Yesterday was my birthday, and I usually make my own birthday cake. I don’t mind at all. Since I took Wilton’s cake decorating classes a few years back in order to make Jillian’s allergy cakes just as beautiful (or maybe even more so?) than store-bought cakes, I have a decent idea what I’m doing.
Ordinarily, I go all out making myself a cake with lots of icing. I LOVE icing! I’m the person who will eat all the icing off the slice of cake first, and then decide if I even want to eat the cake part. Any of my cakes or cupcakes have to have lots of icing and flowers, especially if it’s my birthday.
This year was different, though. I got married last weekend (yay!!!), and we got a TON of wedding cupcakes with lots of delicious buttercream icing. A week later, and we’re still eating those wedding cupcakes… Turns out people don’t eat as much as you plan for. Ever.
I was (am) also exhausted from all the wedding craziness and post-honeymoon-getting-back-into-the-groove. (No one told me what a big let-down it is to come home after your honeymoon. Heads up, engaged ladies out there!) So when it came time to decide what kind of delicious birthday cake I wanted this year, I knew exactly what to make. This is a cake without icing, but oh how I love it so! And it’s quick and easy. Perfect for me this year.
I adapted this recipe for Peach Upside Down Cake from the very first food allergy cookbook I bought waaaayyyyyyyyy back when Jillian was a baby — What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss. I had no clue how to cook without milk, eggs and nuts, and this bad boy helped me out immensely!
When Jillian was tiny, I joined a local Mommy & Me group, where I met and became very close with a fantastic group of mommies. We would meet each week at the hospital play group, and we’d also take turns hosting playdates at each of our houses. We’d provide lunch and snacks or dessert for each other and our children as they started to grow into ravenous toddlers.
Of course, as Jillian grew, we became aware of her many food allergies, and I had to get creative when it was my turn to host. Trying to come up with tasty lunches and snacks for four other moms and four toddlers (plus more as we all started to have second children) all while keeping everything free from dairy, eggs and nuts was a challenge, to say the least.
This deliciously moist and incredibly simple-to-make cake became my go-to recipe for those playdates. And you know what? My friends loved it! They would actually request it when it was my turn to host.
I always double the recipe and make two at a time, because they go fast.
The brown sugar glaze that “tops” the cake is mouthwatering! And when you take a bite with a hunk of juicy peach on there? Heaven! This is the perfect summer cake, because it’s nice and light, and the peaches are especially refreshing. And since you use canned peaches, you can make it year-round. No need to wait until summer!
And just imagine it with a giant scoop of banana “ice cream” on the side!
- 3 Tbsp dairy-free margarine
- 1/3 Cup dark brown sugar
- 1 (15 oz) can of sliced peaches in fruit juice (reserve juice)
- 1 1/2 Cups flour
- 1/2 Cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 egg's worth of Ener-G Egg Replacer OR a mix of 3 Tbsp vegetable oil, 3 Tbsp water & 1 1/2 tsp baking powder