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Caramelized Peach Upside Down Skillet Cake (Vegan)

There's nothing like a caramely, sweet upside down cake with plenty of fruit!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 - 18 servings


  • 4 - 5 medium peaches peeled and sliced
  • 3 tablespoons coconut oil
  • 1/2 cup brown sugar
  • 1 lemon juice and zest from it
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon optional
  • 1/4 teaspoon salt


  • 1 cup aquafaba liquid from 2 cans cooked chickpeas
  • 1 1/2 cups sugar
  • 2 teaspoons lemon juice
  • 1/2 cup organic vegetable oil
  • 1/2 cup coconut oil or organic vegetable shortening ,melted
  • 1/4 cup applesauce can sub pumpkin puree if you don't mind a little more golden color
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon vanilla extract
  • 3 cups flour
  • non-dairy vanilla ice cream or non-dairy whipped cream for serving



  1. Melt the coconut oil in a 12-inch cast iron skillet over medium high heat and add peaches. Cook for 4 to 5 minutes until they start to soften. Add the brown sugar, lemon juice, and zest and continue cooking for another few minutes until the juices start to thicken and caramelize with the sugar, about 5 more minutes. Remove from heat and sprinkle vanilla, cinnamon, and salt on the peaches and gently stir to combine. Spread the peaches into an even layer on the bottom of the pan and use a spatula to scrape down the sides as much as possible of any stuck sugar crystals. Once the pan has cooled a little, use a napkin or paper towel dipped in oil to grease the inner sides of skillet as well as you can.


  1. 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.
  2. 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).
  3. 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.)
  4. 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.
  5. 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!