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Preheat oven to 350 degrees F (180 C). Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy (about 3 minutes). Slowly drizzle in sugar while beating on high and continue until it forms stiff peaks (it should take about 5 more minutes). In separate bowl, stir together the lemon juice, applesauce, melted coconut oil, oil, and vanilla extract.
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Now, while continuing to beat the aquafaba mixture, slowly pour in the liquids and beat just until evenly combined (the volume of fluffiness will fall a bit but don't worry, it was still worth it for the end result).
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Now in another separate bowl, sift the flour, salt, and baking powder. Remove the mixing bowl from the mixer and add the sifted dry ingredients. Use a large spatula to gently fold in the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
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Carefully pour the batter over the peaches in the skillet and place the whole thing in the oven to bake for 30 - 40 minutes until the top starts to brown and a toothpick inserted in center comes out clean. Remove from oven and allow the skillet to cool for at least 5 minutes and loosen the edges all the way around with a thin bladed knife. Then wearing oven mitts, invert a large plate over the the skillet and carefully flip the skillet upside down while holding the plate tightly to the skillet. Use a rubber spatula to scrape out any of the extra syrup left in pan and pour over cake.
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You can eat it while it's still warm or allow it to cool completely (warm is AMAZING!!), but ice cream or whipped cream with it is a must!