This peach polenta upside down cake is one of those recipes I've been making for years and it never gets old. Sweet summer peaches sink into a not-too-sweet cornmeal batter, and when you flip it out of the pan you get this gorgeous caramelized top that looks like you spent the whole afternoon baking. You didn't. It comes together in about 40 minutes.
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I've made this one for family parties in Italy when my in-laws had cases of fresh peaches arriving from a relative's farm in Verona. I've made it for weeknight desserts and weekend brunch. My kids - including the one who always notices when it's vegan margarine instead of butter - give this one a full pass every time.
Already love upside-down cakes? Our classic peach and cornmeal upside-down cake is the original non-vegan version if you want to compare, and the vegan pineapple upside-down cake uses the same method with a lighter, cornmeal-free batter.
Why you'll love this vegan peach cake
- Very easy to put together: If you're searching for a soft and delicious dairy-free cake, try this one out! It's been baked for quite a few parties at the last minute.
- Everyone always loves it: Even the non-vegans love this cake and it goes great with a scoop of ice-cream (dairy-free for the vegans).
- Switch out the fruit: The cake recipe is versatile. If you're ready for fall baking, switch the peaches for apples!
If you're already onto fall recipes, you have to try the apple version of this cake (just sub peaches with apples to make it vegan like this one).
But to stick with totally vegan inspiration, you have to try this pineapple upside-down cake. The batter is made without cornmeal.
I even made it in Italy for my in-laws and it was loved by all. There is nothing like having your uncle arrive from Verona with 40 lbs of fresh peaches from his brother-in-law's peach farm. Things like that only happen to us when we are in Italy. There were peaches in every bowl and on the balcony in cases.
My mother-in-law had my father-in-law whisk a case or two down to the cantina. My sister-in-law brought a huge bag to her house one Sunday when they were visiting. Peaches were incorporated in our lunch every day. But as it is in Italy, it was mostly enjoyed after lunch in their natural, sweet state.
Ingredient Notes
- Oat milk: Any plant-based milk works here - almond, soy, or oat. Oat milk gives the most neutral flavor and closest texture to dairy milk in baking. Combined with apple cider vinegar it creates a vegan buttermilk that keeps the cake moist and tender.
- Apple cider vinegar: Stirred into the oat milk first, it curdles slightly and creates a vegan buttermilk. This is what activates the baking soda and adds lightness to the crumb. Do not skip it.
- Unsalted vegan margarine: Earth Balance vegan sticks are what I use. They behave like butter in baking - creaming, melting, and browning the same way. Melted coconut oil is a workable substitute, though it can make the crumb slightly denser.
- Vegan granulated sugar: Some granulated sugar is processed with bone char and is not vegan. Look for organic cane sugar, which is always vegan, or any brand labeled vegan-certified. The sugar also goes on the bottom of the pan where it caramelizes with the margarine under the peaches.
- Peaches: Use 3 medium ripe peaches, pitted and cut into wedges. Keep the skins on - they soften completely during baking and add color and texture. Peaches shrink as they bake, so pack the pan generously. Frozen peaches (thawed and well-drained) work well in off-season.
- Coarse yellow cornmeal or polenta: This is the ingredient that sets this cake apart. Coarse cornmeal gives the batter a slight rustic crunch and a golden color. Do not use fine cornmeal or instant polenta - the texture will be too dense. Our Italian polenta guide has more on the difference between polenta grades if you want to dig in.
- All-purpose flour Combined with the cornmeal for structure. For a gluten-free version, substitute a 1:1 gluten-free baking flour blend.
- Baking powder: Provides lift. Make sure yours is fresh - test it by dropping a teaspoon into hot water. It should bubble actively.
- Baking powder: Works with the apple cider vinegar in the vegan buttermilk to give the cake additional rise.
- Sea saltJust a quarter teaspoon. It balances the sweetness and brings out the peach flavor.
- Applesauce: This is the egg replacement. A quarter cup of unsweetened applesauce binds the batter and adds subtle moisture. It does not add apple flavor to the finished cake.
- pure vanilla extract: Use real vanilla. It rounds out the sweetness and complements the peach flavor. Just half a teaspoon.
How do you make vegan peach polenta cake?
The first thing to do is brush the melted margarine around the bottom and sides of your cake pan. Place the peaches all around the pan. I wish I had more peaches for the cake. It seems they were irresistible and they kept disappearing before I could put this cake together!
The peaches will shrink when baking, so go ahead and add more even if it seems like you've got too many. Just squish them together around the bottom of the pan.
Next prep the wet ingredients in one bowl and the dry in the other.
When you're finished combining the dry ingredients, add them to the wet ingredients. Spoon on top of the peaches and use an offset spatula to smooth it all out. Place it in the oven and then the magic happens. All those juicy peaches bake into the sugar and the margarine and create the most perfect peach delight.
The cake batter has a slight crunch from the polenta. I just love baking with cornmeal. It truly is a cake that you could make with or without your mixer. I often make it mixing by hand.
Storage
- Store leftovers covered in an airtight container at room temperature for 1 day, or in the refrigerator for up to 3 days.
- The cake is best on day 1, served warm. The cornmeal crust softens overnight in the fridge but the flavor is still good.
- I do not recommend freezing this cake - the peaches release water on thawing and make the crust soggy.
- Reheat individual slices in the microwave for 20 to 30 seconds for a just-baked texture.
Variations
- Fall version with apples: Swap the peaches for peeled, sliced apples and add a teaspoon of cinnamon to the dry ingredients. Our warm apple cornmeal upside-down cake uses this exact swap.
- Nectarines or plums: Both work perfectly in place of peaches. No adjustments needed. Plums will be slightly more tart.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The polenta is naturally gluten-free, so this swap works well. The texture will be slightly more crumbly.
- Coconut oil instead of margarine: Melted refined coconut oil (not virgin, which has a coconut flavor) is a good substitute. Use the same quantity.
- With dairy: This recipe works just as well with regular butter and dairy milk. Use the same quantities.
Some other cake recipes to enjoy:
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Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Polenta Cake with Peaches
Ingredients
- ½ cup oat milk or whatever milk you prefer
- 1 teaspoon apple cider vinegar
- 11 Tablespoons unsalted margarine melted (I used Earth Balance vegan sticks)
- ¾ cup vegan sugar
- 3 medium ripe peaches about 1 ¼ pounds, skins on, pitted, and cut into ¾-inch wedges
- 1 cup coarse yellow cornmeal or polenta
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup apple sauce
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. In a small bowl add the apple cider vinegar into the oat milk (or your choice of nut milk)and set aside.
- Add 3 tablespoons vegan margarine to a 9-inch round springform pan. Use a pastry brush to brush coat the sides and bottom of pan with the margarine. Sprinkle ¼ cup of the sugar on top.
- Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill; set aside.
- Whisk cornmeal, flour, baking powder, baking soda, and and salt in a medium bowl.
- Beat remaining margarine and ¾ cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add apple sauce and vanilla and mix on low. Add in the oat milk. Beat in cornmeal mixture in 2 additions.
- Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 25-30 minutes.
- Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board or your cake plate.
- Tap bottom of pan to release peaches, and carefully remove skillet. In case you lose some peaches, you can reposition peach slices on top of cake. We like it best when it's warm and even better with a scoop of dairy-free vanilla ice-cream.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pack the peaches in tightly - they shrink as the cake bakes and sparse peaches mean gaps in the finished top.
- Do not overmix the batter after adding the dry ingredients or the cornmeal texture becomes tough.
- Let the cake cool in the pan for at least 10 minutes before flipping or it may break apart.
- For a non-vegan version, use the same quantities with regular butter and dairy milk. Swap applesauce for 1 egg.
- If some peach slices stick to the pan when you flip, just press them back into place - nobody will know.
Nutrition
FAQ'S
Yes, go ahead and substitute the all-purpose flour with your favorite gluten-free 1-1 baking flour.
Yes, if you're not dairy-free (or vegan), use your favorite milk (full or low fat is fine).
You could use apples or even berries. Blackberries or blueberries would be delicious.
Polenta and cornmeal are very similar, so it is a perfect substitute. Polenta is has a finer texture, and like cornmeal, it is made out of corn. If you can't find polenta, use cornmeal for this cake.
Yes. A standard 9-inch round cake pan works. Line the bottom with a circle of parchment paper, then grease the paper and sides well. When you flip the cake, peel the parchment away carefully. A springform just makes unmolding easier and gives cleaner edges.
Two common reasons: the pan wasn't greased thoroughly enough, or the cake was flipped before it had cooled for 10 minutes. Always brush the margarine all the way up the sides, not just the bottom. And if any peach slices stick when you flip, just press them back onto the cake - the caramelized sugar usually holds them.
Made this for a friend who's dairy-free and everyone loved it. The peaches got so caramelized and the polenta gave it a great texture. Nobody could tell it was vegan. Will be making this again.
I'm always looking for dairy-free dessert ideas. This one's perfect for summer peach season. Yum!
The Peach polenta cake is delicious and a perfect treat. I enjoy making it; thanks for sharing this.
Yum, we had really sweet peaches, so we loved that the base of this cake isn't overly sweet. Lovely texture, soft and tender, will definitely make it again - maybe even try it with plums next time 🙂
My first time baking with polenta but it won't be the last. Both my vegan and non vegan friends devoured this for brunch.
delicious! one thing I would do differently is bake in a shallower tin. My deep tin meant the cake had further to fall when unending it, so it cracked a little.
Made this for brunch today. Delicious! I added chopped candied ginger to the peaches before adding the batter, it goes so well with peach desserts.
Hi Kris-sounds amazing with the ginger in the peaches...will have to give it a try! Thank you! Happy Baking! XX
I love when peaches are in season for recipes just like this one! So easy and delicious too!
What a delicious dessert! This is worthy of a restaurant, indeed!
Love all those fresh peach slices! So, so delicious!
What an awesome cake idea! My family will love it!
Love the idea of a polenta cake - sounds delicious!
So sweet and tasty! I love everything about this cake
This was so delicious! Everyone ate it up and now I want to make another one this weekend.