• Jengo

Mini Upside Down Peach Cake - Vegan

Updated: Mar 5


I think this is my new favorite cake. I've been meaning to make the pineapple version for a while but since I had peaches on hand I decided to make the peach version and oh my goodness, I have to say, it is legimately good. It's sweet but not nauseatingly sweet, moist, a little tart, and so satisfying. Really hits the spot when you're craving something sugary but not overly so. Best of all, it's a mini, single size serving and you don't have to be stuck with the guilt and obligation of eating an entire cake. If you do want more servings just double or triple the recipe. Lastly, you also don't have to prep a flax egg. Not having to do that extra little step makes this cake even more likable. In skipping the flax egg, there is no compromise in flavor or moistness.


I'm a fan of this recipe, if I have to say so myself. I am sure this recipe will leave your non-vegan friends begging for more. Give it a shot. Recipe down below.



Prep Time: 12 minutes

Bake Time: 40-50 minutes

Servings: 2 servings


TOOLS NEEDED:

  • 4 1/2” round baking pan . You can use cupcake molds as well

  • Parchment paper

  • Spatula

  • Whisk or fork


INGREDIENTS:

  • 1/3 cup + 1 tbsp flour

  • 3 tbsp cane sugar (use 3 1/2 to 4 if you like it extra sweet)

  • 1 1/2 tbsp vegan sour cream

  • 1 - 1 1/4 tbsp plant milk (Start with 1 and add a little more if slightly dry. I used almond)

  • 1 tbsp apple sauce

  • 2 tbsp coconut oil

  • 1/2 tsp baking powder

  • 1/8 tsp salt

  • 1 1/2 - 2 tbsp melted plant butter to coat the pan

  • Brown sugar to sprinkle along the bottom of the pan

  • Sprinkle of cinnamon powder (not essential)

INSTRUCTIONS:

  1. Pre-heat oven to 350 degrees

  2. Prepping the cake mold: line the bottom of the cake mold with parchment paper. You'll want to cut this out to match the shape of the cake mold.

  3. Evenly coat the bottom of the cake mold with melted butter (on top of the parchment paper) and sprinkle evenly with brown sugar, covering all of the surface. And a little sprinkle of cinnamon for more complexity.

  4. Butter and grease the sides of the cake mold

  5. Refrigerate to firm up the butter while you prepare the cake mixture

  6. Preparing the cake mixture: in a mixing bowl combine flour, sugar, salt and baking powder. Whisk together thoroughly.

  7. In the middle of the dry mixture and with spatula, clear a space in the center and create a well for the wet ingredients. Now to that center add the milk, apple sauce, coconut oil and sour cream and mix. Then slowly fold in and combine with dry ingredients.

  8. Remove cake mold from refrigerator and pour the cake mixture in. Use a spatula to even out and level the surface.

  9. Bake for 40-50 minutes. Check on it and make sure it doesn't burn. When it's done you should be able to poke a toothpick into the middle and it should come out clean.

  10. Let it cool and rest a few minutes. Then take a butter knife and scrape the sides a bit to make sure the cake is loose enough for removal. The edges should have shrank a bit and separated slightly from the pan.

  11. Now wearing oven mittens, and with a serving plate or baking sheet, place on top of the cake pan as if you were putting a lid on it. Then carefully grip both the pan and the plate together like a sandwich. Flip it upside down (plate side onto table or work surface) and wiggle or tap the pan a bit to loosen the cake. It should come out easily. Be careful not to burn yourself. Enjoy! :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily. I would love to see your creations! Thanks for visiting. See you next time!

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Food &  Blog account:@jengo.daily https://www.instagram.com/jengo.daily/

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