Can I make this ahead of time?

Yes. Bake the cake a day in advance and store it in the fridge. Reheat before serving.

Which apples work best?

Crisp, tart varieties like Granny Smith or Honeycrisp give the best texture and flavor.

Can I make it gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend.

Can I use coconut oil instead of neutral oil?

Yes. Melt it first before mixing with wet ingredients.

Do I need to peel the apples?

Peeling gives a softer texture, but leaving the skins on adds color and fiber.

Vegan Caramel Apple Upside Down Cake

Name: Vegan Caramel Apple Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Fall
Ingredients: 3 tablespoons vegan butter; ½ cup brown sugar; ½ teaspoon cinnamon; 2 medium apples, peeled, cored, sliced thin; 1 ¾ cups (225g) all-purpose flour; ½ cup sugar; ½ cup brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¾ cup unsweetened non-dairy milk; ⅓ cup neutral oil; 1 tablespoon apple cider vinegar; 2 teaspoons vanilla extract

Description

This Caramel Apple Upside Down Cake is soft, perfectly sweet, and full of cozy fall flavor. It consists of tender apples coated in rich vegan caramel on top of a fluffy spiced cake. It looks impressive, yet it’s simple to make with pantry ingredients. Perfect for holidays, gatherings, or an autumn treat.

Ingredients

Topping:

3 tablespoons vegan butter
½ cup brown sugar
½ teaspoon cinnamon
2 medium apples, peeled, cored, sliced thin

Cake:

1 ¾ cups (225g) all-purpose flour
½ cup sugar
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup unsweetened non-dairy milk
⅓ cup neutral oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prep. Preheat oven to 350°F and grease a 9-inch round cake pan.
Make the caramel layer. In a saucepan, melt vegan butter over medium heat. Stir in brown sugar and cinnamon until combined, then pour it into the prepared cake pan. Spread evenly.
Arrange the apples. Lay the apple slices neatly over the caramel mixture, slightly overlapping each slice. Set aside.
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the wet ingredients. In another medium bowl, whisk together the milk, oil, vinegar, and vanilla.
Make the batter. Pour the wet ingredients into the dry and mix until just combined, being sure not to overmix.
Assemble and bake. Pour the batter gently over apples, then place it into the oven to bake for 40 to 45 minutes, or until a toothpick in the center comes out clean.
Cool and invert. Cool the cake for 10 minutes, then run a knife around the edges. Invert it onto a plate or serving platter while still warm.
Serve. Slice, serve warm or at room temperature. Enjoy!

Notes

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat leftovers covered in the oven at 325°F for 10–15 minutes, or until heated through. You can also reheat slices in the microwave for 20-30 seconds.
Freeze tightly wrapped after baking and cooling for up to 2 months. To reheat, thaw it in the fridge overnight or at room temperature for about 2 hours. Keep it covered to prevent drying out.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Oven
Cuisine: Fall