In a small bowl, stir together the almond milk and lemon juice, and set aside.
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.
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.
Vegan Nectarine Upside-Down Cake originally printed from https://yupitsvegan.com/vegan-nectarine-upside-down-cake/ August 8, 2014