Vegan Peach Almond Upside Down Cake

Ingredients

• .50 cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, plus more for greasing pan
• ⅔ cup plus 1/4 cup organic cane sugar, divided
• 3 firm, ripe medium-size white peaches or nectarines (about 1 pound), peeled and thinly sliced (about 3 cups)
• 1 cup whole-wheat pastry flour, oat flour, or gluten-free flour (about 4 1/2 ounce)
• 1 tablespoon baking powder
• ¼ teaspoons kosher salt
• ⅔ cup almond meal (about 2 1/5 ounces)
• 2 teaspoons vanilla extract
• 1 cup nondairy milk
• Vegan whipped topping or vegan ice cream (optional)

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Recipe Notes 

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