Vegan Upside-Down Apple Cake
Indulge in a moist and flavorful vegan upside-down apple cake topped with caramelized apples. This delightful dessert is perfect for gatherings and captures the essence of autumn with its warm spices and sweet notes.
Ingredients
For the Caramel
- 1/4 cup vegan butter Creates a rich, buttery flavor and keeps the cake moist.
- 3/4 cup light brown sugar Adds sweetness and a hint of caramel flavor.
- 1/4 cup maple syrup Infuses a natural sweetness with a delightful depth.
- 1/4 tsp fine sea salt Enhances the overall flavor profile.
For the Cake
- 3 medium apples Provides a juicy, tender base with contrasting tartness.
- 1 1/2 cups all-purpose flour Offers structure to the cake, creating a soft texture.
- 1 tsp baking powder Acts as a leavening agent for rise.
- 1/2 tsp baking soda Promotes a light, fluffy texture.
- 1 tsp cinnamon Imparts a warm, aromatic flavor.
- 1/4 tsp freshly grated nutmeg Adds a slightly sweet, nutty touch.
- 1/2 cup unsweetened applesauce Ensures moistness while being a healthier substitute for oil.
- 1/2 cup light brown sugar Provides additional sweetness and a rich color.
- 1/4 cup vegan butter Used again for added moisture and flavor in the batter.
- 1/2 cup plant-based milk Introduces creaminess without dairy.
- 1 tsp vanilla extract Enhances the overall flavor with aromatic sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare your cake pan.
- Lightly grease the sides of a 9-inch round cake pan and line the bottom with parchment paper.
Making the Caramel
- In a small saucepan over medium heat, melt the vegan butter, then stir in the light brown sugar, maple syrup, and salt. Cook for 2–3 minutes until smooth and glossy.
- Immediately pour the caramel into the prepared pan and tilt to coat the bottom evenly.
Arranging Apples
- Place the apple slices in overlapping circles on top of the caramel, packing them snugly.
Mixing the Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the applesauce and brown sugar until smooth, then mix in the melted vegan butter, plant milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold gently with a spatula until no dry flour remains.
Baking the Cake
- Spread the batter carefully over the apple layer, smoothing the top gently.
- Bake for 45–50 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
- If the top browns too quickly, loosely tent with foil for the final 10 minutes.
- Let the cake cool in the pan for 15 minutes, then run a knife around the edges, place a plate on top, and carefully invert onto the plate.
Serving
- Lift off the pan and peel away the parchment. Enjoy with a scoop of vegan ice cream if desired.
Notes
Choose apples that hold their shape well, such as Granny Smith or Honeycrisp. Allow the cake to cool adequately before inverting to prevent sticking.