Upside-Down Peach Olive Oil Cake with Citrus Glaze
A tender olive oil cake topped with caramelized peaches and finished with a bright citrus glaze. Dairy-free, egg-free, and nut-free.
Ingredients
- 1-2 ripe peaches, thinly sliced
- 2 tbsp brown sugar
- 1 tbsp olive oil (for topping)
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1/2 cup cane sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup olive oil
- 1/2 cup dairy-free yogurt (plain oat or coconut work well)
- 1/3 cup unsweetened plant milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon or orange juice (plus more to thin, if needed)
Instructions
- 1Preheat and prep the pan
Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of an 8-inch round or square cake pan with olive oil. Line the bottom with a round of parchment paper.
- 2Arrange the peach topping
Sprinkle the brown sugar evenly over the parchment-lined base. Arrange the peach slices over the sugar in a circular or fanned pattern, slightly overlapping. Set aside.
- 3Mix the dry ingredients
In a medium bowl, whisk together flour, cane sugar, baking powder, baking soda, and salt.
- 4Mix the wet ingredients
In a separate bowl, whisk olive oil, yogurt, plant milk, vinegar, and vanilla until smooth.
- 5Combine and pour
Pour the wet mixture into the dry and stir just until combined. Do not overmix. Carefully pour the batter over the peaches and smooth the top.
- 6Bake
Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 7Invert the cake
Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges, then place a serving plate over the top and invert the cake onto the plate. Peel off the parchment to reveal the glossy peaches.
- 8Glaze and serve
Once the cake is mostly cool, whisk together the powdered sugar and citrus juice until smooth. Drizzle over the cake.
