Peach Upside-Down Cake with Whole Grain Flour

Enjoy a slice of summer with this delightful peach cake. A blend of whole grain flours makes this cake lighter than it would be with whole wheat flour. If you don’t have oat flour but you do have rolled oats, you can easily grind them into oat flour using a blender or food processor.


  • 4 peaches, pitted and thinly sliced
  • ¾ cup unsweetened, unflavored plant-based milk
  • ¾ cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 1 tablespoon pure vanilla extract
  • 1 cup oat flour
  • ¾ cups sorghum flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt


  • Preheat oven to 350°F. Line the bottom of a 9-inch springform cake pan with a round piece of parchment paper.
  • Arrange the peach slices in the bottom of the pan in an overlapping fashion so that there are no gaps.
  • In a medium bowl, whisk together the milk, maple syrup, vinegar, ground flaxseed, and vanilla. Set aside.
  • In a large bowl, whisk together the flours, baking powder, baking soda, and salt until well blended.
  • Add the wet mixture to the dry mixture and use a wooden spoon or spatula to mix well.
  • Pour the batter into the prepared cake pan. Bake 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Cool the cake in the pan for at least a couple of hours. Remove the sides of the pan. Invert onto an oven-safe platter. Remove the parchment paper.
  • If the top of the cake is soggy, bake at 325°F for an additional 30 minutes or until dry.

Comments (7)

(5 from 2 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


I make this often, very easy to prepare and always a winner with all types of eaters. Pears and spices are a great alternative. Easy to swap out ingredients but still have a great torte.


Would you change anything if you used fresh pears instead of peaches?


I add cinnamon or all spice. If I have pomegranate seeds in will sprinkle some in with the pear layer to have some color. That is it. The recipe stays the same.


Can I use canned peaches and if so, how much should I use?


Is there something else I could use in place of sorghum flour?


I replaced the sorghum flour with coconut flour. It came out very well.

Richard Shelton

Made it today, very tasty!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.