Description
This Apple Upside Down Cake is a delightful vegan dessert featuring a caramelized apple topping layered under a warmly spiced, moist cake. Perfectly sweetened and aromatic with cinnamon and nutmeg, it’s an inviting treat suitable for any season.
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 your oven to 350 degrees F and lightly butter the sides of a 9-inch cake pan. No need to butter the bottom. Set aside for later use.
- Prepare the apple topping: In a small saucepan, combine the vegan butter and brown sugar. Heat over medium, whisking occasionally until the butter melts and the mixture is smooth, about 1 minute. Remove from heat, then whisk in the cinnamon and vanilla extract. Pour this caramel sauce evenly over the bottom of the prepared pan. Arrange the peeled and sliced apples on top of the sauce in a single layer.
- Make the cake batter: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, nutmeg, and salt until evenly combined. Add the melted vegan butter (or oil), unsweetened applesauce, soy milk, and vanilla extract. Stir gently until just combined; do not overmix.
- Bake the cake: Pour the cake batter evenly over the arranged apples in the pan. Place in the preheated oven and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert it onto a serving dish so the apple topping is on top. Serve warm with optional dairy free vanilla ice cream or whipped cream. Store leftovers in a covered container in the refrigerator for up to 3 days.
Notes
- For a gluten free version, substitute the all purpose flour with a gluten free all purpose flour blend.
- Feel free to substitute apples with other firm fruits such as pear slices for variety.
- Ensure apples are sliced uniformly for even cooking and a neat presentation.
- This cake pairs wonderfully with dairy free vanilla ice cream or whipped cream but can be enjoyed on its own.
- Store leftover cake refrigerated to maintain freshness and prevent spoilage.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
