Description
This vegan Apple Upside Down Cake features a rich caramelized apple topping with warm spices baked beneath a moist, cinnamon-spiced cake. Perfect for a cozy dessert, it is dairy-free and made with simple ingredients like applesauce and soy milk.
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 prepare pan: Preheat oven to 350 degrees F and butter the sides of a 9 inch cake pan. You do not need to butter the bottom. Set aside.
- Make the apple topping: In a small saucepan over medium heat, combine vegan butter and brown sugar. Whisk occasionally until the butter melts and mixture is smooth, about 1 minute. Remove from heat and whisk in cinnamon and vanilla extract.
- Arrange apples in pan: Pour the caramel sauce into the bottom of the prepared pan. Arrange the apple slices evenly on top of the sauce.
- Prepare the cake batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until combined. Add melted vegan butter, applesauce, soy milk, and vanilla extract. Stir gently until just combined, being careful not to overmix.
- Pour and bake: Pour the cake batter evenly over the apples in the pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Let the cake cool in the pan for 5 minutes. Carefully invert the cake onto a serving dish so the apple topping is on top.
- Serve and store: Serve warm or at room temperature, optionally with dairy-free vanilla ice cream or whipped cream. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
- For a gluten free version, substitute the all purpose flour with gluten free all purpose flour.
- Replace apples with pear slices or other firm fruit as desired.
- Do not butter the bottom of the pan to allow easy inversion.
- Check the cake towards the end of baking time for doneness in case of oven variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
