So easy to make yet impressive, this vegan upside down cherry almond cake is the perfect end to any meal and fully takes advantage of the summer cherry bounty. The almond cake is baked on top of a layer of cherries and a quick no-fuss caramel so when flipped over, the cake is left with a crown of cherries in a gorgeous light sauce, staining the top and sides of the cake. This cake is best served warm with a scoop of your favorite non-dairy ice cream, coconut whipped topping or yogurt.
Pre-heat the oven to 350°F. Cut a circle of parchment paper to fit the bottom of a 9" round cake pan. Lightly grease the sides of the cake pan and place the round piece of parchment paper on the bottom of the pan.
In a small pot over medium-low heat, melt the coconut oil. Add in the brown sugar and plant-based milk. Whisk until well blended and smooth. Remove from heat and pour over the bottom of the prepared cake pan. Place the cherries cut side down over the sauce, fitting the cherries as close together as possible as they will shrink a bit during baking.
In a small bowl, whisk together the plant-based milk, oil, vinegar, and extracts. In a medium sized bowl, sift the flours, sugar, baking soda and salt together. Pour the liquid ingredients into the dry ingredients and mix just until blended. Do not to over-mix. Pour the batter over the cherry layer. Gently level out the batter with the back of a spoon.
Bake for 45-55 minutes or until a toothpick inserted in the middle of the cake comes out clean or with just a few cooked cake crumbs. Let sit for about 15 minutes to cool a bit. Once cool enough to handle, take the bottom of the cake in one hand and the other hand over a serving plate that has been placed upside down over the cake, and flip the cake over quickly. Set on the counter, and gently lift the cake pan off the cake. Remove the parchment paper gently, moving any cherries that shifted back into place. Serve warm with vegan ice cream or coconut whipped topping.