Vegan Nectarine Upside-Down Cake
Enjoying a fine fruit sponge 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 sponge cake is always welcome, especially when it's made with ripe, juicy fruit.
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.
Notes
Don't Waste Your Taste tip: Instead of nectarines, you can use any other fruit: Apple, pear, plums, rhubarb together with strawberries. There are no limits to your imagination!
Tried this recipe?Let us know how it was!