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    El Mundo Eats » Refined Sugar-Free

    Published: Aug 29, 2020 · Updated: May 17, 2021 by Bea & Marco · This post may contain affiliate links · 8 Comments

    Healthy Peach Upside Down Cake (4 Ingredients)

    Jump to Recipe
    peach upside down cake with a portion cut out

    You're still looking for peach recipes, right? Summer is coming to an end (oh thank god!) and the peaches are really calling us to have a few last summer dances with them.

    And here comes this healthy peach upside down cake that uses only 4 main awesome wholesome ingredients! And psst.. let me tell you a secret. It's also gluten free! Isn't that great?

    As you can see, this cake is soft and not dense. It's not overly sweet, the peaches being baked together really lends the cake it's natural sweetness.

    Let's get started, shall we?

    Awesome Wholesome & Gluten Free

    I've tested this cake 5 times. Yes, 5 times. It was my Everest!

    And in those times I've switched leavening methods and agents, different type of wholesome flours and healthy sweeteners.

    And you know what? It is true that the simplest is the best-est! 

    At the end, this perfect cake (in my opinion) is just a pure simplicity of awesome wholesome ingredients.

    No leavening agent - Yep, no baking powder or baking soda here. In fact, we're just going back to basics by just whisking eggs and honey to ribbon stage and airing them up. That's our natural leavening agent.

    No refined sugar - I've tried using coconut sugar, which is healthier, but the cake turned out too dark for my liking. So I switched it for honey, praying for the best that it would whisk good with the eggs and get to the ribbon stage. And it did! And I just love the color!

    Gluten free - So many of you have asked what to replace spelt flour with, whenever I use it in my healthy recipes (it's my favourite) so for this recipe I tried not to use it. I'm using almond flour instead and not only the cake is soft but the almond flour lends this beautiful nutty flavour into it. Yum!

    upside down peach cake on a white stand

    What Peach To Use?

    Did I tell you I tested this cake for 5 times?

    And in all those times, I've used both canned and fresh peaches. And you know what? They both worked perfectly great!

    So you use whatever that's convenient for you.

    Canned peaches  - Pat them dry with kitchen paper before slicing and arranging them in the pan. We want them to be as dry as they can be so that the cake batter cook properly (not soggy).

    Fresh peaches - I'd suggest peeling the skin, just because then at the end the cake looks better when you flip it. If you don't mind, then leave it on. 

    Psst.. At one point I ran out of peaches so I used canned pineapple instead. And it worked beautifully. Just letting you know in case you have some in the pantry.

    serving a portion of peach upside down cake

    How To Arrange The Peaches?

    This is how I learnt from Marco. Yes, he LOVES all types of upside down cakes and has quite some experiences with them. 

    So you would want to arrange the peaches as snugly as possible, trying to cover the bottom of the pan as much as you can.

    Why? You might ask.

    This is to prevent the cake batter from seeping through and kind of ruin the cake final's look. I mean, it is after all an upside down cake and the magic is on how beautiful the peaches look at the end, right? 

    So get your peaches snuggly and cosy!

    eaten portion of peach cake

    How To Get It Right

    This is a simple recipe. I mean, you'd know already by now. All my recipes are simple.

    Here are some tips that I think you'd find useful so that it'll make it even simpler for you.

    Whisk and whisk - Whisk the eggs and honey until the mixture gets at ribbon stage. It takes me around 5-7 minutes with my handheld whisk, at max speed. Remember that we're creating our own natural leavening agent, so keep on whisking!

    Be gentle - Fold the almond flour mixture gently into the whisked eggs and honey mixture. We want to preserve as much air as possible so that our cake doesn't turn out dense. 

    Low oven temperature - I really recommend you to use a portable oven thermometer to get the precise temperature. I use it all the time. We're baking this cake on a low temperature to avoid it sinking in the middle, too much. As you can see in the video below, the cake is not totally flat but it's nothing to worry about. 

    Patient - Usually we flip a cake and leave it cool completely, right? Since we're doing it differently so lets cool it differently also. Cool completely before flipping it. It's going to give it a better structure and look.

    Give it a try and let me know what you think!

    Hungry For More Healthy Treats?

    Check these feel-good beauties:

    • Chocolate chip cookies
    • Strawberry cheesecake shots
    • Chocolate peanut butter banana bread
    • Carrot cake muffins
    • Zucchini chocolate cake

    Recipe Video

    📖 Recipe

    Peach upside down cake view from top

    Healthy Peach Upside Down Cake

    This healthy peach upside down cake is made with awesome wholesome feel-good ingredients. It's soft, not overly sweet and easy to make. It's also gluten free. Do try!
    Author: Bea & Marco
    5 from 3 votes
    Print Pin Rate
    Servings: 8
    Prep Time15 mins
    Cook Time45 mins

    Ingredients  

    The Base

    • 3 peaches , sliced into 8 pieces each

    Dry Ingredients

    • 1 ¼ cup blanched almond flour (120 g)
    • ¼ teaspoon salt
    • 1 orange zest

    Wet Ingredients

    • ¼ cup honey (80 g)
    • 2 large eggs , room temperature
    Prevent your screen from going dark

    Instructions

    The Base

    • Arrange the sliced peaches in a 7 inch (18 cm) springform pan that has been greased and lined. Set aside.
      layer of peaches in a springform pan

    Dry Ingredients

    • Mix all ingredients in a bowl, set aside.

    Wet Ingredients

    • Add eggs and honey into another bowl. Using a handheld whisk, whisk the mixture until you get at ribbon stage.
    • Now add in dry ingredients. Using a spatula, gently fold until everything is well combined. Pour into the pan and level the top.
      raw cake inside pan
    • Bake in a preheated oven at 300ºF (150ºC), conventional mode, at lower ⅔ rack with top and bottom heat for 45 minutes or until a skewer inserted in the middle comes out clean.
    • Remove from the oven and leave for 5 minutes before taking out the springform. Leave to cool completely before flipping it onto a serving plate. Slice and serve!

    Notes

    • There's an error in the recipe video regarding the almond flour. Please follow the written recipe measurement, the correct amount is 1 ¼ cup almond flour (120 g) NOT ⅔ cup. Sorry!
    • Use spoon and level method when measuring the almond flour (for cup measurement)
    • Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
    • Refer to my post above for tips

    Nutrition Facts

    Serving: 1slice, Calories: 131kcal, Carbohydrates: 15.1g, Protein: 4g, Fat: 6.3g, Sodium: 75.4mg, Potassium: 160.6mg, Fiber: 2.2g, Sugar: 11.6g
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

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    1. Karen says

      November 13, 2022 at 1:27 am

      5 stars
      Thank you guys so so much! I was diagnosed with Coeliac and making this gave me hope and brought love to my life. Love to yours!

      Reply
      • Bea says

        November 13, 2022 at 5:26 pm

        Sorry to hear that, Karen! We're happy that we could help in any way. We have a gluten-free recipes category if you're interested to look around. Thanks for leaving your feedback, much love!

        Reply
    2. Dayana says

      August 13, 2021 at 5:48 am

      Have a question can it work with out egg yolks and just whites or will it turned out fluffy?

      Reply
      • Bea says

        August 16, 2021 at 11:26 am

        I haven't tried it without yolks so I can't really say. Sorry though!

        Reply
    3. Imma Loerson says

      September 29, 2020 at 11:47 pm

      5 stars
      I can't believe this was so easy to make. Thanks! It was really delicious.

      Reply
      • Bea says

        September 30, 2020 at 3:29 pm

        Right? Happy that you liked it as much as we do, thank you Imma 😍!

        Reply
    4. Carla says

      September 01, 2020 at 12:46 pm

      Can I use mangoes instead of pitches? If so, will it still go well with the orange zest?

      Love your recipes by the way!

      Reply
      • Bea says

        September 02, 2020 at 9:07 am

        Yes, I don't see why not. Enjoy and thank you!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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