Upside Down Peach Polenta Cake (Becky Hill)

Becky | Plant-Based Health Coach's avatar
Becky | Plant-Based Health Coach

Ingredients

  • 3
    Large, Ripe Vegans
  • 1/2
    cup Raw Cane Sugar
  • 1/4
    cup Water
  • 3/4
    cup Fine Cornmeal/Polenta
  • 3/4
    cup Fine Ground Almond Flour
  • 1
    TBSP Fine Ground Almond Flour
  • 1 1/4
    cup Gluten Free 1-1 Flour Blend
    (preferred) or All-Purpose
  • 1/2
    tsp Baking Powder
  • 1/2
    tsp Sea Salt
  • 1/4
    tsp Ground Nutmeg or Cinnamon
  • 2/3
    cup Powdered Raw Cane Sugar
  • 1/2
    cup Avocado oil
    or other neutral oil
  • 3/4
    cup Plant Milk
    I use homemade oat milk, see last week's bonus recipe
  • 1/2
    cup Unsweetened Applesauce
  • 2
    tsp Vanilla Extract

Instructions

1
Heat oven to 350F. Grease your cake tin or baking pan and line the bottom with parchment paper
2
Remove peach pits and cut peaches into slices about 1/2 in thick. Arrange slices in a circular pattern on bottom of pan
3
Combine raw cane sugar and water in the sauce pan or skillet. Cook over medium high heat until the mixture turns amber, about 10-12 min.
4
Remove from heat & pour this caramel sauce evenly over the peaches. Set aside.
5
Place the cornmeal, ground almonds, flour, baking powder, baking soda, salt & nutmeg or cinnamon in a large bowl and whisk to combine.
6
Add the raw powdered cane sugar, oil, plant milk, applesauce, and vanilla extract to a medium liquid measuring cup or small
7
Add wet ingredients to dry, and whisk the batter until no dry lumps remain
8
Carefully pour the batter over the peaches in your prepared pan, and spread it level
9
Bake for about 35-40 minutes until a skewer inserted into the center comes out clean or with a few moist crumbs
10
Let cool a bit before serving & enjoy! The cake will keep for 3-4 days in fridge.
Becky | Plant-Based Health Coach's avatar
Heat oven to 350F. Grease your cake tin or baking pan and line the bottom with parchment paper