Gluten-Free & Dairy-Free Upside-Down Peach Cake

gluten-free_dairy-free_upside_down_peach_cake

This is a wonderfully moist cake, with a beautiful topping of sliced peaches. I’ve added some soya milk to this recipe, which adds extra liquid and ensures the cake comes out of the oven a beautiful golden-brown colour.

* gluten-free, wheat-free, yeast-free, dairy-free, seed-free

5 from 1 reviews

Gluten-Free & Dairy-Free Upside-Down Peach Cake

 

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Prep time

15 mins

Cooking time

35 mins

Total time

50 mins

 

Author: Grace Cheetham

Recipe type: Teas/Snacks

Serves: 12–16 slices

Ingredients

• 200g/7oz dairy-free margarine
• 175g/6oz/¾ cup sugar, fruit sugar or xylitol
• 6 ripe peaches, peeled, stoned and sliced
• 1 tsp almond extract
• 3 eggs
• 100g/3½oz/heaped ½ cup rice flour
• 100g/3½oz/1 cup ground almonds
• 1 tsp gluten-free baking powder
• ½ tsp xanthan gum
• 1 tbsp lemon juice
• 125ml/4fl oz/½ cup dairy-free milk
• 2 tbsp apricot jam

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease the side of a 22 x 7½cm loose-bottomed baking tin with dairy-free margarine.
2. Put 50g of the margarine in a saucepan and heat over a gentle heat until melted. Stir in 100g/3½oz/scant ½ cup of the sugar or xylitol and heat for 2 minutes until completely dissolved. Pour over the bottom of the tin and arrange the peach slices on top.
3. Using a hand-held electric whisk, beat the margarine and sugar or xylitol together in a large mixing bowl until light and fluffy. Gradually beat in the almond extract and then the eggs, one at a time. Sift the flour, ground almonds, baking powder and xanthum gum into the bowl and carefully fold in with a metal spoon. Pour in the lemon juice and dairy-free milk and stir in gently.
4. Pour the mixture into the prepared tins, over the peaches, and spread it evenly with the back of a wooden spoon. Bake for 30–35 minutes until golden brown, risen and firm to the touch and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes. Then remove the side of the tin and quickly turn the cake over onto a plate. Slide onto a wire rack.
5. Heat the jam in a saucepan over a gentle heat until warm and, using a pastry brush, brush over the peach slices. Leave the cake to cool completely.

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