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.
Peach Upside Down Cake (Grain Free)
Ingredients
For the Glaze
- 1 / 3 cup honey
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1-2 ripe peaches, sliced (or about 1 1/2 cup sliced frozen peaches)
For the Cake
- 1/2 cup coconut flour (I used Bob's Red Mill)
- 1/2 teaspoon baking soda
- 4 eggs
- 1/4 cup applesauce
- 1 / 3 cup honey
- 1 Tablespoon vanilla
- 1 / 3 cup coconut oil, melted
- 1/4 cup milk of your choice (I used almond milk)
Instructions
- Mix the honey, nutmeg, and cinnamon together. Pour into an 8 inch round baking pan that has been greased and lined with parchment paper.
- Place sliced peaches on top in any pattern you prefer.
- Mix the coconut flour and baking soda together, making sure no lumps remain.
- In separate bowl, beat the eggs.
- Add the applesauce, honey, vanilla, and coconut oil and beat well.
- Combine with the dry ingredients and stir in the milk. Pour over peaches.
- 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.
- 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 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!
That looks divine, Linda! As you know I also shared a Peach Upside Down Cake recipe recently, but I love that this recipe is grain free. Peaches are plentiful and wonderful at the moment, so it’s definitely time to make peach desserts!
Shirley
Thanks, Shirley. Yes, you’re cake looked good too, and is good for people who don’t want grain free.
Can I make this without eggs? I really want to make it.
As far as I know, coconut flour really needs eggs. Sorry, but I cannot suggest a substitute.
Egg Substitute Mix (homemade) –> To replace 1 egg: 2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
https://www.google.ca/webhp?sourceid=chrome-instant&rlz=1C1GGGE_enCA406CA446&ion=1&espv=2&ie=UTF-8#q=can%20eggs%20be%20replaced%20in%20baking
Thank You!
Would almond or Bob’s Red Mill all purpose flour work?
No, coconut flour works differently than other flours. I can’t recommend any substitute.
Thanks for letting me know. I think I will still make this one just the same. 🙂
That looks beautiful, Linda, and perfect for late August!
Thanks, Cheryl!
can I substitute sweet rice flour, all purpose gluten free flour or white rice flour for the coconut flour?
No, I’m afraid not. Coconut flour works differently from other flours and requires more liquid and eggs.
This looks delicious, I love that its grain free 🙂 Thanks!
-Cassidy
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!
I tried this recipe and it was runny. The cake didn’t rise, and I threw a way.
I used “Mama’s Coconut Blend”.
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.
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
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
This sounds great and I can’t wait to make it…could you also use Pineapple slices or other types of fruit? Thanks!
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!
Hi! The pan size is in step 1. It’s 8 inch.
Thank you! Totally missed that oops :)) I only have a 9 inch so will adjust to that and try it. Any advice?
It should work in a 9 inch pan, but the cake will be thin and probably shouldn’t bake as long.
I used the CakeShape App to adjust to the 9 inch and it turned out great! Thank you so much for this delicious recipe! Will definitely do it over and over! Added a scoop of coconut vanilla ice cream on the side :)) Thank you!
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,
Marshala@aol.com
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!
Hi, Do you think this would work to make individual ones using a muffin pan?
I don’t know, but I like the idea! Let me know how it goes if you give it a try.
Can I bake it without applesauce?
Do you think canned peaches would work?
hi,
cant wait to try this.
when you say ‘grease and line with parchment paper’, am i greasing the pan first then lining just the bottom of the pan or lining the whole pan?
thanx for your time.
Grease the whole pan and then line the bottom only with parchment paper.
I’ve been baking with coconut flour for several months & I use EnerG brand egg replacer that comes in a box. It’s glutin & wheat free, no preservatives/artificial flavoring or sugar added. No cholesterol says on the box. It’s a dry powder so keeps on the shelf.
To equal 1 egg takes 1 1/2 tsp egg replacer & 2 TBSP water. I usually mix the egg replacer powder in with the dry ingredients & add the water with the wet ingredients. Seems to mix up better that way. I use it for pancakes & waffles, brownies, coconut flour flat bread & many other things.
On the box it gives recipes for egg free lemon pie filling, quiche, Mousse, sponge cake, pancakes, muffins. Also egg free custard tart filling, egg replacer whipped cream & banana tea bread. I think this is the same company that had the EnerG bread. It’s non GMO & is parve. Has no eggs or animal products in it. I buy it at the natural food or health food store. I’ve never tried making any recipes on the box. It’s been around enough that years ago my mom used it to bake cakes, muffins etc with as she was allergic to eggs I’ve also used it for applesauce cake, carrot cake, cookies etc. I use it in paleo grain free recipes as I don’t want the eggs. I find it an all purpose egg replacer that for me works well with all purpose flour or coconut & almond flours.
Since changing my diet to mostly coconut flour, coconut sugar & coconut oil I feel much better, my weight is more stable or I lose weight. I don’t have a known problem with wheat but fInd using coconut flour doesn’t make me gain weight like wheat products do. The coconut sugar looks & tastes much like light brown sugar. The coconut oil can be bought as Virgin with a coconut flavor or a clear non flavored oil to cook savory dishes with. I’ve read that since coconut oil is a medium chain oil it’s much healthier & that our bodies convert it into energy instead of fat. It doesn’t change in cooking into a less healthy oil like olive oil does when heated too high. All the coconut products are low glycemic. The flour has fiber which makes it absorb a lot of liquid. Therefore other flours can’t be substituted while keeping the recipe liquid the same. Since it doesn’t have gluten it doesn’t hold together quite as well. But to me it’s like a new food I’m learning to love. I use a coconut flour pizza crust recipe to make my own breadsticks. I bake it whole then cut into strips to dip in pasta sauce with extra granulated garlic, oregano & non dairy Parmesan cheese to taste.
I’ve also added 2 TBSP ground flax seed a day to my diet. I’ve read that for women over 40 any fat cells around the waist put out extra estrogen that prevents them from losing fat around the waist. I read that flax seed helps keep the estrogen level down to allow weight loss to occur. The ground flax seed thickens my nutritional shake & I put it with different coconut flour recipes. I found that one recipe almost tastes like whole wheat using coconut flour & ground flax seed. Some people use ground flax seed as an egg replacer but you’d need to look up the recipe to equal 1 egg. It has the omega 3 that we need. Please don’t take my word for these things but look all of this up. I’m only allowed to give information.
This cake recipe looks so delicious that I can’t wait to try it. I found this through a friend in another part of the country who makes it all the time & loves it. Because of that I’ll give it 4 stars since it won’t let me put 5 stars. Thank you so much. Love the photo!
Thank you for all the good ideas! I just made this cake & it is wonderful!
You’re welcome. I’m glad you enjoyed it!
Hi! Now I’m so into your cake that I’ve made it several ways! Pear & mango with chocolate on top, pear & raspberry!
Magi , kiwi & pineapple next!
My question is do I leave it out or refrigerate ? It doesn’t last long, maybe 4 days… The one I’m baking now smells like heaven!
That all sounds delicious! I would refrigerate since it’s such a moist cake.
We used Nutiva coconut flour and followed your directions exactly at 5,600 ft. altitude and it turned out GREAT! I assigned my 12 y.o. Daughter to the task of finding a gf recipe using fresh peaches and not only did she choose your recipe, she made this herself! 🙂 We used a springform pan w/ parchment and coconut oil spray and it worked like a charm. I wish I could send you a pic of her happy face! Yum yum.
Yummy! Turned out absolutely delicious. Everyone in the house enjoyed our dessert (and there is enough left over for my breakfast.)