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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
