Peach Upside Down Cake (Grain Free)

Grain Free Peach Upside Down Cake at The Gluten-Free Homemaker
The following is a guest post by my friend Danielle McKinney. I have made this peach upside down cake, and it is delicious. My family loved it! Please keep in mind that coconut flour can vary by brand. If you use a different brand than Danielle used, only add the milk if needed. The cake batter should be fairly thick.


This peach cake is delicious and easy, but the peach slices on the top make it elegant enough to impress dinner guests or take to potlucks! It can be made with or without dairy and still tastes great.

If you eat dairy, replace the coconut oil with butter and the almond milk with regular milk.

Grain Free Peach Upside Down Cake at The Gluten-Free Homemaker

4.7 from 3 reviews
Peach Upside Down Cake (Grain Free)
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
For the Glaze
  • 1 / 3 cup honey
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1-2 ripe peaches, sliced (or about 1½ cup sliced frozen peaches)
For the Cake
  • ½ cup coconut flour (I used Bob's Red Mill)
  • ½ teaspoon baking soda
  • 4 eggs
  • ¼ cup applesauce
  • 1 / 3 cup honey
  • 1 Tablespoon vanilla
  • 1 / 3 cup coconut oil, melted
  • ¼ cup milk of your choice (I used almond milk)
Instructions
  1. Mix the honey, nutmeg, and cinnamon together. Pour into an 8 inch round baking pan that has been greased and lined with parchment paper.
  2. Place sliced peaches on top in any pattern you prefer.
  3. Mix the coconut flour and baking soda together, making sure no lumps remain.
  4. In separate bowl, beat the eggs.
  5. Add the applesauce, honey, vanilla, and coconut oil and beat well.
  6. Combine with the dry ingredients and stir in the milk. Pour over peaches.
  7. Bake uncovered at 350° for 35-45 minutes (until the top is set). Cover with foil to prevent burning the surface and bake an additional 5-7 minutes, until top is light brown and a toothpick inserted comes out clean.
  8. Allow to cool, then run a knife around the side of the pan (between the cake and the pan). Turn the cake onto a serving dish.

This recipe is submitted to Naturally Sweet Recipe Roundup at Living Free.

Danielle_McKinney_profileDanielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!

 



This post may contain affiliate links. See my disclosure policy for more information.

Comments

  1. Pat says

    can I substitute sweet rice flour, all purpose gluten free flour or white rice flour for the coconut flour?

  2. Linda Jantzen says

    Dr says he wants me gf and dairy free. Sure does challenge my choices. He put me on a fodmap diet.Peaches are my husbands favorite fruit. And a fruit I can’t eat!

  3. Ron Snedegar says

    I tried this recipe and it was runny. The cake didn’t rise, and I threw a way.

    I used “Mama’s Coconut Blend”.

    • says

      I’m sorry the cake did not turn out for you. The problem was that Mama’s Coconut Blend is not coconut flour. It does contain some coconut flour, but it’s the fourth ingredient. Other flours will not work properly in this cake.

  4. Wendy says

    I would love if you guys could put it so we can pin it, because when we share it doesn’t stay in our feed. Thanks

  5. says

    I’d love to hear how you are managing your chrohns
    With diet etc..
    My daughter was just diagnosed a year ago
    Any info would be great!
    We are excited for this recipe
    Thanks

  6. Molly Conner says

    This sounds great and I can’t wait to make it…could you also use Pineapple slices or other types of fruit? Thanks!

  7. FM says

    Hi! This looks delicious! I would like to know what size cake pan you used for these amounts. Thanks! Can’t wait to try it!

  8. says

    Dear Linda:

    What a deliciously scrumptious looking cake. It’s now on my “to do” list. I note that you used a beautiful piece of depression glass to serve the cake. I am a member of the Depression Glass Club here on Long Island.

    Can’t wait to hear from you with regard to your other goodies.

    Pleasant and safe Memorial Day to you and yours.

    Sincerely,

    [email protected]

    • says

      Hi Marsha. I don’t have a lot of antique dishes, but I do have a few that I have gotten from my mom. I really like this particular one. Enjoy the cake!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: