside-down cakes aren’t as time-consuming as I once thought, I still feel very special when I’m served a piece. They just look so pretty, remind me of days of yore, and are just so scrumptious!

Besides, with peaches in season this time of year, I just can’t help myself! And instead of using a yellow cake base like a traditional pineapple upside-down cake, this upside-down cake features a mildly flavored gingerbread cake that I’ve adapted over the last couple of years. I love that this cake contains no butter, oil, or refined sugar.

How is this even possible? In short, pure maple syrup, coconut sugar, and applesauce. Each of these naturally sweet ingredients are wholesome sugar alternatives that lend a natural sweetness and complement this delightful peach dessert.

To increase the healthfulness, I use whole spelt flour since it produces a lighter crumb in baked goods. Feel free to use white whole wheat flour, which has a milder flavor than regular whole wheat flour. Both spelt and white whole wheat flour work great in this cake.

The end result is simply delightful. This Peach Upside-down Cake is full of flavor with a substantial yet tender crumb. What I really like is the versatility of this cake. After I place the peach slices in the dish, I chop up the remaining peach slices and add them to the cake batter. It adds even more flavor to this sweet treat. It’s great served warm or at room temperature, plain or dressed up with ice cream or non-dairy whipped cream, and especially with a little peach jam or peach sauce on the side..

I hope you enjoy this cake as much as we do. Please leave a comment, rate it, and tag a picture #pebblesandtoast on Instagram! I’d love to see your results. Enjoy!!

Ingredients

• 2-3 peaches or nectarines, sliced ¼ inch thick*
• 3 Tbsp maple syrup

• ½ cup plant milk
• ½ cup unsweetened applesauce
• ¼ cup blackstrap molasses
• 1 tsp vanilla extract

• 1 Tbsp ground flaxseed
• 1 ¼ cups whole spelt flour
• 2 Tbsp coconut or date sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp baking soda
• ¼ tsp salt (optional)

Instructions

1. Preheat the oven to 350° F.
2. In a small bowl, drizzle the maple syrup evenly inside a 8×8 square or round glass** baking dish and spread evenly across the bottom of the pan.
3. Lay the sliced peaches evenly over the syrup.  Chop up any remaining peaches to go in the cake, if desired.

1. Back in the bowl, combine the milk, molasses, vanilla, and flaxseed.  
2. In another bowl, stir together the remaining (dry) ingredients.
3. Pour the wet ingredients into the dry, along with the diced peaches (if using) and stir just enough to combine.

1. Spoon the batter carefully over the arranged peach slices.
2. Bake for 35-45 minutes***, until a toothpick or cake tester comes out clean.

1. Allow to cool about 10 minutes, then slide a butter knife around the edges of the pan to loosen the cake and ease removal. Invert the cake by placing a large plate or serving tray over the cake and turn it over.  Place it on the counter and tap the bottom of the cake pan gently until it releases.
2. Store any leftover cake in an air-tight container in the refrigerator for 3-4 days.

Notes

* I typically use 2 peaches – 1 ½ to line the bottom of the pan and about ½ diced in the batter. But if you slice your peaches thicker or use a larger pan, you may need a third peach.

** I use a glass 8×8 square pan or glass circular pan.  No greasing or oil required – it comes out easily every time.  I haven’t baked this cake in a metal pan – but you may need to line a metal pan with parchment paper.

*** When I bake this cake in an 8×8 glass square pan, it takes closer to 35 minutes. When I use a round glass pan, it takes about 45 minutes. Be sure to use a cake tester or toothpick to ensure it’s completely cooked through.

This Upside-Down Gingerbread Cake is delicious warm or at room temperature.  Feel free to add chopped pecans or walnuts. It’s also delicious with apples. Just peel, core, and slice two or three apples instead of peaches.  Yum!

Awesome served with vanilla ice cream, whipped coconut or almond cream, and warm peach sauce.

Upside-Down Peach Gingerbread Cake

Rachele (Pebbles and Toast)

A delicious plant-based and oil-free gingerbread cake featuring a caramelized peach topping.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American, Vegan

Equipment

• oven

Ingredients

  

• 2-3 peaches or nectarines* sliced ¼ inch thick
• 3 Tbsp maple syrup
• ½ cup plant milk
• ½ cup unsweetened applesauce
• ¼ cup blackstrap molasses
• 1 tsp vanilla extract
• 1 ¼ cups whole spelt flour
• ¼ cup coconut or date sugar
• 1 Tbsp ground flaxseed
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp baking soda
• ¼ tsp salt optional

Instructions

 

• Preheat the oven to 350° F.
• In a small bowl, drizzle the maple syrup evenly inside a 8×8 square or round glass** baking dish and spread evenly across the bottom of the pan.
• Lay the sliced peaches evenly over the syrup. Chop up any remaining peaches, if desired, and set aside.
• Back in the bowl, combine the milk, molasses, vanilla, and flaxseed. Set aside.
• In another bowl, stir together the remaining (dry) ingredients.
• Pour the wet ingredients, along with the diced peaches into the dry ingredients, and stir just enough to combine.
• Spoon or pour the batter over the arranged peach slices.
• Bake for 35-45 minutes***, until toothpick or cake tester comes out clean. Allow to cool about 10 minutes, then slide a butter knife around the edges of the pan to loosen the cake and ease removal. Invert the cake by placing a large plate or serving tray over the cake and turn it over. Place it on the counter and tap the bottom of the cake pan gently until it releases.
• Store covered in the refrigerator for up to 5 days.

Notes

* I typically use 2 peaches – 1 ½ to line the bottom of the pan and about ½ diced in the batter. But if you slice your peaches thicker or use a larger pan, you may need a third peach.

** I use a glass 8×8 square pan or glass round pan. No greasing or oil required – it comes out easily every time. I haven’t baked this cake in a metal pan – but you may need to line a metal pan with parchment paper.

*** When I bake this cake in an 8×8 glass square pan, it takes closer to 35 minutes. When I use a round glass pan, it takes about 45 minutes. Be sure to use a cake tester or toothpick to ensure it’s completely cooked through.

This Peach Upside-Down Gingerbread Cake is delicious warm or at room temperature. Feel free to add chopped pecans or walnuts. 

It’s also delicious with apples. Just core and slice apples instead of peaches.  Yum!

Keyword dessert, gingerbread, oil-free, pancakes, peach, plant-based, sweet corn, vegan