This Dairy-Free Peach Upside Down Cake is a fun twist on the classic retro dessert that so many of us grew up with. Instead of traditional pineapple rings, we’re using sweet summer peaches layered in a rich caramel topping that becomes beautifully glossy once the cake is flipped. Soft, buttery, and packed with nostalgic flavour, it’s perfect for summer BBQs, family gatherings, potlucks, or anytime you want an easy dessert that looks extra special with very little effort.
I have always had a soft spot for upside-down cakes, mainly because a pineapple upside-down cake was the very first cake that I ever made, in a home economics class in school. It’s one of those recipes that is simple to make, even though it looks like it should be more difficult.
And who doesn’t love the anticipation when you finally turn out the cake after it’s baked and get to see the final design in all its glory! This cake is the absolute best way to showcase freshly picked peaches – we picked these from an orchard near Niagara Falls, Ontario.
Why You Should Make This
This peach upside down cake is one of those desserts that feels impressive without requiring complicated decorating skills or fancy ingredients. In fact, you probably already have most of the ingredients in your pantry.
The peaches soften as the cake bakes, and the caramel topping pairs perfectly with the light vanilla sponge. It’s ideal for summer entertaining because you can serve it warm or cold, and it looks stunning straight from the pan with almost no extra effort.
Ingredients and Substitutions
This dairy-free, nut-free and soy-free recipe can be easily adjusted to suit other dietary requirements.
For the Cake
Self-Raising Flour: Gives a soft, fluffy crumb while keeping the recipe simple. If you don’t have self-raising flour, make your own by adding 1 1/2 tsp baking powder and 1/4 tsp salt to 120 grams (1 cup) all purpose flour. Sift twice to evenly distribute the raising agents. For gluten-free, make your own with your preferred gluten-free flour blend in place of the all purpose flour – check out this gluten-free flour post for more info.
White Sugar: Swap with light brown sugar for a slight caramel undertone to the cake batter.
Plant Based Butter: Adds richness and helps create the soft, tender sponge. I recommend using block-style dairy-free unsalted butter for the best texture. Feel free to use salted if you want to cut back on the sweetness.
Eggs: Help bind the batter while adding richness and structure to the cake. For an egg-free vegan option, swap with 100g applesauce or 2 flax eggs.
Vanilla Extract: Can also use vanilla bean paste.
For the Toppings
Peaches: Fresh ripe peaches give the best flavour and texture, especially during summer peach season. Slightly firm peaches work particularly well as they hold their shape during baking. Frozen or canned peaches can also be used if needed.
Plant-Based Butter: I prefer unsalted butter, but you can also use salted if you prefer a salted caramel sauce.
Brown Sugar: My personal preference for a deeper caramel sauce. Swap with white sugar if preferred.
How to Make Peach Upside Down Cake
Preheat your oven, then grease and line a 9-inch cake pan with parchment paper for easy removal.
Slice the peaches, then arrange them in the cake pan.
There’s no wrong way to do this – I usually start by adding them to the edge of the pan and work my way in.
Keep going until you have enough slices covering the bottom of the pan.
Make the Caramel Topping
In a small saucepan, melt the butter over a medium heat. Add the brown sugar and stir to combine. Cook for 2 minutes until the sugar fully dissolves and forms a rich, glossy caramel.
As we’re using brown sugar, the caramel colour develops quickly – just ensure all of the sugar is dissolved before removing the pan from the heat.
Pour the caramel carefully over the peach slices, trying not to disturb the pattern. The sauce is thick, and it will fill in the gaps as the cake bakes, so don’t worry if it seems like it’s not enough at this stage.
Make the Cake Batter
We’re using a simple one-bowl batter method. Whisk together the butter, eggs, sugar, flour, and vanilla until a smooth batter forms.
Gently spread the batter over the peach slices and caramel. I like to use a spatula for this, as its flexibility helps guide the batter more smoothly.
Bake for 25 minutes until the cake is well risen and lightly golden.
Top Tip: loosen the edges of the cake from the pan with a spatula while the cake is still warm, and then flip the cake onto a serving plate for the grand reveal!
The peaches should be caramelized on top of the cake.
Tips for the Best Upside Down Cake
- Allow the cake to cool for 5-10 minutes before flipping so the caramel can settle slightly.
- Don’t wait too long to turn out the cake, or the caramel may begin sticking to the pan.
- If a peach slice sticks to the pan, simply pop it back on the cake while it’s still warm.
- Use room temperature ingredients for a smoother batter and a more even bake.
Storage Tips
Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. I recommend warming individual slices for 10-15 seconds in the microwave before serving to soften the caramel topping again and restore that just-baked flavour.
Serving Suggestions
This peach upside-down cake makes 8 generous slices, is best served warm and pairs beautifully with a side of vanilla ice cream or dairy-free whipped cream.
Serving a crowd? Instead of cutting triangle slices, cut into bite-sized pieces.
Common Questions
Yes. This cake can be baked a day ahead and stored covered at room temperature. I recommend warming slices slightly before serving to soften the caramel topping again.
Upside down cakes release best while slightly warm. Let the cake cool for 5-10 minutes after baking, then carefully loosen the edges before flipping onto a serving plate.
Yes – drain well before using.
Absolutely – I recommend letting the frozen slices defrost thoroughly before adding to the cake pan, to ensure excess moisture is removed.
Recipe Recommendations
This peach upside-down cake is the perfect dessert for your summer BBQs, family gatherings, and outdoor celebrations. Check out this Summer Dessert Roundup post for more easy summer recipes, including our favourite 3-ingredient traditional lemonade.
And if you love peaches, check out this peach crumble – comfort eating at its best!
Let me know below if you try this recipe – I love hearing your feedback.
Happy Baking!
Caramelized Peach Upside Down Cake
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Topping
- 3 Peaches
- 56 grams Plant Based Butter (unsalted) (1/4 Cup)
- 100 grams Brown Sugar (1/2 Cup)
For the Cake batter
- 120 grams Self Raising Flour
- 100 grams White Sugar
- 100 grams Plant Based Butter (unsalted)
- 2 Eggs
- 1 tbsp Vanilla Extract
Instructions
- Preheat oven to 350℉ / 175℃.
- Grease and line a 9-inch round cake pan with parchment paper. Slice 3 Peaches and arrange in the base of the pan in your desired pattern.
- In a small saucepan over a medium heat, melt 56 grams Plant Based Butter (unsalted) and 100 grams Brown Sugar. Stir gently until the sugar dissolves and the mixture becomes smooth and glossy (don't hard boil).
- Immediately pour the caramel over the sliced peaches – the caramel will be thick and may not cover all of them, but will continue to melt during baking.
- In a mixing bowl, whisk together 100 grams Plant Based Butter (unsalted), 100 grams White Sugar, 120 grams Self Raising Flour, 2 Eggs, and 1 tbsp Vanilla Extract to a smooth batter.
- Spread the batter carefully over the peach and caramel layer using a spatula.
- Bake for 22-25 minutes until the cake is well risen, lightly golden, and a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes. Run a spatula around the edges to loosen.
- Place a serving plate over the pan and carefully invert to release the cake. Remove the parchment paper, and serve warm or at room temperature.
- Top Tip: For the best flip, don’t wait too long after baking. The cake should still be warm when turned out so the caramel releases cleanly and the peaches stay glossy.
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