Dessert time is here, and now that peaches are back in season, you can do more with them than just make jam. Even though the basic fruit cake has become synonymous with the winter holidays, not everyone in the family like it. We provide a lighter and sweeter alternative to traditional fruit cakes with this peach upside-down cake. As the cake does not include any dairy, it is suitable for vegans and vegetarians, making it a great option for the entire family.


To make an upside-down cake, the topping is cooked at the bottom of the pan instead of the top, and the cake is turned right-side up before serving. As the cake bakes, the topping, a tangy sauce, thickens to the consistency of jelly and is absorbed by the cake itself. The fresh peaches and fragrant cinnamon, both common in holiday dishes, work together to provide the greatest possible flavour profile. It tastes best with a steaming mug of tea or coffee.

Do you feel like indulging in some festively-decorated baked goods? Mokgadi Itsweng created a delectable peach upside-down cake for Juicy Delicious that pairs well with a cup of tea.

Peach upside-down cake recipe


Recipe by Gary Dunn

Course: Dessert

Cuisine: Global

Difficulty: Easy

Servings: 12 servings

Prep time: 15 minutes

Cooking time: 20 minutes

Baking Time: 45 minutes

Total time: 1 hour 20 minutes


  • 60 g coconut oil

  • 150 ml dark brown sugar

  • 15 ml lemon juice

  • 6 peaches, halved and pitted

  • 1 tsp ground cinnamon

  • 2 cups cake flour

  • 1 cup sugar

  • 1 tbsp. baking powder

  • ½ tsp bicarbonate of soda

  • ½ tsp salt

  •  cups soy milk

  • 2 tbsp. apple cider vinegar

  • juice of 1 lemon

  • ½ cup sunflower oil

  • 1 tsp vanilla essence

  • For the peach glaze
  • 6 peaches, pitted and halved

  • 60 ml brown sugar

  • ½ tsp cinnamon

  • 2 tbsp. water


  • Preheat the oven to 180°C and line a cake pan with baking paper.
  • In a saucepan, mix the sugar and lemon juice together over low heat.
  • Add the coconut oil and stir until mixture dissolves and starts to bubble.
  • Stir until the mixture dissolves and the mixture starts to bubble.
  • Add the peach halves, cinnamon and stir for 5-minutes over medium heat.
  • Pour the mixture into the cake pan, making sure that the peach halves are arranged with the flat side facing up at the bottom of the pan.
  • In a mixing bowl add the cake flour, sugar, baking powder, bicarbonate of soda and salt. Mix until well combined, then set aside.
  • In a jug, mix the soy milk, apple cider and lemon juice together. Leave to curdle for 10-minutes at room temperature.
  • Whisk the curdled milk together, before adding the oil and vanilla essence.
  • Add the wet ingredients to the dry ingredients and whisk the batter until smooth.
  • Pour the batter over the spiced peaches and bake for 45-minutes.
  • Remove from the oven and leave to cool in the pan.
  • While the cake bakes, make the peach glaze by combining the peach halves, brown sugar, cinnamon and water in a saucepan over medium heat.
  • Stir until the sugar has dissolved and the peaches are glazed, for about 5-minutes.
  • Turn the cake out onto a serving plate and top it with the peach glaze.
  • Serve with whipped coconut cream.

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