Upside Down Chocolate Peach Cake

This gluten-free cake is perfect for any occasion. Delicious combination of gooey caramel, sweet peaches and soft chocolate cake. Easy to follow recipe and the cake batter is made using one bowl only.


Prep Time: 20 mins
Cook Time: 50 mins
Yields: 8-10


  • 3 peaches, cut in halves
  • 50 grams butter (use dairy-free butter, if vegan)
  • 75 grams raw brown sugar
  • For the Cake:
  • 250 g butter, cubed
  • 1/2 cup raw brown sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla bean paste
  • 4 eggs (use flax-seed egg substitute, if vegan)
  • 1/2 cup almond meal
  • 1/2 cup polenta
  • 1/4 cup cocoa
  • 1 1/2 teaspoons baking powder
  • flaked almonds, for decorating


  1. Melt 50 grams of butter in a frying pan over medium heat and add 75 grams of sugar. Bring to a simmer and cook until the sugar dissolves. Add in peaches and cook for a couple of minutes on both sides.
  2. Preheat oven to 180°C and line a round spring form with parchment paper. Arrange peaches on the bottom of the spring form placing them cut side down. Pour over caramel from the pan. Set aside.
  3. In a mixing bowl using a hand electric mixer beat butter and sugar together. Beat in lemon zest and vanilla. Beat in eggs, one at a time. Add in almond meal, polenta, cocoa and baking powder, mix until just combined.
  4. Spoon the batter on top of the peaches and smooth the top. Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool in the spring form for 15 minutes before flipping the cake into a serving plate. Decorate with almond flakes, serve, slice and enjoy!

Nutrition Facts

Per serving: 380 KCALS | 27.8G FAT | 15.7G SAT FAT | 27G CARBS | 17.3G SUGAR | 2.2G FIBRE | 4.9G PROTEIN

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