Vegan MoFo Day 10 - Upside Down Peach Cake

Ingredients

2 ripe peaches, peeled and sliced into segments

1 Tablespoon muscavado sugar

8 scrapes nutmeg

3 cups of self raising flour
1 cup sugar
3/4 of a teaspoon of salt
1 and a half cups of coconut milk 

half a cup of soya milk

2/3 of a cup of sunflower oil
1 teaspoon vanilla essence
2 teaspoons cider vinegar

Method

Heat the oven to 180 degrees. Grease and line a 9 inch cake tin (deep one).
Place the peach segments in a bowl, add the muscavado sugar and nutmeg and mix gently. Set aside.

Sift the flour, sugar and salt into a large mixing bowl. In another bowl stir together the coconut milk, soya milk, oil and vanilla and add to the flour, sugar and salt. Mix until you get a smooth batter. The consistency will be quite thick for a cake batter but this is good, don't be tempted to add more liquid.
Arrange the peach slices in the base of the cake tin and just before pouring the batter into the cake tin, stir in the cider vinegar.

Bake for about 1 hour 30 mins (check after 1 hr 15 mins) until a toothpick inserted into the centre comes out clean. Don't be tempted to open the oven for at least an hour or it will sink!
Cool in the tin then invert onto a plate. You might need to slice the top of the cake to get it even, depending on how much it has risen.

This is good as it is or with lashings of warm custard.

GO VEGAN!

Go MoFo!