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Vegan Caramel Apple Upside Down Cake

Vegan Caramel Apple Upside Down Cake- spice cake meets caramel apple in this delicious autumn dessert. You’ll never guess it’s vegan!

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Vegan Caramel Apple Upside Down Cake

This cake is the perfect combination of crispy, juicy apples and fall spices topped with brown sugar caramel.

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Vegan Caramel Apple Upside Down Cake

Vegan Caramel Apple Upside Down Cake

Ingredients:

For the topping:

6 tbsp vegan butter

1/2 cup brown sugar, packed

1/2 tsp pure vanilla extract

1/2 tsp cinnamon

2-3 Granny Smith apples, peeled and sliced 1/4 thick

For the cake:

2 tsp egg replacer (I used Bob’s Red Mill)

1 1/2 cups all-purpose flour

1 1/2 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 cup pure cane sugar

1/2 cup brown sugar, packed

1 stick vegan butter, room temperature

1 tsp pure vanilla extract

1/4 cup vegan heavy cream

Directions:

Preheat the oven to 350 degrees Fahrenheit. Grease a pie dish.

Make the topping first. In a small saucepan over medium heat, add the butter and brown sugar. Whisk occasionally until the butter has melted. Whisk constantly for one minute (the butter and sugar will thicken). Remove the pan from the heat and whisk in the pure vanilla extract and cinnamon.

Vegan Caramel Apple Upside Down Cake

Pour the mixture into a greased pie dish. Arrange the apple slices on top of the mixture. Place the pie dish in the refrigerator while you prepare the cake.

For the cake: In a small bowl, mix the egg replacer according to the directions on the package, Set aside. Beat the vegan butter using either a hand mixer or a stand mixer for one minute or until creamy. Add the brown sugar and the pure cane sugar and beat for an additional minute. Add the egg replacer and vanilla extract and beat on high until combined. Pour the dry ingredients into the wet ingredients. Scrape down the sides when needed. Pour in the milk with the mixer on low speed. Beat on low speed just until all of the ingredients are combined.

Remove the pie side from the fridge and pour the batter in. Smooth out with a spatula.

Bake for 50 minutes, tenting tin foil on top of the cake halfway through bake time to prevent the top from over-cooking before the center has a chance to fully firm up. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a few crumbs are ok.

Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Turn the cake upside down onto a plate or cake stand. Let the cake cool completely before serving. This will give it extra time to firm up.

Vegan Caramel Apple Upside Down Cake
Vegan Caramel Apple Upside Down Cake
Vegan Caramel Apple Upside Down Cake

Vegan Caramel Apple Upside Down Cake

ginamichele
Spice cake meets caramel apple in this delicious autumn dessert. You'll never guess it's vegan!
Prep Time 20 mins
Cook Time 50 mins
Course Dessert
Servings 8 servings

Ingredients
  

For the topping

  • 6 tbsp vegan butter
  • 1/2 cup brown sugar, packed
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 2-3 Granny Smith apples, peeled and sliced 1/4 inch thick

For the cake

  • 2 tsp Egg replacer (I used Bob's Red Mill)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cup pure cane sugar
  • 1/2 cup brown sugar, packed
  • 1 stick stick vegan butter, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup vegan heavy cream

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease a pie dish. 
    Make the topping first. In a small saucepan over medium heat, add the butter and brown sugar. Whisk occasionally until the butter has melted. Whisk constantly for one minute (the butter and sugar will thicken). Remove the pan from the heat and whisk in the pure vanilla extract and cinnamon.
  • Pour the mixture into a greased pie dish. Arrange the apple slices on top of the mixture. Place the pie dish in the refrigerator while you prepare the cake. 
    For the cake: In a small bowl, mix the egg replacer according to the directions on the package, Set aside. Beat the vegan butter using either a hand mixer or a stand mixer for one minute or until creamy. Add the brown sugar and the pure cane sugar and beat for an additional minute. Add the egg replacer and vanilla extract and beat on high until combined. Pour the dry ingredients into the wet ingredients. Scrape down the sides when needed. Pour in the milk with the mixer on low speed. Beat on low speed just until all of the ingredients are combined. 
  • Remove the pie side from the fridge and pour the batter in. Smooth out with a spatula
  • Bake for 50 minutes, tenting tin foil on top of the cake halfway through bake time to prevent the top from over-cooking before the center has a chance to fully firm up. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a few crumbs are ok.
  • Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Turn the cake upside down onto a plate or cake stand. Let the cake cool completely before serving. This will give it extra time to firm up.
Keyword Vegan
Tried this recipe?Let us know how it was!

Looking for more easy vegan desserts like this Vegan Caramel Apple Upside Down Cake?

Vegan Pumpkin Coffee Cake

Best Vegan Apple Crisp

Easy Vegan Pumpkin Pie

Vegan Caramel Apple Upside Down Cake

I love seeing your finished recipes! If you enjoyed making this Vegan Caramel Apple Upside Down Cake or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!

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