Grain-Free Coconut Flour Peach Upside Down Cake (gluten-, dairy-, refined sugar-free)

peach upside down cake
This Paleo cake is a real treat. It’s light, fruity and satiates sweet cravings any time of the day. I think this recipe is highly adaptable with most fruits, and next time I might try adding cinnamon and apple to make an apple upside down cake. I bet pineapple would be great too!

I used fresh peaches in this recipe, and peeled them using this method, alternatively, you can use tinned peaches (in fruit juice). The cake was served in thick slices with freshly whipped coconut cream (or ice cream for dairy and sugar eaters).

I wish I had a better photo, but the cake was taken to dinner and the photos I took were really out of focus. I suppose I will just have to make the cake again to take a better photo! Hey, I think that’s a good enough reason, right?

I can’t say enough good things about this website I’ve found. Deb is an awesome creator of recipes suitable for people who are eating Paleo/SCD. All of the recipes I have tried of hers has been nothing but downright awesome. Thank you Deb! I will now go forth and share her awesome recipe below.

GRAIN-FREE COCONUT FLOUR PEACH UPSIDE DOWN CAKE (gluten-, dairy-, refined sugar-free)

makes 1 – 20 cm/8 inch round cake

adapted from an aussie with crohns: peach upside down cake


  • 110 g (1/3 c) fruit-sweetened peach/apricot jam, warmed
  • 2-3 ripe peaches, peeled and thinly sliced
  • 4 large eggs
  • 110 g (1/3 c) raw, unfiltered, organic honey*
  • 60 g (1/2 c) coconut flour
  • 1/2 teaspoon bicarbonate of soda/baking soda
  • 1/4 teaspoon vanilla powder
  • 75 g (1/3 c) melted coconut oil

* The raw unfiltered honey I use is cloudy and thick, not thin and clear. When made with the cloudy and thick stuff, the cake is spongy and light. When made with the thin stuff (you know, the stuff that comes in bear shaped bottles in the US), the cake takes forever to cook/set and taste like a honey soaked cake. Depending on what you’re looking for, adjust accordingly.


1. Preheat oven to 160 C/320 F. Line one 20 cm/8 inch round springform tin with parchment paper.

2. Spread the jam on the bottom of the prepared cake tin. Arrange peach slices on top of the jam in a decorative pattern, if desired. Set aside.

3. Beat eggs and honey together until thick, creamy and well combined.

4. Add the coconut flour, bicarbonate of soda/baking soda and vanilla powder and beat well.

5. Finally, add the coconut oil and mix. Pour batter over the sliced peaches and place the cake tin onto a baking tray/cookie sheet to catch any drips.

6. Bake in the middle of the oven for 30-40 minutes or until golden, well risen and springs back when lightly pressed. Let cool in the tin, unmold and slice. Serve with whipped coconut cream or ice cream. Enjoy!

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