Скачать или смотреть Gluten-free 🍑☀️ PEACH UPSIDE-DOWN CAKE

I always made upside-down cakes as a kid, mostly with canned pineapple!

Ingredients:
One large peach, pitted and thinly sliced
½ cup cane sugar, plus ⅓ cup cane sugar for dusting pan
¼ cup vegan butter
2 tbsp applesauce
1 ½ cups almond flour
½ cup potato starch
¼ cup brown rice flour
1 tsp baking powder
1 tsp vanilla bean powder
Pinch of salt
½ cup almond milk

Instructions:
1- Use an electric mixer to cream sugar and vegan butter.
2- Continue adding all the remaining ingredients in order (except the almond milk) and mix until thoroughly combined.
3- Now mix the almond milk until you get a smooth cake batter.
4- Dust a 9” pie pan with sugar and arrange peach slices on top; pour the cake batter on top, and smooth it evenly.
5- Bake at 350F for 45 minutes, let cool for about 15 minutes, then flip on a big plate. Serve warm or refrigerate for up to 5 days!

Note: you can use almost any fruit, like pineapple, plums, nectarines, cherries, strawberries, pears, apples, bananas, mangos, apricots, and figs.