Peach Caramel Upside-Down Cake: A Cinnamon-Scented Vegan Delight

Savor the irresistible charm of our luscious Peach Caramel Upside-Down Cake, where the natural sweetness of peaches pairs beautifully with a velvety caramel sauce. This cake features a layer of fresh caramelized peaches on the bottom, topped with a moist, cinnamon-infused cake that is completely vegan, egg-free, and dairy-free. Warm spices and rich caramel make this cake a comforting treat, perfect for enjoying during peach season.

Why you'll love this:

• Suitable for vegans: Made without any animal products, this cake is a delicious treat that everyone can enjoy.
• Seasonal freshness: Made with fresh peaches, this cake captures the essence of the harvest in a spectacularly sweet and tangy way.
• Mixture of aromatic spices: The hint of cinnamon not only adds warmth, but also complements the peaches, enhancing the overall flavor profile.

Perfect opportunity: This upside-down cake is perfect for late summer gatherings, brunches, or as a festive dessert in both vegan and non-vegan settings. It's a great choice for celebrations, especially when you want to showcase seasonal fruits in a show-stopping dessert form.

Decorating tips:

• Serving suggestions: Best enjoyed warm. Serve with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream for added creaminess.
• Garnish with fresh mint: A few fresh mint leaves can add a refreshing note and a pop of color.
• Sprinkle with cinnamon: A light sprinkle of cinnamon on whipped cream or ice cream can beautifully bind the flavors together.

Ingredients:

• Caramel layer:
  • 150 g of cane sugar or caster sugar
  • 3-4 tablespoons of water
• Fishing layer:
  • 2-3 unripe peaches, blanched and peeled

• Cinnamon Cake:
  • 200 ml unsweetened almond milk (or any other plain plant-based milk)
  • 1 tablespoon white vinegar (or lemon juice)
  • 80 ml vegetable or sunflower oil
  • 170 g cane sugar or caster sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons baking powder
  • 2 teaspoons of cinnamon powder
  • ¼ teaspoon salt
  • 200 g all-purpose flour

1. Prepare the pan:
   • Grease an 8-inch (20 cm) cake pan with oil and line with parchment paper if desired. Preheat oven to 350°F (175°C).

2. Layer the peaches:
   • Arrange the blanched, peeled and sliced ​​peaches in the bottom of the cake pan.
3. Prepare the caramel:
   • In a saucepan, melt the sugar over medium heat until it begins to caramelize. Stir until golden brown, add water carefully and stir until smooth. Pour the caramel over the peaches.
4. Mix the cake ingredients:
   • In a bowl, mix the warm almond milk with the vinegar and let sit for 5 minutes. Add the sugar, oil and vanilla, stirring until the sugar dissolves. Mix the dry ingredients (flour, baking powder, cinnamon, salt) and incorporate into the wet ingredients until smooth.

5. Bake the cake:
   • Pour the batter over the peach and caramel layer. Place the cake pan on a baking sheet to catch any drips. Bake for 40 to 45 minutes or until the cake is firm to the touch.
6. Leave to cool and unmold:
   • Let the cake cool in the pan for 30 minutes. Run a knife around the edges, then invert onto a serving plate. Tap to release the cake.

Serve this luscious Peach Caramel Upside-Down Cake warm or at room temperature, topped with whipped cream or vanilla ice cream for a delicious treat that's sure to please any crowd!