"You're turning me into a vegetable!" Normally I would have been a bit offended by this statement - as the thought of turning anyone into a vegetable is a nasty one (better off a Victoria Sponge...) - but perhaps my beau had reasonable concern. I had, after all, just used the word vegan (gasp!) in reference to a peach pie I had momentarily removed from the oven (culinary blasphemy!) I should have known better than to ruin a delicious peach pie, normally loaded with rich and creamy dairy products, by making it vegan... But I was truly excited by the outcome of this recipe - a firm yet fluffy cake, sinfully sweet, and topped with the most gorgeous, juicy peaches. How could anyone ever guess it was vegan? A recipe find indeed that I had to share!
Dairy allergy sufferers and connoisseurs alike will come together over this recipe and rejoice at its deliciousness. Don't let your food prejudice get in the way of your taste buds, and try this vegan recipe. You won't be disappointed, and you won't turn into a vegetable either.
Vegan Upside-Down Peach Pie
Before making this recipe please note there is a gluten-free option as well!
4 Tblsp margarine (could use butter instead but will no longer be dairy free/vegan)
1/2 cup brown sugar
8 peaches, skinned, pitted, and sliced into wedges
2 1/2 cup flour **gluten free option: 2 3/4 cup brown rice flour, which is what I used
1 1/4 cup sugar
1/4 cup corn starch
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 1/2 cup almond milk
2/3 cup oil
2 tsp almond extract
1 tsp vanilla
Directions:
Vegan doesn't just go as far as food, vegan conscious fashionistas also take care in their clothes... Like these styles from Vegan Fashion Designer Stella McCartney
Dairy allergy sufferers and connoisseurs alike will come together over this recipe and rejoice at its deliciousness. Don't let your food prejudice get in the way of your taste buds, and try this vegan recipe. You won't be disappointed, and you won't turn into a vegetable either.
Vegan Upside-Down Peach Pie
Before making this recipe please note there is a gluten-free option as well!
4 Tblsp margarine (could use butter instead but will no longer be dairy free/vegan)
1/2 cup brown sugar
8 peaches, skinned, pitted, and sliced into wedges
2 1/2 cup flour **gluten free option: 2 3/4 cup brown rice flour, which is what I used
1 1/4 cup sugar
1/4 cup corn starch
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1 1/2 cup almond milk
2/3 cup oil
2 tsp almond extract
1 tsp vanilla
Directions:
1. Preheat oven to 350F/175C.
2. While oven is heating, melt margarine in a 9x13 baking pan. Sprinkle brown sugar over melted margarine, and arrange peaches on top, at the bottom of the pan.
3. Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add dry to wet, and whisk until well combined (this batter will be like pancake batter.)
4. Pour batter over peaches, and bake about 50mins-1 hour.
5. Let cool for about 15mins until perfectly cool, then invert onto a serving tray.
This recipe was originally made with plums. For the original recipe please see Bite me (I'm vegan) Blog
http://bitemevegan.blogspot.com/2011/07/plum-upside-down-cake.htmlVegan doesn't just go as far as food, vegan conscious fashionistas also take care in their clothes... Like these styles from Vegan Fashion Designer Stella McCartney
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