Peach Upside-Down Cake

Do you see this cake? I had no idea that it’s so popular. I saw few of its versions here and there, and even my friend brought one to a party last week, the one with mango instead of peach. I decided to bake it after seeing my friends doing it here. I was in hurry, had no good ideas what to prepare and I didn’t want to bake another muffins (I definitely do it too often). So it was like a godsend, peaches, plus upside-down, just check this out!

Lately, I started to modify almost every recipe by replacing at least part of the plain flour with the spelt flour or with the wholemeal one. This time I did it again. It’s not cheating but you just get the impression that the cake you’re eating isn’t entirely unhealthy. And it lightens your mood :).

One more modification is that I didn’t use frying pan but baking tin instead. I really don’t have a frying pan which I could put into the oven, so a little change was needed.


  • 1 cup plain flour
  • 1/2 cup spelt flour
  • 1/3 cup sugar
  • pinch of salt
  • 2 tsp baking powder
  • 1 tsp vanilla sugar
  • 1 tsp lemon juice
  • 1 cup soya milk (vanilla preferable)
  • canned peaches (1 can)
  • 1/4 cup sugar
  • 2 tbsp water

First, mix both flours, 1/3 cup sugar, salt, baking powder and vanilla sugar. Add soya milk and lemon juice and stir until you get smooth dough. Put 1/4 cup sugar and 2 tbsp water into saucepan, heat it and stir until you get syrup. Put it into small baking tin and then put sliced peaches on top. Cover everything with dough.

Bake the cake in 180 degrees for about 35-40 minutes until it becomes golden. After taking it out from the oven leave it for about 30 minutes to cool. Now you only need to turn it upside-down with one energetic move so it will fell on the plate.

You can find the original recipe at the fat free vegan blog. OK, mybe I’m not a fat-free cooking follower, I believe fat is inevitable in our diet. For example it helps with absorbing vitamins. But still, this cake is quite appealing :).