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Vegan Apple Upside Down Cake Recipe

BySarah
Jump to Recipe· 4.9 from 33 reviews

If you’re craving a cozy dessert that’s bursting with warm fall flavors but happens to be entirely plant-based, you’re in for a treat with this Vegan Apple Upside Down Cake Recipe. It’s one of those recipes I keep coming back to because it feels a little fancy yet comes together surprisingly easily. With tender cinnamon-spiced apples caramelized right on the bottom (which magically become the top once flipped!), it makes you look like a baking pro without needing complicated steps. Trust me, you’re going to want to stick around for the full scoop so you can nail every single step.

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Why This Recipe Works

  • Simple Ingredients: Uses pantry staples you probably already have, so no last-minute grocery runs.
  • Perfect Balance: Sweet caramelized apples paired with a warmly spiced, tender cake creates irresistible flavors.
  • Vegan & Accessible: No eggs or dairy required, making it friendly for many diets without compromising taste.
  • Easy Flip Technique: The cake inverts beautifully every time if you follow the simple steps, giving you that stunning presentation.
Vegan Apple Upside Down Cake, plant-based apple cake, vegan fall dessert, healthy apple upside down cake, dairy-free apple cake - A round upside-down apple cake with thinly sliced apple pieces arranged in a circular pattern on top, glazed with a shiny brown caramel sauce that covers the entire surface and edges; the cake itself is dense and dark brown, sitting on a white plate with small speckled patterns, all placed on a white marbled texture background with a red apple partially visible in the bottom right corner, and some autumn-colored leaves in the top left corner photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Vegan Apple Upside Down Cake Recipe comes from combining luscious spiced apples with a moist, cinnamon-kissed cake. Each ingredient plays a vital role in texture and flavor, so I like to use quality vegan butter and good cinnamon to get those cozy aromas. Here’s a quick rundown on each ingredient and why it’s essential.

Vegan Apple Upside Down Cake, plant-based apple cake, vegan fall dessert, healthy apple upside down cake, dairy-free apple cake - Flat lay of fresh red and golden apple slices with smooth, pale yellow vegan butter chunks, rich dark brown sugar crystals, warm cinnamon sticks and vibrant ground cinnamon powder, small wooden spoons holding pure vanilla extract, scattered light brown nutmeg seeds, and moist golden all-purpose flour dusts, arranged naturally with soft shadows and textured contrasts, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Vegan Butter: Adds richness to both the apple topping and the cake, creating that dreamy caramel effect and moist crumb.
  • Brown Sugar: Packed brown sugar helps caramelize the apples beautifully while adding depth to the cake’s sweetness.
  • Cinnamon & Nutmeg: These warm spices bring a classic holiday vibe and complement the apples perfectly.
  • Apples: Choose firm apples like Fuji or Honeycrisp for slices that hold shape and soften just right.
  • All-Purpose Flour: Provides structure; if you need gluten-free, a gentle swap with a gluten-free blend works great.
  • Applesauce: This is the secret vegan stand-in for eggs, adding moisture and binding the cake without heaviness.
  • Soy Milk: Unsweetened keeps the sweetness balanced; you can substitute with any plant milk you prefer.
  • Vanilla Extract: A little bit boosts flavor and ties everything together harmoniously.
  • Baking Powder: Ensures the cake rises nicely without getting dense or gummy.
  • Salt: Just a pinch lifts all the flavors without making it taste salty.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love mixing up this Vegan Apple Upside Down Cake Recipe depending on the season or who I’m serving it to. Sometimes I swap in pears for apples if I want a twist or add a sprinkle of chopped pecans on top for crunch. Feel free to experiment with what you love—after all, it’s your kitchen and your masterpiece.

  • Swap Fruit: Pear slices work wonderfully too; I’ve tried adding a handful of fresh cranberries for a festive pop.
  • Nut-Free: Omit nuts and use coconut oil if you want a nut-free version without losing moisture.
  • Extra Spice: Adding a bit more nutmeg or throwing in some ground ginger will make it zingier if you like bold spices.
  • Make It Gluten-Free: I’ve had excellent results using a 1:1 gluten-free flour blend without any tweaks.

Step-by-Step: How I Make Vegan Apple Upside Down Cake Recipe

Step 1: Get your oven roaring and pan ready

Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9-inch cake pan and butter the sides well—no need to butter the bottom because your caramel sauce will do the sticky work there. This step keeps the cake from sticking and ensures smooth flipping later on.

Step 2: Whip up that dreamy apple topping

In a small saucepan over medium heat, melt the vegan butter and brown sugar together, whisking constantly so it doesn’t burn. After about a minute, when the butter and sugar have combined to form a glossy caramel, take it off the heat and stir in your cinnamon and vanilla. Pour this golden goodness into your prepared pan and neatly arrange the peeled, thin apple slices on top. I like to overlap mine slightly like shingles for that classic look.

Step 3: Whisk the fragrant cake batter

In a large bowl, sift or whisk together the flour, both sugars, baking powder, cinnamon, nutmeg, and salt to get an even blend of spices. Pour in the melted vegan butter, unsweetened applesauce, soy milk, and vanilla extract. Stir gently just until everything is combined—you don’t want to overmix or your cake might turn out dense.

Step 4: Layer, bake, and wait patiently

Pour your batter right over the apples in the pan, spreading it evenly with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. This is when I usually sneak a peek at the tantalizing aroma wafting from the oven—it’s one of my favorite parts!

Step 5: The big flip

After you take the cake out, let it cool in the pan for about 5 minutes. Not too long or the caramel might get stubborn. Then place your serving plate upside down on top of the pan and flip quickly but carefully. Voila! The caramelized apples will now be gloriously displayed on top. If any apples stick, just gently nudge them back into place. Serve warm or at room temperature.

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Pro Tips for Making Vegan Apple Upside Down Cake Recipe

  • Don’t Skip Buttering the Sides: It might seem minor, but greasing the sides really helps with that smooth flip and loosening the cake.
  • Keep Your Apples Thin and Even: I learned that 1/4 inch slices soften just right without turning mushy or falling apart.
  • Watch Your Oven Time Closely: Depending on your oven, baking times may vary; keep an eye after 35 minutes to avoid drying out your cake.
  • Let the Cake Cool Slightly Before Flipping: If you wait too long, the caramel sets and becomes hard; too soon and it might run. Five minutes hits that perfect balance.

How to Serve Vegan Apple Upside Down Cake Recipe

Vegan Apple Upside Down Cake, plant-based apple cake, vegan fall dessert, healthy apple upside down cake, dairy-free apple cake - A round cake with a single layer of light brown sponge at the bottom, topped with a thick, shiny caramel glaze that drips slightly over the edges. On top, thin apple slices with a pale yellow color are neatly arranged in a circular pattern, covered evenly by the sticky caramel glaze. The cake is on a white plate with small black specks, placed on a white marbled surface. In the background, a blurred apple can be seen. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always serve this cake with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream on top—that cold and creamy contrast to the warm, caramelized apples is pure bliss. A sprinkle of toasted chopped walnuts adds a nice crunch for texture and looks pretty too.

Side Dishes

If I’m serving this for a cozy afternoon tea or dessert, I pair it with a cup of rich black tea or a warmly spiced chai latte. It balances the sweetness beautifully and feels extra comforting.

Creative Ways to Present

For special occasions, I’ve layered the cake with vegan caramel sauce drizzled artistically on the plate, topped with fresh sliced apple fan shapes and a sprinkle of edible flowers. It ups the wow factor and makes the dessert feel festive and thoughtful.

Make Ahead and Storage

Storing Leftovers

Any leftover cake I keep covered tightly in the refrigerator, where it stays moist and delicious for up to 3 days. I like to bring it back to room temperature or gently warm it before serving so the caramel and spices really shine through again.

Freezing

I’ve frozen this cake successfully by wrapping it well in plastic wrap and then foil to avoid freezer burn. When thawing, I leave it in the fridge overnight and warm slices in the oven or microwave to bring back that fresh-baked vibe.

Reheating

To reheat, gently warm slices in a low oven (around 300°F) for about 10 minutes or microwave for 20-30 seconds, just enough to warm through without drying out. Adding a small scoop of vegan ice cream right after reheating is my favorite way to enjoy leftover cake!

FAQs

  1. Can I use other types of apples in this Vegan Apple Upside Down Cake Recipe?

    Absolutely! Firm apples like Fuji, Honeycrisp, or Granny Smith are ideal because they hold their shape while baking. Softer apples may become mushy, changing the texture, but it can still taste delicious if you’re okay with a softer topping.

  2. What can I substitute for vegan butter in this recipe?

    You can substitute melted coconut oil or a neutral vegetable oil instead of vegan butter, especially in the cake batter. Keep in mind that coconut oil will add a slight coconut flavor, which pairs nicely with apples. For the topping, vegan butter melts and caramelizes best but oil can work in a pinch.

  3. How do I know when the cake is done baking?

    Insert a toothpick or skewer into the center of the cake—if it comes out clean or with just a few moist crumbs, your cake is done. Don’t wait until the toothpick has wet batter or you risk undercooked cake.

  4. Can I make this recipe gluten-free?

    Yes! Swap all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure your blend contains xanthan gum or another binder for structure. The texture may be slightly different but just as tasty.

  5. How do I prevent the apple topping from sticking when flipping the cake?

    Make sure you butter the sides of the pan well and let the cake cool for about 5 minutes before flipping. If you wait too long, the caramel cools and sticks; too soon, it might run everywhere—timing is key!

Final Thoughts

This Vegan Apple Upside Down Cake Recipe holds a special place in my heart because it’s a perfect blend of comfort and elegance. Every bite reminds me of cozy fall afternoons spent with friends, sharing stories over warm cake. I hope you’ll give it a try, whether for a special occasion or just to treat yourself—you’ll love how the apples caramelize just right and the cake is tender and flavorful without any animal products. It’s simply one of my favorite ways to bake with apples, and I can’t wait for you to enjoy it as much as I do!

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Vegan Apple Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 33 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

A moist and flavorful vegan apple upside down cake featuring a caramelized apple topping with warm spices, perfect for a cozy dessert or special occasion.

Ingredients

Apple Topping

  • 1/2 cup vegan butter
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 2 medium apples, peeled and sliced into 1/4 inch slices

Cake

  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup melted vegan butter or oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened soy milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven and grease pan: Preheat the oven to 350 degrees F and butter the sides of a 9 inch cake pan. You do not need to butter the bottom. Set the pan aside.
  2. Prepare the apple topping: In a small saucepan, combine the vegan butter and brown sugar. Turn the heat to medium and whisk occasionally until the butter has melted. Continue cooking for about 1 minute, whisking constantly. Remove from heat and whisk in the cinnamon and vanilla extract. Pour the sauce into the bottom of the prepared pan, then arrange the peeled and sliced apple slices evenly on top of the sauce.
  3. Make the cake batter: In a large bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt. Pour in the melted vegan butter or oil, applesauce, unsweetened soy milk, and vanilla extract. Stir the mixture until just combined; do not overmix to ensure the cake remains tender.
  4. Assemble and bake: Pour the cake batter evenly over the arranged apples in the pan. Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Cool and serve: Allow the cake to cool in the pan for 5 minutes. Then carefully invert the cake onto a serving dish to reveal the caramelized apple topping. Serve warm or at room temperature, optionally accompanied by dairy-free vanilla ice cream or whipped cream. Store leftover cake in a covered container in the refrigerator for up to 3 days.

Notes

  • For a gluten free version, substitute all purpose flour with gluten free all purpose flour.
  • You can substitute apples with pears or other firm fruit slices for a different flavor.
  • Be careful not to overmix the cake batter to keep the texture light and tender.
  • Use vegan butter or a neutral oil such as vegetable or canola oil for the cake and topping.
  • This cake pairs well with dairy-free vanilla ice cream or plant-based whipped cream.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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