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Basil Nectarine Upside Down Cake

This nectarine upside down cake is infused with fresh basil. It’s a gluten free summer treat that goes perfectly with an afternoon cup of tea or coffee.

I know I’ve been all “omg, peaches are the best thing ever, I can’t get enough of them” lately.

Truth is though, I’ve really been eating more nectarines than peaches instead.

*This post is sponsored by Vital Proteins.
This nectarine upside down cake is infused with fresh basil. It's a gluten free summer treat that goes perfectly with an afternoon cup of tea or coffee.

Here’s the thing, I bought peaches like three different times from different stores and I’d put them on the counter to ripen, they’d start to get soft but at the same time they’d start to wrinkle too, almost like they went from underripe to overripe with no “perfectly ripe” stage in between.

And then, to make matters even worse because I can handle some wrinkly skin if the peach actually still tastes good, I’d cut into them (I never eat peaches without cutting them after a run in with a worm a few years back- so gross) only to find mealy, disgusting flesh staring back at me. Gross.

Wtf, peaches?

So, I switched to nectarines and not just regular nectarines, white nectarines because they’re the best.

If there’s one time in life you’re allowed to be racist, it’s when choosing your summer fruit.

This Gluten Free Basil Nectarine Upside Down Cake has a hidden boost of collagen for a healthy protein kick.

I’ve never done an upside down cake and let me tell you, the decision of which pan to use caused me much anxiety in this whole process.

I don’t seem to have the best luck with cakes, breads and other baked things coming out of the pan easily (that’s why I love recipes like this cranberry curd tart that use removable bottom pans) so leaving it up to fate in a bundt pan, cake pan or even worse, skillet, just didn’t sit well with me.

I read mixed reviews about using a springform pan.

Some said it’s the best thing to happen to the upside down cake, others swore all the fruity, sugary delicious caramelized stuff would leak out the bottom.

I rolled the dice though, ignored the springform haters and this cake gave me zero issues coming out of the pan.

None of that delicious nectarine fruit topping (which is really the bottom) escaped either.


Basil Nectarine Upside Down Cake using Vital Proteins marine collagen.

There are a few non-traditional upside down cake ingredients in this recipe (would you expect anything less?).

Besides using my favorite gluten free flour, this nectarine upside down cake also has a secret protein boost as well from Vital Proteins marine collagen.

Their unflavored wild-caught marine collagen is the perfect addition for not only some added protein but also some added joint, bone and skin health.

Much like their grass-fed, pasture raised collagen dissolved perfectly in the mango melon soup I made last month, the marine collagen is totally undetectable in this cake.

Basil Nectarine Upside Down Cake is a delicious gluten free summer treat.

And then there’s the basil.

I’m a sucker for the herb and fruit combination in the summer. Hence these nectarine basil ice cubes which I put in every drink besides water right now.

Basil is definitely a crossover herb, it can play so well in both savory and sweet dishes. The juicy, ripe white nectarines in this upside down cake are the perfect way to showcase its capabilities in the sweet realm.

Gluten Free Basil Nectarine Upside Down Cake with Vital Proteins marine collagen.

I’d say to enjoy it with an afternoon cup of tea but considering it’s been 95+ degrees here for over a week with humidity so high you start sweating just walking to the mailbox, maybe make that an iced coffee or strawberry nectarine smoothie instead.

Love this basil nectarine upside down cake recipe?

Try my Applesauce Raisin Skillet CakePaleo Strawberry Almond Galette, and Ricotta Almond Fig Cake.

Items used in this recipe:

Basil Nectarine Upside Down Cake

This nectarine upside down cake is infused with fresh basil. It’s a gluten free summer treat that goes perfectly with an afternoon cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings


  • 2 1/2-3 nectarines sliced (I prefer white nectarines but either will do)
  • 1/2 cup coconut sugar divided
  • 3 tablespoons melted coconut oil
  • 2 tablespoons chopped basil
  • 1 1/4 cup gluten free flour mix
  • 1 1/2 teaspoons baking powder
  • 2 scoops Vital Proteins marine collagen
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste or extract
  • 2 eggs
  • 1/4 cup non-dairy milk I used macadamia nut milk, any nut or coconut milk will do


  • Preheat oven to 350 degrees and liberally grease a springform pan with butter. Place pan on a parchment lined baking sheet and set aside.
  • Combine the nectarine slices, 1/4 cup of the coconut sugar, coconut oil and basil in a small bowl. Toss gently until well combined.
  • Arrange the nectarine slices in a circular pattern along the bottom of the pan. Pour any of the excess sugar/coconut oil mixture on top of the nectarines.
  • In a medium bowl, combine the flour, remaining 1/4 cup of coconut sugar, baking powder, marine collagen and cinnamon.
  • Lightly whisk together the vanilla bean paste, eggs and milk in a small bowl.
  • Add the wet ingredients to the dry and stir until well combined.
  • Dollop the batter over the nectarine slices in the pan and spread out evenly so that it covers the nectarines completely.
  • Bake for about 30 minutes until center is set.
  • Remove from the oven, release the sides of the springform pan and remove.
  • Let the cake cool for about 5 minutes, just enough to be able to handle it and carefully flip the cake over onto a cooling rack so the bottom of the springform pan is now on top. Gently remove the bottom of the pan to reveal the nectarine layer.
  • Let cake cool completely on cooling rack before slicing.

Nutrition Facts

Serving: 1SERVING | Calories: 241kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 126mg | Fiber: 2g | Sugar: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Dessert
Keyword nectarine basil cake, Nectarine Upside Down Cake

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Wednesday 17th of July 2019

In case you're still checking comments on this article, I can't find the "note" on the gf flour...

Running to the Kitchen

Wednesday 17th of July 2019

Thanks, not sure what happened there but I believe the note was just to link to the gf flour mix I like to use which is already linked in the text of the post so I deleted the mention in the recipe card.


Tuesday 23rd of August 2016

Curious. What would you replace the Protein item on here with? I live in the UK, so doubt I can find that ingredient. The closets I can get is probably coconut oil :(. Would this work? Thanks in advance.

Running to the Kitchen

Tuesday 23rd of August 2016

Are you talking about the collagen? You can just omit it if you can't find it. It is on Amazon though, not sure if it ships to the UK?

Cassie Autumn Tran

Monday 22nd of August 2016

A cake made of collagen?! This is so clever! The nectarines complement pretty much everything!

Monique @ Ambitious Kitchen

Monday 15th of August 2016

Gina! I love this and am so happy you made an upside down cake. Their so fun and easy once you get the hang of it. Would love a slice of this with coconut ice cream.

Jennifer @ Show Me the Yummy

Friday 5th of August 2016

1. This is gorgeous. 2. I <3 basil, so I'm super excited about this recipe. :)