There’s something magical about making an apple upside down cake, isn’t there? The way the caramelized apple slices glisten when you flip the cake out of the pan feels like a small triumph every time. I remember the first time I made this recipe—I was nervous about whether it would turn out, but what was the result? Pure perfection. Let me walk you through how to create this stunning, delicious, and beautiful dessert.
Why You’ll Love This Vegan Apple Upside Down Cake
I’m telling you, this cake isn’t just another dessert; it’s a showstopper. Here’s why I think you’ll fall in love with it just like I did:
- Perfect for Fall or Holidays: Imagine serving this at a cozy fall gathering or during the holidays. The warm cinnamon-spiced flavor and caramelized apples just scream comfort and joy.
- 100% Plant-Based: You don’t need eggs or dairy to make a cake this moist and flavorful. I’ve served it to friends who aren’t vegan, and they couldn’t believe it was plant-based.
- Easy to Make: Don’t let the fancy appearance fool you. This recipe is straightforward, and I’ll guide you through every step.
- Versatile: Whether you serve it warm with a scoop of vegan ice cream or enjoy it plain with tea, it’s a dessert that works anyway you slice it.
Ingredients for Vegan Apple Upside Down Cake
Let’s talk about ingredients. You probably already have most of these ingredients sitting in your kitchen!
- Apples: Granny Smith, Honeycrisp, or Fuji apples are my go-to. They hold their shape beautifully while baking.
- Vegan Butter: This is key for that rich, caramelized topping. Make sure it’s unsalted.
- Brown Sugar: It adds a deep, caramel flavor to the topping.
- Flour and Baking Powder: These give the cake a light and fluffy texture.
- Plant-Based Milk and Vinegar: This combo creates a vegan buttermilk that makes the cake incredibly tender.
- Spices: Cinnamon and nutmeg bring warmth and make the house smell amazing.
- Vanilla Extract: A splash of vanilla takes the flavor up a notch.
My Pro Tip:
If you’re gluten-free, don’t worry. Swap the flour for a 1:1 gluten-free baking blend, and you’ll get the same delicious results.
How to Make Vegan Apple Upside Down Cake Step-by-Step
Let’s get baking! Trust me, this process is as rewarding as the final result.
Prepare the Topping
- Start by preheating your oven to 350°F (175°C).
- Melt the vegan butter and brown sugar in a saucepan over medium heat. Stir it until it turns into a smooth, glossy caramel.
- Pour it into a greased cake pan, then arrange thinly sliced apples on top. I like getting creative here and making a nice circular pattern.
Make the Batter
- Mix flour, baking powder, cinnamon, and nutmeg in a mixing bowl.
- In another bowl, combine plant-based milk and vinegar. Give it a few minutes to rest and curdle. I know it sounds odd, but this creates a perfect buttermilk substitute.
Assemble and Bake
- Pour the batter evenly over the apples in the cake pan. Smooth the top with a spatula.
- Place it in the oven and let it bake for around 35 to 40 minutes. Your kitchen will smell like heaven!
Flip and Serve
Here’s the nerve-wracking part: flipping the cake. Allow it to cool in the pan for roughly 10 minutes. Then, place a plate over the pan, invert it, and gently lift the pan. Ta-da! The apples should be perfectly caramelized and gorgeous.
Tips for the Best Vegan Apple UpsideDown Cake
After making this cake more times than I can count, here are a few tips I swear by:
- Choose the Right Apples: Firm apples work best because they hold their shape. I’ve had great results with Granny Smith and Honeycrisp.
- Don’t Overmix the Batter: Overmixing can make the cake dense, so stir until everything’s combined.
- Cool Before Flipping: Patience is key! Letting the cake cool slightly helps the caramel topping release easily.
- Add Extra Flavor: A dash of cardamom or a drizzle of maple syrup in the batter can make this cake even more special.
Serving and Suggestions
Now for the fun part: enjoying your masterpiece! Here’s how I love to serve this cake:
Serving Suggestions
- Serve it warm with a big scoop of vegan vanilla ice cream. Trust me, the combination of warm cake and ice cream is unbeatable.
- Drizzle some vegan caramel sauce over the top for extra indulgence.
- Pair it with a hot cup of spiced tea or coffee. It’s the perfect cozy dessert experience.
Presentation Tips
- I like to sprinkle a little powdered sugar over the top before serving. It makes the cake look extra fancy.
- Garnish with fresh apple slices or a cinnamon stick if you feel festive.
Leftovers
If you have any leftovers (a rare thing in my home!), just store them in an airtight container. You can keep them fresh for two days at room temperature or up to a week in the fridge. Reheat slices in the microwave for 20 seconds; they’re as good as new.
Frequently Asked Questions About Vegan Apple Upside Down Cake
Can I use gluten-free flour for this recipe?
Yes, absolutely! I’ve tried it with a 1:1 gluten-free baking blend, and the results were just as delicious.
How should I store leftover apple upside down cake?
Keep it in an airtight container. It’ll stay fresh at room temperature for a couple of days or in the fridge for up to a week.
Can I substitute coconut sugar for brown sugar?
Totally! Coconut sugar works wonderfully and gives the caramel a slightly deeper flavor.
What’s the best way to prevent the apples from sticking to the pan?
Make sure to grease the pan generously and pour the caramel evenly before adding the apples. That’s always worked for me.
Conclusion Vegan Apple Upside Down Cake
So, what are you waiting for? This vegan apple upside down cake is your chance to impress your friends, family, or yourself. It’s one of those desserts that’s a treat for the taste buds and a feast for the eyes.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below and share your experience or any creative twists you made. And hey, don’t forget to share this recipe with someone who loves plant-based desserts. Let’s share the happiness of baking, one delicious slice after another.
u want More Cake Recipe ?
Vegan Apple Upside Down Cake
Ingredients
For the Apple Topping:
- 3 medium apples Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
- 3 tablespoons vegan butter
- 1/2 cup brown sugar
For the Cake Batter:
- 1 1/2 cups all-purpose flour or 1:1 gluten-free flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup neutral oil e.g., canola or sunflower
- 1 cup plant-based milk e.g., almond, soy, or oat
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan over medium heat, melt the vegan butter and stir in the brown sugar. Cook until the sugar dissolves and forms a smooth caramel.
- Pour the caramel into the prepared cake pan and arrange the apple slices over it in a circular pattern.
- In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, whisking until evenly blended.
- In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form vegan buttermilk.
- Stir the granulated sugar, oil, and vanilla extract into the buttermilk mixture.
- Slowly incorporate the wet ingredients into the dry mixture, stirring until everything is well blended. Do not overmix.
- Pour the batter over the apple slices in the cake pan, spreading it evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes clean.
- Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges to release it.
- Place a plate over the pan, invert it, and gently lift it to reveal the caramelized apple topping.
Notes
- For the best texture, choose firm apple varieties such as Granny Smith or Honeycrisp.
- For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- The cake is best served warm but can be reheated in the microwave for a few seconds.