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Nectarine Upside-Down Cake

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Making a nectarine upside-down cake is certainly a test in optimism. Everything goes in the oven with the nectarines tucked underneath the batter. Until you remove the cake from the oven, and let it cool, you don’t know for sure what the bottom is going to look like.

Sweet and Tart Summer Vegan Nectarine Upside-Down Cake With Whole Grain Spelt Flour - Yup, it's Vegan sweet

Needless to say, when I flipped over my cake and discovered this beauty, I was pretty damn pleased. My plan is for this cake to be the piece de resistance at my next vegan dinner party. It’s beautiful and delicious. The caramelized nectarine layer enhances the sweetness of this slightly tart summer stone fruit. The moist, slightly dense texture of the cake and the gentle use of spices makes for a perfect summer treat.

Fresh stone fruit upside down cake with slice missing cut out garnished with nutmeg, cinnamon, and ginger

This nectarine upside-down cake is sweetened only with coconut sugar. It’s also made with 100% spelt flour. That means that you can have a couple of slices and not need to take a nap afterward =P. Coconut sugar looks similar to brown sugar when dry but when liquid and fat collide with it, it turns dark brown, which is how the caramelized nectarines get such a vibrant color.

In terms of ease of making this recipe: If you grease the pan thoroughly then there’s nothing to be afraid of. At least not any more than with making a regular cake. We still have to be careful not to over-mix the batter, so that the gluten doesn’t form. Luckily, since spelt is much lower in protein, this is less of a risky maneuver than it is with all-purpose flour. Honestly, I’m not a natural at baking things other than bread. And I found this nectarine upside-down cake to be super, super easy to make!

tl;dr upside-down cakes are the coolest thing ever, and this version is particularly awesome. Hope you enjoy!

Vegan closeup of crumbly slightly dense moist and light spelt flour and coconut sugar cake with slice taken

Here’s a little more of a close-up of the inside texture of the cake =]

 

Vegan Nectarine Upside-Down Cake - Yup, it's Vegan
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5 from 1 vote

Vegan Nectarine Upside-Down Cake

This vegan nectarine upside-down cake is sure to please everyone with its subtly sweet, summery flavor. Made with whole grain spelt flour and low-glycemic coconut sugar.
Course Dessert
Cuisine refined sugar-free, vegan, vegetarian
Keyword Nectarine Upside-Down Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 cake
Calories 262kcal
Author Yup, it's Vegan

Ingredients

For the caramelized nectarine layer:

For the spelt cake:

  • 1 cup almond milk (or nondairy milk of choice), room temperature or warm
  • 1 tbsp lemon juice
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 and 1/2 cups spelt flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground coriander seed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger (a pinch)
  • 1/8 tsp ground nutmeg (a pinch)

Instructions

To prepare the caramelized nectarine layer:

  • Add the melted coconut oil to the bottom of a cake pan. Use a brush or your hands to lightly grease the sides, then spread the rest of the oil evenly in one layer.
  • Sprinkle the coconut sugar in an even layer on top of the coconut oil. Arrange the nectarine slices on top of the coconut sugar so that they have as much surface contact with it as possible.

To prepare the spelt cake:

  • In a small bowl, stir together the almond milk and lemon juice, and set aside.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the coconut oil, coconut sugar, and vanilla extract to the bowl with the almond milk. Use a fork or whisk to whisk together the liquid mixture until the sugar is dissolved and the oil is incorporated with the almond milk.
  • In a separate bowl, sift together the spelt flour, baking powder, salt, and spices.
  • Make a well in the center and add half of the wet mixture. Stir, then add the rest of the wet mixture. Gently mix the batter together (I used a wooden mixing fork) until the lumps are gone, but try to mix as little as possible. We don't want to encourage the gluten to develop, because that will result in a gummy cake.
  • Pour the mixed batter on top of the nectarines, gently, so as not to agitate them.
  • Bake for 30-35 minutes on a rack positioned in the center of the oven (important!), or until golden on the top and starting to pull away from the sides. The top of the cake will feel a bit springy, but still moist.
  • Let the cake cool for 10-15 minutes before gently inverting it. You can then transfer it to a cooling rack, and cut yourself a slice!
  • Leftovers can be kept at room temperature if tightly wrapped (unless your home is very warm), or covered in the refrigerator. Best enjoyed within a day or two.

Notes

For best results, use nectarines that are just barely ripe, so that they retain more texture during baking.
Sponge cakes have a habit of cracking on the top (luckily, we are flipping it over!). The taste and inside texture are not likely to be affected. Sometimes you just can't control the cake cracking, but the following steps will make it less likely: 1) measure flour by spooning it into a measuring cup, instead of scooping it out of the container. 2) mix as little as possible to discourage gluten formation. 3) test the temperature of your oven to ensure that 350 is really 350 (hotter, and the cake is more likely to crack).
Nutrition facts are calculated based on cutting the cake into 8 slices.

Nutrition

Serving: 1slice | Calories: 262kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 133mg | Potassium: 117mg | Fiber: 4g | Sugar: 21g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 80mg | Iron: 1.4mg

Closeup of gooey caramelized summer fruit nectarine cake with low glycemic index coconut sugar

Adapted from Peach Upside Down Cake by the Earthen Table. Happy Friday!

Comments

  1. Monica says

    Wow this was amazing. I did have to use brown and white sugar but still a vegan dessert score! I also used nectarines that were not ripe and glad I did. It cut down on the sweetness and didn’t add much moisture. Also living in Montana had to change a few things but I did not get rid of all clumps bc I thought I would rather have clumps than it be chewy.

    Reply

  2. Caitlyn Miller says

    HI Shannon!

    I am bake for another of your amazing recipes – my first of yours was the Tres Leches cake i made for my vegan boyfriend 🙂 omg that was such a huge hit with my family even tho they are non-vegan. That was truly one of the better cakes I have made since baking vegan now – it was fool proof and soo yummy!! it is now an all time fave!!

    For this recipe can apples be used instead of nectarines? do you think i could use regular sugar instead of coconut and then use brown sugar for the carameling part?

    Reply

    • Shannon @ Yup, it's Vegan says

      Hi Caitlyn,
      I’m not totally sure what would happen if you used apples – they do have higher water content than nectarines. You can definitely substitute peaches for the nectarines, but I am unsure if adjustments need to be made for the apple. I think it would work fine to use the sugar substitutions you mentioned, though, just note it will be a little sweeter.

      Reply

  3. Anna says

    This looks lovely! Hoping to try it this weekend for some vegan friends. What size cake pan did you use?

    Reply

  5. Emily says

    Hi Shannon, your cake looks really nice! I was thinking of making this cake for my dad, as it is his birthday (plus we have a whole bucket of nectarines). Since this is my first time attempting an upside down cake I’m a bit worried the bottom would stick. Could I put baking paper down first? Thanks!

    Reply

    • Shannon @ Yup, it's Vegan says

      Yes – if you are nervous about the bottom sticking, it should work if you line the bottom with parchment paper. I will note that I’ve always gotten away with just lightly greasing the pan and the cake still slides out just fine. But that may depend on the material of the baking dish, so it couldn’t hurt to be safe.

      Reply

    • Shannon @ Yup, it's Vegan says

      Hi Blake, whole wheat flour should work, the cake might be just a little more dense. I would recommend ideally using WW pastry flour if you can get it, or WW flour cut with a little bit of all-purpose.

      Reply

  7. Marcia says

    5 stars
    Hello! I’ve got your luscious upside-down cake cooling as I type and it smells yummy! I used white peaches because that’s what I could find. I’m sure it will be great, thank you! My question is regarding the use of coriander seed, isn’t that cilantro? Did you mean to say that or were you thinking cardamom seed instead? I know there’s only 1/4 t. in it so my husband probably won’t even notice! I’m just curious.

    Thanks so much,
    Marcia

    Reply

    • Shannon @ Yup, it's Vegan says

      Hi Marcia,
      Thanks for your comment. I hope you enjoyed the cake! It is supposed to be coriander seed, which has a nutty and lemony flavor that is quite different from coriander leaves (cilantro), and unlike cilantro, can pair rather nicely with sweets. A little trick I picked up from a baking cookbook a while back to enhance flavors in plain cakes. Of course, if you’re not a fan, you can leave it out next time. 🙂

      Reply

  8. Angela @ Canned Time says

    I’ve been craving an upside-down-cake this month and presto – I found your recipe on the linky this week.
    I’ll be featuring this one as my favorite and thanks so much for sharing it with us all Shannon!

    Reply

  9. gigiveganville says

    I am glad I showed up for this party.
    I haven’t used one stinkin nectarine all summer long, I better pick some up at my gorgeous market before summer’s end. This looks too good to pass up. Bottom’s up 😉

    Reply

    • Shannon @ Yup, it's Vegan says

      Thanks, Kelley, and thanks so much for sharing the original recipe. It is such a winner and I am very grateful. =] that’s awesome! I’m a transplant from Seattle, but I’ve been here in Maryland for the better part of 10 years now and I have really grown to love it 🙂

      Reply

  16. Cheryl says

    This is just BEAUTIFUL. Also love that you use spelt flour and coconut sugar.. making this basically health food. So I think I’ll start making it for dinner.

    Not for after dinner. For dinner.

    Yummmm.

    Reply

  17. rika@vm says

    What a beautiful summer tart, Shannon! I want to make an upside down cake one day, but this seems like a very simple process. I use coconut sugar very often, they bring a lovely caramel color and flavor. Glad the tart turned out perfect the way you wanted! Have a brilliant weekend! ❤

    Reply

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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
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