Sweet, juicy peaches meet cozy cinnamon cake in this plant-based spin on a classic Southern dessert. Our Peach Upside-Down Cake is tender, golden, and full of flavor—with no eggs or dairy in sight. Whether you’re using fresh or frozen peaches, this cake is a showstopper (especially once you flip it out of the pan).

Ready to bake? Let’s go.

✨ Ingredients

For the cake:

• 1/2 cup (4 oz) soymilk
• 2 tablespoons (1 oz) lemon juice
• 1/3 cup (2.5 oz) vegetable oil
• 1/4 cup (2 oz) sugar
• 2 tablespoons (2 oz) water
• 1 1/2 teaspoons egg replacer
• 1 teaspoon vanilla
• 1 cup + 2 tablespoons (5.5 oz) all-purpose flour
• 2/3 cup (3 oz) whole wheat pastry flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups sliced peaches (fresh or frozen)
  

For the peach sugar mix:

• 2 tablespoons non-dairy spread (Violife, Miyoko’s, Melt, Earth Balance….)
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
  

Instructions

1. Preheat your oven to 350°F.
   
2. Spray a 9” round or 9”x9” square pan with non-stick baking spray.
   
3. In a small bowl, stir together the soymilk and lemon juice. Let it sit—it’ll curdle into a tangy vegan buttermilk.
   
4. In a separate bowl, whisk together the oil, sugar, water, egg replacer, and vanilla.
   
5. Add the soymilk mixture to the wet ingredients and whisk until combined.
   
6. In a large bowl, mix the flours, cinnamon, baking powder, and salt.
   
7. Combine the wet and dry ingredients, stirring until just mixed—don’t overdo it!
   
8. To make the peach sugar mix, melt the margarine with the brown sugar and cinnamon in a small saucepan over medium-low heat. Stir until smooth, then remove from heat.
   
9. Pour the sugar mixture into your prepared baking pan and spread the peaches evenly on top.
   
10. Spoon the cake batter over the peaches and smooth it out gently.
    
11. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
    
12. Let the cake cool for 20–30 minutes, then carefully flip it out onto a serving plate.
    
13. Slice and serve—warm or at room temp, it’s peachy perfection every time.
    

This cake is rich with cinnamon spice, lightly sweet, and topped with a golden peach layer that’s just chef’s kiss. Pair it with a scoop of vegan vanilla ice cream or a dollop of coconut whip for the ultimate treat.

Let us know if you give it a try—tag @stickyfingersdc and show off your upside-down masterpiece!