Enjoying a fine fruit cake is something that actually goes with every season of the year. My simple vegan nectarine upside-down cake is a basic recipe that you can use for all fruits. A delicious fruit cake is always welcome, especially when it’s made with ripe, juicy fruit.
Basic recipe with loads of variations
This recipe is the perfect basic recipe that you can use again and again. With the many variations, your fruit cake will always taste a little different. Especially in late summer, we have so many delicious seasonal fruits to choose from: Nectarines, peaches, apricots or plums, all bake into wonderful delights with this recipe. Later in the year, it also works perfectly with pineapple.
My basic recipe offers so many variations, it is ideal for vegan fruit cake professionals as well as for vegan fruit cake beginners.
Once you have decided on a fruit, we come to further variations in ingredients. You can either mix buckwheat flour and whole spelt flour or use only whole spelt flour. To sweeten, you can use coconut blossom sugar or whole cane sugar. The canola oil can be replaced with a neutral coconut oil.
For very ripe, sweet fruit, you can use a little less sugar. And remember that fruits that do not look perfect make delicious fruitcake.
Top or bottom
My simple vegan nectarine cake can change its appearance quite a bit! You can either put the fruit on top of the sponge or you can put the fruit in the pan first and pour the sponge over the fruit after. In this version, the cake is inverted after baking. When serving, the beautifully baked fruit is on top of the cake and you have a tasty vegan nectarine upside-down cake.
Whether upside down or not, there is hardly anything more delightful than the wonderful smell of a freshly baked fruit cake. Another easy recipe is my strawberry and rhubarb cake, another easy to follow recipe offering you plenty variations.
Vegan Nectarine Upside-Down Cake
Equipment
- 26 cm ⌀ springform pan
Ingredients
Fruit
- 400 g nectarines 2-3 fruit (alternatively apricots, apples, rhubarb, pear, plums and others)
Dry ingredients
- 150 g spelt flour, whole wheat flour
- 50 g buckwheat flour
- 50 g almonds grind yourself or buy ground
- 2 tsp backing powder
- ½ tsp baking soda
- 110 g coconut blossom sugar / whole cane sugar
- 1 pinch salt
- 2 pinches vanilla powder
Wet ingredients
- 100 g canola oil, butter flavored
- 250 ml soja drink
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 180 ℃ convection.
- Cut the nectarines into slices.
- Finely grind the almonds in a food processor.
- Mix the ground almonds with the rest of the dry ingredients in a large bowl. Then add the wet ingredients and mix everything into a lump-free dough.
- Brush the base and the edges of the springform pan with a little oil. Spread the nectarine slices on the bottom and pour the batter over them.
- Bake the cake in the middle of the oven for 40-50 minutes. Use the stick test to test if done.
